Savory Italian Sub Squares Recipe

Imagine the classic Italian sub, re‑imagined as bite‑sized, handheld squares that are perfect for parties, potlucks, or a quick snack. Each golden‑brown bite delivers the bold flavors of cured meats, tangy peppers, and melty provolone, all wrapped in a soft yet sturdy roll.

What makes this recipe special is the layered construction: a toasted sub roll base, a drizzle of herb‑infused olive oil, and a generous topping of authentic Italian deli ingredients that stay perfectly in place.

Fans of bold, savory snacks—especially those who love Italian deli flavors—will adore these squares. Serve them at game nights, brunch buffets, or as a festive appetizer for holiday gatherings.

The process is straightforward: slice the rolls, toast them, assemble the fillings, drizzle a quick herb sauce, and finish with a brief bake. In under forty minutes you’ll have a crowd‑pleasing platter ready to go.

Why You'll Love This Recipe

Ingredients

For these savory Italian sub squares I rely on fresh, high‑quality staples that bring texture and depth. The sub rolls provide a soft, airy base that crisps up nicely. A mix of classic Italian cured meats adds saltiness and umami, while provolone melts into a creamy layer. Bright roasted red peppers, marinated artichoke hearts, and briny olives contribute acidity and bite. Finally, a simple herb‑oil drizzle ties everything together with aromatic notes of garlic and oregano.

Main Ingredients

• 8 small Italian sub rolls (or 1 large roll, sliced into 2‑inch squares)
• 4 oz thinly sliced Genoa salami
• 4 oz thinly sliced mortadella
• 6 oz provolone cheese, sliced into strips

Vegetable & Pickle Mix

• ½ cup roasted red peppers, sliced into strips
• ½ cup marinated artichoke hearts, quartered
• ¼ cup Kalamata olives, pitted and halved
• ¼ cup pepperoncini, sliced

Italian Herb Drizzle

• ¼ cup extra‑virgin olive oil
• 1 tablespoon balsamic glaze
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder

Seasonings & Garnish

• Salt and freshly cracked black pepper, to taste
• Fresh basil leaves, torn (optional)

The harmony of these ingredients is what makes the sub squares unforgettable. The olive oil and balsamic glaze create a glossy, slightly sweet finish that balances the salty meats. Aromatics like oregano and garlic powder infuse every bite with classic Italian perfume, while the bright vegetables cut through richness, ensuring each mouthful is both satisfying and refreshing. A pinch of salt and pepper brings everything into alignment, and fresh basil adds a final pop of herbaceous brightness.

Step-by-Step Instructions

Preparing the Bread Base

Preheat your oven to 375°F (190°C). Slice each sub roll into 2‑inch squares, then place them on a parchment‑lined baking sheet. Lightly brush the tops with a drizzle of olive oil and sprinkle with a pinch of salt. This step ensures a golden‑brown crust that will hold up to the generous toppings.

Assembling the Fillings

While the rolls bake for 8‑10 minutes, arrange the sliced salami, mortadella, and provolone on a large platter. Add the roasted red pepper strips, artichoke hearts, olives, and pepperoncini in separate piles so you can easily scoop the desired amount onto each square. This organized layout speeds up assembly and keeps each bite balanced.

Making the Italian Herb Drizzle

1. Combine liquids. In a small bowl whisk together ¼ cup extra‑virgin olive oil and 1 tablespoon balsamic glaze until smooth. The glaze adds a subtle sweetness that complements the salty meats.
2. Season the drizzle. Stir in 1 teaspoon dried oregano, ½ teaspoon garlic powder, and a pinch of salt and pepper. Let the mixture sit for a minute so the herbs release their fragrance.

Baking the Squares

Remove the toasted rolls from the oven. On each square, layer a piece of salami, a slice of mortadella, and a strip of provolone. Top with a few pieces of roasted pepper, artichoke, olive, and pepperoncini. Drizzle a generous spoonful of the herb mixture over every square, then return the tray to the oven for an additional 5‑7 minutes, just until the cheese softens and the drizzle bubbles.

Finishing & Serving

Once baked, let the squares rest for 2 minutes—this helps the flavors meld and prevents the cheese from sliding off. If you like, garnish with torn fresh basil leaves for a pop of color. Serve the squares warm, arranged on a platter with extra balsamic glaze on the side for dipping. Enjoy the crunchy exterior and the savory, layered interior in every bite.

Tips & Tricks

Perfecting the Recipe

Flavor Enhancements

For an extra kick, stir a pinch of red‑pepper flakes into the herb drizzle. A splash of lemon juice just before serving adds a bright acidity that lifts the rich meats. If you love extra richness, swirl a teaspoon of softened butter into the drizzle while it’s still warm.

Common Mistakes to Avoid

Skipping the initial toast can lead to soggy squares that fall apart. Also, be careful not to use overly wet pickled vegetables; pat them dry with paper towels to keep the bread crisp. Finally, over‑baking will dry out the provolone, so watch the clock closely.

Pro Tips

Variations

Ingredient Swaps

Replace salami with spicy soppressata for extra heat, or use thinly sliced roasted chicken for a lighter protein. Swap provolone for mozzarella or smoked gouda if you prefer a milder melt. For a vegetarian twist, omit the meats and add grilled eggplant, sun‑dried tomatoes, and marinated tofu.

Dietary Adjustments

Choose gluten‑free sub rolls or use sturdy gluten‑free flatbread cut into squares. For a dairy‑free version, replace provolone with a plant‑based cheese slice and use olive‑oil‑based drizzle without butter. Keto diners can skip the roll entirely and serve the toppings on large mushroom caps.

Serving Suggestions

Pair the squares with a crisp Italian white wine such as Pinot Grigio, or serve alongside a simple arugula salad dressed with lemon and olive oil. For a party platter, add a bowl of marinara for dipping or a side of garlic‑infused focaccia to soak up any extra drizzle.

Storage Info

Leftover Storage

Allow any leftovers to cool to room temperature, then place the squares in a single layer inside an airtight container. Store in the refrigerator for up to 3 days. For longer keeping, freeze the squares on a parchment sheet, then transfer to a freezer‑safe bag; they’ll last about 2 months.

Reheating Instructions

Reheat refrigerated squares in a pre‑heated 350°F oven for 8‑10 minutes, covering loosely with foil to prevent drying. For frozen portions, bake at 375°F for 12‑15 minutes, removing the foil for the last 3 minutes to restore crispness. A quick microwave splash of broth can also revive moisture if you’re in a hurry.

Frequently Asked Questions

This Savory Italian Sub Squares recipe delivers the classic deli experience in a convenient, bite‑size form that’s perfect for any gathering. By following the detailed steps, using fresh ingredients, and applying the pro tips, you’ll achieve a crispy, flavorful appetizer every time. Feel free to swap proteins, adjust seasonings, or get creative with toppings—the possibilities are endless. Serve warm, share generously, and enjoy the burst of Italian flavor in every square!