You get all the signature ingredients of a classic Italian Sub in this sheet pan sandwich. Without a Panini press, special buns or a lot of fuss! It’s a great idea if you need to feed a casual crowd quickly. And it will fill up the hungriest diner…
Here’s a fast, fun way to whip up a rib-sticking, favour-bomb casual lunch or dinner main that everyone will love. It’s not an ‘impoverished sub’ – it’s a big, fat, cheese-gooey, crunchy-crusted Italian sandwich!
Less is more…
… In this case, all the basic signature Italian sub ingredients without the ‘extras’ – except, maybe, for the Pepperoncini. And, as the photo above illustrates, even a quarter of a full sammy is a fistful!
Make it your own
Recipe contributor Lauren Miyashiro says lauds the variety and adaptability of the classic Italian Sub concept…
“The great thing about regular Italian subs is how simple and adaptable they are, and this one is no different. Don’t love pepperoncinis? Try roasted red peppers. Don’t eat meat? Take inspiration from our Vegetarian Italian Sub fillings, and swap in some artichokes, roasted eggplant, or zucchinis for the ham and salami. […] You might be tempted to skip the garnish, but we highly recommend the Parmesan. It adds a bit of nutty, cheesy texture we look forward to in every bite.”
Bread considerations
The sandwich is built on regular sliced bread. And the usual rectangular loaf configuration is import-ant to how the procedurally-crucial sheet pan assembly comes together. But Myashiro says you can use any kind of bread you like as long as it fits the mechanical specifications. She says plain white sandwich bread will work just fine. But she prefers Sourdough.
I think the classic ‘party sandwich’ bread – formally known as a Pullman loaf – would work best. It’s flat on all four sides and would fit the standard sheet pan without having to overlap the slices.
My tips…
Frankly, I think this sandwich needs more grated Parmesan on top. I’d double the amount Myashiro calls for. I want LOTS of ‘nutty, cheesy texture … in every bite’! But you can go overboard with this bold-flavoured cheese. Play around with the Parm and find the ‘sprinkle’ that suits your personal preference…
Some of you will be tempted to skip buttering the tops of the sammys. Don’t. The upper sheet pan might stick, especially if the bread is really fresh and moist. You could use a sheet of parchment paper between the sandwiches and the pan, but it might burn in the oven. Yuk. And buttering both sides of the sammy is another way of infusing even more great, luxe flavour!
My take
There’s a great video you can access that shows you – in time-lapse style – how to assemble the sheet pan baking tray. You might be tempted to forego the upper pan and the press weight… But then, it wouldn’t be a true Italian-style sammy.
Once you get used to having the ingredients on hand most of the time, you may be surprised how often you default to this crowd-pleasing sandwich – even if it’s just because you don’t feel like going to the fuss and bother of cooking up a big supper. And there’s nothing to say you can’t stack up a ‘single’ (or two) for yourself, now and then, as a reward for a some job well-done…
~ Maggie J.