Hey there, flavor adventurers! Welcome back to Life with Jeviko, where we turn classic cravings into bite-sized brilliance. Today, I’m jazzed to share a recipe that’s basically a party platter and a cozy sub sandwich had a delicious baby—Italian Sub Squares. Imagine all the zesty, salty, melty magic of your favorite deli sub, baked into golden, portable squares that disappear faster than confetti at a parade.
Picture this: flaky, buttery dough cradling layers of spicy pepperoni, savory ham, tangy banana peppers, and gooey provolone, all kissed with garlic and herbs. These squares are the ultimate crowd-pleaser—perfect for game day, picnics, or that “I deserve a treat” Tuesday. They’re like a flavor road trip to Little Italy, no plane ticket required.
Before we roll up our sleeves, let’s slice through your burning questions. Spoiler: These are stupidly easy to customize!
Why These Squares Will Rule Your Snack Spread?
- Flavor Bomb Alert: Salty meats, briny veggies, and melty cheese—every bite’s a fiesta.
- No-Fuss, All-Fun: Ready in under an hour, with minimal cleanup (we stan parchment paper).
- Crowd-Sized Love: One batch feeds a hungry horde—or just you for three glorious days.
- Customize Like a Boss: Swap meats, cheeses, or veggies to match your mood.
- Nostalgia on a Plate: Tastes like your favorite sub shop, minus the crinkly wrapper.
Can I use different meats or cheeses?
Absolutely! Swap in capicola for ham, mortadella for salami, or mozzarella for provolone. Vegetarian? Grilled veggies or plant-based “meats” work wonders.
Can I prep these ahead of time?
You bet! Assemble the squares (minus fresh greens like lettuce), cover, and refrigerate overnight. Bake fresh before serving—your kitchen will smell like a Roman trattoria.
How do I keep the bottom crust from getting soggy?
Blot pickles and banana peppers with a paper towel before layering. And don’t skip the parchment paper—it’s your crispy-crust guardian angel.
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 50 minutes
Ingredients :
(Makes 12 squares)
For the Base:
- 1 (13.8 oz) tube refrigerated pizza dough (or homemade if you’re fancy)
- 1 tablespoon olive oil (for garlic herb brush)
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
For the Filling:
- ½ cup (120g) mayonnaise
- 2 tablespoons spicy brown mustard
- 6 slices deli ham, folded
- 6 slices Genoa salami
- ¼ cup (60g) sliced pepperoni
- 6 slices provolone cheese
- ½ cup (75g) thinly sliced red onion
- ½ cup (75g) banana peppers, drained & patted dry
- 1 Roma tomato, thinly sliced
- 1 cup (50g) shredded iceberg lettuce (added after baking)
- Optional: Pickles, olives, or a drizzle of sub sauce
Instructions:
- Preheat oven to 375°F (190°C). Line a 9×13-inch baking sheet with parchment paper (non-negotiable for easy lifting!).
- Unroll pizza dough onto the parchment, stretching it to fit the pan. Mix olive oil, garlic, and Italian seasoning, then brush it over the dough. Prick the base with a fork to prevent bubbles.
- Spread mayo and mustard over the dough like you’re frosting a savory cake. Layer ham, salami, pepperoni, then provolone. Top with red onion, banana peppers, and tomato slices.
- Bake 25-30 minutes until the crust is golden and cheese bubbles like a jacuzzi. Let cool 5 minutes—patience, grasshopper!
- Sprinkle shredded lettuce over the top (adds crunch without wilting). Use the parchment to lift the slab onto a cutting board. Slice into 12 squares.
- Drizzle with sub sauce, add pickles, or serve with a side of potato chips for that authentic deli vibe.
Pro Tips for Sub Square Stardom:
- Blot, Blot, Blot: Pat wet ingredients (peppers, tomatoes) dry to avoid a soggy crust.
- Cheese Insurance: Add a sprinkle of shredded mozzarella under the meats for extra gooeyness.
- Herb It Up: Toss fresh basil or oregano into the lettuce for a fragrant kick.
- Double the Batch: These freeze like champs! Wrap squares individually and reheat in the air fryer.
- Dip Squad: Serve with marinara, ranch, or spicy aioli for dunking drama.
- Crispy Edge Hack: For extra crunch, bake the dough solo for 5 minutes before adding toppings.
Storage & Serving Swagger:
Fridge: Store leftovers (ha!) in an airtight container for up to 3 days. Reheat in the oven or toaster oven.
Freezer: Wrap squares in foil + freezer bags. Freeze up to 2 months. Reheat at 350°F until warm.
Serving Vibes: Pile squares on a wooden board with pickles, olives, and pepperoncini. Cue the “oohs” and “aahs.”
