Italian Sub with Giardiniera
You already know I’m a sandwich enthusiast, and I absolutely love an Italian Sub! I love all of the fabulous combinations you can make with them. We have an Italian Sub that I love already on the blog, but this updated sub has a few new twists and I couldn’t resist sharing.
What Goes Into an Italian Sub
Any great Italian Sub starts with fantastic meats. I usually pick out three different meats that will complement each other in the sandwich. For this sub, we went with mortadella, pepperoni, and Calabrian salami from Porter Road. This salami is quickly becoming one of my favorites. It has a great flavor with just a tiny hint of heat that pairs beautifully with the mortadella. And by now you probably already know how obsessed I am with Porter Road. It is seriously the best meat, and I love that you can order exactly what you want knowing that it was raised sustainably and properly.
Once you have your meats, you can add your toppings. For some briny but sweet flavor, we included peppadew peppers. Next, we added a Chicago favorite, giardiniera. Of course it wouldn’t be a nocrumbsleft sandwich without Marinated Onions. Place everything on your roll and put it in the oven for 5-8 minutes. If you’re looking to make this gluten free, here are a few options from Thrive, Unbun, and Gluten Free Palace.
When it comes out of the oven, you are just about ready to eat. To finish off the Italian Sub, you can add some Italian Seasoning, shredded iceberg lettuce, and pickles. Then you are ready to enjoy!
Have fun putting together the sandwich, and get creative with whatever you have on hand! You can follow the recipe as is, but you can also use it as inspiration to develop your own masterpiece. The best kind of sandwich is one that is full of thoughtfulness and love. Don’t rush the process and have fun getting creative and making something beautiful.
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This is my new Italian Sub! An Italian Sub is one of my favorite sandwiches to make because you can have so much fun with all the toppings. It’s the perfect lunch or quick and easy dinner!
1 small baguette
4 ounces provolone cheese
2 ounces mortadella
2 ounces pepperoni
1 ½ ounces Calabrian salami
3 to 4 peppadew peppers, thinly sliced
1 to 2 tablespoons finely chopped giardiniera, optional
Italian Seasoning Blend, optional
¼ cup thinly sliced iceberg
1 to 2 dill pickle slices
Preheat oven to 400°F.
Slice the baguette almost in half, leaving it connected on one side. Make it ‘skinny’ by removing the bread filling on the inside. Place the bread on a baking sheet. Spread mayonnaise evenly on both sides of the bread. Add Dijon mustard one side of the bread. Layer the provolone cheese, mortadella, pepperoni, Calabrian salami, peppadew peppers, giardiniera, and marinated red onions and a drizzle of the red onion oil inside the sandwich. Top off with a sprinkle of Italian seasoning blend.
Bake in the oven, open-face, for 5 to 8 minutes or until the bread is toasted and the cheese melts.
Remove from the oven, add the iceberg lettuce and pickle slices. Slice in half and enjoy!
Keywords: italian sub