Joegie Sub Sandwich

This sub keeps it simple and lets quality ingredients shine. The salty capocollo and salami pair with creamy provolone, while hot peppers add a vinegary kick that cuts through the richness. Italian dressing soaks into the bread just enough to add moisture without making it soggy. It’s the kind of sandwich you’d grab at a corner deli, but now you can make it at home.

Pro Tips

• Hollow out the bread: Scoop out some of the soft interior from the top half of the roll. This creates room for fillings and prevents the sandwich from becoming too bready.
• Layer meat and cheese strategically: Alternate slices of meat and cheese so every bite gets both. Don’t pile all of one ingredient in one spot.
• Add dressing last: Drizzle Italian dressing on right before eating, not hours ahead. This keeps the bread from getting waterlogged.

Variations

• Add sliced red onion and banana peppers for extra crunch and tang
• Use mortadella instead of capocollo for a milder, buttery meat option
• Toast the roll under the broiler for 2 minutes before building for a warm, crispy exterior