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Copycat Quizno’s Italian Sub

I used to work just down the street from a Quizno’s. I went there often for lunch. Ok, very often. I loved their toasted bread and great meats and toppings. Now I work from home and I prefer to make my own lunch, so I make a copycat of the classic Quizno’s Italian sub, my favorite item on their menu.

It’s The Dressing And Pesto

The sweet balsamic dressing and pesto are what really make this copycat Quizno’s Italian sub sandwich memorable. Even if you don’t follow the recipe for the toppings exactly, make the dressing and add the pesto. They add fantastic flavors that are sure to make this a staple in your house too.

I find pepperoncini peppers to be a must-have on a sub. And on a pizza for that matter. I prefer them over pickles. They’re crunchier and tangier and really wake up whatever you put them on.

Pompeian Gourmet Balsamic Vinegar, Perfect for Salad Dressings, Sauces, Seafood & Meat Dishes, Naturally Gluten Free, 16 FL. OZ.

Also check out my copycat of the Battalion Chief Sub from Firehouse Subs and Subway’s Italian BMT.

Print Pin

5 from 2 votes

Copycat Quizno’s Italian Sub

Course Main

Cuisine American

Keyword copycat, Italian, sandwich, submarine

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 799kcal

Equipment

Ingredients

For the sandwiches

6 sub rolls or 2 loaves French bread, each cut into 3 equal sizes
Sweet balsamic dressing see below
pesto I used store-bought
⅓ pound salami sliced
⅓ pound pepperoni sliced
⅓ pound ham sliced
12 slices Mozzarella cheese
dried oregano
12 slices tomato
12 slices onion
6 leaves green leaf lettuce
8 ounce black olives sliced, drained
pepperoncini

For the sweet balsamic dressing

Instructions

For the sandwiches

Preheat your oven to 300 F.
Split rolls horizontally and place onto baking sheet(s).
Brush one cut side of the bread with the dressing.
Spread about 1 tablespoon of the pesto onto the other side of the cut bread.
Add meats and cheese and sprinkle lightly with the oregano.
Bake for 10 minutes.
Add remaining ingredients and serve.

For the sweet balsamic dressing

Whisk all ingredients until well combined.

Notes

Make extra dressing, it’s great on any sandwich!

Nutrition

Nutritional values are approximate.

The Unofficial Disney Parks Cookbooks Boxed Set: The Unofficial Disney Parks Cookbook, The Unofficial Disney Parks EPCOT Cookbook, The Unofficial … Cookbook (Unofficial Cookbook Gift Series)

Pork Medallions in Mushroom Marsala Sauce

I’m going to need a moment before I can write about these pork medallions in mushroom Marsala sauce. Whenever I start to type I flash back to the aroma, the flavor, the absolutely divine mushroom sauce, and the tender pork…

This dish absolutely hit the spot on a cool early fall evening. The gravy is the absolute bomb. It would be great on any dish where you need a mushroom gravy.

One Truly Fantastic Dish

I prefer to make my pork medallions in mushroom Marsala sauce in a large cast iron skillet, finishing it off in the oven. The cast iron gives me that great sear, while cooking nice and evenly so that the pork comes out perfect. You can finish the pork on the stovetop if you wish, but I really think you’ll get a much better, more even, cook in the oven. And it really doesn’t take long at all. Just try resisting spooning out some of the gravy while it’s cooking. You’ll want to get yourself a taste. And then some.

This dish is best made using a cast iron skillet. The cast iron gets you that great sear and it can transfer directly to the oven without any worries.

Lodge Seasoned Cast Iron 3 Skillet Bundle. 12 inches and 10.25 inches with 8 inch Set of 3 Cast Iron Frying Pans

Also try my slow-cooked mushroom pork tenderloin.

Print Pin

5 from 1 vote

Pork Medallions in Mushroom Marsala Sauce

Course Main

Cuisine American

Keyword gravy, mushroom, pork

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 760kcal

Author Mike