Maine Italian Sandwich

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Sub sandwich with ham, tomato, green bell pepper, and black olives next to a bowl of potato chips, a small bowl of olive oil, and a dish of black pepper.

A classic Maine Italian, piled with boiled ham, cheese, sour pickles, and fresh veg on a soft sub roll, dressed simply with oil, salt, and pepper. Cold, simple, and the real deal since 1902.

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Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: Sandwich

Author: Michelle

Ingredients

1 soft bakery sub roll, 10-12 inches in size
2 large slices of cooked or Polish ham, (these are the large rectangular slices of ham at the deli)
3 slices white American cheese
2 tablespoons white onion, diced
6-8 red tomato slices, (about 1/2 a medium tomato) sliced thin into half moons
6-8 strips of green pepper, thinly sliced
5 slices of sour pickle, sliced thin on the bias, for long slices
Sliced Greek olives
Light olive oil or salad oil, for drizzling
Salt and ground black pepper

Instructions

Slice the roll from the top, about 3/4 of the way down, without cutting all the way through. You'll end up with a flat bottom and a hinge rather than two separate halves. Do not toast the bread.
Lay the cheese in first, right against the bread in an even layer. Then layer the ham on top of the cheese.
Add the onions, pickles, tomatoes, green peppers, in that order. Then sprinkle on the sliced Greek olives.
Drizzle with a light layer of oil and finish with a sprinkle of salt and black pepper.
Enjoy your Italian immediately or wrap it tightly and pack it up for a picnic or for lunch on the go. *See notes about cutting and make-ahead tips.

Notes

If you want to cut the sandwich in half, I recommend wrapping it in parchment paper and cutting the sandwich in half through the parchment. That's what Amato's does and it keeps all the veggies in place.
Sandwiches can be made one day ahead. Wrap tightly in foil or parchment and store in the fridge. For best results, bring the Italian up to room temperature before eating.

Cuisine American, Italian

Course Dinner, Lunch

Nutrition