Entree: United States – Maine / New England – Maine Italian Sandwich

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 7 min

Total 30 min

Ingredients

- 12 oz (340 g) sliced cooked ham
- 8 slices (approx. 8 oz / 225 g) American cheese
- 4 soft sandwich rolls, 6–7 in (15–18 cm) each, about 4 oz (115 g) each
- 1 large tomato, 1/4 in (6 mm) slices, about 8 oz (225 g)
- 1 medium green bell pepper, thinly sliced, about 6 oz (170 g)
- 1 small red or white onion, thinly sliced, about 4 oz (115 g)
- 8 large dill pickle slices, about 2 oz (60 g)
- 1/4 cup (40 g) sliced black olives
- 3 tbsp (45 ml) extra-virgin olive oil
- 1/2 tsp (2.5 ml) kosher salt, or to taste
- 1/4 tsp (1.25 ml) freshly ground black pepper, or to taste
- Pinch of crushed red pepper flakes (optional)

Instructions

Short Description:
A classic Maine deli-style sandwich built on a soft roll with layers of sliced ham and American cheese, topped with fresh tomato, green bell pepper, onion, dill pickles, black olives and a simple oil dressing. Served warm or at room temperature as a hearty main-course sandwich.

Regional Notes:
This is the Maine variation of the Italian sandwich family: cold-cut–style but featuring ham and American cheese (rather than salami or provolone), plus the characteristic mix of raw green bell pepper, tomato, pickles and black olives, dressed simply with oil and seasonings and served in a soft roll common to Maine delis.

1. If you prefer the sandwich warm, preheat oven to 350°F (175°C). Split the rolls horizontally but keep them hinged if possible. Lightly toast cut sides 4–6 minutes until just golden (skip to step 3 if serving fully cold).
2. Drizzle each toasted roll interior with about 3/4 tbsp (11 ml) olive oil, spreading evenly with the back of a spoon. Sprinkle a light pinch of salt and pepper over the oiled cut surfaces.
3. On the bottom half of each roll, layer 3 oz (85 g) sliced ham (approx. one-quarter of the ham per sandwich), then 2 slices (approx. 2 oz /57 g) American cheese per sandwich arranged to cover the ham.
4. Top cheese with 2–3 tomato slices per sandwich, then an even portion of thinly sliced green bell pepper and onion. Add 2 large dill pickle slices and about 1 tbsp (10 g) sliced black olives per sandwich.
5. Season the vegetable layer with remaining salt, pepper and a light pinch of crushed red pepper flakes if using. Drizzle remaining olive oil evenly over the vegetables (about 3/4 tbsp / 11 ml per sandwich total oil used).
6. Close sandwiches, press gently to compact, then if you prefer warm and melty, wrap each sandwich in foil and place in the oven 5–7 minutes more to slightly melt the cheese. For a cold sandwich, serve immediately.
7. Unwrap (if wrapped), cut each sandwich in half, and serve with extra pickles or potato chips as desired.