Ingredients
Method
- Preheat your oven to 350°F (175°C) if you prefer a warm, toasted finish. Begin by cutting the large Italian bread loaf in half horizontally to create a distinct top and bottom.
- In a small mixing bowl, whisk together the olive oil, oregano, and basil. For a traditional touch, you can also add a splash of red grape juice to the mixture.1/4 cup olive oil, 1 tsp dried oregano, 1 tsp dried basil
- Brush this herb-infused oil mixture generously on both cut sides of the bread, ensuring the edges are well-coated for maximum flavor.
- On the bottom half of the bread, begin layering your ingredients. Start with the turkey ham, followed by the beef salami, and then the mortadella.1/4 lb turkey ham, 1/4 lb beef salami, 1/4 lb mortadella
- Layer the provolone and mozzarella cheeses directly over the meats.1/4 lb provolone cheese, 1/4 lb mozzarella cheese
- Spread the olive salad evenly over the top cheese layer. If you enjoy a bit of heat, add the sliced pepperoncini peppers at this stage.1 cup olive salad, 1/4 cup pepperoncini peppers
- Place the top half of the bread back onto the sandwich and press down firmly.
- Wrap the entire sandwich tightly in aluminum foil. If you prefer the traditional pressed method, you can first wrap it in plastic and weigh it down in the fridge for 2 hours, then swap the plastic for foil before baking.
- Place the foil-wrapped sandwich in the oven for 15 to 20 minutes, or until the cheese is completely melted and the bread is warm.
- Remove from the oven, unwrap carefully, and use a sharp serrated knife to cut the loaf into wedges.
Notes
To get the most out of your Baked Italian Sub Sandwiches, try to prepare the olive salad a day in advance so the flavors can fully develop. Always use a high-quality, sturdy Italian loaf; a soft bread might become too soggy from the olive oil and salad juices.
