The Best Italian Sandwich Recipes

One of the world’s great sandwich countries is Italy. Although the nation is a hotbed of sandwich innovation and a leader in cured meats, salami, and cheeses, the traditional panini remains the most important sandwich. The sandwiches in Italy differ tremendously depending on where you go. The ideal amount of cheese and meat for the entire sandwich is 6-7 ounces. You can include some vegetables to add flavor and flair.

The large Italian sandwich is a hit whether you’re preparing finger food for a gathering, a meal for a hungry family, or simply trying to prepare a few days’ worths of simple lunches. It contains several of my favorite tastes and sensations, including salty cured meats, crunchy pickled vegetables, and soft Italian bread. What’s nice is that you can create one enormous loaf, slice it, and serve it.

Italian Sandwich

What is an Italian Sandwich?

An Italian sandwich typically consists of various cured meats; my favorites are salami and pepperoni, though capicola and mortadella are other options. Although it’s not entirely conventional, I also like to add roast turkey to mine.
Provolone is the most common and my favorite cheese, although Swiss is also good! An Italian sandwich typically includes a variety of chopped pickled and crunchy veggies and a lot of meats and cheese.
This sandwich, which can also be referred to as an Italian sub, a hoagie, or simply a party sandwich, belongs in any cook’s recipe collection.

The Best Italian Sandwich Recipes

Here are some of the best Italian sandwich recipes:

Chicken Parmesan Sandwich

If you adore the traditional chicken parmesan casserole baked in the oven for dinner, you will adore this sandwich variation of the dish. It’s even simpler because it only takes a few minutes to prepare on the stovetop! Chicken breast halves are pan-fried in breadcrumbs and then covered in pieces of provolone cheese and your preferred marinara sauce.

The chicken parmesan cutlets are nestled into warm ciabatta bread that has been generously spread with garlic butter and grilled to perfection after the cheese has melted. Just before taking the first mouthful, red pepper flakes and freshly torn basil are sprinkled on top for a splash of color and flavor.

Muffuletta Sandwich

There are other ways to create it at home, but this is the closest to the original. A circular loaf of bread with a diameter of around eight inches and a height of at least two inches is used to serve an entire muffuletta. The sandwich weighs approximately two pounds, not including the bread. Since it seems difficult to finish an entire sandwich in one sitting, Central Grocery sells half- and quarter-sandwiches.

Mini Italian Meatball Sliders

The most entertaining party food goes to sliders. They present well on a platter, are portable but substantial, and offer various filling alternatives. The trickiest aspect will be deciding what to place between the bread, whether beef patties, meatballs, shawarma, or pizza. Depending on the number of guests, recipes can easily be scaled up or down, and most non-vegetarian sliders can be converted to vegetarian by utilizing vegan meat. Without a party, sliders make a great family meal.

Roasted Chicken Caprese Sandwich

The Caprese sandwich is a traditional Italian vegetarian sub that is flavorful and incredibly simple to create. It’s not surprising that this sandwich’s fame has spread to the United States because it’s made with thick slices of fresh mozzarella, sweet Italian tomatoes, rich extra-virgin olive oil, tart balsamic sauce, and herbaceous basil. Use the finest ingredients because a Caprese sandwich only requires a few key components. A fresh, crusty roll, vine-ripened, luscious tomatoes, premium Italian olive oil, and buffalo mozzarella are all must-haves. It is a fantastic portable supper.

Italian Ciabatta Sandwich

Everyone enjoys an Italian sub, but they are frequently daunting when looking for something smaller. This recipe uses a ciabatta roll, which is significantly smaller than a submarine yet strong enough to support this sandwich’s dense filling. The roll is cut in half, toasted, and drizzled with white balsamic glaze and olive oil. The bun is then covered in thick layers of rosemary ham, salami, roasted red and yellow peppers, mozzarella, basil, and arugula. This Italian ciabatta sandwich is ideal for lunch, a picnic, or a day at the beach. Serve it with some potato salad, macaroni salad, snacks, and your preferred beverage.

Classic Italian Sub Sandwich Recipe

What are Italian Cold-Cut Sandwich Rules?

Here are the Italian cold-cut sandwich rules:

  • The Bread: A standard sub roll, seen in those plastic grocery store bins. The inside is cottony, outside is a little crackly.
  • The meat: It’s important. Locate a reputable market that offers a large variety of Italian cured meats. If you want airy ribbons or delicious pork, ask the counter employee to slice the meat extremely thinly. You don’t want a dense sandwich; the texture is everything. I enjoy purchasing three or four cuts of meat: a cooked ham, such as Parma cotto; a cooked ham, such as soppressata; and if you want spice, spicy coppa. Mortadella is the rich, silky ancestor of what we call bologna.
  • The cheese: Provolone. That’s it. Sliced thin, like the cold cuts.
  • Lettuce: You want lettuce with crunch. So go with an iceberg, shredded. Save the arugula and the fancy farmers’ market greens for your next dinner party.
  • Onion: we like to slice them, you guessed it, real thin. Then we soak the slices in ice water to temper their raw bite.
  • Dressing: The final, crucial component that gives an Italian hero the flavor of the Italian heroes from your youth. Once the ingredients are arranged (meat, cheese, lettuce, and onion in that sequence), drizzle it with olive oil, red wine vinegar, and—this is the crucial step—a few pinches of dried oregano.

What is the Secret to a Good Sandwich?

Here are some tips and secrets to making a good sandwich:

Spread Out

Sandwich spreads give taste to sandwiches and carry out the crucial function of giving them moisture and occasionally creaminess. The traditional go-to’s are mayo and mustard but don’t stop there. Vinaigrettes, pestos, BBQ sauces, chutneys, and salsas are all worth trying.

Use the Right Bread

Select the right kind of bread for your sandwich. A sponge, not a sandwich, is what you get when you combine soft, fluffy loaves of bread with juicy contents. Generally speaking, the bread should be dryer and denser than the filling. A good, robust crust is also beneficial. If you choose, replace the juicy contents with large flour tortillas, and they manage ingredients considerably better and sustain their integrity than many loaves.

Choose to-go Toppings

We adore sandwiches with lettuce and tomato. They provide a superb counterbalance to heavy, rich ingredients by adding wetness, crunch, and freshness. However, because they are virtually totally water, they are prone to wilting and making bread mushy when left unattended for a long time.

Fortunately, several veggies provide all the advantages of lettuce and tomatoes without any disadvantages. Try substituting roasted peppers for sliced tomatoes, for example. (It helps if you first use a paper towel to pat the peppers dry.) For lettuce, try substituting other vegetables, such as sliced fennel, spinach, shredded cabbage, or cucumber.

Take the Edge Off Onions

Although they can add a pleasant bite to sandwiches, onions are frequently too strong to be eaten raw. Sliced onions can be less sharpened in two ways that work well: Let finely sliced onions soak for 20 minutes or so in chilly water. Afterward, drain and pat dry. (This technique creates sharpness.) Alternately, mix sliced onions with a liberal amount of kosher salt. Wait a short while. Onions should be salted, rinsed, and drained.

What are Famous Sandwiches in the USA?

Here are ten very famous sandwiches in the USA:

  • Pastrami Sandwich from Katz’s Deli
  • Po’Boy from Parkway Bakery and Tavern
  • Cubano from Enriqueta’s Sandwich Shop
  • Fried Chicken Sandwich from The King’s Kitchen
  • Muffuletta from New Orleans Central Grocery
  • Lobster Roll from Walrus Oyster & Ale House
  • Overnight Duck Confit Banh Mi from Duckfat
  • Philly Cheesesteak from Dalessandro’s
  • Carnitas Torta from La Torta Gorda
  • Chicken Biscuit from Biscuit Love

Suggestions and Substitutions

Going to your favorite deli and choosing a couple of cured meats to add to your sandwich is one of the most enjoyable things you can do for a meal like this.

Though you shouldn’t feel obligated to follow a specific recipe, attempt to maintain the proper ratios, I aim for 12–16 ounces of meat and 6-7 ounces of cheese for each sandwich. Do you need more? Sure. But it’s a good starting point.

You can be inventive regarding vegetables, and any pickled vegetable or olive will do. Look for banana or giardiniera peppers, either hot or mild. Additionally, you can use a pre-made olive tapenade spread that you can purchase.


There are numerous variants of the best Italian sandwich recipes. the molten cheese In the Campania region, a typical Italian fried sandwich is called a “Carrozza.” A crustless loaf of bread, mozzarella from the Bufala region, milk, and beaten eggs are used to make this sandwich. It is fried till crisp and golden brown after being dipped in the egg and flour mixture.

Consider the dimensions when assembling an Italian sandwich. The ideal amount of cheese and meat for the entire sandwich is 6-7 ounces. You can include some vegetables to add flavor and flair, and it will have an added kick from diced banana peppers, arugula, fresh basil, and crumbled caciocavallo cheese. To give the sandwich a little more personality, you could also try using pre-mixed olive tapenade spread.