Italian Sub

Name: Italian Sub
Prep time: 14 min
Total time: 14 min
Cuisine: American
Ingredients: 80 g Salami, thinly sliced; 80 g Capicola, thinly sliced; 60 g Mortadella, thinly sliced; 60 g Provolone, thinly sliced; 50 g Lettuce, shredded; 30 ml Olive oil; 15 ml Vinegar; 2 Sub roll, split lengthwise; 1 g Salt; 1 g Black pepper, ground

Italian Sub · ready in 14 min · 2 servings · 824 kcal per serving · very easy · 10 ingredients

This Italian Sub is the American deli classic: salty cured pork, provolone, crisp lettuce, and a sharp oil and vinegar gloss on a soft roll.

Prep: 14 min
Total: 14 min
Serves: 2
kcal: 824
Difficulty: very easy

American Main dishes Quick (30 min or less)High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

80 gSalami, thinly sliced
80 gCapicola, thinly sliced
60 gMortadella, thinly sliced
60 gProvolone, thinly sliced
50 gLettuce, shredded
30 mlOlive oil
15 mlVinegar
2Sub roll, split lengthwise
1 gSalt
1 gBlack pepper, ground

Equipment

cutting board, chef knife, small bowl, spoon, serrated knife, measuring spoon, clean hands, serving plate

Instructions

Gather Ingredients
Gather all ingredients, a cutting board, chef knife, small bowl, spoon, and serrated knife; measure meats, cheese, lettuce, oil, vinegar, salt, and pepper. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Dress Lettuce
Whisk olive oil, vinegar, salt, and black pepper in a small bowl, then toss the lettuce lightly until the leaves look glossy but not soaked. · 2 min
What to look for: Lettuce is shiny with a light coating and no pool of dressing remains.
Split Rolls
Slice each sub roll lengthwise with a serrated knife, opening it like a book so the hinge holds the sandwich together. · 2 min
What to look for: Each roll opens wide while staying attached along 1 side.
Layer Meats
Layer salami, capicola, and mortadella evenly inside each roll, folding the slices for height and an even bite. · 3 min
What to look for: The cured meats sit in loose folds from end to end.
Add Cheese
Place provolone over the meats, then tuck dressed lettuce along the top so the oil and vinegar season the stack. · 1 min
What to look for: Cheese covers the meat and lettuce sits neatly inside the roll.
Close And Serve
Close each roll firmly, cut across the middle if desired, and serve at once while the bread is soft and the lettuce is crisp. · 1 min
What to look for: The sandwiches hold their shape and the layers are visible at the cut side.

Nutrition (per serving)

kcal	824
Protein	41 g
Carbohydrates	51 g
of which sugars	4 g
Fat	50 g
of which saturated	17 g
Fibre	3 g
Sodium	2757 mg

Nutri-ScoreD

Allergens

Contains: gluten, milk

Storage and reheating

Fridge: up to 1 days
Freezer: not recommended
Serve cold; do not reheat because the lettuce wilts and the cured meats release excess fat.

Ingredient substitutions

Salami

Capicola: Use the same weight for a porkier, less peppery cured meat layer.

Capicola

Salami: Use the same weight when capicola is unavailable, keeping the sandwich firmly in deli style.

Mortadella

Salami: Use the same weight for a firmer and saltier cured meat profile.

Olive oil

Mayonnaise: Use only when a creamy deli style is preferred instead of the classic oil gloss.

Vinegar

Mustard: Use sparingly for acidity when vinegar is not available.

Salt

Black pepper: Use only when reducing sodium, knowing the sandwich will taste less seasoned.