Creamy Italian Sub Sandwich

Sometimes you just want a really good sub sandwich on the table without ordering delivery. This one comes together in five minutes flat, and the trick is in the dressing: a 2-to-1 mix of mayo and bottled Italian dressing that does double duty as both the lettuce dresser and the bread spread.

Brushing the dressing onto the cut rolls before stacking the fillings is a small move that completely changes the sandwich. It seasons the bread from the start instead of leaving it dry, and it creates a buffer that keeps tomato juice from soaking through and turning the rolls soggy.

Tossing the shredded lettuce in dressing first (instead of stacking dry leaves on the sub) is the other smart step. Every shred gets seasoned, and you stop chasing dry pieces with a spoon. Use a 6-inch French roll, anything bigger and the meat-to-bread ratio gets out of whack.

Kitchen Tips

• A ‘variety pack’ of Italian sub meats means salami, ham, capicola, and mortadella. Hit them all if you can, the layered flavors are what defines an Italian sub
• Press the sandwich gently with a hand or another plate after assembly, this helps the layers compact and stops the fillings from escaping on the first bite
• Slice the tomato as thin as you can, thick slabs make the sandwich slip and water down the dressing
• Wrap tightly in parchment if you’re packing for a lunchbox, the wrap holds everything together and gives the dressing time to soak in
• For extra crunch, score the inside of the roll lightly with a serrated knife before assembly

Variations

• Swap American cheese for sliced provolone or sharp cheddar for more bite
• Add a few rings of pepperoncini or banana pepper for the classic deli kick
• Layer in thinly sliced red onion and shredded mozzarella, then warm under the broiler for a hot Italian sub