Italian Sub Squares

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Italian Sub Squares are everything people love about a classic Italian deli sandwich — salty cured meats, melty cheese, tangy dressing, and soft-crisp bread — baked into a golden, sliceable slab that feeds a crowd. Think Italian hoagie meets savory pie. They’re sturdy enough for parties, indulgent enough for dinner, and dangerously snackable straight from the fridge at midnight.

These squares are especially popular because:

  • They reheat beautifully

  • They’re easy to prep ahead

  • They slice cleanly

  • They work hot, warm, or room temperature

Let’s break it all down.

INGREDIENTS

For the Bread

  • 1 pound pizza dough (homemade or store-bought, refrigerated)

    • Homemade dough gives more flavor

    • Store-bought saves time and still works great

For the Filling

  • 8 ounces sliced salami

  • 8 ounces sliced ham

  • 8 ounces sliced provolone cheese

  • 1 cup roasted red peppers, drained and sliced

  • 1 cup fresh arugula or spinach

  • ½ cup black olives, sliced (optional)

  • ½ cup Italian dressing (homemade or bottled)

For the Topping

  • 1 teaspoon Italian seasoning

  • ¼ cup grated Parmesan cheese (optional but highly recommended)

  • 1–2 tablespoons olive oil

EQUIPMENT YOU’LL NEED

  • 9 x 13-inch baking dish or metal pan

  • Rolling pin

  • Pastry brush (optional)

  • Sharp knife or pizza cutter

STEP-BY-STEP INSTRUCTIONS

1. Preheat the Oven

Preheat your oven to 375°F (190°C).

Why this matters:

  • Too hot = burned top, undercooked dough

  • Too low = soggy interior

Position a rack in the center of the oven for even heat.

2. Prepare the Dough

Lightly flour your work surface and rolling pin. Roll out the pizza dough into a rectangle slightly larger than your baking dish.

Grease your 9 x 13-inch pan generously with olive oil or nonstick spray.

Press the dough into:

  • The bottom of the pan

  • Slightly up the sides (about ½–1 inch)

Tip:
If the dough keeps springing back, let it rest for 5–10 minutes. Gluten relaxes when it rests.

3. Build the Layers (This Order Matters)

Layering correctly ensures even flavor, clean slices, and no soggy bottom.

First Layer: Meat

Lay down the ham and salami, slightly overlapping slices to fully cover the dough.

Why first?

  • The meat creates a barrier between dough and moisture

  • Prevents sogginess from veggies and dressing

Second Layer: Cheese

Add the provolone cheese, covering the meat completely.

Cheese here acts like edible glue and helps everything hold together once baked.

Third Layer: Greens & Vegetables

Add:

  • Arugula or spinach

  • Roasted red peppers

  • Black olives (if using)

Distribute evenly — clumps = uneven bites.

Dressing

Slowly drizzle ½ cup Italian dressing over the fillings.

Important:
Don’t dump it all in one spot. Drizzle evenly so every bite gets flavor without flooding the dough.

4. Add the Top Dough

Roll out the remaining dough into a rectangle large enough to cover the pan.

Place it gently over the fillings.

Seal the edges by:

  • Pressing top dough to bottom dough

  • Crimping or folding inward slightly

Use a knife to cut 3–5 small slits on top. This allows steam to escape and keeps the crust crisp.

5. Finish the Top

Brush or drizzle olive oil over the surface.

Sprinkle evenly with:

  • Italian seasoning

  • Parmesan cheese (if using)

This creates a golden, aromatic crust that screams “Italian bakery.”

6. Bake

Bake for 25–30 minutes, until:

  • Top is deep golden brown

  • Edges are crisp

  • Bottom is fully baked (lift gently with a spatula to check)

If the top browns too quickly, loosely tent with foil during the last 5–10 minutes.

7. Rest, Then Slice

Remove from oven and let rest 10–15 minutes.

This step is critical.
Cutting too early = fillings slide out.

Slice into squares using a sharp knife or pizza cutter.

HOW TO SERVE

Italian Sub Squares are incredibly versatile:

  • Serve warm for dinner

  • Serve room temperature for parties

  • Pack cold for lunches

Optional Dips:

  • Marinara sauce

  • Extra Italian dressing

  • Garlic butter

  • Spicy giardiniera oil

STORAGE & REHEATING

Refrigeration

  • Store in an airtight container

  • Keeps up to 4 days

Freezing

  • Wrap individual squares tightly

  • Freeze up to 2 months

Reheating

  • Oven: 350°F for 10–15 minutes (best texture)

  • Air fryer: 350°F for 5–7 minutes

  • Microwave: Works, but crust softens

VARIATIONS & CUSTOM IDEAS

Classic Deli Upgrade

Add:

  • Pepperoncini

  • Red onion (thin sliced)

  • Capicola or mortadella

Spicy Italian

  • Hot soppressata

  • Crushed red pepper flakes

  • Spicy giardiniera

Vegetarian Version

Replace meats with:

  • Grilled zucchini

  • Eggplant

  • Mushrooms

  • Extra cheese (mozzarella + provolone)

Chicken Italian

Use:

  • Grilled or rotisserie chicken

  • Pesto instead of Italian dressing

Breakfast Version

  • Scrambled eggs

  • Prosciutto

  • Mozzarella

  • Roasted peppers

COMMON MISTAKES (AND HOW TO AVOID THEM)

Soggy bottom

  • Use meat first

  • Don’t overdo dressing

  • Bake fully

Filling slides out

  • Rest before slicing

  • Layer cheese above meat

Dough too thick

  • Roll evenly

  • Let dough relax before rolling

FREQUENTLY ASKED QUESTIONS

Can I use puff pastry instead of pizza dough?

Yes, but the texture will be flakier and more delicate. Dock it with a fork and bake slightly hotter (400°F).

Can I make this ahead of time?

Absolutely.

  • Assemble up to 24 hours ahead

  • Cover and refrigerate

  • Bake fresh before serving

What’s the best cheese substitute?

  • Mozzarella (milder)

  • Fontina (creamier)

  • Provolone + mozzarella blend (best balance)

Can I make it gluten-free?

Use gluten-free pizza dough and par-bake the bottom crust for 8–10 minutes before filling.

Why is it better the next day?

The flavors meld, the dressing absorbs into the fillings, and the texture firms up — just like a great Italian sub.

FINAL THOUGHTS

Italian Sub Squares are the kind of recipe that:

  • Wins potlucks

  • Feeds picky eaters

  • Feels nostalgic and indulgent

  • Gets requested again and again

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