Italian Salad Sandwich
This Italian salad sandwich delivers all the bold flavors of an Italian sub in a lighter, fresher way. Crisp lettuce, juicy tomatoes, pepperoncini, cheese, and a zesty vinaigrette are piled into crusty bread for a crunchy, satisfying sandwich that’s perfect for quick lunches, summer dinners, or picnic meals.
Ingredients
- Salad Filling
- 4 –5 cups romaine lettuce finely chopped
- 1 cup cherry tomatoes halved or quartered
- ¼ small red onion thinly sliced
- ¼ cup sliced pepperoncini
- ¼ cup sliced olives black or green, optional
- 1 tsp dried oregano
- Salt and freshly cracked black pepper to taste
- 1 –2 tbsp olive oil
- Sandwich Assembly
- 2 –3 crusty hoagie rolls or sandwich rolls
- 4 –6 slices provolone or mozzarella cheese or 1 cup shredded
- 3 –4 tbsp Italian dressing or vinaigrette homemade or store-bought
Instructions
- Prep
- Chop lettuce into small, bite-size pieces.
- Slice tomatoes, red onion, pepperoncini, and olives if using.
- Slice or shred cheese.
- Split bread lengthwise without cutting all the way through. Lightly toast if desired.
- Make the Salad
- In a large bowl, combine lettuce, tomatoes, onion, pepperoncini, and olives.
- Drizzle lightly with olive oil.
- Sprinkle with dried oregano, salt, and black pepper.
- Toss gently until evenly coated.
- Taste and adjust seasoning as needed.
- Assemble the Sandwich
- Layer cheese on the bottom half of each roll.
- Pile the Italian salad generously on top.
- Drizzle with Italian dressing or vinaigrette.
- Close the sandwich and press gently.
- Slice and serve immediately.
Notes
- Keep the salad lightly dressed to prevent soggy bread.
- Finely chopped vegetables make the sandwich easier to eat.
- Crusty bread holds up best against the juicy salad filling.