Italian Hero Sandwich

By Ali Slagle

Updated Feb. 8, 2022

Italian Hero Sandwich
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Rating
4(744)
Comments
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Italian hero, sub, hoagie, grinder — this classic sandwich has many names, and every deli makes it differently. Its deliciousness lies in the proportion of rich-and-fatty ingredients to spicy-and-crunchy ones. For optimal structure and texture, start with crusty rolls with pillowy insides (or toast soft rolls). Use two to four types of cured meat for a range of umami, and plenty of lettuce and pickles to counterbalance them. Then assemble wisely: Shingle the meat and cheese across the rolls, then top with pickles, onions and dressed lettuce. Once put together, the wet ingredients are wrapped in meat so they’re held in place and the bread doesn’t get soggy. Wrap with parchment or wax paper for tidier eating and transporting.

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Ingredients

Yield:4 sandwiches
  • 1small red onion, thinly sliced
  • 2tablespoons red wine vinegar
  • 1½tablespoons dried oregano
  • Kosher salt (Diamond Crystal)
  • 4(6- to 8-inch-long) sub, hero or hoagie rolls, split lengthwise but attached on one side
  • Mustard and/or mayonnaise (optional)
  • 4ounces sliced provolone and/or low-moisture mozzarella cheese
  • 1pound thinly sliced Italian cured meats, such as salami, prosciutto, mortadella, coppa and/or soppressata
  • 1cup sliced pickled peppers, such as pepperoncini, banana peppers, giardiniera and/or jalapeños
  • 1small head iceberg lettuce (about 1 pound), thinly sliced 
  • 2tablespoons extra-virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

754 calories; 54 grams fat; 19 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 6 grams polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 37 grams protein; 3053 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rinse the red onion under cold water, then transfer to a large bowl. Add the red wine vinegar, dried oregano and 1 teaspoon salt. Stir to combine and set aside.

  2. Step 2

    Arrange the rolls cut side up so they lie flat. Spread with a thin layer of mustard and/or mayonnaise, if using. Shingle the entire surface with the cheese, then the cured meats. Scatter an even layer of pickled peppers.

  3. Step 3

    Add the iceberg lettuce and olive oil to the onion-oregano mixture and toss until well coated. Season to taste with salt. Pile the lettuce on one side of the sandwich, then close the sandwich and press down lightly. If packing, wrap the sandwich tightly in parchment paper or foil, then cut in half crosswise. Sandwiches will keep for up to 4 hours refrigerated.

Ratings

4 out of 5
744 user ratings
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Comments

Beverly Mire

No mustard or mayo on an Italian sub! Olive oil. Tomatoes are essential.

Gina

I’m a Philly girl and grew up with many iterations of the classic hoagie. Some constants: the roll is from Amoroso’s bakery—crispy outside, with a crust that shatters with every bite, and pillowy inside. Slice and drizzle with olive oil. Layer sliced cappicola, genoa salami, ham, mortadella, and provolone, and top with thinly sliced onion, lettuce, and tomato. Finish with another drizzle of oil & vinegar, oregano, black pepper. Some folks like mayo (not for purists); some like hot peppers.

CFXK

When we were kids (there were 4 of us) and our parents were going out for the evening, mom would give us a special treat - covering our table with a basket of deli sub rolls; plates of Italian cold cuts & provolone cheese; sliced tomatoes, onions, & bell peppers; shredded lettuce; pickled peppers; jars of mayo & mustard; and cruets of oil & vinegar - leaving us each to create and eat our own sub. I still cannot eat an Italian sub without remembering those nights and the best subs I ever ate.

Cynthia

Growing up in the 60s in Chicago, my Sicilian mother made these every Saturday for lunch. That was when we came home from the grocery store with a fresh loaf of Italian bread, fresh deli meats and cheeses. Then she sliced the bread long and added all these same ingredients except she always added tomatoes, peppers were served on the side next to the potato chips. Slicing was after the sandwich was complete!

Hoagie Boy from Philly

Put some red wine vinegar, dried oregano, black pepper and salt on the roll. Then layer ham, Genoa salami, a smaller amount of pepperoni, and provolone cheese. Add sliced tomato, shredded iceberg lettuce, sliced onion, and some sweet peppers (these are different from roasted peppers). For some reason, sweet peppers are ubiquitous in Philly, but not nearly as common in NYC.

Newman222

Now give me a good hoagie roll recipe. Preferably that looks like that one!

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