Gluten-Free Italian Sub Sandwich
Savor the bold, irresistible flavors of an Italian classic with this Gluten-Free Italian Sub Sandwich recipe, perfect for those avoiding gluten without compromising taste. Crafted with soft, gluten-free sub rolls as a base, this sandwich is layered with melted provolone cheese and an assortment of savory deli meats, including salami, pepperoni, and capicola. A zesty homemade dressing of olive oil, red wine vinegar, and Italian spices infuses each bite with authentic flavor. Topped with crisp lettuce, ripe tomato slices, sweet roasted red peppers, tangy banana peppers, and thinly sliced red onion, this sandwich strikes the perfect balance between fresh and hearty. Ready in just 20 minutes, this gluten-free lunch or dinner option is ideal for sandwich lovers seeking a healthier twist on a deli favorite. Perfectly satisfying and bursting with classic Italian sub vibes!
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Recipe Information
Ingredients
- 2 pieces Gluten-free sub rolls
- 2 tablespoons Olive oil
- 1 tablespoon Red wine vinegar
- 1 teaspoon Dried oregano
- 1 teaspoon Italian seasoning
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 slices Provolone cheese
- 6 slices Salami
- 6 slices Pepperoni
- 4 slices Capicola
- 1 cup Lettuce
- 1 medium Tomato
- 0.5 medium Red onion
- 0.25 cup Roasted red peppers
- 0.25 cup Banana peppers
Instructions
Preheat the oven to 350°F (175°C).
Slice the gluten-free sub rolls in half horizontally and open them up on a baking sheet.
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, Italian seasoning, salt, and black pepper.
Brush the inside of each roll with the olive oil mixture, ensuring even coverage.
Place two slices of provolone cheese on the bottom half of each roll.
Layer the salami, pepperoni, and capicola evenly atop the cheese.
Bake the open-faced sandwich in the preheated oven for about 5 minutes or until the cheese starts to melt and the meat is warmed through.
Meanwhile, prepare the vegetables by shredding the lettuce, slicing the tomato, and slicing the red onion thinly.
Remove the sandwiches from the oven. On top of the warmed meats, layer the lettuce, tomato slices, red onion slices, roasted red peppers, and banana peppers.
Place the top half of the roll over the fillings and gently press down.
Slice the sandwich into the desired size and serve immediately.
Nutrition Facts
Calories |
1951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 349 mg | 116% | |
| Sodium | 9332 mg | 406% | |
| Total Carbohydrate | 105.5 g | 38% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 20.4 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1003 mg | 77% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1070 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
