Classic Italian Sub Sandwich Recipe: Build a Flavorful Hoagie

An Easy Way to Feed a Crowd

One of my strengths in the kitchen is making a reliably excellent Submarine Sandwich. It’s simple, dependable, and always a crowd-pleaser. I may call it the world’s best Submarine Sandwich — you’ll have to make it and decide for yourself.

This sandwich is a regular request from Mister Tipsy. Whenever he heads out on his guys’ trip to Florida, he asks me to prepare this sub for him and his friends to take on the plane.

What Are the Perfect Meats and Cheeses for a Sandwich?

The ingredients are straightforward but specific. When I stray from the brands or types I usually use, the flavor changes. There’s a printable recipe card with exact quantities at the end of the post, but here are the brands I prefer:

• Krakus ham
• Land O’ Lakes White American cheese
• Beano’s Original Submarine Dressing
• Hellmann’s mayonnaise
• Claussen Kosher dill whole pickles

Below I share some key tips to help you make a perfect sandwich every time. The full step-by-step instructions are included in the recipe card section.

How to Make the Perfect Sandwich

Sandwiches are easy to start making but there’s a lot you can do to elevate them. A truly memorable sandwich often comes down to fresh bread, thin slicing, careful layering, and the right condiments.

Simple tips that improve any sandwich:

• Buy a fresh loaf of French bread. Freshness matters more than anything.
• Ask the deli to slice meats and cheeses very thin or shaved.
• Keep your pickles cold for maximum crunch and flavor.
• Shred lettuce finely and slice tomato and onion paper-thin for an even texture in each bite.

Thinly sliced deli meat is essential. Multiple thin slices layered together taste better and create a pleasant texture compared with one thick slice. Cheese should also be thin, though it can be slightly thicker than the meat.

Layering is the other crucial element. If you stack ingredients without thought, the filling will slide out. The method I use ensures you get a balanced bite every time.

The basic steps are straightforward, but pay attention to the order of layers in the recipe card to get that perfect bite.

This is one of our favorite summer dinners. We like to serve it with store-bought macaroni salad or potato salad, extra pickles on the side, and chips for a quick, satisfying meal that doesn’t heat up the kitchen. It’s a great way to pack in vegetables while keeping dinner simple.

A Low Carb Sandwich Alternative

If you want a lower-carb option, turn this sandwich into a salad. Dice the meats and cheeses, skip the mayo and mustard, and use the sub sauce as the dressing. It won’t be handheld, but it keeps all the flavors you love without the bread.

This post may not read like a traditional recipe write-up, but I wanted to share how I build this sandwich so it consistently delivers. I also enjoy recommending the brands I use because they really do make a difference. I hope you try this Submarine Sandwich and enjoy it as much as we do.

As always, happy eating!

Love,

Tipsy

Submarine Sandwich

The sandwich making arts are easy to learn but hard to master.

Ingredients

• 1 lb. Krakus Polish ham, sliced thin
• 1/2 lb. hard salami, sliced thin
• 1/2 lb. Land O’ Lakes white American cheese, sliced thin
• 1 jar Claussen kosher dill pickles
• 1/2 purple onion, sliced thin
• 1/2 large tomato, sliced thin
• 1/2 head iceberg lettuce, shredded fine
• Beano’s submarine sauce
• Hellmann’s mayonnaise
• Brown spicy mustard
• 1 loaf fresh French bread

Instructions

1. Cut the French bread into two foot-long pieces, then split each loaf down the middle.
2. Spread mayonnaise on both sides of the bread and brown mustard on one side. Spread to the edges.
3. Starting with the Krakus ham, fold thin slices and layer them along the length of the bread. Use about 9 to 12 slices and make three layers.
4. Spread a light layer of mayo over the ham, then top with most of the shredded lettuce so the mayo helps it stick.
5. Shake the sub sauce and pour a generous amount over the lettuce.
6. Cover the lettuce with 6 to 8 slices of salami, then add another light smear of mayo.
7. Add the remaining lettuce, then the tomato slices. Sprinkle pepper on the tomatoes, then add the onions.
8. Slice pickles very thin and arrange over the tomatoes and onions. Add one more light drizzle of sub sauce if desired.
9. Top with 5–6 slices of cheese to hold the toppings in place.
10. Replace the top of the bread, slice the sandwich in half, and enjoy.