Italian sub 2016

Italian sub

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(1 ratings)

Prep: 5 mins no cook


makes 2

Torn mozzarella, salami, sundried tomatoes, balsamic and basil in ciabatta are the ultimate lunch combo

Nutrition and extra info

Nutrition: per serving

  • kcal527
  • fat36g
  • saturates14g
  • carbs25g
  • sugars4g
  • fibre2g
  • protein26g
  • salt3.1g
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  • 2 x 135g ciabatta rolls
  • 90g salami slices



    Salami are a family of coarse, dry, boldly seasoned sausages. The intense flavour of salami…

  • 60g mozzarella, torn
  • 2 tbsp torn basil



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 10 sundried tomatoes
  • 1 tbsp balsamic glaze


  1. Halve the ciabatta rolls and butter the bases, if you like. Lay the salami slices, mozzarella, basil and sundried tomatoes on top, and drizzle over the balsamic glaze. Close to serve.

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Comments, questions and tips

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
2nd Oct, 2016
Have you got any swaps for the salami? I am not a veggie but I don't like salami or other spicy meats. Thanks
goodfoodteam's picture
13th Oct, 2016
Thank you for your question. You could try this with prosciutto (dry-cured ham) or bresoala (air-dried beef), neither of which are spicy. Enjoy!
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
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