American Cuisine
Submarine Sandwich
By Dana Whitfield
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The submarine sandwich is Italian-American street food at its most democratic, born in the early twentieth century in the deli counters of the Northeastern United States. The name nods to the long, torpedo-shaped roll, and depending on the city you will hear it called a hoagie in Philadelphia, a grinder in New England, or a hero in New York, all describing the same generous idea. This Italian-style version layers cured ham and salami with provolone, then balances the richness with cool shredded iceberg, ripe tomato, and a slick of olive oil. The contrast is the whole point: salty, savory meats against crisp, fresh vegetables, all anchored by a sturdy roll that holds up to the fillings without going soggy. It is the quintessential portable meal, built for lunchboxes, road trips, beach coolers, and summer picnics, and it scales effortlessly to feed a crowd. Because it needs no cooking, it comes together in minutes, and it tastes even better after a short rest that lets the olive oil and tomato juices soak gently into the bread. Few sandwiches deliver this much satisfaction with so little effort.
Ingredients
Serves 2Instructions
- 1
Gather and prepare all ingredients as specified in the ingredient list.
- 2
Slice the hoagie rolls lengthwise, but not all the way through.
- 3
Layer the ham, salami, and provolone cheese on the bottom half of the rolls.
- 4
Top with shredded lettuce and tomato slices.
- 5
Top with shredded lettuce and tomato slices.
- 6
Drizzle with olive oil and vinegar if desired.
- 7
Close the sandwich and serve.
Chef's Tips
- ✦ Cured deli meats like ham and salami are ready to eat, but keep them refrigerated at or below 40°F (4°C) and assemble cold; if you toast or heat the sandwich, heat it through to 165°F (74°C).
- ✦ Layer the cheese directly against the bottom roll as a moisture barrier so the bread does not soak through from the tomato and oil.
- ✦ Pat the tomato slices and shredded lettuce dry before building, since excess water is the main cause of a soggy sub.
- ✦ Fold or shingle the meat slices rather than laying them flat; the ruffled layers add height and make every bite more tender.
- ✦ If packing ahead, wrap the sandwich tightly in parchment or foil and let it rest 15 to 30 minutes so the flavors meld and the oil soaks in evenly.
Ingredient Substitutions
-
hoagie rolls → ciabatta, baguette, or gluten-free sub roll
Use any sturdy roll about 6 to 8 inches long; a firm crumb keeps the sandwich from going soggy under the oil and tomato.
-
ham and salami → turkey, mortadella, capicola, or roasted vegetables
Swap slice for slice; layer roasted peppers, zucchini, and extra provolone for a vegetarian sub with the same hearty feel.
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provolone cheese → mozzarella or Swiss
Use the same number of slices. Fresh mozzarella is milder and creamier, while Swiss adds a nuttier note; both melt-free options keep the sandwich cold-friendly.
-
iceberg lettuce → shredded romaine or arugula
Use an equal volume. Romaine adds crunch, while peppery arugula gives a more Italian deli flavor; pat dry to keep the bread crisp.
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Frequently Asked Questions
Can I make a submarine sandwich ahead of time? ▼
Yes. Subs are great for making ahead and often improve after a short rest. Build it, wrap it tightly in parchment or foil, and refrigerate. To avoid sogginess, keep wet ingredients like tomato dry and add any vinegar or oil-based dressing closer to serving.
How long does a submarine sandwich keep and how should I store it? ▼
Store an assembled sub wrapped tightly in the refrigerator and eat it within 24 hours for the best texture and food safety. Keep deli meats refrigerated at or below 40°F (4°C), and do not leave the sandwich at room temperature for more than 2 hours, or 1 hour in hot weather.
How do I keep the sandwich from getting soggy? ▼
Place the cheese against the bread as a barrier, pat the tomato and lettuce dry, and choose a sturdy roll. If packing it for later, keep the oil, vinegar, and any juicy ingredients separate and add them just before eating so the bread stays crisp.
How can I make this sandwich vegetarian? ▼
Replace the ham and salami with roasted vegetables such as peppers, eggplant, and zucchini, and add extra provolone or fresh mozzarella. Marinated artichokes, olives, and a swipe of pesto keep the sub hearty and full of flavor without the cured meats.
Can I scale this up for a party? ▼
Easily. This recipe makes 2 subs; multiply the ingredients per guest, or build one large party sub on a full-length loaf and slice it into portions. Assemble close to serving time and keep everything chilled until then for the best texture and safety.
