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Preheat your oven to 375°F (190°C). Line a baking sheet with foil.

In a small bowl, melt the butter. Stir in the garlic powder until well combined.

Brush the garlic butter mixture evenly over the tops of the white sub buns. Sprinkle the crushed dried rosemary and grated Parmesan cheese generously over the buttered buns.

Place the seasoned buns on the prepared baking sheet and bake for 6-7 minutes, or until lightly golden and fragrant.

Remove the buns from the oven and let them cool on a wire rack for about 10 minutes. This allows them to firm up slightly before slicing.

Once cooled, carefully slice each bun in half lengthwise, being sure not to cut all the way through, leaving a hinge on one side.

On the bottom half of each bun, layer two slices of provolone cheese.

Evenly distribute the ham, prosciutto, capicola, salami, and pepperoni over the provolone cheese on each sandwich.

Pile a generous amount of shredded lettuce on top of the meats, followed by the sliced onions, pickles, jalapenos, and banana peppers.

Drizzle Beano's Original Submarine Dressing generously over all the layered toppings.

Add the sliced tomatoes on top of the dressing and season with freshly ground black pepper.

Place two strips of cooked bacon on top of the tomatoes for each sandwich.

Spread mayonnaise generously on the inside of the top half of each bun.

Spread Wickles Spicy Red Sandwich Spread (red pepper relish) on top of the mayonnaise on the top bun.

Carefully bring the top half of each bun down onto the filled bottom half to close the sandwich. Press down firmly to compress the fillings.

For an authentic touch, wrap each completed sandwich tightly in brown parchment paper. Slice the wrapped sandwich in half diagonally.

Serve immediately with Miss Vickie’s Jalapeno Chips and extra banana peppers on the side.


Preheat your oven to 375°F (190°C). Line a baking sheet with foil.

In a small bowl, melt the butter. Stir in the garlic powder until well combined.

Brush the garlic butter mixture evenly over the tops of the white sub buns. Sprinkle the crushed dried rosemary and grated Parmesan cheese generously over the buttered buns.

Place the seasoned buns on the prepared baking sheet and bake for 6-7 minutes, or until lightly golden and fragrant.

Remove the buns from the oven and let them cool on a wire rack for about 10 minutes. This allows them to firm up slightly before slicing.

Once cooled, carefully slice each bun in half lengthwise, being sure not to cut all the way through, leaving a hinge on one side.

On the bottom half of each bun, layer two slices of provolone cheese.

Evenly distribute the ham, prosciutto, capicola, salami, and pepperoni over the provolone cheese on each sandwich.

Pile a generous amount of shredded lettuce on top of the meats, followed by the sliced onions, pickles, jalapenos, and banana peppers.

Drizzle Beano's Original Submarine Dressing generously over all the layered toppings.

Add the sliced tomatoes on top of the dressing and season with freshly ground black pepper.

Place two strips of cooked bacon on top of the tomatoes for each sandwich.

Spread mayonnaise generously on the inside of the top half of each bun.

Spread Wickles Spicy Red Sandwich Spread (red pepper relish) on top of the mayonnaise on the top bun.

Carefully bring the top half of each bun down onto the filled bottom half to close the sandwich. Press down firmly to compress the fillings.

For an authentic touch, wrap each completed sandwich tightly in brown parchment paper. Slice the wrapped sandwich in half diagonally.

Serve immediately with Miss Vickie’s Jalapeno Chips and extra banana peppers on the side.
