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.

Ingredients

• Hoagie rolls (4): Look for New England–style or classic Italian hoagies with a soft interior and slightly crisp crust. If possible, buy day-old rolls — they hold up to the bake without becoming soggy. For a sturdier option, use bakery-style rolls roughly 6–8 inches long.
• Fresh mozzarella (8 oz): Choose a high-quality fresh ball, drained and patted dry. This cheese melts into a creamy layer; brands like BelGioioso or Galbani offer consistent, good-tasting options.
• Salami (4 oz): Thinly sliced deli salami provides savory, slightly spiced flavor. Genoa salami works well.
• Capicola (4 oz): Also spelled 'coppa' or 'capocollo', this cured pork adds a tender, slightly spicy note. Ask your deli for thin slices.
• Provolone (4 oz): Thin slices of provolone bring a nuttier, sharper melt to contrast the mozzarella. Use whole-milk provolone for better flavor.
• Banana peppers (1/4 cup, sliced): These add a tangy, mildly spicy bite and lift the richness of cheeses and meats. Use jarred sliced banana peppers for convenience.
• Olive oil (2 tbsp): A light drizzle of good-quality extra-virgin olive oil adds moisture and helps the top brown; choose a fruity oil rather than a peppery one for balance.

Instructions

Preheat the oven:Set the oven to 375°F (190°C) and position a rack in the center. Preheating ensures the cheese melts evenly while the roll interior warms through without over-browning the crust.Prepare the rolls:Slice each hoagie roll lengthwise, leaving one side lightly attached if you prefer a hinge. If your rolls are very soft, consider toasting them cut-side up for 3–4 minutes before assembling to develop structure and prevent sogginess.Layer the fillings:On the bottom half of each roll, layer 2 oz salami followed by 2 oz capicola per sandwich (divide the meat evenly). Add torn or thinly sliced fresh mozzarella totaling 2 oz per sandwich, then top with 1 oz provolone. Scatter about 1 tablespoon of sliced banana peppers over each sandwich for brightness.Finish and bake:Drizzle about 1/2 tablespoon of olive oil over each assembled sandwich, then close the tops. Place the sandwiches on a baking sheet lined with parchment or lightly oiled to prevent sticking. Bake for 15–20 minutes, watching for the cheese to become bubbly and begin to turn golden. If you like a crisper top, switch to the broiler for 1–2 minutes but watch carefully.Rest and serve:Remove the tray from the oven and let the sandwiches cool for 2–3 minutes to allow the cheese to set slightly — this makes them easier to slice. Cut each hoagie in half if serving as smaller portions and serve with chips, pickles, or a crisp green salad.

Storage Tips

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.

Ingredient Substitutions

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.

Serving Suggestions

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.

Cultural Background

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.

Seasonal Adaptations

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.

Meal Prep Tips

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.