Toasty Bites Of Goodness
Open Faced Italian Subs are simple, flavorful bites that combine toasty bread, creamy melting cheese, and thinly sliced deli meats. Each open-faced sandwich is finished with marinated onions, sun-dried tomatoes, and a bright pepper relish for a satisfying balance of savory, tangy, and slightly sweet flavors.
These subs are ideal as party appetizers, game-day snacks, or a light dinner alongside a bowl of soup. Because they are assembled open-faced, they’re fast to build and easy to customize to suit your pantry and preferences.
The components are intentionally straightforward: a sturdy slice of Italian-style bread, a smear of mayonnaise, one or two slices of a mild melting cheese like Havarti, and several layers of thinly shaved deli meats. Top with marinated onions, a spoonful of hoagie-style pepper spread, and a couple of sun-dried tomatoes for contrast.
Three Meats For Meaty Goodness
I like to layer three different deli meats for depth of flavor: Krakus ham, Genoa salami, and mortadella. Each brings something different — Krakus ham offers a tender, savory base; Genoa salami adds a peppery, salty bite; and mortadella contributes a smooth, garlicky richness often punctuated by peppercorns or pistachios.
For the best texture, have your deli shave the meats as thinly as possible. Thin slices fold and layer beautifully on the toasted bread, delivering more flavor with every bite and a delicate mouthfeel that thicker slices can’t match.
Havarti Cheese
Havarti is my go-to cheese for these subs. It’s buttery, mild, and melts beautifully on warm bread. If you prefer, mozzarella, provolone, or Muenster also work nicely — or experiment with a combination for more interest.
Beano’s Is The Best
A simple sub dressing transforms raw onions into a bright, tangy topping. A classic submarine dressing or a good Italian dressing works well for quick marinated onions. Slice a white onion very thin, cover it with the dressing, and let it sit for several hours or overnight for mellow, flavorful onions that add acidity and crunch.
If you don’t have a specialty sub dressing on hand, plain Italian dressing yields a similar result and keeps prep easy.
My Go-To Toppings
Two jarred items I always reach for are a chunky hoagie or cherry pepper spread and sun-dried tomatoes packed in olive oil. The hoagie spread adds a zippy, slightly spicy element while sun-dried tomatoes contribute concentrated sweetness and umami.
Other good additions include pickled peppers, giardiniera, or a sprinkle of dried oregano and parsley to finish. Freshly ground black pepper ties everything together.
Recipe: Open Faced Italian Subs
Ingredients
- 3/4 lb shaved ham (Krakus or similar)
- 1/2 lb shaved mortadella
- 1/2 lb shaved Genoa salami
- 1/2 lb very thinly sliced Havarti cheese
- 6 to 8 slices Italian bread
- 1/4 to 1/2 cup mayonnaise
- 1 large white onion, sliced very thin
- 1 cup submarine or Italian dressing (for marinating onions)
- Dried oregano
- Dried parsley
- Freshly ground black pepper
- Hoagie-style pepper spread or chopped pickled peppers
- Sun-dried tomatoes in olive oil (small jar)
Instructions
- Brush both sides of each bread slice with mayonnaise to help the bread toast evenly and add flavor.
- Heat a skillet over medium heat. Add the bread slices and toast until golden and crisp on both sides.
- Place one or two slices of Havarti on the hot bread so it melts slightly. If your cheese is thicker, place under a broiler briefly to melt and brown.
- Prepare the onions ahead if possible: slice the white onion very thin, cover with the submarine or Italian dressing, and let sit for at least four hours or refrigerate overnight so the flavor softens and develops.
- Assemble the open-faced subs: layer the shaved ham, mortadella, and Genoa salami over the melted cheese. Top with marinated onions, a spoonful of hoagie pepper spread, and one or two sun-dried tomatoes.
- Finish with a sprinkle of dried oregano, dried parsley, and freshly ground black pepper. Cut into halves or quarters and serve warm or at room temperature.
