Easy Italian Subs
During college I worked at Potbelly for three years. For every shift I worked, I got a free meal, which was awesome as a college student. I ate a lot of sandwiches and learned some sandwich-making tricks that are actually useful now that I don’t eat free sandwiches four days a week.
These Italian subs are based on an idea from Good Cheap Eats, one of my favorite cookbooks. Their mayonnaise mixed with herbs and spices has sold Gavin on the idea of condiments on sandwiches. I needed no selling — condiments are my favorite part.
- 4 sub rolls
- 6 slices provolone cheese
- 8 slices salami
- 6 ounces deli-sliced ham
- 2 tablespoons mayonnaise
- 1 small clove garlic, grated on a microplane
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried basil
- salt and pepper
- sandwich vegetables, optional
Preheat the oven to 500 degrees.
Split the sub rolls and put them on a broiler pan or cookie sheet.
Top with the ham and salami, then the cheese. I always cut and arrange my cheese like this as a holdover from my sandwich-making days.
Cook the sandwiches until the bread is toasty, meat is hot, and cheese is melty, about five minutes. If you’d like, broil the sandwiches for a few minutes to get the cheese bubbly.
While the sandwiches cook, make the Italian mayonnaise. Mix the mayonnaise, grated garlic, oregano, basil, salt, and pepper together in a small bowl.
Top the sandwiches with the mayonnaise and any other desired toppings, like lettuce, tomato, or onion. I think some giardiniera would be tasty on these!