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Italian Submarine Sandwiches with Homemade Sub Sauce
5 from 15 votes

Italian Submarine Sandwiches with Homemade Sub Sauce

This Italian Submarine Sandwich recipe features crusty rolls layered with thin slices of prosciutto, sweet sopressata, spicy hot capicola, and provolone cheese. Roasted red bell pepper and fresh arugula add sweet and peppery freshness, while a homemade sub sauce combining red wine vinegar, Dijon mustard, Italian herbs, and olive oil ties the flavors together. The sandwiches are served cold or assembled before eating to maintain crustiness.

Prep Time
10 mins
Total Time
10 mins
Servings: 4 sandwiches
Course: Lunch
Cuisine: Italian

Ingredients

For the sandwiches
  • 4 small Italian rolls split, small, crusty
  • 1/4 pound prosciutto thinly sliced
  • 1/4 pound sweet sopressata thinly sliced
  • 1/4 pound hot capicola thinly sliced
  • 1/4 pound provolone cheese thinly sliced
  • 4 lices red bell pepper from a jar, found in the Italian section of the grocery store, roasted
  • 1 cup arugula baby
  • sub sauce see below, homemade
For homemade sub sauce:
  • 2 teaspoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Italian seasoning dried
  • 1/3 cup olive oil
  • salt to taste
  • black pepper to taste

Instructions

For sandwiches:
    Cup of Yum
  1. Divide meat, cheese, peppers and arugula between the four rolls.
  2. Drizzle with homemade sub sauce and enjoy! If your subs will not be eaten right away, wait to add the sub sauce until right before you plan on eating them.
For Sub Sauce:
  1. Combine all ingredients except olive oil. Whisk together and then slowly whisk in olive oil until combined.
  2. Adjust seasonings to taste and store in refrigerator.

Notes

  • Use fresh, thinly sliced cured meats for the best texture and flavor.
  • Add sub sauce just before serving if sandwiches are prepared ahead to keep rolls from becoming soggy.
  • Roasted red bell peppers from a jar are convenient and add sweetness that contrasts with the meats.
  • The homemade sub sauce can be stored refrigerated for several days and stirred before use.
  • For a milder sandwich, reduce or omit the hot capicola.