How to Create the Perfect Giant Italian Combo Sandwich

Strategic Layering

Placing cheese against the bread creates a moisture barrier that keeps the bread from becoming soggy.

Proper Pressing

Weighing down the sandwich helps flavors meld together and makes it easier to slice and eat.

Moisture Control

Thoroughly draining wet ingredients prevents excess liquid from compromising the sandwich texture.

Resting Period

Allowing the sandwich to rest in the refrigerator gives flavors time to develop and integrate.

Baking Tips

Ask your deli to slice the meats and cheese very thinly for the best texture and ease of eating.

For best results, layer the cheese directly against the bread to create a moisture barrier that prevents the bread from getting soggy.

Make sure to drain the jarred peppers and pepperoncini well to prevent excess moisture in the sandwich.

If making more than 8 hours ahead, add the lettuce and tomato just before serving to maintain freshness.

Try different combinations of Italian meats like prosciutto, sopressata, or bresaola for variety.

For an extra touch, brush the hollowed bread with a little olive oil and toast it briefly before adding fillings.

Serve with extra pepperoncini and giardiniera on the side for those who want more kick.

Wrap individual portions separately if transporting to a picnic or party.

Giant Italian Combo Sandwich

Name: Giant Italian Combo Sandwich
Prep time: 25 min
Total time: 25 min
Yield: 8-10 servings
Cuisine: Italian-American
Ingredients: 1 large round Italian bread loaf or rectangular ciabatta (about 12-16 inches); 1/2 pound thinly sliced Genoa salami; 1/2 pound thinly sliced mortadella; 1/2 pound thinly sliced capicola or ham; 1/2 pound thinly sliced pepperoni; 1/2 pound sliced provolone cheese; 1 cup roasted red peppers, drained and patted dry; 1 cup pepperoncini peppers, drained and sliced; 1 small red onion, thinly sliced; 2 cups shredded lettuce; 2 large tomatoes, thinly sliced; 1/4 cup olive oil; 2 tablespoons red wine vinegar; 1 tablespoon dried oregano; 1 teaspoon dried basil; 1 teaspoon garlic powder; 1/2 teaspoon red pepper flakes (optional); Salt and black pepper to taste; 1/4 cup mayonnaise (optional); 1/4 cup Italian dressing (optional alternative to oil and vinegar); Optional: 1 cup giardiniera (Italian pickled vegetables)

This Giant Italian Combo Sandwich is a showstopping centerpiece that delivers authentic Italian deli flavors in a crowd-pleasing format. A large loaf of crusty bread is layered with a variety of traditional Italian meats, provolone cheese, and fresh vegetables, then dressed with a zesty vinaigrette and classic Italian seasonings. Perfect for gatherings, picnics, or game day celebrations, this impressive sandwich can be assembled ahead of time and serves a crowd with minimal effort. Each bite offers the perfect balance of savory meats, creamy cheese, crisp vegetables, and tangy dressing that captures the essence of an authentic Italian sub shop experience.

Prep Time

25 Minutes

Cook Time

0 Minutes

Total Time

25 Minutes

Chef

JUE

Ingredients

Custard Cream

1 large round Italian bread loaf or rectangular ciabatta (about 12-16 inches)

1/2 pound thinly sliced Genoa salami

1/2 pound thinly sliced mortadella

1/2 pound thinly sliced capicola or ham

1/2 pound thinly sliced pepperoni

1/2 pound sliced provolone cheese

1 cup roasted red peppers, drained and patted dry

1 cup pepperoncini peppers, drained and sliced

1 small red onion, thinly sliced

2 cups shredded lettuce

2 large tomatoes, thinly sliced

1/4 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon dried oregano

1 teaspoon dried basil

1 teaspoon garlic powder

1/2 teaspoon red pepper flakes (optional)

Salt and black pepper to taste

1/4 cup mayonnaise (optional)

1/4 cup Italian dressing (optional alternative to oil and vinegar)

Optional: 1 cup giardiniera (Italian pickled vegetables)

Instructions

Cut the bread in half horizontally. If desired, hollow out some of the soft interior bread from both halves to create more room for fillings and to prevent the sandwich from being too bready.

In a small bowl, whisk together olive oil, red wine vinegar, oregano, basil, garlic powder, red pepper flakes (if using), salt, and pepper to make the dressing.

If using mayonnaise, spread it evenly on the inside of the top half of the bread. Alternatively, you can use Italian dressing instead of the homemade oil and vinegar mixture.

Drizzle half of the dressing on the bottom half of the bread.

Layer the ingredients in the following order on the bottom half of the bread: half of the provolone cheese, salami, mortadella, capicola, pepperoni, and the remaining provolone cheese.

Add the roasted red peppers, pepperoncini peppers, and red onion slices on top of the meats and cheese.

If using giardiniera, add it on top of the other vegetables.

Add tomato slices and shredded lettuce.

Drizzle the remaining dressing over the vegetables.

Place the top half of the bread on the sandwich.

Wrap the entire sandwich tightly in plastic wrap.

Place the wrapped sandwich on a large plate or baking sheet and put a heavy object (like a cast-iron skillet) on top to press it down.

Refrigerate for at least 1 hour (or up to 8 hours) to allow the flavors to meld.

When ready to serve, unwrap the sandwich and cut into wedges or slices.

Serve at room temperature for the best flavor.

Giant Italian Combo Sandwich

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create the Perfect Giant Italian Combo Sandwich

Giant Italian Combo Sandwich

Ingredients

Instructions