Easy Gluten-Free Italian Sandwich/Sub
Do you call it a sandwich, sub, or hoagie? This easy gluten-free Italian sandwich/sub will satisfy your cravings no matter what you call it.
I was always the kid in school with the stinky or unusual lunch. My mother was great at making hoagies (that’s what we call them around here). Filled with all the Italian favorites topped off with some stinky cheese. I never minded, it was way better than PB&J any day. Of course being a gluten-free Italian has it’s challenges in finding good bread, but that’s never stopped me from trying to make do as evidenced by this Prosciutto and Pesto Grilled Cheese or these Mozzarella and Prosciutto Sliders.
Why You'll Love This Recipe
- You can use your favorite Italian deli meats
- It can be made spicy or or mild
- Can be made using gluten-free bread
Ingredients
Bread – If you are not gluten-free then use regular crusty Italian bread or roll. For those who are gluten-free I like this Artisan Bread which you can find at Wegmans and Whole foods and is slowly rolling out nationwide. Or you can use your favorite gluten-free breads or rolls found in your local supermarket.
Prosciutto – Use your favorite brand
Salami – You can use either Genoa or Sopressata
Banana Peppers/Pepperoncini – Depending on how spicy you want your sandwich. Banana peppers are mild whereas the pepperoncini have a bit of a spicy bite to them.
Roasted Red Peppers – Try to find the ones that have no vinegar in them.
Lettuce – Use your favorite lettuce, I like to shred it for sandwiches.
Tomato – One or two slices
Provolone Cheese – You can use mild or sharp provolone, though I think sharp has more flavor.
Extra Virgin Olive Oil – Use your favorite extra virgin olive oil
Red Wine Vinegar – You will only need a 1/2 tsp or a splash
Oregano – Just a pinch as it can be overpowering.
Black Pepper – Added spice and flavor
Instructions
- Slice the bread/roll to the desired amount, then slice it open to layer in the lunchmeat and toppings.
- Layer the prosciutto, salami, tomato, lettuce, roasted red peppers, banana peppers, and the sharp provolone cheese onto one side of the sliced bread.
- Sprinkle with some black pepper.
- Drizzle some olive oil and sprinkle some red wine vinegar onto the side of the bread with no lunchmeat on it.
- Sprinkle a pinch of oregano over the entire sandwich.
- Close the sandwich and enjoy.
Gluten -Free Italian Sandwich/Sub
Materials
- 1 Loaf, gluten-free or artisan bread Can sub in Italian or Gluten-Free Rolls
- 2-3 slices Prosciutto
- 2-3 slices Genoa Salami Can sub in Soppressata
- 3-4 sliced Banana Peppers If you like it spicy substitute in Pepperoncini
- 4-5 slices Roasted Red Peppers Try to find the ones that are not in vinegar
- 1-2 slices Tomato
- Provolone Cheese I like to use a block of extra sharp and shave it off with a vegetable peeler
- Shredded lettuce
- 1-2 tbsp Extra Virgin Olive Oil
- 1/2 - 1 tbsp Red Wine Vinegar
- 1 pinch Oregano, dried Just a small pinch so it's not to overpowering
- 1/2 tsp Black Pepper
Instructions
- Slice the bread to the desired amount, then slice it open so that you can layer the lunch meat and toppings.
- On one side of the bread layer the prosciutto, salami, tomato, lettuce, roasted red peppers, banana peppers, and the provolone cheese.
- Sprinkle with the fresh ground pepper
- Drizzle the olive oil and red wine vinegar on the opposite side of the bread with no lunch meat.
- Sprinkle the dried oregano over the entire sandwich.
- Close the sandwich and enjoy.
Notes
Nutrition
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