Italian Subs - Restaurant Style Recipe -
Italian Subs - Restaurant Style Recipe

Italian Subs - Restaurant Style

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"This is a classic Italian sub sandwich with three kinds of meat and provolone cheese. The kind you get in a mom and pop pizza joint. You'll be glad you tried it!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins

    1 hr 20 mins


  1. In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.
  2. Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.
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Reviews More Reviews

Most Helpful Positive Review
Mar 30, 2007

Here's what you need to do to make these more authentic.... In step one, omit the lettuce, as it will only get soggy anyway. Instead of adding your dill pickle slices at the end of the recipe, chop them up along with the onion and tomatoes and add them here. After you let it sit and marinate in the fridge for an hour or so, you get this super delicious relish type of spread for your subs. Its the perfect match for the real Italian cold cuts! Don't skimp on the quality of the meat here either. Its well worth the extra money to buy the good stuff. I brought these to a party and they were quickly devoured. I'm originally from Boston where you can always get a great Italian sub at any one of the many "Mom & Pop" delis. However, I now live in the mid-west and you cannot find a decent Italian sub here! Some places actually use ham and bologna, and call it Italian!!! THANK YOU, THANK YOU and THANKS AGAIN for this recipe! For me its like a little taste of "home"!!!

Most Helpful Critical Review
Sep 13, 2010

I just knew I would love this recipe. However, it was just ok to me. I followed the recipe pretty close as it's written. The only thing I did differently was add the lettuce at the end instead of mixing it in with the dressing. I also added more oregeno, that was just a personal choice because I love it. I didn't really care for the meat except the genoa salami which I love. We also heated the sandwich with the meats and cheese in the broiler before adding the other ingredients. Not a bad sandwich it just didn't blow me away. I won't be making this again.

Feb 05, 2006

This is almost exactly how my mom used to make these when I was growing up! The only difference was that she would marinate the lettuce, tomato, onion mixture overnight, and she would put the subs under the broiler to melt the cheese before she put the salad mixture onto the subs. Try it - you'll LOVE them hot!

Feb 27, 2007

I thought this was good. My wife said it was great. I rate it great. Any questions ???

Apr 10, 2006

This was awesome. The salad mix rocks. I tweaked the sandwich a bit but left the dressing and salad mix the same. I like to buy a loaf of french bread cut it open, spread butter/margerine and garlic salt on both halves put the cheese on the bottom then throw it under the broiler until the cheese is melted. I also used mozzarella cheese slices. Then I constructed the sandwich with ham, turkey, genoa salami, and sandwich size pepperonis, then put the salad mix on top, Closed it up, sliced it to meet our family needs and served with baked chips and a cookie. It rocked. The salad mix does make the sandwich. Thank you.

Feb 12, 2008

OH MY GOD!!! My husband is from Boston and when I told him I was making Italians at home he wasn't too jazzed. Man, did he change his tune! We live in FL now, so it's not as easy to get a quality sandwich here as it is back home. I left out the lettuce for fear it would get soggy, and added it at the end. I used ham, capicola, and salami. Totally awesome.....thanks a million! BTW: this dressing (minus the lettuce) makes an awesome topping for bruchetta

Nov 07, 2005

Don't let the salad sit for more than the recommended hour--it turns a solid, pasty, inedible mess. I guess the oil congeals or something. Once I redid it and watched the time, we thought these were pretty good!

May 04, 2007

This is a five star recipe because it is so easy to tailor to your own tastes. I made a few changes; when making the "salad" portion, I decreased the garlic, left the lettuce out until the final prep, and I also did not feel it needed to be refrigerated. I also only let it sit for 15 min. while I prepped the remaining ingredients. I also added salt and pepper to the dressing. Instead of Proscuitto, I chose Mortadella. Like other reviewers, I like to heat the broiler and give the sandwich just a minute to melt the cheese. I also like the bread to have either mayo or butter on it. I left out the Dills and serve it with Pepperocinis. In any case, this recipe has everything to recreate your favorite Italian Deli Sub.


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  • Calories
  • 708 kcal
  • 35%
  • Carbohydrates
  • 40.4 g
  • 13%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 47.3 g
  • 73%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 29.2 g
  • 58%
  • Sodium
  • 2083 mg
  • 83%

* Percent Daily Values are based on a 2,000 calorie diet.

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