This Toasted Italian Sub with Garlic Aioli is the ultimate “fake-out” meal—it looks and tastes like it came from a high-end East Coast deli, but it actually comes together on a single sheet pan in about 20 minutes. The bread stays incredibly crispy under a savory herb-butter crust, the cheese gets perfectly melty, and the creamy white sauce is so good you’ll want to dip everything in it.
Whether you’re looking for an easy game-day lunch or a quick dinner that the whole family will crave, this recipe is a guaranteed winner.
- Prep time: 15 mins
- Cook time: 10 mins
- Total time: 25 mins
- Servings: 3 large subs
Why This is the Only Sub Recipe You’ll Need
Most homemade sandwiches end up soggy or lackluster. We solve that with two secrets:
- The Herb-Infused Crust: Instead of just toasting the bread, we brush the tops with a seasoned garlic-herb oil. This creates a “garlic bread” effect on the exterior of the sandwich that shatters when you bite into it.
- The “High-Heat” Melt: By assembling the meats and cheese first and toasting them open-faced under the broiler, the fats in the salami and pepperoni render slightly, infusing the bread with flavor while the cheese turns into a gooey, molten blanket.
Ingredients
The Subs
- 3 (8-10 inch) high-quality hoagie rolls or soft baguettes
- 1/2 lb thinly sliced Genoa salami
- 1/2 lb thinly sliced Capicola or Mortadella
- 1/4 lb thinly sliced Pepperoni
- 6-9 slices Provolone cheese (enough to cover the meat)
- 1/2 red onion, thinly sliced
- Optional: Sliced banana peppers or pickled jalapeños
The Herb Topping
- 3 tbsp olive oil (or melted butter)
- 1 tsp dried Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
The Creamy White Sauce (Garlic Aioli)
- 1/2 cup mayonnaise
- 2 cloves garlic, minced into a paste
- 1 tsp lemon juice
- 1/2 tsp dried oregano
- Pinch of salt and cracked black pepper
Step-by-Step Instructions
1. Prep the Bread and Sauce
Preheat your oven to 400°F (200°C) or set your broiler to high. In a small bowl, whisk together the mayonnaise, minced garlic, lemon juice, and oregano for the white sauce. Set aside in the fridge so the flavors can marry.
2. Build the Foundation
Slice your hoagie rolls lengthwise (but don’t cut all the way through). Open them up and lay them flat on a baking sheet. Layer the meats—salami, capicola, and pepperoni—generously on the bottom half. Top the meats with the provolone slices, ensuring they overlap the edges slightly to get those crispy cheese corners.
3. The Herb Crust
In a small ramekin, mix the olive oil, Italian seasoning, and garlic powder. Close the sandwiches and brush the tops of the rolls generously with the herb oil. This is what gives the subs that professional, golden-brown finish.
4. The Perfect Toast
Place the baking sheet in the oven. If using the 400°F setting, bake for 8–10 minutes. If using the broiler, stay close! Broil for 2–3 minutes until the cheese is bubbling and the bread tops are deep golden brown.
5. Add the Freshness
Carefully open the hot sandwiches and tuck in the thinly sliced red onions and banana peppers. Adding these after the main toast keeps them crisp and prevents them from becoming mushy.
6. Serve and Dip
Slice the subs in half on a diagonal. Serve immediately on a wooden board with a side of the chilled garlic aioli and a bowl of green olives for that authentic deli aesthetic.
What to Serve with This
- Classic: Kettle-cooked sea salt chips for maximum crunch.
- Zesty: A side of pepperoncini peppers or a cold pasta salad.
- Fresh: A simple arugula salad with a light lemon vinaigrette to cut through the richness of the meats.
Tips for Success (Cook’s Notes)
Pro Tip: Don’t use pre-shredded cheese! Slices of Provolone or fresh Mozzarella provide a much better “cheese pull” and create a barrier that keeps the bread from getting soggy from the meat juices.
The Sauce Secret: For a “Zesty White Sauce,” add a teaspoon of the liquid from the jar of banana peppers to your aioli. It adds a vinegary kick that balances the salty deli meats perfectly.
