Sep 232016
 

We used to have a fast food restaurant near us called Spaghetti Jack’s. I’m not sure when it closed, but it was quite a few years ago. I wasn’t fond of most of their entrees, but they had an Italian Sub that my husband and I loved. Over the years, my husband has complained about craving the Italian Sub, so I finally broke down and tried to recreate it.

Working from distant memory, this is what I came up with. I know my memory is skewed, but it’s pretty close to what I remember the Spaghetti Jack’s sub tasting like.

I think the Bolillo roll works the best for this recipe. It’s like a sponge that soaks up the juices without becoming a soggy mess. Any large roll or bun will do, but I highly suggest the Bolillo roll.

Baked Italian Sub
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Cook Time
15 min
Cook Time
15 min
Ingredients
  1. 1/4 medium tomato
  2. 1 Tablespoon Zesty Italian dressing
  3. 1 Bolillo Roll or Hoagie Bun
  4. 1 slice Pastrami
  5. 1 slice Prosciutto
  6. 2 large slices Genoa salami
  7. 6-8 slices Pepperoni
  8. 1 slice Provolone
  9. 1 slice Mozzarella
  10. Spray Olive Oil (optional)
  11. pinch of garlic powder
  12. pinch of Italian seasoning
  13. 1/4-1/3 cup shredded lettuce
Instructions
  1. Dice tomato and place in small bowl. Add Zesty Italian dressing, stir and refrigerate.
  2. Preheat oven to 350 degrees.
  3. Cut and remove center of roll or bun.
  4. Add slices of meats and top with cheese slices. Spray cheese and top of roll or bun lightly with olive oil (optional). Sprinkle with garlic and Italian seasoning.
  5. Bake for 10-15 minutes or until cheese is hot and melted.
  6. Remove from oven and top with as much lettuce and tomatoes as you can fit in the top. Spoon about a teaspoon of the Italian dressing from the tomatoes on top.
Notes
  1. The center of the roll or bun is good sprayed with olive oil, seasoned with garlic and Italian seasoning, then fried on the stove or baked in the oven.
  2. You can use the large slices of Genoa salami or the smaller ones that are about the size of pepperoni. Use about 4 of the pepperoni size Genoa salami since they are usually thicker cut than pepperoni.
  3. Duplicate as many times as you need. I usually make them 4 at a time. I leave the lettuce and tomato off two of them and reheat them in the toaster oven, oven or microwave depending on my level of laziness. Then, I add the lettuce and tomato. The bread gets a little chewy in the microwave, but it still tastes yummy.
Adapted from Spaghetti Jack's Italian Sub
Adapted from Spaghetti Jack's Italian Sub
Kryson's Kreations http://krysonskreations.com/
Baked Italian Sub

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Christy
Christy is a writer, crafter, amateur photographer and enjoys sharing recipes. She also loves pushing buttons in Photoshop until her pictures magically look better.

Always looking for more work, Christy is currently editing her first book, finishing her second, blogging, guest blogging and making a nuisance of herself.

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