Hot Italian:
- 1 La Brea Bakery Take & Bake Twin Baguette (makes 2 sandwiches)
6 tbsp mayonnaise
2 tbsp Calabrian chili paste
4 slices prosciutto
4 slices prosciutto cotto (Italian ham)
6 slices salami
6 slices pepperoni
4 slices provolone cheese
Dried oregano, to taste
Classic Cold Italian Sub:
1 La Brea Bakery Take & Bake Twin Baguette (makes 2 sandwiches)
6 tbsp mayonnaise
2 tbsp Calabrian chili paste
4 slices prosciutto
4 slices prosciutto cotto
6 slices salami
6 slices pepperoni
4 slices provolone cheese
1 cup thinly sliced iceberg or romaine lettuce
Tomato slices
Red onion, thinly sliced
Peperoncini (sliced or whole)
Olive oil and red wine vinegar
Dried oregano and kosher salt, to taste
Bread Base for Both Sandwiches:
- Preheat oven to 375°F
- Bake baguette(s) for 8–10 minutes until crisp and golden
Hot Italian:
Prep the Bread:
Slice baguette lengthwise, not all the way through — open like a book.Make the Calabrian Mayo:
Mix 6 tbsp mayo with 2 tbsp Calabrian chili paste. Spread generously on both sides of the open bread.Assemble the Sandwich:
Layer in this order: prosciutto, prosciutto cotto, salami, pepperoni, and provolone. Sprinkle with oregano.Melt:
Broil open-faced until the cheese is melted and bubbling.Serve hot and gently press closed before slicing.
Classic Cold Italian Sub:
Prep the Bread:
Fully slice baguette in half lengthwise.Make the Calabrian Mayo:
Mix 6 tbsp mayo with 2 tbsp Calabrian chili paste. Spread generously on the bottom half.Assemble the Sandwich:
Layer prosciutto, prosciutto cotto, salami, pepperoni, and provolone cheese.
Top with lettuce, tomato, red onion, and peperoncini.Dress & Season:
Drizzle with olive oil and red wine vinegar. Sprinkle with oregano and salt.Top & Serve:
Add the top half of the baguette. Slice and serve cold or room temperature.
