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My grandpa was Italian and my maiden name was Fichera. The Fichera last name was constantly mispronounced. My high school nickname “Fish” continues to be my nickname among my inner circles. I grew up eating these for lunch and at Fichera house parties. My mom would make several loaves a time and they were known among my friends as Grandpa Tom’s subs.

Crowd pleaser Subs

fresh bread and layers of Italian goodness
Ham, Provolone, Salami, and Pepperoni but its all about the bread

Bread

You need to use a fresh French loaf from the grocery store bakery section. I will say this is harder to find in Nashville than it was in Chicago. Go earlier in the day to get a fresh loaf baked that morning. It should be soft to touch and not too crusty. Also, stay away from the skinny loaves. A little wider is better.

Meat

I like Boar’s Head meat. You can have the deli slice it for you. In a pinch I will buy the pepperoni that is already pre packaged near the cheese or lunch meat section.

Oil

Extra Virgin olive oil is best and sometimes I buy extra light tasting olive oil because the full-bodied oil can over power the bread and meat taste.

Frequently Asked Questions

Can I make these ahead?

Yes, they will be good if you make them a few hours ahead of time. Keep them in the fridge. The main thing is buying bread the day you are making and serving the sandwiches.

Grandpa Tom’s Italian Subs

5
(1)
by Katie Heath
Servings: 8
Prep Time: 30 minutes
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Ingredients 

  • 2 loaves fresh french bread, in bakery section at the grocery store
  • 1/2 lb. provolove, sliced
  • 1/2 lb. imported Italian ham, sliced
  • 1/4 lb. genoa salami, sliced
  • 1/8 lb. pepppeoni, slice
  • 1 bag shredded lettuce
  • 1/2 to 3/4 cup extra light tasting extra virgin olive oil
  • palm full garlic powder
  • palm full dried oregano

optional additions: roasted red peppers, tomato slices, giardiniera

Instructions

  • Cut the bread lengthwise so the bread opens up like a book. Try to keep both halves attached. Brush both sides of the bread liberally with olive oil. Sprinkle bread with garlic powder and oregano.
  • Start with the provolone cheese line it up on one side of the bread. Next top with slices of ham. Follow with the salami. Finish with pepperoni. If you are eating right away, put shredded lettuce on. If you are eating them later, put the lettuce on right before eating because it tends to turn brown quickly. Close the long sub and cut into individual subs.

Notes

Katie’s Tips:
*Get the meat freshly sliced from the deli. This is not the time to buy pre-packaged meat.
*When I am finished with the long sub, I slide it back into the paper bread bag you get from the grocery store. I then store it uncut in the fridge until I am ready to serve the sandwiches.
*My mom used to make a bunch of subs and freeze them for school lunches. They actually thaw out well.
*If you want to overbuy on the meat, use the extra to slice thin and toss into a salad. Salty Italian meat tastes fantastic in a mixed greens salad with balsamic vinaigrette.
Made it? Tag @katieskitchencounter on Instagram. I’d love to see!