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Hot Antipasto Subs

Hot or cold, these loaded sandwiches are always a family hit. They blend all the robust flavors of antipasto into an easy-to-eat bun. —Sharlene Lander, Lake Placid, Florida
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 1/4 cup horseradish mustard
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon dried oregano
  • 4 hoagie buns, split
  • 1 cup fresh arugula or baby spinach
  • 4 slices provolone cheese
  • 1/4 pound thinly sliced deli ham
  • 1/4 pound thinly sliced hard salami
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1/4 cup roasted sweet red pepper strips
  • 1/4 cup sliced ripe olives

Directions

  • Preheat oven to 400°. Mix mustard, mayonnaise and oregano; spread on buns.
  • Layer remaining ingredients on bun bottoms; close sandwiches and wrap in foil. Bake on a baking sheet until heated through, 12-15 minutes.
Health Tip: This deli-quality sub tastes amazing, but it’s full of sodium. Condiments, deli meat, cheese and bread are all typically high in salt. Cut back by replacing some of the canned veggies with fresh, half of the deli meat with leftover cooked chicken or turkey and drizzling with olive oil and vinegar instead of spreading with mayonnaise and mustard.
Nutrition Facts
1 sandwich: 623 calories, 39g fat (11g saturated fat), 57mg cholesterol, 1861mg sodium, 43g carbohydrate (10g sugars, 2g fiber), 26g protein.
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Reviews

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Average Rating:
  • Edward
    Jan 18, 2021

    Yum yum to my tum tum

  • amehart
    Jul 2, 2020

    Excellent sandwiches and the recipe lends itself to adjusting the ingredients to your family's preferences. Came together very quickly, and was a wonderful meal! Great for crowds as you can have the sandwiches made and ready to go in the oven. Will definitely make often.

  • BirdnSav
    Apr 30, 2020

    Everyone loved these! I did not have deli ham so I substituted thinly sliced broiled chicken breast. Delicious! I doubled the recipe so we had sandwiches for lunch the next day. They reheat nicely. Thank you, Sharlene! We will have these again and again.