The Ultimate Italian Sub with Finocchiona & Calabrese
A proper Italian sub — layers of Finocchiona and Calabrese, provolone, crisp shredded lettuce, and a sharp oil-and-vinegar dressing on a crusty roll. The deli classic, done right at home.
A great Italian sub lives and dies by its cured meat, so we build ours on two: fennel-forward Finocchiona for aroma and spicy Calabrese for a little heat.
Add provolone, crisp lettuce, tomato, onion, banana peppers, and a sharp oil-and-vinegar dressing, and you've got a sandwich that rivals any deli counter. No cooking required — just good ingredients and smart layering.
Make a couple, wrap them tight, and you've got lunch sorted.
Ingredients
For the Subs
2 crusty sub or hoagie rolls
3 oz Finocchiona salami, thinly sliced
3 oz Calabrese salami, thinly sliced
4 slices provolone
2 cups shredded iceberg or romaine
1 tomato, sliced
1/4 red onion, thinly sliced
1/4 cup sliced banana peppers or peperoncini
For the Dressing
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
salt and pepper
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Instructions
Slice the rolls lengthwise, leaving a hinge. Pull out a little of the soft interior if they're very doughy.
Layer the provolone along the bottom, against the bread.
Add the Finocchiona and Calabrese, folding the slices so they pile up rather than lying flat.
Top with shredded lettuce, tomato, red onion, and banana peppers.
Whisk the olive oil, red wine vinegar, oregano, salt, and pepper, and drizzle generously over the vegetables.
Close the subs, wrap tightly for a few minutes, then slice on the diagonal and serve.
Chef Notes
The dressing is what separates a great sub from a sad one: good olive oil, red wine vinegar, dried oregano, salt, and pepper, drizzled right onto the lettuce so every bite is seasoned.
Layer cheese against the bread to protect it from the dressing, then the salami, then the vegetables. Wrap the sub tightly for a few minutes before slicing so everything presses together — that's the deli secret.
Substitutions & Tips
Mix and match the salami — Rosette de Lyon, Saucisson Sec, or Orange Fennel all work beautifully. Add a layer of fresh mozzarella, or swap in a baguette if you can't find hoagie rolls.
Have leftover salami? Turn it into our Finocchiona Antipasto Pasta Salad, or go warm with our Diablo Salami Grilled Cheese.
Serving & Storage
Best eaten fresh, while the bread is crusty and the lettuce is crisp.
To make ahead, keep the dressing separate and dress just before eating, or wrap tightly undressed; the assembled sub holds for a few hours but the bread softens once dressed.
Published
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