Italian Sub Squares: The Ultimate Puff Pastry Sandwich

When you combine the flaky, buttery goodness of puff pastry with the savory, robust flavors of a classic Italian sub, you get something truly magical: Italian Sub Squares. These golden, crispy squares are packed with layers of salami, ham, pepperoni, and melted provolone cheese, all finished with a garlic-herb butter glaze that makes them absolutely irresistible.

Whether you are looking for the perfect game-day appetizer, a fun family dinner, or a potluck showstopper, this recipe delivers on all fronts. It takes the concept of “sliders” to a whole new level by swapping out standard buns for rich, airy puff pastry. The result is a crunchier, flakier, and more indulgent bite that will have everyone asking for the recipe.

Why You Will Love This Recipe

There is a reason these Italian Sub Squares are taking over social media feeds and dinner tables alike. They are incredibly easy to assemble but look and taste like they came from a high-end bakery or deli.

• Super Fast Prep: Using store-bought puff pastry saves you hours of work while delivering gourmet results.
• Crowd-Pleaser: Who can say no to melted cheese and Italian meats? It is a flavor profile that appeals to kids and adults alike.
• Versatile: Serve them hot right out of the oven for dinner, or let them cool slightly for a sturdy picnic snack.
• Customizable: You can easily swap meats, cheeses, or add veggies like banana peppers or roasted red peppers to suit your taste.

Ingredients

The beauty of this recipe lies in its simplicity. You don’t need a long list of obscure items—just high-quality deli staples and a few pantry basics.

• Puff Pastry: 1 package (2 sheets), thawed according to package directions. This forms the crispy top and bottom crust.
• Ham: 1/2 lb deli-sliced ham (honey ham or black forest works great).
• Salami: 1/4 lb Genoa salami, thinly sliced.
• Pepperoni: 1/4 lb large sandwich-style pepperoni or standard slices.
• Provolone Cheese: 6-8 slices (mild or sharp depending on preference).
• Egg Wash: 1 large egg beaten with 1 tablespoon of water (for that golden shine).
• Butter Glaze: 2 tablespoons unsalted butter, melted.
• Italian Seasoning: 1 teaspoon dried Italian herbs (oregano, basil, thyme mix).
• Garlic Powder: 1/2 teaspoon for the glaze.
• Parmesan Cheese: 1 tablespoon grated (optional, for topping).
• Fresh Parsley: Chopped, for garnish.

Instructions

Follow these simple steps to create the ultimate Italian sandwich experience. The key is to work quickly so the puff pastry stays cold until it hits the hot oven.

1. Prepare the Oven and Pastry

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Unfold one sheet of thawed puff pastry and lay it flat on the baking sheet. If needed, roll it out slightly to smooth seams.

2. Layer the Meats and Cheese

Start by layering half of the provolone cheese on the bottom sheet of pastry, leaving a small border around the edges. Next, layer the ham, followed by the salami, and finally the pepperoni. Top the meats with the remaining slices of provolone cheese. The cheese acts as a “glue” to hold everything together.

3. Seal the Sandwich

Brush the edges of the bottom pastry sheet with a little bit of the egg wash. Place the second sheet of puff pastry directly on top. Use a fork to crimp the edges firmly all the way around, sealing the filling inside.

4. Egg Wash and Vent

Brush the entire top surface with the remaining egg wash. This ensures a glossy, deep golden-brown crust. Using a sharp knife, score the top of the pastry into squares (don’t cut all the way through yet) to make slicing easier later. Poke a few holes in the center of each square to let steam escape.

5. Bake to Perfection

Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed up high and is a deep golden brown.

6. Add the Garlic Butter Glaze

While the squares are baking, mix the melted butter, garlic powder, Italian seasoning, and parmesan cheese in a small bowl. As soon as you remove the pastry from the oven, brush this mixture generously over the hot top crust.

7. Serve

Let the giant pastry sandwich cool for about 10 minutes. This allows the cheese to set slightly so it doesn’t run out when you cut it. Slice along your score lines into squares and serve warm with a side of marinara sauce.

Tips for Success

Keep it Cold: Puff pastry relies on cold layers of butter to rise. If your kitchen is hot and the dough gets sticky, pop it in the fridge for 10 minutes before baking.

Don’t Overstuff: While it is tempting to pile on the meat, too much filling can make the bottom soggy. Stick to the amounts listed for the perfect ratio of crunch to filling.

Drain Wet Ingredients: If you decide to add pickled vegetables like banana peppers or giardiniera, make sure to pat them dry with a paper towel first to prevent a soggy crust.

Variations and Substitutions

Make these Italian Sub Squares your own with these delicious twists:

• Spicy Kick: Add sliced spicy capicola or hot peppers inside the layers.
• Cheese Swap: Try mozzarella for more stretch or Swiss for a nuttier flavor.
• Vegetarian Option: Skip the meat and load up on roasted red peppers, spinach, artichoke hearts, and pesto with the cheese.
• Pizza Style: Add a thin layer of pizza sauce on the bottom pastry before the cheese for a pepperoni pizza vibe.

Serving Suggestions

These squares are rich and filling, so light sides work best. Pair them with a crisp Caesar salad, a bowl of tomato basil soup for dipping, or simply some fresh fruit. If serving as a party appetizer, a side of warm marinara sauce is a must for dipping.

Frequently Asked Questions

Can I make this ahead of time?
Yes! You can assemble the pastry and filling, cover it tightly with plastic wrap, and refrigerate it for up to 4 hours before baking. Add a few extra minutes to the baking time if it’s going straight from the fridge to the oven.

How do I store leftovers?
Store leftover squares in an airtight container in the refrigerator for up to 3 days. Reheat them in an oven or air fryer at 350°F for 5-7 minutes to bring the crispiness back. Microwaving is not recommended as it will make the pastry soft and chewy.

Can I freeze these?
Baked squares can be frozen for up to a month. Wrap them individually in foil and freeze. Reheat directly from frozen in the oven until warmed through.

These Italian Sub Squares are a testament to how simple ingredients can come together to create something spectacular. With their golden, buttery crust and savory, cheesy filling, they are sure to become a regular in your recipe rotation.