Copycat Quiznos Classic Italian Sub Sandwich

Why You’ll Love This Recipe

• All the nostalgic, meaty, melty Italian-sub flavor—made at home.
• Fast oven method gives you toasty bread and bubbly provolone in minutes.
• Bright, deli-style red wine vinaigrette keeps every bite balanced.
• Easy to scale for a crowd or prep ahead for game day.

Grocery List

• Produce: Iceberg lettuce, 1 large tomato, 1 small red onion
• Dairy: Provolone cheese (6 slices, about 6 oz)
• Pantry: Italian sub rolls, banana pepper rings (jarred), extra-virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic, kosher salt, black pepper, red pepper flakes, sugar or honey, Genoa salami, pepperoni, capicola, deli ham

Full Ingredients

Deli-Style Red Wine Vinaigrette

• 6 tbsp extra-virgin olive oil
• 3 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp dried oregano
• 1 small garlic clove, finely grated or minced (about 1/2 tsp)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp sugar or honey (optional, to balance acidity)

Classic Italian Subs

• 2 Italian sub rolls (9 to 10 inches), split
• 4 oz thin-sliced Genoa salami (about 8 to 10 slices)
• 2 oz pepperoni (about 24 sandwich-size slices)
• 3 oz capicola (6 to 8 slices)
• 4 oz deli ham (4 to 6 slices)
• 6 slices provolone (about 6 oz; 3 per sub)
• 2 cups shredded iceberg lettuce
• 1 large ripe tomato, thinly sliced (8 to 10 slices)
• 1/2 small red onion, very thinly sliced (about 1/2 cup)
• 1/2 cup banana pepper rings, drained and patted dry
• Pinch dried oregano, for finishing (optional)
• Kosher salt and black pepper, to season tomato slices (optional)

Step-by-Step Instructions

Step 1: Heat the oven and prep your pan

Preheat the oven to 450°F with a rack in the upper-middle position. Line a rimmed sheet pan with foil for easy cleanup. This high heat mimics a sandwich shop’s conveyor oven so the bread toasts and the cheese melts quickly without over-wilting the vegetables.

Step 2: Make the deli-style vinaigrette

In a small jar, combine olive oil, red wine vinegar, Dijon, dried oregano, garlic, salt, pepper, red pepper flakes, and sugar (if using). Seal and shake vigorously until emulsified, 10 to 15 seconds. Let it sit 5 minutes to marry the flavors.

Step 3: Prep the veggies and rolls

Shred the iceberg lettuce. Slice the tomato and onion thinly. Drain banana pepper rings and pat dry. Lightly season tomato slices with a pinch of salt and pepper. Split the rolls lengthwise. For extra room, you can pinch out a little of the soft interior to create a trough. Brush the cut sides of each roll with about 1 tbsp vinaigrette total per roll.

Step 4: Layer the meats like a deli pro

On the bottom half of each roll, shingle and slightly fold the meats to add loft: per sub use 2 oz salami, 1.5 oz capicola, 1 oz pepperoni, and 2 oz ham. This layering gives you the classic fatty-salty-savory balance and prevents the roll from soaking through.

Step 5: Add cheese and vegetables

Top each meat stack with 3 slices of provolone, overlapping to cover edge-to-edge. Add 1 cup shredded lettuce, a layer of tomato slices, a scattering of red onion, and a generous handful of banana pepper rings per sub. Drizzle each sub with about 2 tsp vinaigrette to lightly dress the vegetables.

Step 6: Oven-melt, fast and hot

Close the sandwiches and place them on the prepared sheet pan. Bake for 4 to 5 minutes until the bread is toasty at the edges and the provolone is melted. For extra bubbly cheese and charred pepperoni edges, switch to broil and heat 30 to 60 seconds, watching closely.

Step 7: Finish and serve

Remove from the oven. Open the subs, add a pinch of dried oregano if you like, and an extra light drizzle of vinaigrette. Close, press gently, slice each sub in half on the diagonal, and serve hot. Offer remaining vinaigrette on the side for dipping.

Pro Tips

• Pat tomatoes and banana peppers dry so the roll stays crisp.
• Prefer crisper lettuce? Toast meat and cheese first, then add the dressed vegetables after melting.
• Use high heat. The quick 450°F blast melts cheese and toasts bread without steaming the sandwich.
• Fold meats as you layer for more “loft” and better bite.
• Warm the rolls briefly (1 minute) cut-side up before building if they feel very soft.

Variations

• Extra Spicy: Add chopped giardiniera or Calabrian chile paste and a pinch more red pepper flakes to the vinaigrette.
• Classic Shop Style: Toast bread with meats and cheese only; add cold lettuce, tomato, onion, banana peppers, and vinaigrette after baking.
• Turkey Italian: Swap ham and capicola for smoked turkey; keep the salami and provolone for flavor while lightening it up.

Storage & Make-Ahead

Vinaigrette keeps 1 week refrigerated in a sealed jar; shake before using. Meats and sliced cheese keep 3 to 5 days. Slice vegetables up to 1 day ahead and keep them dry and chilled; shred lettuce just before serving for best crunch. Assembled subs are best eaten immediately. If needed, wrap leftovers tightly in foil and reheat at 350°F for 8 to 10 minutes; add fresh lettuce and tomato after reheating. Freezing is not recommended.

Nutrition (per serving)

Approximate per serving (1/2 sub): 780–840 calories; 41–45 g protein; 40–46 g fat (13–17 g saturated); 50–55 g carbohydrates; 2–4 g fiber; 1,900–2,300 mg sodium. Values will vary based on specific brands and how much vinaigrette you use.