Classic Italian Sub Sandwich

Prep: 10 mins

Cook: 0 mins

Difficulty: Intermediate

Servings: 4 Servings

My one requirement for the perfect beach day? A delicious packed sandwich that doesn’t get soggy. After a lot of trial and error, I’ve learned exactly what that is: a classic Italian sub. Nothing beats the layers of cured meats, salty cheese, shredded lettuce, and thick tomatoes. And thanks to a few smart assembly tips, it stays fresh and crisp all day long. Plus, you can easily feed a few mouths with just one sandwich. Here’s how to make the absolute best one.

Ingredients

Use a sturdy sub roll or a demi Italian loaf. Both are bulky enough that the fillings won’t seep through and result in soggy bread.
Skip the ham or mortadella and opt for cured meats. While you’ll still want to keep these sandwiches in a cooler, cured meats are preserved in a way that makes them safe to consume without at-home refrigeration. Prosciutto is my very favorite, but you can also use Genoa salami or hot soppressata. Choose the latter if you want some heat.
Add mayonnaise. While it’s not always found in traditional Italian subs, a swipe of mayo is crucial for a traveling one. After all, the only thing worse than a soggy sandwich is a dry one.
Use a plum tomato. Plum tomatoes have a thicker skin and fewer seeds and pulp, meaning they can lend their signature sweet juiciness without making the sandwich mushy.
Don’t skip the lettuce. Not only does shredded iceberg provide crunch and contrasting texture, but it also protects the bread and catches the oregano vinaigrette between its nooks and crannies.