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Italian Sub Framework 🥖

Italian Sub Framework 🥖

+ cooking with leeks, sandwiches, & risotto

Jess McIntosh, Keith McBrayer & Ethan Chlebowski
December 21, 2025

Good morning. Today we’re diving into constructing a great Italian sub sandwich, which is a matter of constant debate.

While there are a few tips to keep in mind, there are endless ways to do it, so choose your own adventure with our formula below.

RECIPE BREAKDOWN🤯

Italian sub framework

The Italian sub works because of its balanced contrasts — fatty, salty, tangy, and crisp.

Cold cuts, cured meats, and cheese bring substance and chew, while seasoned vegetables provide freshness and crunch.
Condiments like vinegar and pepper spread add moisture and acidity, tying everything together (especially if you compress the sandwich so these soak into the bread!).

What You’ll Need

Bread of choice: Hoagie roll, sesame roll, hero or sub roll

Cold cuts (1-2 parts): Deli ham, turkey, chicken or mortadella

Cured meats (1 part): Salami, soppressata, prosciutto, capicola, pepperoni

Cheese (1 part): Provolone, fresh mozzarella, Parmigiano Reggiano

Vegetables (1 part total): Lettuce, tomatoes, onions, pepperoncini

Condiments & seasoning (to taste): Mayonnaise, hot pepper spread, olive oil, vinegar, fresh oregano, salt & pepper

How to Do It

Start with the bread and condiments: Slice the roll lengthwise but don’t cut all the way through. Spread mayo, oil, vinegar, and pepper spread across both sides.
- Optional: lightly toast the roll for a sturdier structure.
Layer the meat and cheese: Mix and match to taste. Begin with 2 parts lean meats as your base, then layer 1 part of fatty meats on top. Finish with your chosen cheese slices.
Add the vegetables: Season veg with a pinch of salt, pepper, vinegar, and a drizzle of olive oil. Layer sliced tomatoes, onions, pepperoncini (if using) on the opposite side of the roll.
Wrap and rest: Fold the sandwich closed tightly, wrap in parchment or foil, and let sit for a few minutes. This compression improves texture and helps it hold together. Enjoy immediately, or chill in the fridge for up to a few days.

Notes & FAQ

Why wrap and rest the sandwich? Letting it rest allows juices and condiments to absorb slightly into the bread, binding layers together and enhancing flavor integration.

What kind of vinegar should I use? Red wine vinegar is classic — it has bright acidity that complements cured meats. White wine or sherry vinegar are also fairly neutral. Balsamic works, but keep in mind it adds sweetness and can stain ingredients.

RECIPE RECOMMENDATIONS ✅

More subs & sandwiches

In the mood for another kind of sandwich? Check out our sandwich collection below:

READER Q&A 🧠

Cleaning & cooking with leeks

Question: “How do I use leeks? Not sure how to clean them and what part is edible.” - Richard L.

Answer: To clean leeks properly, start by trimming the roots and the tough green tops. Then, slice them lengthwise or into rounds (or half moons) and place them in a bowl of water, moving them around to remove any trapped dirt. After rinsing thoroughly, pat the leeks dry with a towel or use a salad spinner to remove excess moisture.

The cleaned leeks can be chopped and used like any other aromatics.

Leeks are a member of the allium family, known for their milder and sweeter flavor compared to onions and garlic, and the whites can be used just as universally.

Many people throw out the greens, but these can be cleaned and used as well:

Dehydrated & ground into leek powder for a green, onion powder-like spice or garnish
Green leek oil - blend with oil and strain for an aromatic garnish or cooking medium
Sautéed & pureed — greens are fibrous, but if broken down or blended, they add amazing color to dishes
Incorporated into soups, stews, and broths for a rich aromatic base. Cooked long enough and green tops break down and soften.

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