Italian Sub Bites

aka the one thing everyone grabs before the football even starts.

You ever show up to a get-together and think, Please, Lord, let there be something besides sad chips and grocery store cookies? I have. Too many times. So a while back, I started bringing these Italian Sub Bites to potlucks, tailgates, even my neighbor Carol’s backyard wine night (don’t ask, she gets real rowdy with rosé).

Let me tell you—these things disappear. Every. Single. Time.

And the best part? You don’t need an oven. You don’t need fancy tools. Heck, you barely need a reason to make them. They’re just that good.

Why You’ll Love These (even if you’re over cold appetizers)

• Totally snackable: They’re basically little meat-and-cheese burritos in disguise.

• No oven drama: No baking, broiling, or praying your cheese melts evenly.

• Easy on the clock: Done in about 20 minutes—unless your kids distract you.

• Crowd-pleasing: They hit that sweet spot between salty, creamy, crunchy, and just enough tang.

• Fridge-friendly: Make ’em ahead, chill, slice, snack. Rinse and repeat.

Let’s Talk Ingredients (and swaps, because life happens)

Here’s what I used—and what you could use if you’re feeling wild or forgot something at the store (we’ve all been there).

• Cream Cheese: Room temp makes it easier to spread. If it’s too cold, it’ll shred your tortilla like a bad mood.

• Italian Seasoning, Garlic Powder, Salt & Pepper: Classic flavor boosters. Don’t overthink it.

• Flour Tortillas: The big ol’ burrito-sized ones. Whole wheat works too, if you’re trying to feel virtuous.

• Ham & Salami: Go for thin slices. If you’ve got prosciutto, pepperoni, turkey, whatever—you’re golden.

• Mozzarella Cheese: I used slices, but shredded is fine too. Provolone or Swiss? Also yum.

• Roasted Red Peppers & Peperoncinis: These give it that zippy, juicy bite. Drain them well or your roll-ups will be soggy drama queens.

• Fresh Basil: Optional but delicious. Gives it that fancy, fresh kick—like a garden party in your mouth.

How to Make Italian Sub Bites (in your yoga pants, no judgment)

Alright, let’s roll—literally.

1. Mix up that dreamy spread.
   In a bowl, mash together your cream cheese, Italian seasoning, garlic powder, salt, and pepper. Get it nice and smooth. Taste it. Try not to eat it all with a spoon (but if you do, I won’t judge).

2. Lay out your tortilla runway.
   Overlap two tortillas on a big cutting board so you’ve got a nice long rectangle. This makes it easier to roll everything up tight. Trust me—don’t skip this part.

3. Spread the cream cheese like you mean it.
   Go edge to almost-edge, leaving just a little border. Like peanut butter on a school sandwich—neat, but generous.

4. Layer it up.
   First the ham, then the salami, then the cheese. Try to keep it even, but don’t overthink it. No one’s grading you.

5. Add the good stuff.
   Scatter the peppers, peperoncinis, and fresh basil over the lower two-thirds. This helps everything stay in place when you roll.

6. Roll it like a tight pair of jeans.
   Start from the bottom, roll upward, keeping it snug but not squished. Pretend you’re wrapping a baby burrito. A very flavorful one.

7. Secure with toothpicks & slice.
   Pop in a few toothpicks along the seam (about 1½ inches apart), then slice between them with a sharp knife. Wipe the blade if it gets messy—you’ll thank me.

8. Repeat with the rest.
   You’ll get a bunch of bites out of this. Enough to feed a small crowd or keep for sneaky fridge snacks.