Oil and Vinegar for Sandwiches

Have you ever excitedly built a cold cut sandwich with all the fixings but thought something was missing when you tasted it? Same here. Sandwich-making is an undeniable art, and chances are this oil and vinegar dressing is the answer to more exciting and flavorful sandwiches. The expertly applied oil and vinegar drizzle on great sub sandwiches, just like the ones from authentic delis and local hoagie shops, sets them apart.

This deli-style sandwich oil and vinegar recipe uses a handful of everyday ingredients, including olive oil, vinegar and dried herbs. With equal parts oil and vinegar, this dressing strikes the right balance between rich and tangy.

It’s super easy to customize the oil-to-vinegar ratio and seasoning to make a dressing with just the right amount of punch for your liking. Whether drizzled on an Italian sub, turkey sandwich or veggie wrap, it’s the perfect flavor booster. No sad, dry sandwiches here!

Ingredients for Oil and Vinegar for Sandwiches

• Oil: We love olive oil for its heart-healthy benefits and rich, fruity flavor. Choose a mild-tasting extra virgin olive oil and save bold, peppery varieties for dipping bread or making salad dressing. You can also try a garlic or herb-infused olive oil for extra flavor.
• Vinegar: The acidity of the vinegar delivers a bright, tangy flavor that cuts through the richness of lunch meat and cheese. This recipe calls for white wine vinegar, but you can use red wine vinegar for a sharper flavor or apple cider vinegar for something fruitier.
• Parmesan: Nutty Parmesan cheese gives the dressing a salty boost of umami flavor and a thicker, creamy-like texture. Use powdery, grated cheese, not shredded, for the best texture and mixability.
• Sugar: A small amount of granulated sugar helps tone down the tang of the vinegar and balances the overall flavor of the dressing.
• Seasonings: We season the dressing with dried oregano, garlic powder, paprika and ground mustard. You can easily substitute dried basil or Italian seasoning for the oregano or add other spices to customize the seasoning. Just stick with dried herbs—they’ll blend better with the oil and vinegar than fresh.

Directions

Step 1: Mix the dressing

Pour the oil and vinegar into a small bowl or into a jar with a lid. Add the cheese, sugar and spices, and whisk (or shake, if using a jar) until the mixture is well-combined. Drizzle over sandwiches or refrigerate until ready to serve.

Editor’s Tip: Taste test the dressing before using the oil and vinegar on sandwiches. Dip a piece of lettuce or bread into the dressing—if you want it zippier, add another splash of vinegar. Whisk in a little more oil if it’s too tangy.

Allison Cebulla for Taste Recipes

Recipe Variations

• Use fresh garlic: Add a clove of fresh minced garlic instead of garlic powder to give the dressing a sharper, more aromatic edge. Just be sure to refrigerate the dressing so the garlic doesn’t spoil.
• Refrain from sugar: You can leave out the sugar if you prefer an extra-tangy oil and vinegar mixture for subs, or use honey for a slightly different flavor.
• Change the vinegar: This recipe calls for white wine vinegar, which tastes milder and sweeter than red wine vinegar. Use the latter for a sharper, bolder dressing or cider vinegar for a sweet, fruity note. If you’re feeling fancy, try 1 tablespoon balsamic vinegar for a deep, syrupy flavor that pairs well with Caprese or grilled veggie sandwiches.
• Add an emulsifier: The oil and vinegar mixture will separate quickly without the help of another ingredient. Add 1/2 teaspoon Dijon mustard or mayonnaise to help stabilize the dressing and give it a creamier consistency.
• Turn up the heat: Mix a pinch of crushed red pepper flakes or a dash of hot sauce into the oil and vinegar for an extra kick.
• Use the dressing on salads: Make a big batch of this oil and vinegar dressing and use it to jazz up green salads or Italian pasta salads.

How to Store Oil and Vinegar for Sandwiches

The best way to store oil and vinegar for sandwiches and subs is in a glass jar, squeeze bottle or dressing bottle with a lid. Since this recipe contains cheese, the dressing should be refrigerated (the same goes if you add fresh garlic, mustard, mayonnaise or other perishable ingredients). If you make an oil and vinegar dressing with just oil, vinegar and dry spices, you can store it at room temperature.

The oil and vinegar will separate as they sit, and the cheese and herbs may settle at the bottom. To emulsify it again, simply shake or whisk it before using. It’s natural for the olive oil to thicken in the fridge, so let the mixture sit at room temperature for 15 to 30 minutes before remixing.

How long does oil and vinegar for subs last?

This sandwich oil and vinegar recipe will last about one week in the fridge. After that, it’s best to toss any leftovers and make a fresh batch.

Oil and Vinegar for Sandwiches Tips

Allison Cebulla for Taste Recipes

What kind of oil and vinegar goes on a sub sandwich?

You can use any mild-tasting oil or type of vinegar you prefer to make a dressing for subs and sandwiches. I recommend extra virgin olive oil for the best flavor and anti-inflammatory health benefits, but vegetable or canola oil is a good choice if you’re on a budget or want the vinegar’s taste to stand out more.

We use white wine vinegar in this recipe, but you can substitute red wine, apple cider or even balsamic vinegar. Each vinegar tastes unique, so it comes down to personal preference and what kind of sandwich you’re dressing.

Red wine vinegar packs the most punch and is the traditional choice for Italian subs. White wine vinegar is less punchy but still a good choice for cold cut sandwiches. Cider and balsamic vinegars are less traditional when it comes to oil and vinegar for subs, but either would taste amazing on a grilled portobello sandwich or a veggie lovers sub.

What is the best way to emulsify oil and vinegar for subs?

The best way to emulsify this oil and vinegar dressing is to shake or whisk the ingredients until smooth and cohesive. Mixing creates a temporary emulsion, so it won’t be long before the oil and vinegar naturally separate again. If you want the emulsion to hold longer, add 1/2 teaspoon of Dijon mustard or mayonnaise.

If you make this recipe ahead of time, you’ll need to shake or whisk the mixture again before serving. I recommend combining the ingredients in a small Mason jar with a lid so it’s easy to shake up whenever you need it.

Do you put oil and vinegar on the sandwich bread or the fillings?

Some people like to drizzle their bread or rolls with dressing, but I recommend drizzling oil and vinegar on the sandwich fillings, like the veggies, meat and cheese. That way, your sandwich is loaded with flavor but the bread won’t turn soggy. If you like loads of shredded or torn lettuce on your sandwich, you could even toss the greens with the oil and vinegar, just like a salad, and then layer them on your sandwich.

On what kinds of sandwiches can you use this oil and vinegar?

This oil and vinegar works best on cold cut sandwiches and subs packed with meats, cheeses and hearty toppings. The dressing is perfect for adding the traditional tangy, herby flavor to an Italian submarine or the viral chopped Italian sandwich. You can also use it to perk up less intensely flavored meats, like turkey and roast beef sandwiches. The bright, zesty flavor also makes veggie subs pop with flavor.