Italian Sub With Roasted Vegetables – A Bold, Satisfying Sandwich

If you love a classic Italian sub but want something a little lighter and more flavorful, this is it. This sandwich combines savory deli meats with caramelized roasted vegetables, melty provolone, and a zesty vinaigrette. It’s hearty without being heavy, and it brings the kind of flavor you usually only get from a good deli.

Make it for lunch, game day, or an easy dinner—everyone will want seconds.

What Makes This Special

This Italian sub keeps the soul of the original—salami, capicola, ham, provolone—while adding a layer of roasted vegetables that bring sweetness and depth. Roasting bell peppers, zucchini, and red onion makes them tender and lightly charred, which pairs beautifully with the salty meats. The tangy oil-and-vinegar dressing ties everything together and soaks into the bread just enough for that perfect bite. It strikes a balance between comfort and freshness, and you can make it as simple or loaded as you like.

Ingredients

• Bread: 1 large Italian sub roll or 2 smaller hoagie rolls (about 10–12 inches), split lengthwise
• Cheese: 4–6 slices provolone or mozzarella
• Meats: 6–8 slices Genoa salami, 4–6 slices capicola (or spicy ham), 4–6 slices deli ham
• Roasted vegetables:
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small zucchini, sliced into half-moons
  • 1 small red onion, sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • Salt and black pepper, to taste
• Dressing:
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, minced
  • 1/2 teaspoon dried oregano
  • Pinch of red pepper flakes (optional)
  • Salt and black pepper, to taste
• Toppings: Shredded iceberg lettuce or arugula, sliced tomatoes, sliced pepperoncini, banana peppers, or giardiniera (optional)
• Butter or mayo (optional): 1–2 tablespoons for the bread

Step-by-Step Instructions

1. Heat the oven: Preheat to 425°F (220°C).

   Line a baking sheet with parchment for easy cleanup.

2. Prep the vegetables: Toss the bell peppers, zucchini, and red onion with olive oil, oregano, salt, and pepper. Spread in a single layer on the baking sheet.
3. Roast until tender: Bake for 18–22 minutes, stirring halfway, until the vegetables are soft with light char on the edges. Set aside to cool slightly.
4. Make the dressing: In a small bowl or jar, whisk the olive oil, red wine vinegar, Dijon, garlic, oregano, red pepper flakes, salt, and pepper.

   Taste and adjust acidity or salt as needed.

5. Toast the bread: Split the roll and lightly toast, cut side up, for 3–5 minutes. For extra flavor, spread a thin layer of butter or mayo before toasting.
6. Add the cheese: Lay provolone on the bottom half of the warm bread. Return to the oven for 1–2 minutes to soften or melt slightly.
7. Layer the meats: Add salami, capicola, and ham in overlapping layers. Distribute evenly to avoid a lopsided bite.
8. Add the roasted vegetables: Spoon the roasted peppers, zucchini, and onions over the meats.

   Don’t overload. You want some height, not a tower.

9. Dress and finish: Drizzle the dressing over the vegetables. Add lettuce, tomatoes, and pepperoncini if using.

   Spoon a little dressing on the top half of the bread as well.

10. Press and slice: Close the sandwich, press gently with your palm, and let it sit for 2–3 minutes. Slice into halves or thirds with a sharp serrated knife.

Keeping It Fresh

To keep the sandwich from getting soggy, add wet ingredients right before serving. If packing for later, store the dressing and tomatoes separately and add them just before you eat.

Wrap the built sandwich tightly in parchment or foil to hold everything together. Leftovers keep in the fridge for up to 24 hours, but the texture is best within a few hours.

Health Benefits

• Vegetable boost: Roasted peppers, zucchini, and onions add fiber, vitamins, and antioxidants without weighing the sandwich down.
• Better fats: Olive oil in the dressing provides heart-friendly monounsaturated fats.
• Protein and satisfaction: The mix of meats and cheese gives staying power, making this a filling, balanced meal when paired with veggies.
• Control the sodium: You can reduce salt by choosing lower-sodium deli meats and using fewer pickled toppings.

Common Mistakes to Avoid

• Overloading the bread: Too many fillings lead to slippage and a soggy mess. Aim for even layers.
• Skipping the toast: Untoasted bread gets soggy quickly.

  A light toast adds crunch and structure.

• Under-seasoning the veg: Roasted vegetables need salt and oregano to pop. Taste and adjust.
• Using the wrong bread: Choose a sturdy Italian roll or hoagie with a crusty exterior and a soft interior. Avoid very soft sandwich bread.
• Drenching with dressing: A drizzle is enough.

  Serve extra on the side if you love more.

Recipe Variations

• Veg-forward: Skip the meats and double the roasted vegetables. Add marinated artichokes, olives, and extra provolone for a satisfying vegetarian sub.
• Spicy version: Use hot capicola, add Calabrian chili paste to the dressing, and top with spicy giardiniera.
• Pesto twist: Spread a thin layer of basil pesto on the bread before adding cheese. It pairs beautifully with roasted vegetables.
• Balsamic glaze: Drizzle a small amount of balsamic reduction over the veggies for a sweet-tangy finish.
• Grilled sub: After assembling, press the sandwich on a panini press for 3–5 minutes until the bread is crisp and the cheese melts.
• Whole-grain swap: Use a whole-wheat hoagie roll and add extra greens for more fiber and nutrients.

FAQ

Can I roast the vegetables ahead of time?

Yes.

Roast them up to 3 days in advance and store in an airtight container in the fridge. Reheat briefly or use at room temperature. Just avoid adding them to the bread while steaming hot to prevent sogginess.

What’s the best cheese for this sub?

Provolone is classic and melts nicely without overpowering.

Mozzarella is mild and creamy. For a sharper bite, try aged provolone or a thin layer of parmesan along with the slices.

How do I make this gluten-free?

Use a sturdy gluten-free sub roll. Toast it well so it holds up to the fillings.

Everything else in the recipe is naturally gluten-free—just double-check that your deli meats and condiments are certified.

What can I use instead of capicola?

Spicy or regular ham works, or you can increase the salami. Turkey and mortadella also play nicely here if you want to change the flavor profile.

Can I use a store-bought Italian dressing?

Absolutely. Choose one with red wine vinegar and oregano for the most authentic taste.

Still, a quick homemade dressing takes only a minute and gives you better control over salt and acidity.

How do I keep the sandwich from falling apart?

Layer with intention: cheese on the bottom, then meats, then vegetables, then greens on top. Press gently, rest a couple of minutes, and slice with a sharp serrated knife. Wrapping the sandwich helps it hold together for travel.

Is there a good dairy-free option?

Use a dairy-free provolone-style slice or skip the cheese and add richness with a swipe of olive tapenade or hummus.

The roasted vegetables will still give you great flavor.

Can I add mushrooms or eggplant?

Yes. Sliced mushrooms and thin eggplant rounds roast beautifully. Season with olive oil, salt, pepper, and oregano, and roast alongside the other vegetables until tender.

Final Thoughts

This Italian Sub with Roasted Vegetables offers the best of both worlds: classic deli comfort and the bright, caramelized flavor of oven-roasted produce.

It’s flexible, easy to assemble, and great for feeding a crowd or leveling up your weekday lunch. Keep the layers balanced, toast the bread, and let the dressing bring everything together. Once you’ve made it your way, it might become your new go-to sandwich.