Recipe Detail

Italian Oven Sub

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Number of Servings:


  1. 1 loaves - sourdough or country bread unsliced
  2. 1/2 cups - sun-dried tomato spread
  3. 1/2 pounds - sliced provolone
  4. 1/4 pounds - sliced salami
  5. 1/2 pounds - sliced ham or turkey
  6. 1/4 pounds - sliced sopressata
  7. 1/4 pounds - sliced mozzarella
  8. 1/2 cups - jarred mild pepperoncini peppers chopped
  9. 1/2 cups - sliced black olives


1. Heat oven to 400° F. Slice bread into about 16 thin slices, stopping about 1/4 inch from bottom of loaf so that slices remain joined. Overlap 2 sheets of aluminum foil to make a big square and spray with cooking spray. Place bread on foil.
2. Spread every other slice of bread with sun-dried tomato spread to create 8 "sandwiches". Make filling by layering meat and cheese into 8 bundles. Layer 2 slices of provolone with a slice of salami, ham and sopressata and top with sliced mozzarella, pepperoncini and olives; fold each bundle in half and wedge into each sandwich. Wrap entire loaf in foil and place on a baking sheet.
3. Bake loaf until cheese is melted all the way through, about 35-45 minutes. To serve, cut each sandwich from the loaf.


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