This is an absolute home run. I just had my neighbor Bill and his sons taste test it and Bill said, “I don’t even have words fo ethos good this sandwich is. I am wrestling my own children for this sandwich. I don’t eve know what the flavors are, but they are a party in my mouth.” Few things make me happier than putting together a beautiful sandwich. Even though I’m still on Whole30, it’s a joy to bring together lovely meats, in-season vegetables, and delicious sauces that my family and friends can enjoy. This is a messy, yummy spectacular sandwich.

open face in made in pan

This sandwich is great for a meat-lover, because I am using Mortadella, Pepperoni, and Salami to bring it together. I started by melting the cheese on the bread, then I added the meat for just one minute in the oven. This process helps bring out the lovely oils in the meat without making the sandwich soggy.

My new Magic Elixir for this sandwich is a peppadew pepper mayo. It almost feels like cheating with how delicious it is for how easy it is to make! It adds an extra punch to the mayo that tastes delightful on an Italian Sub.

Sandwich on a Hurley Plate

Of course, I added arugula and some Marinated Onions for more delicious flavors and crunch. You can play around with extra toppings using what you have on hand. I always look at a sandwich like a blank canvas, and you get to put together all of the pieces that make it delicious!

italian sub on tray

If you like this sandwich, you should absolutely check out my Grilled Cheese with Sweet and Savory Caramelized Onions! And if you enjoy this sandwich, be sure to rate and review it below. If you want to follow along, head to Instagram and Pinterest for more inspiration!

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italian sub on tray

Teri’s Italian Sub with Marinated Onions

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  • Author: Teri Turner
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 sandwiches


This sandwich is a quick and easy lunch or dinner!


For the peppadew pepper mayo

1 cup mayonnaise 

12 jarred peppadew peppers

2 tablespoons peppadew brine 


For the sandwich 

2 Italian Baguettes 

6 slices provolone cheese, or more if needed (enough to cover the baguettes)

2 oz mortadella, divided 

2 oz pepperoni, divided 

2 oz salami, divided

1 cup arugula, divided  

Marinated Red Onions and oil


Preheat oven to 300F, line a baking sheet with parchment.  


In a food processor, combine the mayonnaise, jarred peppadew peppers and brine. Pulse until completely combined. Set aside.


Slice the baguettes in half. Spread about 2 tablespoons or more of the peppadew mayo on the cut side of the baguettes to coat completely. Slice the provolone cheese slices in half then layer them over each baguette half, making sure they’re covered with cheese. Place the bread cheese-side-up on the baking sheet and cook until the cheese has completely melted and is starting to bubble, about 10 minutes. 


Remove from the oven and carefully layer the mortadella, pepperoni and salami over the bottom half of each of the baguettes, dividing the meat evenly. Return to the oven and bake until the cold meats are warm, for 1 to 2  minutes. Remove from the oven. 


Place about 1/2 cup of arugula on top of the sliced meats. Garnish with Marinated Red Onions and some of the onion oil. Put the top half of the baguettes, cheese-side-down, on top of the assembled sandwich. Slice the sandwiches in half to serve. Enjoy with extra peppadew mayo on the side.