#ITJUSTWINS

Toasted Italian Sandwich

Toasted Italian Sandwich

Satisfy your cravings with a toasted Italian sandwich packed with meats, melted provolone, tangy veggies, and savory seasonings.

Big thanks to Kaiden Blake of @Kbs_outdoor_kitchen for sharing this recipe with our community!

You Will Need

  • 1/4 lb pepperoni
  • 1/4 lb salami
  • 1/4 lb sliced ham
  • 1/4 lb turkey
  • 1/3 cup banana peppers
  • 1/3 cup Parmesan cheese
  • Kosmos Q Dirty Bird rub (to taste)
  • Black pepper (to taste)
  • 1/2 head iceberg lettuce
  • 1/2 red onion
  • 1/2 cup mayonnaise
  • 1 Tbsp red wine vinegar
  • 3 sub rolls
  • 1/4 lb provolone cheese

The Prep

Step one, preheat your oven or grill to 425ºF (218ºC). In the meantime, slice your sub rolls in half, but try not to cut all the way through. Layer all of the meats evenly across the rolls, making sure to cover as much surface area as possible. This will ensure that every bite is packed with delicious meat. Add a slice or two of provolone cheese on top of the meats, depending on your preference, and place the sandwiches in the oven.

 

The Cook

Step two, place your Italian sub rolls in the preheated oven and bake until the cheese is melted and the meats are warmed through. This should take about 5-7 minutes. Once the cheese is melted, switch the oven to broil and broil for an additional 3 minutes, or until the rolls have a nice golden color. Keep an eye on them to make sure they don't burn.

While the subs are heating up, take a bowl and mix the mayonnaise, red wine vinegar, Dirty Bird seasoning, pepper, and Parmesan cheese until well combined.

Next, finely chop your lettuce and red onion, and mix them with the banana peppers and the sauce mixture. This mix will balance out the more savory meats and cheese.

The Payoff 

When the subs are ready, take them out of the oven and let them cool for a few minutes. Then top them with the veggie and sauce mix. You can add as much or as little of the veggie and sauce mix as you like, depending on your taste.

Now you're ready to dig in and enjoy your delicious, homemade Italian sub! These subs are perfect for a quick and easy lunch or dinner, and they're sure to satisfy your cravings for a hearty and flavorful sandwich. Feel free to customize this recipe by adding your favorite toppings or swapping out the meats for your preferred cold cuts - you know what you like.

Catch you on the next recipe!

star

Submit your own recipe. Embrace greatness.

Have you worked with Kosmos for a while, and come up with something even better? Many of our recipes are submitted by our wonderful customers, who come up with all sorts of ideas that we could never think of.

Go here to submit your own recipe. If accepted, you'll get 10% off the whole store.


Also in Recipes

Overnight Pork Butts on a Pellet Grill

Effortlessly smoke tender, juicy pork butts overnight on your pellet grill. Perfect for no-fuss, delicious BBQ. Wake up to mouth-watering aromas and ready-to-shred pork.

The EASIEST Overnight Pork Butts On A Pellet Grill EVER!

On today’s video, I’m showing you how to make the easiest, overnight pork butt you’ve ever made in your life! For this pork butt, we’re firing up the Traeger with hickory pellets, but you use whatever cooker, and pellets, you want, just make sure it’s ready to run at 225°F overnight. This video is perfect for beginners that are looking for an easy pork butt recipe. First, I’ll show you how I do a light trim, then we’ll apply a mustard binder, rub it up, and set it on the smoker. And, if you don’t want to trim the fat off, you don’t even have to do that! Seriously, it doesn’t get much easier than this smoked pork butt recipe. Even though we aren’t injecting these pork butts, I’ll tell you what I would use if we decided to. And make sure you’re paying attention because I’m showing you exactly how to rack these pork butts for the perfect smoke. Plus, if you’re smoking in the cold, I’ll tell you how I maintain the perfect temperature in my smoker. Once you’ve got the pork butts perfectly placed, shut the lid and don’t touch them for at least 12 hours. When that time is up, I’ll show you how to check the temp, get the perfect wrap, and we’ll finish up the cooking process. Once the pork butts are complete, we’ll shred it, make some killer sandwiches, and what doesn’t get eaten, we’ll store for later. Enough talking, let’s get to cooking.
5 Minute Brisket Chili on a Weber

Transform yesterday's brisket into today's feast with this 5-Minute Brisket Chili recipe! Breathe new life into leftovers for a quick, flavorful, and satisfying meal.

Everyone wishes that they could have award-winning competition BBQ at their backyard barbecue parties. With Kosmo’s BBQ, that's exactly what you'll have, every time.

Subscribe