
Classic deli meats and melty cheeses tucked into hoagie rolls and baked until golden — a simple, satisfying sandwich everyone will love.

This baked Italian sub has been my go-to for casual weeknight dinners and weekend game days for years. I first assembled this combination on a rainy Saturday when I wanted something fast, comforting, and unmistakably deli-style without the drive-through. The melted layers of fresh mozzarella and provolone hugging slices of salami and capicola, with just a bright kick from banana peppers and a drizzle of olive oil, always deliver that warm, nostalgic aroma that fills the kitchen and gets everyone to the table.
What makes these sandwiches special is their simplicity and reliability: pantry-friendly ingredients, virtually no hands-on cooking, and a short bake that transforms cold deli fillings into a warm, cohesive sandwich. The textures — chewy crust, soft interior bread, gooey cheese, and thinly sliced cured meats — combine for a satisfying bite. I love making a tray of four, tucking them into the oven, and serving them with chips or a crisp salad. They travel well too, so they’re great for potlucks or casual gatherings.
Personally, my family always asks for a second helping. I remember bringing a tray of these to an impromptu backyard gathering — they were gone in minutes. The ease of cutting the tray into portions and passing it around makes hosting relaxed and enjoyable.

My favorite aspect is how forgiving this method is: even if your slices aren't perfectly even or you slightly overfill a roll, the oven does the work, melding the flavors. A memorable moment was packing these for a picnic — everyone loved the warm cheese and tangy peppers paired with cold potato salad.
Cool leftovers to room temperature no longer than two hours, then store in an airtight container or wrapped tightly in aluminum foil in the refrigerator for up to 3 days. To reheat, unwrap and place on a baking sheet in a 350°F oven for 8–10 minutes until warmed through and the cheese is pliable. Avoid microwaving if you want to preserve texture — the bread can become chewy or soggy. For freezing, wrap each sandwich individually in plastic wrap and foil, and freeze up to 1 month; reheat from frozen at 350°F for about 20–25 minutes, or until piping hot.

If you don't have capicola, substitute prosciutto or thinly sliced ham for a milder taste; adjust salt accordingly. Swap salami for pepperoni or soppressata for a spicier profile. For cheeses, shredded provolone can replace sliced, and whole-milk mozzarella works better than part-skim for creaminess. Vegetarian option: replace meats with grilled vegetables (eggplant, zucchini, roasted peppers) and add a smear of pesto. Reduce sodium by choosing low-sodium deli meats and rinsing jarred peppers briefly under cold water.
Serve warm with classic accompaniments: kettle-cooked potato chips, tangy coleslaw, or a simple arugula salad dressed with lemon and olive oil. For a heartier plate, pair with roasted potato wedges or a cup of minestrone. Garnish with chopped fresh parsley and an extra drizzle of olive oil or a squirt of red wine vinegar to brighten the richness right before serving.
The sub sandwich is a New World take on Italian sandwich traditions, evolving from Italian immigrants' love of cured meats and cheeses. Variations like the Italian, hoagie, hero, and grinder reflect regional names across the United States. Baking the assembled sandwich until the cheese melts is a popular American adaptation that turns a cold deli sandwich into a warm, comfort-style meal — perfect for casual gatherings and family dinners.
In summer, swap banana peppers for grilled sweet peppers and add fresh basil leaves after baking for a bright finish. In winter, roast garlic and caramelized onions bring depth; add a smear of grainy mustard or a tangy tomato jam before serving. Holiday gatherings call for larger rolls or a sheet-pan version with multiple sandwiches baked side-by-side for easy slicing and sharing.
Assemble sandwiches on a sheet pan and cover tightly if prepping ahead; refrigerate for up to 8 hours before baking. For grab-and-go lunches, bake the night before, cool completely, wrap individually, and gently reheat in a toaster oven at 325°F for 6–8 minutes. Use disposable foil pans when feeding a crowd to simplify serving and cleanup.
These baked Italian subs are a reliable, delicious option for busy cooks who want comforting flavors with minimal fuss. Gather your deli favorites, preheat the oven, and let the simple assembly transform into a warm, melty delight that’s always a crowd-pleaser.
Pat fresh mozzarella dry with paper towels to prevent excess moisture and soggy bread.
If you prefer a crispier top, broil for 1–2 minutes at the end — watch closely to avoid burning.
Toast cut sides of the rolls lightly before assembling to create a barrier against moisture and keep the interior from getting soggy.
Use parchment on the baking sheet for easier cleanup and to prevent cheese from sticking.
This nourishing baked italian sub sandwiches recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes — assemble and refrigerate for up to 8 hours. Bake a little longer from chilled, checking until the cheese is bubbly.
Wrap tightly and freeze for up to one month. Reheat from frozen at 350°F for 20–25 minutes.
Use gluten-free hoagie rolls and verify deli meats are labeled gluten-free. The cheeses are naturally gluten-free.
This Baked Italian Sub Sandwiches recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 375°F (190°C) and position the rack in the center for even heat distribution.
Slice each hoagie roll lengthwise; leave a hinge if desired. If rolls are very soft, toast cut-side up for 3–4 minutes to prevent sogginess.
On the bottom half of each roll, layer salami then capicola, add fresh mozzarella and provolone, and top with banana peppers. Divide ingredients evenly among the four rolls.
Drizzle each sandwich with about 1/2 tablespoon olive oil, place on a baking sheet, and bake 15–20 minutes until cheese is bubbly and edges are golden. Broil 1–2 minutes if a crisp top is desired.
Let sandwiches cool 2–3 minutes before slicing. Serve warm with chips, salad, or pickles.
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