Sheet-Pan Italian Sub Dinner with Salami and Peppers
Italian Sub Bake
All the flavors of a classic Italian sub baked on one pan for an easy, hearty weeknight meal.
Nutrition (per serving)
There is something undeniably nostalgic about a loaded Italian sub, dripping with oil and vinegar and packed with salty cured meats. This sheet-pan version takes all those iconic flavors—the spicy pepperoni, savory salami, and tangy peppers—and roasts them until the edges are crispy and the vegetables are perfectly tender. It is a brilliant way to get that deli counter fix without having to leave the house, and it is infinitely customizable based on what you have in your deli drawer.
What I love most about this recipe is its sheer versatility. You can pile the roasted meats and veggies into a toasted hoagie roll for the ultimate hot sandwich experience, or keep things light and low-carb by serving everything over a bed of crisp romaine lettuce with an extra splash of red wine vinegar. It is a crowd-pleasing dinner that comes together in under 30 minutes, making it my absolute go-to for those hectic weeknights when I still want something that feels like a weekend treat.
Ingredients
- Salami, thick-cut:4 oz
- Pepperoni slices:3 oz
- Deli ham, thick-cut:4 oz
- Red bell pepper, sliced into strips:1 piece
- Green bell pepper, sliced into strips:1 piece
- Red onion, sliced into wedges:1 piece
- Cherry tomatoes:1 cup
- Olive oil:2 tbsp
- Red wine vinegar:1 tbsp
- Dried oregano:1 tsp
- Garlic powder:½ tsp
- Provolone cheese slices:6 pieces
- Sliced pepperoncini:¼ cup
Instructions
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Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
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Cut the salami and ham into wide strips. In a large bowl, toss the meats, bell peppers, onion wedges, and cherry tomatoes with olive oil, red wine vinegar, dried oregano, and garlic powder until well coated.
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Spread the mixture out in a single layer on the prepared baking sheet. Ensure the ingredients aren't too crowded so they roast properly rather than steaming.
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Bake for 15 to 18 minutes, or until the vegetables are tender-crisp and the edges of the pepperoni and salami have started to curl and crisp up.
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Remove the pan from the oven and drape the provolone cheese slices over the top of the meat and vegetable mixture.
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Return the pan to the oven for an additional 2 to 3 minutes, just until the cheese is completely melted and bubbly.
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Top with the sliced pepperoncini and serve immediately. Enjoy as-is for a low-carb meal, or stuff the mixture into toasted hoagie rolls.
Tips & Notes
- To get the best texture, ask your deli counter for 'medium' thickness on the ham and salami rather than shaved slices.
- If you like a little heat, add a pinch of red pepper flakes or a drizzle of spicy chili oil before serving.
- Make sure the cherry tomatoes are whole; they will burst in the oven and create a delicious light sauce for the meats.
