Italian Torpedo Sub

Prep Time:
8 Minutes
Cook Time:
December 5, 2022
December 5, 2022

Prepare Ahead

Shred the lettuce, slice the tomatoes and chop the cherry peppers for ease of building the sandwich.


12" inch Italian Hoagie Roll (Recipe Coming Soon)

4 Slices Provolone Cheese

3 Slices Italian Mortadella (with olives)

5 Slices Capicollo Salami

5 Slices Hard Salami

3 Slices Boiled Ham

1 Roma Tomato (Sliced)

1 1/2 Cups Shredded Iceberg Lettuce

4-5 Pickled Cherry Peppers (In brine) (Roughly Chopped)

6-7 Pickled Pepperoncini Rings (In brine)

6-8 Tbsp Pepperoncini Pickle Brine

2 Tbsp Italian Dressing


  1. Slice the hoagie roll and drizzle the pickle brine into both sides of the bread to allow it to soak slightly.
  2. Add the 2 Tbsp of Italian dressing to the shredded iceberg and set aside. Chop the peppers and slice the tomatoes and set those aside as well.
  3. Layer the provolone across the length of the sub, followed by each of the meat layers. Top with the dressed lettuce, peppers, and tomatoes, then carefully fold the sandwich closed.
  4. The sandwich can be eaten right away, or for best flavor absorption, wrap the sandwich tightly with plastic wrap and store in the fridge for 4-12 hours.
  5. This can be served whole or portioned into smaller servings and repeated to feed larger groups. This sandwich can also be made as a great vegetarian version by replacing the meat with extra vegetables.

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