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Italian Submarine Recipe

Italian Submarine Recipe photo by Taste of Home

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"My Italian husband grew up eating this flavorful sandwich his mother use to make after Saturday chores were finished," Christine Lupella relates from Fifty Lakes, Minnesota. Tip: "This sub can easily be made a few hours ahead and refrigerated, then served with chips, veggies and dip for a delicious meal," remarks Christine.

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Italian Submarine Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

15 15

Ingredients

1 loaf (1 pound) unsliced Italian bread
2 to 3 tablespoons olive oil
2 to 4 tablespoons shredded Parmesan cheese
1 to 1-1/2 teaspoons dried oregano
1 medium tomato, thinly sliced
1/2 pound thinly sliced deli ham
1/4 pound sliced provolone cheese
1/4 pound thinly sliced hard salami

Directions

Cut bread in half lengthwise. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use). Brush oil over cut sides of bread.
Combine the Parmesan cheese and oregano; sprinkle over bread. On the bottom half, layer the tomato, ham, provolone and salami. Replace bread top. Cut into four slices. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 683 calories, 32 g fat (12 g saturated fat), 80 mg cholesterol, 2,300 mg sodium, 60 g carbohydrate, 4 g fiber, 36 g protein.

Originally published as Italian Submarine in Quick Cooking May/June 2005, p43

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Reviews for Italian Submarine

Italian Submarine

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Reviewed on Dec. 13, 2011 by umyaznemo

Good and simple.

Reviewed on Nov. 01, 2011 by katlaydee3

This was delicious. I made individual sandwiches on Tomato Hoagie Buns from the Kroger bakery. I also used the Genoa Salami for better flavor.

Reviewed on Feb. 08, 2011 by chirey

Delicious!! I have made this sandwich numerous times and even make it on Fridays (individually wrapped) for weekend activities on the go. This is a great combination and the topping of oil, oregano and shredded parmesan is wonderful! Best if chilled awhile before serving.

Reviewed on Oct. 06, 2009 by Monnette01

I have made this recipes dozens of times - the flavors are great together. I always make sure I buy the Genoa salami for it, because it tastes the best. It's even good the next day straight from the fridge! Great to make for parties!