Better Than Takeout: Toasted Italian Subs with Herb-Infused Olive Oil

Published on March 28, 2026 | Category: Easy Lunch & Dinner

I recently came across a mouth-watering photo of these sandwiches on Facebook. It didn't come with much—just a picture and a list of ingredients—so I decided to take the concept and run with it in my own kitchen. Let me tell you, these are a total game-changer for a quick weekend lunch or a "no-fuss" Friday night dinner!

While the original post was vague, we customized ours to be exactly how we like them. The secret is all in how you prep the bread before it ever hits the oven. If you've been craving a deli-style sub but don't want to leave the house, this is the recipe you've been waiting for.

Our Review: The "Messy but Worth It" Sandwich

Both my husband and I were blown away by how much flavor these had! As empty nesters, we love a meal that feels like a treat but doesn't require hours of prep. These subs are definitely super good, though I will warn you—they are very messy to eat! But honestly, that’s part of the charm of a loaded Italian sub.

We found that the crunch of the toasted bread against the melted cheese was perfect. I personally loved mine with a classic oil and vinegar dressing, while my husband went the more traditional route with mayo. It’s a very versatile recipe that you can easily tweak based on what you have in the fridge.

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Sheet Pan Baked Italian Subs

Ingredients

• ▢ 4 hoagie rolls or sub rolls
• ▢ 1/2 pound sliced salami
• ▢ 1/2 pound sliced ham
• ▢ 1/2 pound sliced provolone cheese
• ▢ 1/2 cup sliced pepperoncini or banana peppers
• ▢ 1/4 cup sliced black olives
• ▢ 1/4 cup sliced red onion
• ▢ 2 tablespoons olive oil
• ▢ 1 teaspoon dried oregano & 1 teaspoon dried basil
• ▢ 1 cup shredded lettuce & 1 tomato, sliced
• ▢ Salt and pepper to taste

Instructions

1. The Flavor Base: In a small bowl, mix your olive oil with the oregano and basil. Split your sub rolls and spread this herb-oil mixture generously onto the inside of the bread.
2. Layer it Up: Layer the salami, ham, red onions, olives, and pepperoncinis onto the rolls. Top it all off with a thick layer of provolone cheese.
3. Bake Open-Faced: Lay the sandwiches open-faced on a baking sheet. Brush the tops of the buns with any remaining herb oil for extra crunch.
4. The Toast: Bake at 350°F for about 10 minutes. You’re looking for the meat to be warmed through, the cheese to be perfectly melted, and the bread to have a nice crunch.
5. The Finish: Remove from the oven and pile on the fresh shredded lettuce and sliced tomatoes.

Customize Your Dressing

This is where you can make it your own! For my sandwich, I topped the lettuce and tomato with a drizzle of **olive oil, red wine vinegar, salt, pepper, and extra oregano**. My husband preferred his with a good spread of **mayo**. Either way, you can't go wrong!

What's your favorite sub topping? Are you Team Mayo or Team Oil & Vinegar? Let me know in the comments!