Firehouse Subs Meatball Price, Nutrition, Allergen & Review

Firehouse Italian Sub (Copycat) Recipe

This recipe focuses on the key elements: the combination of meats, the melted cheese, and the “Fully Involved” additions. The steaming step is crucial for getting that signature “hot” sub experience.

Yields: 1 large sub (can be cut into 2 servings) Prep time: 15 minutes Cook time: 5-7 minutes

Ingredients:

• Bread:
  • 1 (10-12 inch) sub roll, hoagie roll, or Italian bread (a softer, not overly crusty, roll works best)
  • 1-2 tablespoons butter (for toasting the bread)
• Meats & Cheese (sliced thin from the deli for best results):
  • 2-3 slices Genoa Salami
  • 2-3 slices Pepperoni
  • 2-3 slices Honey Ham (or Virginia Ham)
  • 2 slices Provolone cheese
• “Fully Involved” Toppings:
  • 2-3 tablespoons mayonnaise (Duke’s is often recommended for copycats)
  • 1-2 tablespoons deli mustard (yellow or spicy brown)
  • 1/4 cup shredded iceberg lettuce
  • 2-3 thin slices of ripe tomato
  • 2-3 thin slices of white onion (you can soak in cold water for 10-15 minutes and pat dry if you prefer a milder onion)
  • Italian dressing (your favorite bottled or homemade – see recipe below)
  • Pinch of dried Italian seasoning (oregano, basil, thyme blend)
  • Salt and freshly ground black pepper to taste
  • Dill pickle spear (for serving on the side, as Firehouse does)
• Optional Homemade Italian Dressing:
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder (optional)
  • Salt and pepper to taste

Instructions:

1. Prepare the Bread:
   • Slice the sub roll lengthwise, but don’t cut all the way through (create a “hinge”).
   • Lightly butter the cut sides of the bread.
   • Heat a large pan or griddle over medium heat. Place the buttered sides of the bread down and toast until lightly golden and slightly crispy. Set aside.
2. Prepare and Heat the Meats & Cheese (Firehouse Style):
   • Lay out a piece of parchment paper large enough to hold your meats and cheese.
   • Layer the ham, salami, and pepperoni on the parchment paper.
   • Place the provolone slices on top of the meats.
   • To steam (for that signature melted, juicy effect):
     • If you have a steamer basket, place it in a pot with about an inch of boiling water (ensure the water doesn’t touch the basket). Place the parchment paper with meats and cheese into the steamer basket, cover, and steam for 3-5 minutes, or until the cheese is fully melted and the meats are warmed through and softened.
     • Alternatively (if no steamer): You can gently warm them in a microwave for 20-30 seconds, or quickly on the griddle/pan with a lid over them to create some steam. The steaming method is highly recommended for the authentic texture.
3. Assemble the Sub:
   • On the bottom half of the toasted sub roll, spread the mayonnaise generously.
   • On the top half, spread the deli mustard.
   • Layer the shredded lettuce on the bottom half of the bread, followed by the sliced tomatoes and onions. Lightly season the vegetables with salt and pepper.
   • Carefully transfer the hot, melted meat and cheese mixture from the parchment paper onto the vegetables.
   • For the Italian Dressing: If making homemade, whisk together all dressing ingredients until well combined.
   • Liberally drizzle the Italian dressing over the meat and cheese and the vegetables. Sprinkle with a pinch of dried Italian seasoning.
4. Finish and Serve:
   • Bring the top half of the sub roll over the fillings to close the sandwich. Gently press down.
   • Cut the sub in half (or into smaller portions if desired).
   • Serve immediately with a dill pickle spear on the side, just like Firehouse Subs.