Italian Sub Squares
Hot Italian Sub Sandwiches get a fun twist with this easy sheet pan method. Loaded with roasted red peppers, onions, and three types of meat, these squares are substantial enough for a main course or a hearty snack. A brush of garlic butter ensures golden, crisp tops that pair perfectly with a side of marinara or ranch.
Ingredients
- 12 slider rolls connected sheet, sliced horizontally
- 8 slices provolone cheese
- 1 cup shredded mozzarella cheese
- 6 –8 oz sliced salami or preferred deli meat
- 6 –8 oz sliced ham or turkey/chicken deli slices
- 3 –4 oz sliced pepperoni optional
- ½ cup roasted red peppers drained and patted dry
- ⅓ cup banana pepper rings or pepperoncini drained
- ¼ small red onion very thinly sliced
- 2 tablespoons mayonnaise optional, thin spread on bottom bread
- 1 tablespoon Dijon or deli mustard optional
Buttery Herb Topping
- 6 tablespoons unsalted butter melted
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 2 tablespoons grated parmesan optional
- ¼ teaspoon black pepper
- Pinch of salt optional, to taste
Optional for serving
- Italian dressing light drizzle or for dipping
Instructions
- Preheat oven to 375°F. Grease a 9x13-inch baking dish.
- Slice rolls horizontally and place bottom slab in the pan.
- (Optional) Spread a thin layer of mayonnaise and/or mustard on the bottom bread.
- Layer provolone, deli meats, roasted red peppers, banana peppers, onion, then mozzarella. Add the top bread slab.
- Mix melted butter with Italian seasoning, garlic powder, parmesan (optional), pepper, and a pinch of salt if needed. Brush over the tops.
- Cover loosely with foil and bake 15 minutes.
- Remove foil and bake 8–12 minutes until golden and melty.
- Rest 5–10 minutes, slice into squares, and serve. Optional: drizzle lightly with Italian dressing.
Notes
Drain and pat peppers dry to help prevent sogginess.
Covered first, uncovered last gives melted centers and crisp tops.
For clean slices, let the pan rest before cutting.
Tried this recipe?Let us know how it was!