The Flavor Profile You Need To Be Prioritizing For A Better Italian Sub

Hoagie, sub, hero. Call it what you want. The meats, cheeses, and veggies on a long roll that make up an Italian sandwich are universally loved. From your closest Subway to the nearby mom-and-pop deli, an Italian sub is a must-have on any sandwich shop menu. While these sandwiches may not always have the exact same ingredients, they never stray from the winning formula of salty cured meats, shredded lettuce, creamy provolone cheese, onion, and tomato, all tucked into a sandwich roll. 

Putting all these ingredients together at home will make for a pretty good meal, but you may find that it doesn't quite taste the same as it does from your favorite sandwich shop. It's not because they magically taste better from a deli. It's probably because it's lacking that special oomph that a truly excellent Italian sub will always include: acid

Sliced tomatoes, typically found on an Italian sub, will add a slight acidity on their own, but you need an acidic ingredient that packs more of a punch to really unlock the flavor benefits. The real key is vinegar. Many types of vinegar can be used, but a traditional dressing is made with olive oil and red wine vinegar. Red wine vinegar is often used in Italian cooking, bringing a fruity and tangy flavor to the sandwich without overpowering the other ingredients. That being said, there's nothing wrong with swapping it for white wine vinegar or balsamic if that's your preference.

Vinegar isn't the only acidic ingredient you can use to upgrade an Italian sub. Other optional toppings can add a balancing note of acidity to the mix: pickled peppers, pepper relish, or giardiniera will do nicely.

There are also plenty of ways to give your Italian sandwich an acidic punch, and it's all about your own preferences. Try artichoke hearts or olives if you prefer a briny flavor. Roasted red peppers, pesto, and dried oregano are other classic Italian components you can add in. Some people prefer mayo to the typical olive oil and vinegar, while others add heat with Calabrian chili paste or jalapenos.

Beyond additional toppings, you can also make some ingredient swaps. Try switching up the cheeses, utilizing something funkier or smokier than provolone. Trade the fresh tomatoes with sundried for a jammier, sweeter flavor. Even the lettuce can be swapped; try arugula as a peppery twist on the fresh greens.