Name: Baked Italian Sub Sandwiches
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 pieces hoagie rolls (Sturdy enough to hold fillings and crisp up); 8 oz fresh mozzarella cheese (Provides creamy melt and stretchy texture); 4 oz salami (Adds savory depth and chew); 4 oz capicola (Brings heat and smoky flavor); 4 oz provolone cheese (Offers nutty flavor and browns nicely); 1/4 cup banana peppers (sliced) (Gives a bright, vinegary pop); 2 tbsp olive oil (A light drizzle for crisp crust)

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I love a sandwich that comes out of the oven all glistening and melty, bread just crisp around the edges and a warm ribbon of cheese holding spicy salami and capicola together. These Baked Italian Sub Sandwiches do exactly that: they are comforting, slightly nostalgic, and endlessly adaptable for weeknight dinners, casual parties, or a cozy solo lunch.

Why You’ll Love This Recipe

Melty, bubbly cheese creates a golden, inviting top that makes every bite feel indulgent and homey.
The cured meats bring bold, savory notes that play beautifully against the tangy banana peppers.
Assembly is fast and forgiving, so this feels like a luxury without the fuss.
It reheats wonderfully, so leftovers are almost as good as the first helping.
If you enjoy handheld comfort food, you might also like my take on Italian pinwheel sandwiches for another party-friendly option.

Ingredients You’ll Need

4 hoagie rolls — sturdy enough to hold fillings and crisp up in the oven without turning soggy.
8 oz fresh mozzarella cheese — provides creamy, milky melt and a wonderfully stretchy texture.
4 oz salami — adds savory, spiced depth and a bit of chew.
4 oz capicola — brings a touch of heat and smoky pork flavor.
4 oz provolone cheese — offers a nutty counterpoint to the mozzarella and browns nicely.
1/4 cup banana peppers (sliced) — give a bright, vinegary pop that cuts through the richness.
2 tbsp olive oil — a light drizzle helps the crust crisp and the filling shine.

A note on bread: you can switch the hoagie rolls for sturdy baguette halves if you prefer a thinner, crisper bite. If you are thinking of simple sides that pair well with sandwiches, try something sweet and quick like the 5-minute apple sandwiches for a playful contrast.

Let’s Get Cooking

This is a relaxed bake that rewards neat assembly and a hot oven. Follow these steps and you will have warm, aromatic subs in under 30 minutes.

Preheat your oven to 375°F (190°C).
Slice the hoagie rolls in half lengthwise.
Layer salami on the bottom half of each roll, followed by capicola, mozzarella, provolone, and banana peppers.
Drizzle each sandwich with olive oil.
Place assembled sandwiches on a baking sheet and bake for 15-20 minutes until the cheese is bubbly and golden brown.
Let cool slightly before serving. Enjoy with chips or salad.

I like to line my baking sheet with parchment for easy cleanup and to prevent the rolls from sticking, and I usually let the sandwiches rest for about 2 minutes before cutting so the molten cheese settles just enough to make slicing neat.

My Favorite Tricks for Great Results

Toast the open-faced rolls for 3 to 4 minutes before assembling if you want extra-crisp bottoms and a toasted flavor.
Use a mix of cheeses for both melt and flavor – mozzarella for stretch, provolone for bite. If you have pecorino or Parmesan, a light grating before baking gives an extra golden crust.
Warm the meats slightly on the counter so they release their aromas when they meet the hot cheese in the oven.
If you like a little extra tang, spread a thin swipe of vinaigrette or a smear of Italian dressing on the roll before adding fillings. For a similarly bold Italian flavor, you might enjoy the rustic seasonings in this Italian baked eggs with sausage recipe I turn to on chilly mornings.

Mix It Up

Spicy version: swap capicola for pepperoni and add sliced pickled jalapenos for heat.
Vegetarian: replace the salami and capicola with grilled eggplant and roasted red peppers, and add a drizzle of pesto.
Deluxe: add sliced roasted red peppers, caramelized onions, and a sprinkle of oregano for a more layered flavor.
Picnic-ready: assemble the sandwiches, wrap them in foil, and pop them on a grill or in a cooler insulated bag with a hot pack for a warm picnic treat.

Perfect Pairings

Serve these subs with a crunchy, bright side to contrast the warm richness: a crisp green salad with lemon vinaigrette, herb-dusted kettle chips, or a bright tomato and cucumber salad. For dessert, nothing beats a simple coffee plus a sweet little finish; I often pair these sandwiches with an easy after-dinner treat like a light 2-ingredient Italian affogato for a creamy, caffeinated finish. If you are hosting a crowd, slice the subs on the bias and present them on a wooden board with small bowls of extra banana peppers and olive oil for dipping.

Keep It Fresh

Refrigeration: Wrap leftovers tightly in plastic wrap or foil and store in an airtight container in the fridge for up to 3 days.
Freezing: For longer storage, wrap each sandwich individually in plastic and then foil, and freeze for up to 2 months. To reheat, thaw overnight in the fridge and then bake at 350°F for 10 to 15 minutes until warmed through and the cheese is melty.
Reheating tip: For the crispiest results, reheat in the oven on a baking sheet rather than the microwave so the bread regains its crunch. A quick 5-minute broil at the end will revive that golden top if needed.

Your Questions Answered

Q: Can I make these ahead of time?
A: Yes. Assemble the sandwiches and keep them covered in the fridge for a few hours before baking. If you plan to store for longer, assemble and freeze unbaked, then bake from frozen at 375°F for an extra 5 to 10 minutes.

Q: What if I do not have banana peppers?
A: You can swap in pepperoncini, sliced pickles for brightness, or thin slices of roasted red pepper for sweetness.

Q: How do I prevent soggy bread?
A: Make sure your cheeses are well-drained, shave excess oil from the meats if needed, and consider toasting the bread lightly before assembly to create a moisture barrier.

Q: Can I scale the recipe for a crowd?
A: Absolutely. Lay out several hoagie halves on multiple baking sheets and bake in batches. The assembly line is fast and cheerful, and guests love choosing their own add-ins.

Conclusion

If you are looking for a dish that brings comfort, crunch, and just the right amount of indulgence, these Baked Italian Sub Sandwiches are a dependable winner. They are easy to customize, forgiving to assemble, and deliver that cozy oven-baked aroma that makes a house feel like home. For more inspiration and variations from around the web, check out this take on Baked Italian Subs | 12 Tomatoes, a flavorful riff in the Baked Italian Grinder Recipe that leans into classic sandwich fillings, a casual kitchen-friendly version at Baked Italian Subs – Tornadough Alli, and a cozy, homey rendition at Baked Italian Subs – Upstate Ramblings. Try this recipe once and I bet it will become a go-to whenever you want something warm, satisfying, and utterly delicious.