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Baked Italian Sub Sandwiches Recipe
Ash Tyrrell

Baked Italian Sub Sandwiches Recipe

When I pulled these Baked Italian Sub Sandwiches out of the oven for the first time, I couldn’t believe how amazing they smelled and tasted. I’ve always loved a good deli sub, but baking it made every bite extra warm, cheesy, and comforting.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 hoagie rolls – Choose sturdy rolls that are soft inside but firm enough to hold fillings after baking.
  • ½ lb deli ham – Adds a classic savory base flavor. Thin slices heat evenly and stay tender.
  • ½ lb salami – Provides bold herby richness that gives the sandwich its Italian character.
  • ½ lb roast beef or cooked ground beef – Adds hearty texture and depth making the sandwich more filling.
  • ¼ lb sliced pepperoni optional – Great if you like a slight spicy kick.
  • 8 slices provolone or mozzarella cheese – These melt beautifully and hold the sandwich together. Freshly sliced cheese melts better than pre-shredded options.
  • ½ cup pickled banana peppers or pepperoncini – Their tanginess balances the rich meats and cheese.
  • ½ cup sautéed onions optional – Add sweetness and extra flavor depth.
  • 1 tbsp Italian seasoning – A mix of herbs that gives the sandwich its signature aroma.
  • 2 tbsp melted butter – Brushed on top for a golden flavorful crust.

Method
 

  1. Start by heating your oven to 375°F (190°C). Preheating ensures the sandwiches cook evenly and melt properly once placed inside. Getting the temperature right helps prevent soggy bread.
  2. Slice each roll lengthwise while leaving one side attached. This hinge style keeps fillings from falling out and helps hold everything together while baking and serving.
  3. Place meats evenly inside each roll, followed by cheese, peppers, and onions. Try layering cheese between meats so it melts throughout the sandwich rather than just on top.
  4. Arrange the sandwiches on a baking sheet. Brush melted butter on the tops and sprinkle Italian seasoning to give the bread a golden, flavorful crust after baking.
  5. Loosely cover the tray with foil and bake for 10–15 minutes. This step warms the meats and melts the cheese without over-toasting the bread.
  6. Remove the foil and bake another 2–3 minutes. This final step adds a light crispness to the tops while keeping the inside soft and melty.
  7. Remove sandwiches from the oven and serve immediately. The warm, melty fillings and toasted bread taste best fresh out of the oven.

Notes

  • I avoid overstuffing the sandwiches so they heat evenly.
  • I use bakery-style hoagie rolls because they hold up better when baked.
  • I like adding extra seasoning inside for deeper flavor.
  • Letting the tops crisp slightly makes the texture even better.