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Hot Antipasto Subs

Name: Hot Antipasto Subs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 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

3 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Apr. 24, 2022

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

Hot Antipasto Subs Recipe photo by Taste of Home

Next Recipe

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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.

Hot Antipasto Subs

Ingredients

Directions

Nutrition Facts

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