Back to Italian Submarine

Print Options


Card Sizes

Italian Submarine Recipe

Italian Submarine Recipe

"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. YIELD:8 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


  • 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.

Nutritional Facts

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

Reviews for Italian Submarine

Sort By :

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

"love this recipe"

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

"Good and simple."

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."

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."

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!"

Loading Image