Prep 0 mins
Cook 10 mins
You won't think it was made at home!! The perfect sandwich!!
- 6 hoagie rolls, split
- 1⁄2 cup Italian dressing
- 1⁄2 lb sliced deli roast beef
- 1⁄2 lb sliced deli turkey
- 1⁄2 lb sliced deli ham
- 1⁄2 lb sliced monterey jack pepper cheese or 1⁄2 lb provolone cheese
- 1 large tomatoes, thinly sliced
- 1⁄2 medium onion, thinly sliced
- Preheat oven to 350 degrees.
- Brush the cut sides of the rolls with Italian Dressing.
- Layer the bottom halves with Meats, Cheeses, Onion and Tomato.
- Replace Hoagie tops.
- Wrap each sandwich in foil, tightly.
- Bake 12-15 minutes or until cheese is melted.
- Remove foil and serve.
I know this tastes good but I have to object simply from an authentic point of view. I hope I don't offend anybody because this is just my opinion but being as this is suppose to be an Italian sub, it uses no Italian deli meats. Maybe the roast beef but more then likely not. If anything they would use Italian beef which is very different. They would not use turkey nor would they use regular deli ham. The ham closest to a deli ham like Black Forest, for ex. is called prosciutto cotto which in my opinion has more flavor. You can also substitute the ham for other Italian pork products like, deli porchetta which is so much better then ham and if you've never tried it, I urge you too..it's wonderful. You can also use capicollo or prosciutto de Parma in place of the ham. My favorite Italian sub combo is Genoa salami, porchetta and prosciutto de Parma all sliced very thin ..this is definitely a case where more is not better! Trust me on this..you can pile on as many slices as you want after but they definitely tastes much better sliced thin. And of course, provolone cheese. You can add whatever toppings or sandwich sauce to this you like. Personally, I think it needs something vinegary. Some of my favorites are hot or mild peppers in vinegar and oil or just in vinegar. Not roasted peppers though they're good too..but the whole uncooked peppers that are in a jar. The vinager is perfect and you get some crunch to it if you get the whole ones and slice them yourself. Making a salad by dicing up some tomatoes,onions and lettuce and dressing them in an Italian vinagerette or using oil and your favorite vinegar is good too. You can also add a touch of oregano, salt and pepper to it. And my favorite (and yes I realize it's not very Italian) is to add salt and vinager chips to it. It gives you that satisfying crunch that all subs need and adds the perfect amount of vinegar and salt. You could use other flavors if you wanted to but I think salt and vinegar is really the best for this sandwich. Again, this is just my opinion and I'm sorry, I didn't mean to carry on like this but I've made myself hungry..lol. So now I'm off to make my own Italian sub! Bon Appetite!
Quick and delicious. I used a local restaurant's greek dressing and topped with provolone, genoa salami and roast beef. Topped with roasted red pepper and banana pepper since I can't tolerate raw onion and tomatos are out of season. Delicious! Ours didn't turn out soggy, but I would recommend cooking for the full time to heat all the way through.
De-LISH! We just had these for dinner, and loved them. I hope this doesn't compromise the integrity of the sandwich, but we did add some mayo which we mixed in with the Italian dressing. Man, it was GOOD. We we definitely make these again. Made for Spring 2010 PAC.