Mediterranean-Style Baked Italian Sub Sandwiches

Introduction:

Take your classic Italian sub up a notch with this Mediterranean-inspired twist—perfectly toasted hoagie rolls filled with herbed deli meats, roasted red peppers, Kalamata olives, melty provolone, and a fresh drizzle of lemony yogurt sauce. These Baked Mediterranean Italian Subs combine the hearty satisfaction of an Italian sandwich with the bright, fresh flavors of the Mediterranean.

Unlike greasy takeout versions, these are oven-baked for a warm, crispy finish and packed with nutrient-rich ingredients like arugula, tomatoes, olives, and lean meats. Whether for a cozy weeknight dinner, weekend lunch, or game-day favorite, these subs bring bold, healthy flavors to your table in under 30 minutes.

 Ready in: 30 minutes

 Serves: 4 subs

 Ingredients:

For the Sandwiches:

4 sub rolls or hoagie rolls

8 slices provolone cheese

½ lb deli turkey breast, thinly sliced

½ lb deli salami or chicken pastrami

½ cup roasted red peppers, sliced

¼ cup Kalamata olives, pitted and sliced

1 cup arugula or baby spinach

1 medium tomato, thinly sliced

1 tbsp red onion, thinly sliced

1 tbsp extra virgin olive oil

1 tsp dried oregano

Salt and pepper to taste

Optional Lemon Yogurt Drizzle:

½ cup Greek yogurt

1 tbsp lemon juice

1 clove garlic, finely minced

½ tsp dried dill or fresh if available

Salt to taste

 Instructions:

Preheat Oven:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Prep the Rolls:

Slice sub rolls lengthwise, leaving a hinge.

Lightly brush insides with olive oil and sprinkle with oregano.

Layer the Fillings:

Inside each roll, layer in this order:

1–2 slices provolone cheese

Deli turkey and salami/pastrami

Roasted red peppers

Kalamata olives

Tomato slices and red onion

Bake the Subs:

Place sandwiches open-faced on the baking sheet.

Bake for 8–10 minutes, or until cheese melts and bread is golden.

Remove from oven and add arugula just before closing the sandwich.

Make the Lemon Yogurt Drizzle (Optional):

Mix yogurt, lemon juice, garlic, dill, and salt in a small bowl.

Drizzle over the warm sandwiches before serving.

 Tips & Tricks:

Customize the meats: Sub in prosciutto, grilled chicken, or tuna for variety.

To keep bread crisp: Don’t add arugula or yogurt drizzle before baking.

For extra flavor: Add a layer of pesto or sun-dried tomato spread.

Make it vegetarian: Use grilled zucchini, eggplant, or artichokes in place of meat.

Freezer-friendly tip: Assemble and freeze before baking (minus arugula and sauce), then bake directly from frozen at 375°F for 15–18 minutes.

 Nutrition Facts (Per Sandwich – approx.):

Calories: ~420

Protein: 28g

Fat: 20g

Carbs: 34g

Fiber: 4g

Sugar: 5g

Sodium: ~950mg