Name: Sheet-Pan Italian Sub
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 4 garlic cloves; 2 tablespoons dried oregano; ½ cup Dress It Up Dressing Red Wine vinaigrette; 1 can (14 oz) chickpeas; 5 ounces salami, roughly chopped; 1 red onion, peeled, halved, and cut into wedges; 1 medium head radicchio, quartered lenghtwise; 1 cup cherry tomatos, cut into halves; 8 pepperoncini peppers; ½ cup ricotta; crusty bread

We've been seeing so many posts about the chopped Italian sandwich that we thought we'd Dress It Up and take it to the next level with this Sheet-Pan Italian Sub! 🥪

Imagine all the delicious flavors of your favorite Italian sub, but conveniently baked on one pan for easy prep and cleanup. Classic Italian sub fillings are tossed on a sheet pan in our zesty Red Wine Vinaigrette. We hit it with some heat until everything caramelizes and crisps into a flavor explosion 💥

It's sweet, spicy, bitter and briny. But don't just take our word for it, try making this easy one-pan dinner tonight! Just don't forget the crusty bread. You'll want it to soak up every last drop of this goodness! 🥖

Sheet-Pan Italian Sub

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Cook Time

15 minutes

Ingredients

4 garlic cloves
2 tablespoons dried oregano
½ cup Dress It Up Dressing Red Wine vinaigrette
1 can (14 oz) chickpeas
5 ounces salami, roughly chopped
1 red onion, peeled, halved, and cut into wedges
1 medium head radicchio, quartered lenghtwise
1 cup cherry tomatos, cut into halves
8 pepperoncini peppers
½ cup ricotta
crusty bread

Directions

Heat the oven to 450 degrees. Coarsely chop the garlic, then add the dried oregano and 2 teaspoons salt on top of the garlic and chop together until it forms a paste. Transfer to a bowl, then stir in the Red Wine vinaigrette.
Pour half the dressing into a large bowl, then add the chickpeas, salami, red onion, radicchio, tomatoes and pepperoncini. Mix gently to coat in the dressing, trying not to break up the radicchio and red onions, then spread evenly on a baking sheet. Roast, tossing halfway through, until the red onions and chickpeas are golden, 15 to 20 minutes.
Season the ricotta with salt and pepper. Serve the roasted mixture with crusty bread, with a dollop of ricotta and extra vinaigrette, or assemble into sandwiches.

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Sheet Pan Italian Sub