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Italian Submarine Recipe
Italian Submarine Recipe photo by Taste of Home

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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 serving (1 each) equals 683 calories, 32 g fat (12 g saturated fat), 80 mg cholesterol, 2300 mg sodium, 60 g carbohydrate, 4 g fiber, 36 g protein.


  1. 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.
  2. 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.
Originally published as Italian Submarine in Quick Cooking May/June 2005, p43

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Reviewed Dec. 10, 2014

"love this recipe"

Reviewed Dec. 13, 2011

"Good and simple."

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."

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."

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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