I have been craving a good Italian sub sandwich but that is almost impossible to find that is gluten free! My husband made this Gluten Free Italian Sub Sandwich and it is even better than a restaurant so I had to post the recipe for you guys. Check out my Top 5 Easy and Quick Gluten Free High Protein Lunches, too!
Ingredients
I got most of my ingredients at Walmart with the exception of the baguette roll.
- My Bread Baguette Sub Roll; I purchased mine from Sprouts. You could also use Schar
- Deli meat: we used Salami, Ham, Prosciutto
- This would also be good with Capicola, pancetta, or pepperoni
- Red Onion
- Kalamata Olives
- Mushrooms
- Kosher Dill Pickles
- Mozzarella Cheese Slices or Provolone
- Italian Mayo: Mayo, Italian dressing, Italian seasoning, Cavender’s Seasoning
How to Make the Gluten Free Italian Sub Sandwiches
These are made like a typical sandwich for the most part, with the exception of baking them in the oven to melt the cheese. This is how we made our sandwiches.
Cut your sandwich in half and enjoy! I like to dip mine in the extra Italian mayo sauce!
Gluten Free Italian Sub Sandwich
This Italian sub sandwich is gluten free and full of delicious flavors! It has a flavorful and easy Italian sauce on it that really makes a difference!
Ingredients
- 2 gluten free sub rolls My Bread Baguette Sub Roll
- 1 tbsp olive oil
- 6-8 mushrooms, chopped
- 1/2 tsp Italian seasoning
- salt and pepper to taste
- 4 slices salami, cut in half
- 2 large slices prosciutto
- 6 slices ham
- 1/2 cup chopped kalamata olives
- 1/4 cup sliced red onion
- 4 slices mozzarella cheese
- 6 small deli pickles, cut in half
Italian Mayo
- 1/2 cup mayo
- 1/4 cup Italian dressing
- 1 tsp Italian seasoning additional needed for sprinkling on sandwich
- 1/2 tsp Cavender's All Purpose Greek Seasoning additional needed for sprinkling on sandwich
Instructions
- Preheat oven to 350 degrees. Cover a small cooking sheet with aluminum foil and set aside.
- Heat 1 tbsp olive oil in a small skillet on medium heat. Saute 6-8 mushrooms, chopped, 1/2 tsp Italian seasoning, salt and pepper to taste until soft. Set aside.
- Make the Italian Mayo: In a small mixing bowl, combine 1/2 cup mayo, 1/4 cup Italian dressing, 1 tsp Italian seasoning, 1/2 tsp Cavender's All Purpose Greek Seasoning
- Cut 2 gluten free sub rolls in half and lay each piece on the cooking sheet, inner side up.
- Spread a spoonful of the Italian Mayo on each slice of the roll. You should have some leftover for dipping. Sprinkle additional Italian seasoning and Cavender's seasoning on top of the mayo.
- Fold 6 slices ham in half and layer on the bottom slice of each baguette roll so that the entire roll is covered.
- Lay 4 slices salami, cut in half on top of the ham slices so that the ham is covered.
- Lay 2 large slices prosciutto on top of the salami so that the salami is covered.
- Spoon half of the cooked mushrooms on top of the layered meat. Lay 4 slices mozzarella cheese on top of the mushrooms so that the mushrooms are covered.
- Bake in the oven for approximately 5 minutes or until the cheese is melted.
- Top cheese slices with 1/2 cup chopped kalamata olives, 1/4 cup sliced red onion, 6 small deli pickles, cut in half.
- Place top half of roll on the sandwich and cut in half. Enjoy!
