An Italian sub sandwich is one of the best meals you can grab for a quick lunch or an easy dinner. It’s satisfying, packed with bold flavors, and, when done right, it’s an absolute delight. But not all Italian subs are created equal. There are subpar subs, good subs, and then there are great subs, the kind that make you pause after the first bite because everything just works.
So, what separates a decent Italian sub from one that’s truly unforgettable? You might think it’s the quality of the meats, the right balance of oil and vinegar, or even the bread (all of which are important), but the real secret is something a little more elemental.
Cook’s Illustrated (@cooksillustrated), the science-driven food magazine known for rigorously tested recipes, in-depth kitchen equipment reviews, cooking techniques and foolproof tips to perfect home cooking, shared the secret to making the best sub of your life and it’s as easy as…well, breathing.
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What Are the Essential Components of an Italian Sub Sandwich?
An Italian sub is a sandwich stacked high with cured meats, cheese, crisp veggies and a zippy dressing. There are many variations on this sandwich, but one classic version includes salami, capicola, mortadella, and prosciutto (or some variation of these), provolone cheese and sometimes mozzarella, shredded lettuce, sliced tomatoes, onions and sometimes banana peppers and a mix of olive oil, vinegar, oregano and sometimes a bit of mustard or mayo. All of this is piled on a sturdy yet slightly soft Italian roll.
These ingredients work together to create layers of savory, salty, tangy and fresh flavors, but to take it to the next level, you need to introduce air into the mix.
Yes, air.
As noted in Cook’s Illustrated‘s IG caption, when she was developing the Italian sub sandwich recipe for the magazine, Test Cook Andrea Geary came to this realization thanks to a video starring Helen Rosner, the restaurant critic at The New Yorker. Read on to find out how this free ingredient can make all the difference in your next Italian sub.
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@recteamnyc @newyorker restaurant critic Helen Rosner says all ELITE sandwich makers master this secret ingredient 🤫🥪 #sandwich #sandwiches #sandwichtiktok #restaurantreview #restaurant #nycfood #foryou #fypage
♬ original sound – Rec Team NYC – Rec Team NYC
The Secret to a Great Italian Sub Sandwich
Most people build a sandwich like they’re packing a suitcase—pressing everything down to make it more compact—but a truly great Italian sub isn’t about cramming ingredients together. Rather, it’s about creating tiny pockets of air within the sandwich to make it taller, fluffier and better-tasting.
Air is important for the texture. A lightly fluffed sandwich is easier to bite into. Instead of a dense, chewy lump, you get a satisfying mix of crisp veggies, soft bread and rich meats. Italian subs use sturdy rolls, but pressing them down makes them tough. By keeping things airy, the bread stays light and slightly crisp, soaking up just enough dressing without getting soggy.
Air also helps with flavor. When the ingredients aren’t pressed together, the flavors have space to stand out. Each bite delivers the perfect balance of meats, cheese, veggies and dressing.
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How to Create Air in Your Italian Sub Sandwich
To add some air, be mindful of flattening your roll. Instead, lightly pull it open with your fingers to create space inside. Then, stack meats, cheese and veggies loosely instead of pressing them down. Let them naturally layer instead of forcing them into place.
Air also explains why many sub shops prefer shredded lettuce to lettuce leaves. The shredded stuff has a light, fluffy texture that creates air pockets. When adding the condiments, drizzle them on the lettuce and onions rather than pooling at the bottom of the bread.
When you master the art of the airy sub, you’ll never go back to a dense, heavy sandwich. It’s a small change that makes a huge difference in taste, texture and overall enjoyment. So next time you make a sub, remember to let it breathe!
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