Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Slice the Italian bread lengthwise, but don't cut all the way through. You want it to open like a book, creating a hinge on one side. If your bread is very long, you can cut it in half or thirds to make individual servings easier to handle.1 loaf Italian bread
- In a small bowl, whisk together the olive oil, minced garlic (or garlic powder), dried oregano, dried basil, and red pepper flakes (if using). This fragrant oil is key to infusing the bread and filling with classic Italian flavors.1/4 cup olive oil, 1 clove garlic, minced, 1/4 teaspoon dried oregano, 1/4 teaspoon dried basil, Pinch red pepper flakes
- Generously brush the cut sides of the Italian bread with the prepared garlic herb oil. Make sure to coat the edges as well, ensuring every bite has a hint of deliciousness. Don't be shy with this step; the oil helps the bread toast beautifully and adds tons of flavor.1 loaf Italian bread, 1/4 cup olive oil, 1 clove garlic, minced, 1/4 teaspoon dried oregano, 1/4 teaspoon dried basil, Pinch red pepper flakes
- On the bottom half of the opened bread, artfully arrange your selection of thinly sliced deli meats. Overlap them slightly to ensure even distribution and a hearty filling. A good mix of salty and savory meats works best here, so feel free to get creative with your favorites.1 loaf Italian bread, 8 ounces deli meats, thinly sliced
- Evenly distribute your chosen cheeses over the layers of deli meat. Start with the provolone, then add the Swiss (if using). The heat from the oven will melt these cheeses into a gooey, luscious layer that binds everything together.1 loaf Italian bread, 8 ounces deli meats, thinly sliced, 4 ounces provolone cheese, thinly sliced, 2 ounces Swiss cheese, thinly sliced
- Scatter the sliced black olives, pickled pepper rings or jalapeños, and roasted red peppers over the cheese. These ingredients add pops of briny, tangy, and slightly sweet flavor that perfectly complement the richness of the meats and cheese.1 loaf Italian bread, 1/4 cup black olives, sliced, 1/4 cup pickled pepper rings or sliced pickled jalapeños, 1/4 cup roasted red peppers
- Carefully close the top half of the bread over the filling. For easier handling and to help the sandwich hold its shape while baking, you can wrap the entire sub snugly in aluminum foil, leaving the top slightly open or loosely tented to allow steam to escape and the cheese to melt properly. Alternatively, you can place the sub on a baking sheet and cover it loosely with foil, then remove the foil for the last few minutes of baking to get a crispier crust.1 loaf Italian bread
- Place the foil-wrapped or prepared sub on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and toasted, and the cheese is completely melted and bubbly. The smell alone will be absolutely incredible!
- Once baked, carefully remove the sub from the oven. Let it rest for 5-10 minutes before slicing. This resting period allows the cheese to set slightly, making it easier to cut cleanly.
- Slice the Baked Italian Sub Sandwich into individual portions using a serrated knife. Serve immediately with any desired toppings like shredded lettuce, sliced tomatoes, red onion, mayonnaise, mustard, or drizzled with extra Italian dressing.1 loaf Italian bread, shredded lettuce, sliced tomatoes, thinly sliced red onion, mayonnaise, mustard, Italian dressing
Notes
Leftovers can be stored tightly wrapped in the refrigerator for up to 2 days. Reheat in an oven or toaster oven for best results.
