Italian Submarine Sandwich for a crowd

Italian Submarine Sandwich


  • the largest and freshest French Baguette you can find
  • 4 oz capricola sliced thin<
  • 4 oz mortadella sliced
  • 4 oz genoa salami sliced thin
  • 4 oz prosciutto sliced thin
  • 4 oz copa sliced thin
  • 4-8 oz fresh mozzarella
  • 2-4 roma tomatoes
  • 1 medium red onion thinly sliced
  • 1 5 oz package of baby arugula
  • 2 red peppers roasted, peeled, and sliced or 1 jar of red peppers
  • 2 oz olive oil
  • 2 oz red wine vinegar
  • 2 oz minced of oregano, basil, and parsley
Pre-heat your oven’s broiler to high and coat the red peppers in olive oil. Place the peppers on a sheet tray or broiling pan and place under the broiler for 4-8 minutes, turning to char all sides of the peppers. Remove the charred peppers from the oven and carefully place them into a ziploc bag or glass tupperware with a lid. The peppers will be steaming hot, so use caution. Let the peppers sit aside as they cool, letting the steam release the skins from the peppers.

Slice your loaf of French Bread in half lengthwise using a large, serrated knife and set aside. Prepare the vinaigrette by mixing together the olive oil, red wine vinegar, and minced herbs. Set aside. Peel and slice the red peppers now that they have cooled. Gather the rest of the ingredients. Brush both sides of the French bread loaf with the vinaigrette. Add the Italian meats in a layer and then the arugula, onions, tomatoes, peppers, and cheese. Insert toothpicks through the entire sandwich at intervals that would be good for serving (4-6″). Have someone help hold the sandwich as you slice. Get the largest platter you own and fill it up!

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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