This giant Party Sub is the prettiest supersized Italian sub you’ll ever slice! The bread is baked in a bundt pan and stuffed with your favorite meat, cheese, and veggie fillings. A bundtwich is a fun and creative way to feed a crowd and the perfect party food for game day, tailgates, and picnics.
Giant Italian Sub Sandwich
Our giant Party Sub recipe is a great way to transform a traditional large sub into a circular sandwich centerpiece! Easy to make with the most brilliant bundt pan hack: it bakes frozen bread dough into the shape of a circle that you can fill with all of your favorite fixings!
Building your own bundt pan sandwich at home is always a better value than anything store-bought and you can cater the contents according to your guests. Use any kind of cold cuts, condiments, or classic Italian sub ingredients and pile them high between freshly-baked bread.
Party Sub Ingredients
- Frozen white bread loaf dough: If you do not want to thaw, proof, and bake the bread loafs, you can substitute cans of refrigerated French bread loaves that come in the tube, like the Pillsbury brand. Make sure to follow the package directions for bake times.
- Iceberg lettuce: Feel free to use romaine or spinach for added nutrition and a different texture. Romaine offers a crunchier bite, while spinach provides a more mild, slightly sweet taste and smooth texture.
- Vine-ripened tomatoes: If ripe tomatoes are not in season, consider using roasted red peppers. They add a sweet and slightly smoky flavor that pairs well with the other party sandwich ingredients.
- Red onion: You can swap the red onion with white onion for a similar texture and taste. Shallots and green onions are also excellent alternatives that often bring a more delicate flavor profile.
- Provolone cheese: You can use Monterey jack or fontina cheese instead of provolone, or choose more flavorful options like smoked Gouda, aged goat cheese, Swiss, or Gorgonzola.
- Tavern ham
- Mortadella: If you’re not a fan of traditional Italian meats or prefer a leaner option, try swapping the fattier cold cuts with turkey breast or chicken breast slices.
- Capicola
- Genoa salami
- Pepperoni
- Mayonnaise
- Yellow mustard
See the recipe card for full information on ingredients and quantities.
How to Make Party Subs
- Prepare The Pan: Thaw and shape the bread dough into one long rope. Pinch the two ends together to form a ring and place into the bottom of the bundt pan.
- Double The Dough: Cover the bundt pan with plastic wrap and allow the dough to rise on the counter for 3-6 hours, or according to your package directions, so that the dough doubles in size.
- Bake The Bread: Bake at 375 degrees Fahrenheit for 25-30 minutes or until golden brown. Cool in the pan for 10 minutes place it on a cooling rack to cool completely.
- Assemble: Slice the bread loaf in half horizontally and place it onto a serving tray. Remove the top half and set aside. On the bottom half of bread, add overlapping slices of cheese, meats, and veggies.
- Add The Sauce: Stir together the mayonnaise and mustard. Spoon the sauce over the top of the vegetables and cover with the top half of the bread.
- Slice And Serve: Slice your party sub into 8 equal portions. Serve and enjoy!
Serving Suggestions
When you need a winning strategy for your next social gathering, especially one for feeding many people, you must add this giant Italian sub sandwich for a crowd to the menu! Great for game day, family reunions, picnics, or any time you are feeding your fans.
Feel free to serve your party sandwich with the sauce(s) on the side. That way your guests can spread the condiments on their personal slices or omit them altogether. Feel free to replace the mayonnaise and yellow mustard mixture with a red wine vinegar dressing or some olive oil.
Tips & Variations
- Build Your Own Big Sub Sandwiches: For this giant sub sandwich recipe, I chose classic Italian sub meats and cheese. Feel free to mix and match any meat and cheese combinations you prefer. A great party sub combination is muenster cheese with turkey, ham, roast beef, lettuce, and tomato. The options are endless and very customizable.
- Fun Fillings: Fill your party subs with olives, marinated vegetables, sun-dried tomatoes, or roasted bell peppers to add some extra zesty flavor.
- Some Other Spreads: In addition to mayo and mustard, have some fun with other spreadable condiments. A few ideas include pesto, hummus, red pepper jelly, Sriracha chili sauce, chutney, whole-grain mustard, barbecue sauce, balsamic vinegar, or a spreadable garlic-and-herb cheese.
- Don’t Discard The Dough: No need to discard the extra piece of thawed dough when you can use it to bake soft pretzel bites, breadsticks, garlic knots, and so much more!
Proper Storage
Your party sub should be stored in the refrigerator, covered with plastic wrap, until ready to serve. Leftovers can be stored in the refrigerator for up to 2 days, however the bread may start to get soggy from the moisture of the tomatoes and sauce after 1 day.
A bundt cake carrier is a great way to store, serve and transport your party sub. These have sturdy lids that lock into place and will keep your sub covered easily while it is being stored in the refrigerator or transported to an event.
Make Ahead
You can thaw, rise, and bake your bread loaf the day before you plan to assemble and serve your party sub. Do not slice your loaf until you are ready to assemble it as this will keep your bread loaf fresher. Allow your baked bread to cool completely before wrapping it in plastic wrap or you can store it in a bundt cake carrier until you are ready to assemble your party sub.
More Great Recipes for a Crowd
- Pull-Apart Pigs in a Blanket
- Chicken Sheet Pan Fajitas
- Homemade Soft Pretzels from Pizza Dough
- Bacon Wrapped Pickles
If you tried this Party Sub Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Party Sub
Ingredients
- 2 pound (2 1-pound) loaves of frozen white bread loaf dough *Once thawed, you will cut one of the loaves in half so that you have a total of 1 ½ pounds white bread dough* see step 3
- ½ head small iceberg lettuce shredded
- 2 vine-ripened tomatoes sliced thin (⅛ -¼ inch thick)
- ½ small red onion sliced thin (⅛ -¼ inch thick)
- ⅓ pound deli provolone cheese thin sliced
- ½ pound deli tavern ham thin sliced
- ¼ pound mortadella, thin sliced
- ¼ pound capicola thin sliced
- ¼ pound genoa salami thin sliced
- ¼ pound sandwich pepperoni thin sliced
- ½ cup mayonnaise
- ¼ cup yellow mustard
Instructions
- Spray a standard (12 cup volume) bundt pan with bakers spray and set aside.
- Remove 2 (1 pound) loaves of the frozen white bread and thaw according to package directions. *I thawed mine on the counter and it took 1½-2 hours.*
- Once thawed, you will cut one of the bread loaves in half giving you a total of 1 ½ pounds of thawed white bread dough that you will use. You can discard the extra piece of thawed dough or do something else with it.
- Shape the two thawed pieces (the 1 pound and one of the ½ pound pieces) of the white bread dough into a long rope shape about 16 inches long. You will need to pinch the two pieces together to form a ring. Place the ring into the bottom of the prepared bundt pan. Make sure that the ring is as symmetrical as possible so that your baked sub ring is evenly shaped.
- Cover the bundt pan with a piece of plastic wrap and allow the dough to rise on the counter for 3-6 hours, or according to your package directions, so that your dough doubles in size. This time varies greatly due to the temperature in your home. If it is very cool, or very warm, the dough will rise accordingly.
- Once your dough has doubled in size, preheat the oven to 375* F. Bake for 25-30 minutes or until golden brown. Allow the baked bread to cool in the pan for 10 minutes then invert it out onto a cooling rack to cool completely.
- Once completely cool, slice your bundt shaped bread loaf in half horizontally and place it onto a serving tray.
- Remove the top half of your sub loaf and place to the side. On the bottom half start by layering the provolone cheese, overlapping the slices, to cover the entire circle loaf.
- Next you will place the tavern ham slices, folded in half and overlapping, to cover the provolone cheese slices. You will follow that with the mortadella, then the capicola, the genoa salami and finally the sandwich pepperoni slices.
- Carefully top the layers of meat with the shredded iceberg lettuce.
- Separate the onion slices into individual rings and arrange them on top of the lettuce and follow that with the tomato slices.
- In a small mixing bowl stir together the mayonnaise and yellow mustard. Generously spoon the sauce over the top of the vegetables and place the top of the bread, that was set to the side, onto the top of the party sub.
- Slice your party sub into 8 equal portions.
Jenn’s Notes
- Prepare your pan with plenty of bakers spray so it will release easily.
- Make sure you pinch and seal the ends of the bread together to form a ring or it will come apart when baked.
- If you do not want to place the mayonnaise and yellow mustard sauce onto the party sub when assembling it, you can place the sauce into a small serving dish and allow your guest to add it to their personal servings.
- You can omit the mayonnaise and yellow mustard sauce and replace it with a red wine vinegar dressing or any of your favorite spreads.
YUM 👏🏼👍🏼♥️❗️Thank You FOR Sharing Jen 😊 this LOOKS GREAT ❗️And Thanks FOR Sharing Different Substitutions And Add Ons 😊YUM G-d♥️Bless
I love this idea, thanks for sharing. Pinned it for our next big event