10 Classic Italian Sandwiches

Being a massive fan of sandwiches in general, I like to look for fun new recipes to try so my lunches don’t get boring. 

These Italian sandwiches deliver in spades. They’re bright, fresh, colorful, and loaded with amazing flavor. 

I had to include a meatball sub, and the sandwich with prosciutto is my favorite, but each of these is as good as the last. You really can’t go wrong.

I hope you like carbs and left room for a healthy lunch because these sandwiches are no joke. Let’s get to it!

Italian Sandwich Recipes To Jazz Up Your Lunch

1. The BEST Caprese Sandwich

Most famous as a salad, this combination of fresh tomatoes, sliced mozzarella, and basil is believed to come from the island of Capri.

It’s super juicy, and I love the mild creamy flavor you’ll get from the mozzarella. Plus, that texture is to die for. 

Drizzle with a little olive oil, sprinkle it with salt, and it’s good to go. 

Or you could take all that and put it into some crusty white bread with a healthy glug of balsamic glaze.

The arugula is optional, but it adds a nice peppery finish. You could also add grilled chicken to the mix want a boost of protein. 

2. Italian Grilled Cheese Sandwich

Grilled cheese sandwiches are timeless, but as we get older, we need to put away those rubbery “cheese” slices and try something a little more refined. 

This version is elevated but understated. Keep it simple with tomato and mozzarella, or add pesto for something really scrumptious. 

Another lovely option is to use sun-dried tomato pesto.

I think grilled cheese is best with thick slices of sourdough, but whole wheat would work too.

Just try to use something fresh rather than pre-sliced bread, which is usually too thin.

3. Toasted Italian Sub Sandwiches

There’s an art to building the perfect sub, and of course, it starts with the right kind of bread.

In my opinion, they should be toasted, but if you start with something crusty, it can be too much. 

Instead, use a softer hoagie roll so it’s not too tough and will crisp up perfectly inside. 

Then, you need a healthy amount of sauce, in this case, pesto.

You’ll need enough, so it doesn’t just seep into the bread, but not so much that it drips out. 

Finally, use a selection of meats and veggies, so you get the ideal ratio of salty-crunchy goodness. 

Salami is a must, and I love red onion for its crunchy, peppery taste. 

4. Italian Pinwheels

Although tortillas usually have just as many carbs as bread, they do feel lighter.

So if you want a sandwich but don’t want that stuffed feeling, these are for you. 

It all starts with a heavenly mix of cream cheese, red pepper, banana pepper, Italian bread crumbs, and parmesan cheese.

Spread that over the tortilla, all the way to the edges. 

Next, layer some cheese down the middle. Provolone is the best option, but you can use whatever you prefer. 

Then comes the meat! Again, salami will be excellent here because it’s so flavorful.

5. Italian Meat Loaf Sandwiches

Meatloaf is a terrific dinner, but what do you do with the leftovers?

Instead of just eating the same meal twice in a row, why not try these incredible meatloaf sandwiches?

Since the meatloaf will be so tender, you’ll want to toast or grill the bread. Be sure to spread plenty of butter over each side, so it turns nice and golden. 

I didn’t have any pizza sauce, so instead, I just made the sandwich with cheese and peppers then served some ketchup on the side.

6. Italian Sandwich With Prosciutto Di Parma

I adore prosciutto! So much so we don’t buy it that often because I’ll just eat the whole pack right out of the fridge. 

If you’ve ever bought it before, you’ll know it’s a little pricey, but worth every penny!

And if you’re spending money on something so indulgent, you want to make a sandwich with complementary ingredients that won’t overpower the flavor. 

This sandwich is pretty unique. Not only will you add pesto and mozzarella, but it also includes grilled peppers and artichoke hearts.

They’ll give it a pleasant acidic taste. 

7. Italian Tuna Salad Sandwich

I’ve never been an enormous lover of creamy, cheesy tuna sandwiches.

So when I saw this zesty and salty Italian tuna sandwich, I knew I had to make it right away.

It only includes a teaspoon or two of mayo, which really just works as a binder to keep everything together. 

Instead, the flavor comes from the combination of artichoke hearts, olives, capers, shallots, crushed red pepper flakes, lemon juice, and lemon zest.

8. Mortadella Focaccia Sandwich

Have you ever made your own focaccia? Please try this recipe right away. I’ll wait!

Wasn’t that insanely easy and delicious? Truthfully, I could (and do) eat focaccia on its own.

When it’s loaded with rosemary and sea salt, it doesn’t need anything else. 

But once you start making it, you’ll need to find new ways to use it up. That’s where this sandwich comes in. 

The recipe for piquillo-jalapeño mayonnaise is crazy good, and you’ll want to make extra. I spread it inside and dipped the sandwich in while I ate!

9. Meatball Subs

What could be better than a soft, toastie roll stuffed with marinara, cheese, and juicy meatballs?

Feel free to make your own or just use store-bought meatballs.

I like to have some in the freezer at all times for last-minute dinners, but frozen meatballs are great, too. 

Also, you can totally use a jar of pre-made marinara. That said, this recipe is super straightforward. 

Just add crushed tomatoes to a pan with some oregano, basil, sugar, and garlic salt.

Let it simmer for around 10-15 minutes. I also added onions for a bit of texture. 

10. Grilled Marshmallow Nutella

I really wanted to include something sweet on this list, and luckily for us all, Nutella is an Italian invention!

For this dreamy dish, you’ll need thick slices of soft white bread, Nutella (or any hazelnut-chocolate spread), and mini marshmallows. 

Challenging as it may be, try not to overdo it with the Nutella and marshmallows.

Although you might not mind getting your hands sticky, chances are it will seep out and burn in the pan. 

Also, cook this on medium heat so the bread will toast and the middle has time to melt.