Wicked Italian Sub


Hoagie, grinder, sub…whatever you call it, it’s one of the most satisfying sandwiches ever. Perfect for lunch, dinner, midnight snack, picnics, parties, tailgates…you name it. Our Wicked version is made with mighty root vegetables and is a next-level recipe for whole-food, oil-optional cooking. It’s meat-free, dairy-free and can easily be gluten-free if you sub out the bread. To see it all in action, check out the video recipe in both a talking version and a silent ASMR version on YouTube. This recipe makes enough for one fully loaded, foot-long sub (30-cm), or about 8 servings. To make 4 subs, quadruple the ingredients here, except for The Wicked Italian Cold Cuts. That recipe makes enough for 4 subs.


  • 1 recipe Wicked Italian Cold Cuts
  • 1 fresh tomato
  • 1/2 small red onion
  • 5 long hots, or pickled green chili peppers
  • 2 dill cucumber pickles (gherkins)
  • 1/2 small head Romaine lettuce
  • 1 French baguette, about 1 foot long (30-cm)
  • 5-6 slices plant-based cheese, such as provolone or gouda
  • Olive oil, optional
  • Red wine vinegar
  • Salt and pepper


  1. Prep the cold cuts ahead of time and let them marinate and air-dry as directed. 
  2. Preheat the oven to 400ºF (200ºC). I like my subs lightly toasted. If you don’t, skip the oven.
  3. Get all your sandwich items prepped up: Slice the tomato about 1/4-inch (2/3-cm) thick. Slice the onion Wicked thin (I use a mandolin), then rinse the onion rings under cold water and store them in cold water in the fridge until ready to use. Slice the long hots cross-wise into rings. Dice up the pickles. Shred the lettuce (cut it crosswise so it falls apart in shreds). I like to shred the lettuce last so it’s still crisp by the time I’m eating the sandwich.
  4. Slice the baguette lengthwise from one end to the other, without cutting all the way through, so you can open up the bread halves in one piece.
  5. Assemble the sub: Lay 8-10 slices of “Capicola” down one half of the sub, folding each slice in half and overlapping the folded slices down the bread as you go. Repeat with the “Salami” laying those folded overlapped slices right over the “Capicola.” Lay the sliced cheese down the other half of the bread, overlapping each slice.
  6. Put the loaded sub on a sheet pan and toast in the oven until the cheese starts to soften and melt, about 5 minutes.
  7. Lay the sliced tomatoes over the cheese, then layer on the onions, pickles, long hots, and lettuce. 
  8. Drizzle some oil over the lettuce if you like. Or skip it for a no-oil sub. Then drizzle on a little red wine vinegar. Sprinkle with salt and pepper, and you can dig in right then! Or to take the sub with you or refrigerate it later, wrap the whole sub in parchment or butcher paper, and then cut it in half crosswise.

Did you make this recipe?

Tag @wickedkitchenfood on Instagram and hashtag it #wickedkitchen.

Want more inspiration? Subscribed to The Wicked Kitchen YouTube Channel!

Other delicious recipes:

Search our Recipes