If you love Italian cold cuts, condiments, and cheese all in one place, then this Italian Sub Sandwich is your next stop for the perfect 15-minute (or less!) lunch or dinner.

This recipe is inspired by The Caputo sandwich, from Caputo’s in Salt Lake City. Caputo’s is a wonderland for food enthusiasts– purveyors of Italian and Southern European foods, you can find seemingly everything worthwhile at Caputo’s, from bean to bar chocolate to made-in-house mozzarella to artisanal meats and cheeses, and of course freshly prepared sandwiches, salads, and one of our favorite cookies in the entire Salt Lake Valley.



This Italian sub sandwich recipe is Identical to The Caputo, because why change a (really) good thing? Here’s what you’ll need:

  • hoagie rolls- make sure they’re substantial enough to support all of the toppings
  • extra virgin olive oil
  • balsamic vinegar
  • thinly sliced romaine or iceberg lettuce, aka “shredduce”
  • thinly sliced salami
  • thinly sliced mortadella (not bologna- make sure it’s mortadella!)
  • thinly sliced prosciutto (cured ham)
  • provolone cheese
  • tomatoes
  • kosher salt and fresh cracked pepper

How To Make An Italian Sub Sandwich

Making this sub sandwich is about as easy as making any other sandwich. As long as your hoagie rolls are substantial enough, they should comfortably house all of the condiments, meat, and cheese together. Start by drizzling the extra virgin olive oil and the balsamic on the bread, then layer the lettuce, meat (salami, mortadella, and prosciutto), and finally the cheese and tomatoes. Give the tomatoes a sprinkle of kosher salt and a few cranks of fresh cracked pepper, and top the upper half of the roll onto your now Italian Sub Sandwich work of art. Slice in half (widthwise) and serve immediately!

What To Serve With An Italian Sub Sandwich

Italian Sub Sandwich

Brooke Eliason
Servings: 2 sandwiches
Cook Time: 15 minutes
This Italian Sub Sandwich is simple to make but one million times better than your every day sandwich. Make in 15 minutes!


  • 2 hoagie rolls, sliced in half lengthwise
  • extra virgin olive oil
  • balsamic vinegar
  • 1 1/2 cups thinly sliced romaine or iceberg lettuce
  • 1/4 lb. thinly sliced salami
  • 1/4 lb. thinly sliced mortadella
  • 1/4 lb. thinly sliced prosciutto
  • 4 slices provolone cheese
  • 2 roma tomatoes or 4 tomatoes on vine
  • kosher salt and fresh cracked pepper


  • Lay the top and bottom of the hoagie buns with the inside surface face up. Drizzle the exposed surfaces of the buns with extra virgin olive oil and balsamic vinegar. Divide the ingredients between the two sandwiches, layering the following ingredients on the bottom half of the buns in this order: lettuce, salami, mortadella, prosciutto, cheese, tomatoes, and finally some kosher salt and a few cranks of fresh cracked pepper.
  • Place the remaining half of the bun on top to complete the Italian Sub Sandwich. Cut the sandwich in half crosswise and serve immediately.


This recipe can easily be doubled to make four sandwiches.

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