Maine Italian Sandwich (Italian Sandwich)
Italian Sandwich Say it: ih-TAL-yun SAND-wich
The Maine Italian is a sandwich apart: a soft oblong roll packed with thin-sliced boiled ham, Genoa salami and American cheese, then layered with tomatoes, raw onion, sour pickles, green pepper and black olives. Salt, pepper, oregano and olive oil go on last, and the whole thing is wrapped tight so the flavours mingle. It is everyday lunch food in Maine, sold from corner shops and takeout counters, eaten on a break or at the beach. Soft, tangy, salty and juicy, with no lettuce anywhere.
Maine Italian Sandwich (Italian Sandwich)
Italian Sandwich
Pronounced ih-TAL-yun SAND-wich
- Serves
- 4
- Prep
- 20 min
- Cook
- —
- Total
- 20 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Sandwich
Dressing
Method
Split each roll lengthwise along the top, cutting only about three-quarters of the way through so the two halves stay hinged. Pull out and discard a small handful of the soft crumb from each so the fillings sit inside rather than spilling out.
Lay the ham along the bottom of each roll, letting the slices fold and drape rather than lie flat. Follow with the salami, overlapping the slices, then lay a slice of American cheese over the meat so it covers most of the surface.
Shingle the tomato slices over the cheese, slightly overlapping and going the full length of the roll. Sprinkle the tomatoes lightly with salt and a little of the black pepper and let them sit for a minute or two.
Scatter the thin onion slices over the tomatoes, then lay the green pepper rings and the pickle strips on top, tucking them in so they run end to end.
Scatter the black olives over the top layer, then sprinkle everything with the oregano, the 1/2 tsp salt and the remaining pepper. Drizzle with the olive oil and, if using, the vinegar.
Close the sandwiches, press each one gently with the flat of your hand so it compacts to about two-thirds of its height, and wrap each tightly in parchment paper or foil, twisting the ends shut.
Let the wrapped sandwiches rest at room temperature for 10-15 minutes so the bread soaks up a little tomato juice and oil and the flavours settle. Unwrap and eat straight away, while the roll is still soft and the vegetables still crisp.
Regional variants
Many shops add chopped hot pickled peppers or a spoonful of hot pepper relish ('hots'), and some drizzle on a little extra vinegar for bite. A few cooks swap the American cheese for provolone or add a shake of crushed red pepper flakes; lettuce is never part of it.
Cook's notes
- Ask the deli for paper-thin ham and salami; thick slices make the sandwich heavy and push the vegetables out.
- Use a soft, pale-crusted roll, not a crusty baguette, so the sandwich presses down neatly and stays tender.
- Wrapping and resting is not optional in Maine: it is what turns the separate layers into one juicy sandwich.
Serve with
A bag of chips and a cold soda or an iced tea; a sour pickle spear on the side.
Make ahead and storage
Best within a few hours of making. Wrap tightly and refrigerate up to 1 day, but let it come back toward room temperature before eating so the bread softens again.
