The Perfect Cheese For An Italian Sub

A classic Italian sub sandwich is piled high with cured meats, cheese, and vegetables. While there are many variations, the standard choice of cheese for an Italian sub is provolone. This can be accompanied by a variety of cured meats, including salami, pepperoni, capicola, and mortadella.

Provolone is the standard cheese for Italian subs

Provolone is a versatile cheese that can be used in a variety of dishes, from sandwiches to pizzas to salads. It has a mild, nutty flavor when it's young, and a sharper, more pungent flavor when it's aged. For Italian subs, it's best to use a young provolone, as the strong flavor of aged provolone might overwhelm the other ingredients.

When making an Italian sub, it's important to use a sturdy roll or loaf of bread, such as a sub roll or a demi Italian loaf. This will prevent the fillings from seeping through and making the bread soggy. Skip the ham or mortadella and opt for cured meats like prosciutto, Genoa salami, or hot soppressata. These meats are preserved and safe to consume without refrigeration, making them ideal for a travel-friendly sandwich.

To build your Italian sub, start by spreading mayonnaise on the cut sides of the roll. Then, layer on the meats, followed by the provolone cheese. Add your tomatoes, pepperoncinis, and shredded lettuce. Drizzle with olive oil and red wine vinegar, and sprinkle with dried oregano, salt, and pepper. Close the sandwich and cut it into halves or quarters.

The beauty of the Italian sub is that it can be tailored to your taste preferences. While provolone is the standard, some people might prefer Swiss cheese or fresh mozzarella. You can also experiment with different vegetables, such as banana peppers, onions, or arugula. The key is to find the perfect balance of flavors and textures that suits your palate.

Salty cured meats are a must

When it comes to the quantities of meat, this will depend on how big your sandwich is and how meaty you want it to be. For a whole sandwich, a general guideline is to use 12-16 ounces of meat.

As for the order in which the meats should be layered, there is no exact science. However, one suggestion is to start with the cured meats, followed by the turkey or ham, and then the cheese.

If you're looking for a classic combination of meats, try pairing pepperoni with hot dry capocollo, Genoa salami, and picante provolone cheese.

Use a sturdy sub roll to prevent sogginess

When making an Italian sub, it's important to consider the type of bread you'll use to ensure your sandwich doesn't get soggy. While soft Italian bread is a popular choice, it's important to choose a sturdy sub roll that can withstand the weight of the fillings and prevent sogginess. Here are some tips to help you choose and prepare the perfect sub roll for your Italian sub:

First, look for a roll that is specifically designed for subs, hoagies, or grinder sandwiches. These rolls are typically denser and have a stronger structure, making them less likely to fall apart under the weight of your fillings. You can find these rolls at most bakeries or even try making them yourself at home. When making your own, consider using bread flour as it has a higher protein content than all-purpose flour, which will help create a stronger gluten network and give your bread more structure.

When preparing your sub, it's important to toast your roll, especially if you're using softer bread. Toasting creates a barrier that will protect the bread from the moisture of your fillings. If you don't want to toast the entire roll, you can also try toasting just the insides to create a protective layer.

Another way to prevent sogginess is to create a barrier between the bread and the fillings. You can do this by spreading a layer of mayonnaise, butter, or oil on the inside of your roll. These fats will repel the moisture from your fillings and keep your bread from getting soggy.

If you're using a softer bread, try removing some of the inner breading from the top half of the loaf. This will help prevent your sandwich from becoming too thick and difficult to eat, while also reducing the amount of bread that comes into contact with your fillings, thus reducing the chances of sogginess.

Finally, if you're making your sub in advance, consider wrapping it individually in plastic wrap to help contain the moisture. This will prevent the moisture from your fillings from seeping into the bread and making it soggy.

By following these tips and choosing a sturdy sub roll, you can enjoy your Italian sub without worrying about a soggy sandwich.

Add mayo to prevent dryness

A classic Italian sub is usually topped with Provolone cheese. This is a standard option, but Swiss cheese is also used.

To prevent dryness, some people add a thin layer of mayonnaise to the bottom of an Italian sub. This acts as a liquid barrier to the vinegar, preventing the sandwich from disintegrating.

However, this is a controversial move, as many people believe that mayonnaise does not belong on an Italian sub. Some say it mutes the sharper, savoury flavours of the salami and other meats.

If you are making an Italian sub in advance, adding a small amount of mayonnaise can help to prevent dryness. But if you are eating the sub immediately, it is best to stick to the classic oil and vinegar, or Italian dressing.

Ultimately, it is a matter of personal preference, and people should feel free to add whatever condiments they enjoy.

Experiment with different veggies and cheeses

Italian subs are a great way to experiment with different combinations of veggies and cheeses. The standard veggie options include lettuce, tomatoes, onions, and pickled peppers, but you can also try banana peppers, olives, or even a pre-mixed olive tapenade spread. If you're feeling adventurous, why not try a pickle-y giardiniera with fresh mozzarella or roasted red peppers with asiago cheese?

When it comes to cheese, provolone is the most common choice, but you can also use Swiss cheese or mozzarella. If you're making a hot sub, try using melted mozzarella for a stringy, indulgent texture. For a more sophisticated option, try using asiago or parmesan cheese for a sharper, more intense flavour.

Don't be afraid to mix and match different veggies and cheeses to find your perfect combination. You can also experiment with different quantities to find the right balance for your taste. Just remember, the key to a great Italian sub is finding the right balance between the salty, cured meats, the crunchy veggies, and the creamy, salty cheeses.

If you're looking to make your sub more substantial, you can also experiment with adding different types of nuts or seeds. Toasting them first will add a crunchy texture to contrast the soft bread and fillings. Just be mindful of any allergies your diners might have and label your subs clearly if serving at a party.

Frequently asked questions