Sheet-Pan Italian Sub Dinner Recipe (2024)

I ended up substituting chicken thighs for salami - just because the folks eating it do not eat salami. My notoriously picky husband declared this to be the best thing I’ve made in a while. Will add to the regular rotation!

tear up the good bread and toss in a bowl with the rest, viola, a sub-salad!

Split into two sheet pans to avoid overcrowding. It took a little longer to get crispy than suggested in the recipe, but the flavors together were delicious. I added the hot mixture to toasted sub rolls and broiled with provolone. Added a little mayo and jarred Italian hot pepper relish to the sandwiches. Ali Slagle totally gets me.

So easy and delicious I could have eaten it raw, but cooked, it was unbelievable.

Quick, delicious, and easy to veganize! We replaced the salami with Field Roast Italian sausage and made a quick tofu ricotta. Also, we ate these open-face: toasted the bread, added a thick smother of ricotta, drizzled some dressing, and piled on the veggies. Kinda messy but it was so fun and delicious that we didn't care. Only recommendation is to cut the radicchio a little smaller so it's easier to eat.

We found the radicchio too bitter in this recipe. Everything else was delicious. Might try mixing baby spinach or arugula in for the last few minutes of cook time or stirring the other ingredients into romaine for a warm chopped salad.

Based on others’ notes of the difficulty in making a sandwich with this, I tried it over pasta. I added some pasta cooking water. I modified the recipe by using fewer pepperoncini and adding red and yellow peppers instead of radicchio. I tossed in some cubes of fresh mozzarella with the pasta. It was a hit!

HUGE hit. I sub cauliflower for radicchio. I also throw in a can of artichoke hearts, keeping the rest of the recipe as is. We make homemade puffy pita/naan-like bread to go with it and fold it up like an Italian sub taco. Yum. My grocery store only sells thin-sliced salami, so we have used that. I just slice the slices into strips. Generally mot a huge pepperoncini fan, but they’re a must. The ricotta makes it over the top divine. My mouth is watering for it again as I write this!

Excellent. It is a quick and easy dinner.

either make the dressing hours ahead or fry garlic in the oil a minute then mix the dressing together. Also, you could marinate the salad in the dressing 1/2 hour before baking. Slice peppers into cross section rings instead of leaving whole.

I'm going to swap out hot Italian sausage for 1/2 the salami.

Perfect. Just perfect (although I only used 2 tablespoons of oil, it was perfect)!

Sweet! I was hoping to veganize this! Thanks!

Far better than the sum of parts, definitely making again. Used sausage rather than salami. Don’t skip the ricotta! Next time... -chop onion & radicchio smaller-Add bell pepper

Delicious and something different for dinner. I stuffed this into bakery fresh French rolls, drizzled dressing over the filling and draped provolone over the top. The stroke of genius was to brush a bit of the dressing onto the crust of before popping the roll back in the oven to melt the cheese and let the basted dressing crisp the crust. Yum. The radicchio was a bit too chewy to load into the sub - next time will lay it next to the roll as a side and add a few leaves of spinach to the veggies

I reduce the vinegar and replace with some of the pepperoncini juice from the jar for a little spice, get the smallest radicchio head at the store. I have also done whipped goat cheese with olive oil lemon juice salt and pepper when I was doing no cows milk and the savory cheese is a massive win to balance out the vinegars and sharp flavors. We make this every couple of weeks it’s so good

I have made this numerous times, I like it best with extra tomatoes, the raddicchio sliced about 3/4" thick instead of quartered, and served warm over crunchy romaine lettuce and the ricotta on top for a salad entree.

I thought this was better leftovers than fresh. Still would do sliced salami. Baguette sliced in half and open faced is the to go

Cut radicchio by halfAccidentally put all dressing on roasting veggies- was fineLucy liked chickpeas- but not much else

This didn't wow us. As another commenter said, the salami got tough. I love bitter, but the raddichio was definitely too browned after 20 minutes, and the onion was nowhere near ready. If I did it again, I'd put it in for maybe 30 minutes, starting with sausages and onion, then the tomatoes, pepperocini, and chickpeas with 20 minutes to go, then radicchio or arugula for the last couple minutes. More tomatoes, less oregano.

I used red cabbage instead of radicchio. Seeded poblano peppers instead of pepperoncini. Cooked it a bit longer for a more charred taste. Good for leftovers also

Subbed endive for radicchio to great result. The salami I purchased was 8 oz, so used it all. Because, what not? Had burrata on hand, so used that. This dinner is delicious and riffable. Yum!

This was delicious and easily made vegetarian w the addition of mushrooms, artichoke hearts and a little fennel seed. Served it w focaccia.

This was yummy! As others have noted, it takes longer than the listed time for things to get crispy. Don't skip the ricotta!

Yum!!! This was delicious. Family found the Italian dressing a little spicy due to the garlic, so next time I’ll either use less or no garlic and see how that goes. Loved the radicchio in it. There are so many ways to riff off this recipe.

Didn’t love the salami here. It got tough when cooked. Smelled great when cooking, but just didn’t deliver.

This is genius. Open to endless innovation and substitution. That being said, I just don't get the chickpeas. I have never had or imagined a sub with chickpeas. So of course I omitted them.I used prosciutto but could imagine certain salamis, slices or halved Italian sausage, or even chicken! I just piled the stuff on toasted bread and drizzled with the remaining dressing, and it was lovely, but of course there is no end to what you can do with it.

This recipe is so good! I made a few edits but definitely will be making again. Like many other reviewers I couldn’t find radicchio. I substituted with some sweet bell peppers. I also threw in some Kalamata olives.

This is such a lovely recipe and one that I will be adding to my normal rotation. I made it vegetarian by swapping the salami for quartered artichoke hearts, but followed the rest of the recipe exactly. It came out looking just like the picture. The combination of ricotta and the vinegary made for the perfect base layer for a sandwich.

We love this dinner. We do add bone-in skin-on chicken thighs (coat them with the vinaigrette) to the pan and then increase the roasting time, and we use zucchini cubes instead of radicchio. My picky 7 year old devours this without complaint.