Baked Mini Italian Subs

Baked Mini Italian Subs

These Baked Italian Mini Subs are an appetizer dream. Easy to make with just a few steps and the perfect snack food. Great for game day or a perfect side to a soup meal. This is a fan favorite. Swap the meat and cheese for your favorites.

The full, printable recipe is on a recipe card at the end of this post. There is a print button under the picture on the recipe card that you can press to have the recipe condensed onto one page with no ads. You can then print this or screen shot it. There is also a Pinterest button on the top right hand corner that you can use to pin this recipe to Pinterest. If you would like to follow me on Pinterest, you can find me there at The Tipsy Housewife.

The Bread

Any bread will do. I use these rolls from Turano Baking Company. This is a local Chicagoland baking company. I really enjoy their products but it is not a detrimental part of this recipe if you do not use them. You can use any rolls or even cut a French loaf into 6 inch pieces to make this recipe.

Sun Dried Tomatoes

This is the brand of tomatoes that I used. You can use any brand. Just make sure they are packed in oil so that you can use the oil to sauté the onions, tomatoes and salami. This adds great depth of flavor to the sandwiches.

Yield: 6 Servings Subs, 12 (2 bite) Servings

Baked Mini Italian Subs

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These Baked Italian Mini Subs are an appetizer dream. Easy to make with just a few steps and the perfect snack food. Great for game day or a perfect side to a soup meal. This is a fan favorite. The beauty of this recipe is that the meat and cheese can be swapped for your favorites.

Ingredients

• 1/2 lb of hard salami, sliced on the thinner side
• 1/2 lb of ham, sliced on the thinner side
• 1/2 lb of provolone cheese
• 1 medium yellow onion, diced
• 1 - 7 ounce jar of sun dried tomatoes in oil (pictured in post)
• 6 small french rolls (approximately 6 inches long), I use Turano brand Bambino Rolls (pictured in post)
• Dried Oregano
• Black Pepper
• 1 tablespoon of butter

Instructions

1. Heat your oven to 450 degrees.
2. Melt your butter in a skillet and also drain the oil from the tomatoes into the skillet. Let it melt on low.
3. Slice your rolls and use butter, oil mixture and brush on the rolls, flip the rolls over flat side down and place in oven for 7 minutes or until slightly toasted.
4. Turn the heat up on the skillet and add the onions, dice the sun dried tomatoes and add this to the onions. Sauté for 10 to 15 minutes until golden brown. Season with black pepper and oregano. Eyeball this and use as much as you want.
5. Dice the salami and add to the onions and tomato mixture. Sauté for 7 minutes or until sightly crispy.
6. Add a slice or two of ham to the base of each roll. Then top with the salami, onions and tomato mixture. Then add the tomato onion mixture to the lids of the bun as well.
7. Cut the provolone cheese slices in half and layer the cheese on both the base of the buns and the lids. Sprinkle this all with oregano and black pepper.
8. Place in oven and bake until warm and bubbly. In my oven this took about 10 minutes. Every oven is different so keep an eye.
9. Let the sandwiches cool for a couple minutes, then carefully place the lids on the sandwiches and cut in half and serve.