ITALIAN SUB LAYERED BAKE

January 21, 2013

Certain foods are such a challenge to have several family-size servings ready and hot at the same time. (I’m looking at you, quesadillas). Toasted sub sandwiches are another culprit.

This italian layer bake is just like a hot italian sub, but up to 6 servings are made at once, quickly and easily.

Italian Layer Sub Bake by Rachel Schultz

ITALIAN SUB LAYERED BAKE
Serves 4-6

1 roll refrigerated crescent rolls
1/2 pound sliced deli turkey
1/2 pound sliced deli ham
8 slices salami
8 slices swiss cheese
2 egg whites
Salt & pepper

Preheat oven to 350 degrees. Unroll cresecent roll and divide into two squares, along perferated line. Mold one square into the base of a 9×9 glass baking dish. Layer with half of turkey, ham, salami, and swiss.

Italian Layer Sub Bake by Rachel Schultz

Italian Layer Sub Bake by Rachel Schultz

Whisk egg whites and season with salt & pepper.

Drizzle half of egg whites over meat. Repeat layering with remaining slices and top with remaining egg whites. Press the second crescent dough square over top. Season with pepper. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 20 minutes, or until golden. Slice and serve warm.

Italian Layer Sub Bake by Rachel Schultz

5.0 from 1 reviews
italian sub layered bake
 
Author:
Serves: 4-6
Ingredients
  • 1 roll refrigerated crescent rolls
  • ½ pound sliced deli turkey
  • ½ pound sliced deli ham
  • 8 slices salami
  • 8 slices swiss cheese
  • 2 egg whites
  • Salt & pepper
Instructions
  1. Preheat oven to 350 degrees. Unroll cresecent roll and divide into two squares, along perferated line. Mold one square into the base of a 9x9 glass baking dish. Layer with half of turkey, ham, salami, and swiss.
  2. Whisk egg whites and season with salt & pepper.
  3. Drizzle half of egg whites over meat. Repeat layering with remaining slices and top with remaining egg whites. Press the second crescent dough square over top. Season with pepper. Cover with foil and bake for 20 minutes.
  4. Remove foil and bake for an additional 20 minutes, or until golden. Slice and serve warm.

Adapted from Mr. Food.

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Comments

  • karen

    What is the purpose of the egg? To make it stick together? LOVE this recipe by the way. I make it all the time..

  • Peggy

    I have made recipes with similar ingredients. I usually use a stone (like Pampered Chef) so the bottom will brown. You might also try a metal pan (like a square metal cake pan). I think covering the dish is the problem.

  • Summer

    other than Swiss what cheeses would be good on this? Do you think a mozzerella might work

  • hi there, I tried this out tonight and it was a huge hit! I modified it quite a bit. No eggs, added sliced onions, green peppers, hot peppers, and sliced olives. Baked uncovered for 20 minutes. Beautiful crust! Left it in warm oven to dry out the bottom a bit. The whole pan is gone!

  • Barbara

    Rachael
    I have made this recipe twice and both times the bottom was soggy. The second time I tried baking the crescent roll on the bottom first and then adding the meats. I didn’t use the egg mixture either time. What does the egg mixture do? Does it act as a barrier to protect the breads? The top is perfect. Also, if pre baking the bottom, how long do you suggest?
    Barbara

  • […] so I started browsing through recipes I’d pinned. He stopped me when I got to this Italian Sub Layered Bake recipe from Rachel Schultz. We got the ingredients and he made that for dinner. And it was […]

  • Catherine

    Another easy yummy one

  • Debbie

    I made this the other night and it was delicious. Thanks for this recipe…it’s a keeper!

  • […] lunch, I made an Italian Sub Bake. Now, I did make a few changes to the recipe – I used a 9×13 pan instead of a 9×9. […]

  • Michelle

    You can prebake bottom crust so it doent get soggy…. Similar to Reuben bake. Also add Italian dressing….

    • Rachel Schultz

      Yes! Good tip

    • becky

      How long should you prebake the bottom crust??

  • Courtney

    I made this tonight but the bottom was soggy! Any help?! I used deli sliced meats and the bottom was completely soggy. Didn’t even cook.

  • kimberley

    I am going to try this soon, it looka amazing. I love the banana peppers idea.

    • Rachel Schultz

      Thanks!

  • Dawn

    This was very yummy and super easy. I did pat dry the packaged lunch meat and I added some Italian Seasoning to the egg white mixture.

    • Rachel Schultz

      Good ideas.

  • LaRita

    Made this tonight and it was a Huge Hit.
    Thanks for sharing this recipe!

    • Rachel Schultz

      You’re welcome!

  • Jackie

    Yeah, the prepackaged meat needs to be patted dry if you’re going to use it or the bottom crust gets to be a soggy, but tasty mess. It was FANTASTIC passed that and SO EASY! Thanks for the recipe!

    • Rachel Schultz

      You’re welcome! Thanks for the tip!

  • […] Original recipe here […]

  • It’s cooking right now, can’t wait to try it! I made 2 trays for the Superbowl & added banana peppers to one of them.

    • Rachel Schultz

      Great idea! Hope it was a hit.

  • Holly

    I made this today but I used the prepackaged meat so it came out a little soggy. But other than that, it was really tasty. We served it with some fruit on the side. Nice lunch on a Sunday. My family of four devoured all of it. Thanks for sharing.
    Holly K

    • Rachel Schultz

      You’re welcome!

  • Joan

    Would like to make for the Super Bowl, what is the purpose of the egg white?

    • Rachel Schultz

      It helps the sandwich hold together.

  • That looks SO good. I’m going to have to make it this week! Thank you!

    • Rachel Schultz

      You’re welcome!

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