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Baked Italian Subs
Discover how to make easy, mouth-watering baked Italian subs perfect for busy weeknights or game-day gatherings. Turn hoagie rolls into a crowd-pleasing meal in under 30 minutes.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 1252 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 Hoagie rolls
- 1/3 cup Italian dressing
- 12 lices sandwich-sized pepperoni
- 12 ounces turkey
- 12 lices Provolone cheese
- ½ red onion sliced
- 1/2 cup sweet and hot salad peppers
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1 tablespoon butter
- 1 tablespoon garlic salt
Instructions
- Get out a 9x13 inch baking dish and preheat the oven to 350 degrees F.
- Slice the hoagie rolls until you almost reach the other side, but do not cut all the way through. Brush the Italian dressing on the inside of the bottom and top buns. Place three slices of pepperoni on the bottom bun.
- Fold the turkey twice and place it on top of the pepperoni. I used 4 to 5 slices of turkey in each sub. Take the provolone cheese and fold it once, then place it on top of the turkey. I used three slices of cheese per sub.
- Add the slices of red onion and some of the salad peppers. Sprinkle on the pepper, salt, and oregano. Partially close the buns.
- In a microwave-safe bowl, combine the butter and garlic salt. Microwave until the butter melts. Brush the garlic butter mixture on the top bun.
- Put the subs in the baking dish and bake for 20 minutes.
Cup of Yum
Notes
- While I like pepperoni and turkey, you can mix things up based on your preferences. Salami, ham, and roast beef would all be delicious in these subs. Slice your meats thinly so they're easy to bite through.
- When it comes to toppings, I always say the more, the merrier. Pile on the veggies and seasonings. I like adding thinly sliced green peppers and black olives for extra flavor.
- While provolone is my go-to, try mozzarella, cheddar, or Swiss instead. And if you really want to get fancy, try grating some Parmesan cheese on top before baking.
- These subs are perfect for meal prepping. Assemble them as directed, wrap them tightly in plastic wrap, and store them in the fridge for up to 24 hours. When you're ready to bake, pop them in the oven and add a few extra minutes to the baking time to account for the fact that they're starting out cold.
- While I like pepperoni and turkey, you can mix things up based on your preferences. Salami, ham, and roast beef would all be delicious in these subs. Slice your meats thinly so they're easy to bite through.
- When it comes to toppings, I always say the more, the merrier. Pile on the veggies and seasonings. I like adding thinly sliced green peppers and black olives for extra flavor.
- While provolone is my go-to, try mozzarella, cheddar, or Swiss instead. And if you really want to get fancy, try grating some Parmesan cheese on top before baking.
- These subs are perfect for meal prepping. Assemble them as directed, wrap them tightly in plastic wrap, and store them in the fridge for up to 24 hours. When you're ready to bake, pop them in the oven and add a few extra minutes to the baking time to account for the fact that they're starting out cold.
Nutrition Information
Calories
1252kcal
(63%)
Carbohydrates
39g
(13%)
Protein
22g
(44%)
Fat
112g
(172%)
Saturated Fat
38g
(190%)
Polyunsaturated Fat
23g
Monounsaturated Fat
44g
Trans Fat
0.2g
Cholesterol
139mg
(46%)
Sodium
3055mg
(127%)
Potassium
172mg
(5%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
671IU
(13%)
Vitamin C
16mg
(18%)
Calcium
453mg
(45%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1252
% Daily Value*
| Calories | 1252kcal | 63% |
| Carbohydrates | 39g | 13% |
| Protein | 22g | 44% |
| Fat | 112g | 172% |
| Saturated Fat | 38g | 190% |
| Polyunsaturated Fat | 23g | 135% |
| Monounsaturated Fat | 44g | 220% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 139mg | 46% |
| Sodium | 3055mg | 127% |
| Potassium | 172mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 671IU | 13% |
| Vitamin C | 16mg | 18% |
| Calcium | 453mg | 45% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.