30 minutes
A quick and easy sheet-pan dinner featuring Italian sub ingredients like salami, chickpeas, and veggies, finished with a tangy dressing and served with crusty bread.
Garlic Clove, finely chopped
each
tablespoons
to taste
to taste
cups
Chickpeas, drained, patted dry
0 oz
Salami, cut into 1/2-inch pieces, casing removed if applicable
0 oz
Red Onion, peeled, halved lengthwise and cut into 1/2-inch wedges
each
Radicchio, quartered lengthwise
0 lb
Cherry Tomatoes, halved
cups
Pepperoncini Peppers
each
Ricotta, seasoned with salt and pepper
cups
Crusty Bread, for serving
slices
1. Preheat Oven and Prepare Garlic-Oregano Paste
Preheat your oven to 450 degrees. Finely chop garlic and dried oregano together, sprinkle over a pinch of kosher salt, and mash into a rough paste.
2. Prepare the Dressing
In a large bowl, whisk together the garlic-oregano paste with red wine vinegar and extra-virgin olive oil to create the dressing.
3. Toss Ingredients with Dressing and Roast
Add chickpeas, salami, red onion, radicchio, and tomatoes to the bowl with half of the dressing and toss. Spread the mixture on a baking sheet and roast for 15-20 minutes, tossing halfway through.
4. Season Ricotta
Season ricotta with a pinch of salt and black pepper.
5. Serve
Serve the roasted ingredients with crusty bread, seasoned ricotta, and the remaining dressing on the side.
Choose deli meats that are slightly thicker cut and opt for freshly baked crusty sub rolls to elevate the dish.
Lightly brush the interior of the rolls with garlic-infused olive oil or a mix of olive oil and salt for added flavor and crispiness.
Use a variety of meats like mortadella, salami, and capicola, ensuring well-layered meats for a balanced taste profile in every bite.
Preheat the oven and use a hot oven (around 425°F) for a quick roast and crisp bread exterior without drying the filling.
For optimal texture, serve immediately after roasting with gooey cheese and crisp bread, or assemble at the gathering if transporting.
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