Italian Subs - Restaurant Style


This is a classic Italian sub sandwich with three kinds of meat and provolone cheese. The kind you get in a mom and pop pizza joint. You'll be glad you tried it!

Prep Time:
20 mins
Additional Time:
1 hrs
Total Time:
1 hrs 20 mins
8 servings


  • 1 head red leaf lettuce, rinsed and torn

  • 2 medium fresh tomatoes, chopped

  • 1 medium red onion, chopped

  • 6 tablespoons olive oil

  • 2 tablespoons white wine vinegar

  • 2 tablespoons chopped fresh parsley

  • 2 cloves garlic, chopped

  • 1 teaspoon dried basil

  • ¼ teaspoon red pepper flakes

  • 1 pinch dried oregano

  • ½ pound sliced Capacola sausage

  • ½ pound thinly sliced Genoa salami

  • ¼ pound thinly sliced prosciutto

  • ½ pound sliced provolone cheese

  • 4 submarine rolls, split

  • 1 cup dill pickle slices


  1. In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.

  2. Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.

Nutrition Facts (per serving)

708 Calories
47g Fat
40g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 708
% Daily Value *
Total Fat 47g 61%
Saturated Fat 17g 83%
Cholesterol 79mg 26%
Sodium 2083mg 91%
Total Carbohydrate 40g 15%
Dietary Fiber 3g 12%
Total Sugars 5g
Protein 29g
Vitamin C 13mg 67%
Calcium 342mg 26%
Iron 4mg 24%
Potassium 504mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love