I love making these baked Italian sub sandwiches when I want something warm, cheesy, and deeply satisfying. The combination of crusty bread, bold Italian meats, and melted cheese always feels comforting and indulgent. This recipe is simple, reliable, and perfect for days when I want a hearty sandwich that feels a little special.
Why You’ll Love This Recipe
I enjoy this recipe because it comes together quickly and delivers big flavor with minimal effort. I like how the oven brings everything together, melting the cheese and lightly toasting the bread. It also works well for casual dinners, gatherings, or even a filling lunch, and I can easily adjust it to match my taste.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 sub rolls or Italian hoagie buns
8 slices salami
8 slices pepperoni
4 slices provolone cheese
1 cup shredded mozzarella cheese
1/2 cup sliced banana peppers
1/2 cup sliced black olives
1/2 small red onion, thinly sliced
1/2 cup marinara sauce
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Directions
I begin by preheating the oven to 375°F (190°C). I slice the sub rolls lengthwise, leaving one side attached, and place them on a baking sheet. I brush the inside of each roll lightly with olive oil.
I layer the salami and pepperoni evenly inside each roll. I spoon marinara sauce over the meat, then add the banana peppers, black olives, and red onion. I place a slice of provolone on each sandwich and sprinkle mozzarella evenly over the top.
I finish by sprinkling Italian seasoning and garlic powder over the sandwiches. I bake them uncovered for 12 to 15 minutes, until the cheese is fully melted and the bread is lightly crisped. I let them rest for a minute before serving.
Servings And Timing
I usually make this recipe to serve 4 people, with one sandwich per serving.
I sometimes add sliced tomatoes or roasted bell peppers when I want more vegetables. If I want extra heat, I include crushed red pepper flakes or spicy banana peppers. I also enjoy swapping marinara sauce for Italian dressing for a more traditional grinder-style flavor.
Storage/Reheating
I store leftover sandwiches wrapped tightly in foil in the refrigerator for up to 2 days. When reheating, I place them in the oven at 350°F (175°C) for about 10 minutes so the bread stays crisp. I avoid microwaving because it softens the rolls too much.
FAQs
Can I assemble the sandwiches ahead of time?
I can assemble them a few hours in advance and keep them covered in the refrigerator until ready to bake.
What type of cheese works best?
I prefer provolone and mozzarella because they melt smoothly and pair well with Italian meats.
Can I make these sandwiches less spicy?
I simply reduce or omit the banana peppers and use mild marinara sauce.
What can I serve with baked Italian subs?
I like serving them with a simple salad, chips, or roasted vegetables.
Can I make these sandwiches in an air fryer?
I can make them in batches at 350°F for about 5 to 7 minutes, keeping a close eye so the bread does not burn.
Conclusion
I keep coming back to these baked Italian sub sandwiches because they are easy, flavorful, and always satisfying. Whenever I want a hot sandwich that feels comforting and filling, this recipe never disappoints.
Baked Italian sub sandwiches are warm, cheesy, and packed with bold Italian flavors—featuring salami, pepperoni, melted cheese, and tangy toppings on toasted hoagie rolls.
Ingredients
4 sub rolls or Italian hoagie buns
8 slices salami
8 slices pepperoni
4 slices provolone cheese
1 cup shredded mozzarella cheese
1/2 cup sliced banana peppers
1/2 cup sliced black olives
1/2 small red onion, thinly sliced
1/2 cup marinara sauce
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Instructions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Slice each sub roll lengthwise, keeping one side attached, and place them on the baking sheet.
Brush the insides with olive oil.
Layer salami and pepperoni inside each roll. Spoon marinara sauce over the meats.
Add banana peppers, black olives, and sliced red onion.
Top each sandwich with 1 slice of provolone and sprinkle with shredded mozzarella.
Sprinkle Italian seasoning and garlic powder over the tops.
Bake uncovered for 12–15 minutes, until the cheese is melted and the bread is lightly crisp.
Let rest for 1 minute before serving warm.
Notes
Use Italian dressing instead of marinara for a grinder-style variation.
Add crushed red pepper flakes for heat or roasted veggies for extra flavor.
Assemble a few hours ahead and bake when ready.
Reheat in the oven to maintain crispness; avoid microwaving.
