Italian Sandwich

This toasted Italian Sandwich hits every time. Crispy, garlicky bread layered with mozzarella cheese, fresh tomatoes, and Italian meats—simple, balanced, and seriously satisfying. My Italian Sub Sandwich is perfect for lunch, brunch & can even be served as an appetizer.

This recipe makes 4 smaller (5-6 inch) sandwiches or 2 very large (12-inch) sandwiches.

Author: Natasha Kravchuk

Servings: sandwiches

Calories: 599

Prep Time: 18

Cook Time: 2

Total Time: 20

Ingredients

1 fresh baguette*
8-10 slices fresh mozzarella, patted dry if too wet
2 ripe Roma tomatoes, thinly sliced
1 pinch of salt and pepper
1-2 tsp red wine vinegar, or sliced pepperoncini or thinly sliced red onion
1/4 cup fresh basil leaves, or arugula
3 tbsp extra virgin olive oil
3 cloves garlic, grated or pressed
8-10 slices of salami, or your favorite Italian cured meat*
4-6 slices prosciutto
4 Tbsp basil pesto

Instructions

Prep the Bread - In a small bowl, mix olive oil and garlic. Slice the loaf in half lengthwise, then into 4 pieces total (you can cut into 8 pieces for 4 smaller sandwiches to better fit in a skillet). Brush the cut sides of the bread with the garlic oil.
Toast the Bread: Preheat a large skillet or griddle over medium heat. Toast the bread cut-side-down until golden and crisp, about 1-2 minutes. Flip the bread over and toast another minute to crisp up the top if desired.
Assemble: On the bottom half, layer mozzarella, salami, and prosciutto. Add tomatoes, season lightly with salt and pepper, and drizzle lightly with red wine vinegar (just enough to brighten the tomatoes). Top with basil.
Assemble and Serve: Spread pesto on the top halves (about 2 Tbsp per sandwich). Close the sandwiches, rest 1-2 minutes, then slice and serve.

Notes

*Best bread to use for Italian Sandwiches:

Make-Ahead and Storage: Italian subs are best eaten the same day they are assembled. If making ahead, wrap the sandwich tightly in parchment paper and refrigerate until ready to serve. For the best texture, enjoy within a few hours, though it can be refrigerated for up to 1 day. Since fresh mozzarella, pesto, and tomatoes can soften the bread over time, longer storage is not recommended.

Nutrition Facts

Italian Sandwich

Amount per Serving

Calories

599

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.01

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

1354

Potassium

292

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

1026

Vitamin C

Calcium

389

Iron

* Percent Daily Values are based on a 2000 calorie diet.