Baked Italian Sub Sandwiches (Print version)

Hot, cheesy Italian subs baked until the rolls are crisp and the provolone melts into the deli meats.

# Ingredients:

For the sandwiches

01 - 6 hinged hoagie rolls, about 6 inches each
02 - 8 oz (225 g) sliced provolone cheese
03 - 6 oz (170 g) thin-sliced deli ham
04 - 6 oz (170 g) thin-sliced Genoa salami
05 - 4 oz (115 g) thin-sliced pepperoni
06 - 1/2 cup sliced pepperoncini, drained

For the seasoned butter

07 - 3 tablespoons unsalted butter, melted
08 - 1 tablespoon olive oil
09 - 1 tablespoon red wine vinegar
10 - 1 teaspoon dried Italian seasoning
11 - 1/2 teaspoon garlic powder
12 - 1/4 teaspoon black pepper

For finishing

13 - 2 cups shredded iceberg lettuce
14 - 1 large tomato, thinly sliced
15 - 1/4 small red onion, very thinly sliced
16 - 1 tablespoon red wine vinegar, plus more to taste
17 - 1 tablespoon olive oil
18 - Salt and black pepper, to taste

# Instructions:

01 - Preheat the oven to 375°F (190°C). Line a large sheet pan with foil or parchment for easier cleanup.
02 - Stir together the melted butter, olive oil, 1 tablespoon red wine vinegar, Italian seasoning, garlic powder, and black pepper.
03 - Open the hoagie rolls without cutting them all the way through. Brush the cut sides lightly with the seasoned butter mixture.
04 - Place provolone inside each roll, then divide the ham, salami, pepperoni, and pepperoncini evenly among the sandwiches. Add any remaining provolone on top of the meat.
05 - Close each sandwich and wrap loosely in foil. Place on the sheet pan and bake for 12 minutes, until the cheese is melted and the filling is hot.
06 - Open the foil and bake for 3-5 minutes more, until the tops and edges feel lightly crisp.
07 - Toss the lettuce, tomato, and red onion with 1 tablespoon vinegar, 1 tablespoon olive oil, and a pinch of salt and pepper. Tuck the mixture into the hot sandwiches and serve right away.

# Good to know:

01 - Best served immediately after the cold toppings are added.
02 - For a party, bake the meat and cheese first, then let guests add toppings.
03 - Use thin deli slices so the sandwiches heat evenly.

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