Italian Submarine Recipe

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Italian Submarine Recipe
Italian Submarine Recipe photo by Taste of Home
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Italian Submarine Recipe

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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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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 horizontally in half. Hollow out bottom half, leaving a 1/4-in. shell (save remove bread for another use or discard). Brush cut surfaces of bread with oil; sprinkle with Parmesan cheese and oregano.
Layer bottom half with remaining ingredients. Replace bread top. Cut into eight slices. Yield: 8 servings.
Originally published as Italian Submarine in Quick Cooking May/June 2005, p43

Nutritional Facts

1 slice: 340 calories, 16g fat (6g saturated fat), 40mg cholesterol, 1130mg sodium, 30g carbohydrate (2g sugars, 2g fiber), 18g protein.

  • 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
  1. Cut bread horizontally in half. Hollow out bottom half, leaving a 1/4-in. shell (save remove bread for another use or discard). Brush cut surfaces of bread with oil; sprinkle with Parmesan cheese and oregano.
  2. Layer bottom half with remaining ingredients. Replace bread top. Cut into eight slices. Yield: 8 servings.
Originally published as Italian Submarine in Quick Cooking May/June 2005, p43

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deerock User ID: 7499299 214492
Reviewed Dec. 10, 2014

"love this recipe"

MY REVIEW
umyaznemo User ID: 6384207 134175
Reviewed Dec. 13, 2011

"Good and simple."

MY REVIEW
katlaydee3 User ID: 3741999 98514
Reviewed Nov. 1, 2011

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

MY REVIEW
chirey User ID: 1371783 54072
Reviewed Feb. 8, 2011

"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."

MY REVIEW
Monnette01 User ID: 1167299 112671
Reviewed Oct. 6, 2009

"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!"

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