Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and prepare a baking dish with nonstick cooking spray to prevent sticking.
- Slice each sub roll lengthwise without cutting all the way through, leaving a hinge on one side so they open like a book. Lay them open in the prepared baking dish.
- Layer the deli meats inside each roll in this order: salami first, then pepperoni, and finally ham for the best flavor progression.
- Place provolone cheese slices directly on top of the meats so it melts down and around them during baking.
- Top each sandwich with shredded romaine lettuce and tomato slices. Sprinkle with dried oregano if desired for extra Italian flavor.
- Drizzle olive oil generously over the top of each sandwich—this creates that golden, crispy bakery-style crust.
- Bake for 10-12 minutes until the cheese is melted and bubbly and the bread turns golden brown.
- Let sandwiches rest for 2-3 minutes after removing from the oven so the cheese sets slightly, then transfer to plates and serve warm.
Notes
Storage: Store leftover sandwiches wrapped tightly in foil or in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to restore crispiness.
Customization Tips: Use turkey for a lighter option, add banana peppers or pepperoncini for heat, or swap provolone for mozzarella. Try brushing the bread with garlic butter before baking for extra flavor.
Make-Ahead: Assemble sandwiches up to 4 hours ahead, cover tightly with plastic wrap, and refrigerate. Add 2-3 extra minutes to baking time when cooking from cold.
