- Loaded Calabrese Hot Sub With Pickled Cherry Peppers
A bold, spicy, and seriously satisfying Italian-style hot sub loaded with layers of savory cured meats, melty cheese, and tangy pickled cherry peppers. Perfect for lunch, game day, or an easy dinner when you’re craving something hearty and packed with flavor.
Ingredients
- 4 sturdy Italian sub rolls, 6–8 inches each
- 8 oz (225 g) thinly sliced Calabrese salami
- 6 oz (170 g) thinly sliced hot capocollo
- 4 oz (115 g) thinly sliced mortadella
- 8 slices provolone cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup pickled cherry peppers, sliced
- 1 small red onion, thinly sliced
- 1 cup shredded lettuce
- 2 medium tomatoes, thinly sliced
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional, for extra heat)
- Salt and black pepper, to taste
- Butter or olive oil, for brushing the rolls
Instructions
1. Prepare the rolls
Preheat your oven to 375°F (190°C).
Slice the Italian sub rolls lengthwise, making sure not to cut all the way through if you want them to hold together better. Lightly brush the inside of each roll with a little butter or olive oil.
2. Layer the meats and cheese
Divide the Calabrese salami, hot capocollo, and mortadella evenly among the rolls, folding the slices slightly to create height and texture. Top each sandwich with 2 slices of provolone and a generous sprinkle of mozzarella cheese.
3. Bake until hot and melty
Place the sandwiches open-faced on a baking sheet. Bake for 8–10 minutes, or until the cheese is melted and bubbly and the meats are warmed through. If you want the tops a little browned, broil for 1–2 minutes at the end, watching carefully.
4. Make the dressing
In a small bowl, whisk together the mayonnaise, Dijon mustard, olive oil, red wine vinegar, Italian seasoning, and crushed red pepper flakes if using. Season with a little salt and black pepper to taste.
5. Add the fresh toppings
Once the sandwiches come out of the oven, top them with pickled cherry peppers, red onion, lettuce, and tomato slices. Drizzle or spread the dressing over the top.
6. Finish and serve
Close the sandwiches, press gently, and serve immediately while still warm and cheesy. For extra flavor, you can wrap each sub in foil for a couple of minutes before serving so everything settles together beautifully.
Serving Suggestions
These loaded hot subs are amazing with:
- Crispy potato chips
- Pasta salad
- Pickles on the side
- Roasted potatoes or fries
- A cold sparkling drink to balance the heat
Tips
- If you like it extra spicy, add more sliced cherry peppers or a drizzle of hot sauce.
- For a deli-style finish, toast the rolls lightly before filling them.
- You can swap provolone for mozzarella, fontina, or pepper jack if you want a different cheesy flavor.
- Add shredded iceberg lettuce after baking so it stays crisp and fresh.