Subway Italian Herb and Cheese Bread Recipe

You know that moment when you walk past Subway?

The smell hits you first. Warm bread. Herbs. Melted cheese. It’s enough to make your stomach growl even if you just ate lunch.

I used to crave that Italian Herb and Cheese bread constantly. Like, constantly. Days after finishing my sandwich, I’d still be thinking about those soft, aromatic rolls.

Finally, I got tired of making special trips just for bread. So I decided to figure it out myself.

My Kitchen Experiments (And Why They Were Worth It)

Let me tell you—it took some trial and error.

But after weeks of testing? I cracked it. This copycat version tastes exactly like the real thing. Maybe even better, because you know what’s in it.

The inside comes out pillowy soft. The outside? Perfectly golden with those gorgeous herb and cheese bits on top. Every bite delivers that signature Subway flavor that makes sandwiches taste special.

Here’s what shocked me most.

The ingredients are ridiculously simple. No fancy stuff. No weird specialty items you need to hunt down at three different stores. Just basic pantry staples you probably already have.

The Secret Nobody Talks About

Want to know my secret weapon?

Instant mashed potato flakes.

I know, I know. It sounds weird. But hear me out.

These little flakes work magic as a dough enhancer. They create this incredibly soft, fluffy texture that stays fresh way longer than regular bread. The result is so light and airy, you’ll never want dense homemade rolls again.

I also throw eggs into the dough. This adds richness and helps nail that restaurant-quality softness we’re after. Combined with lots of yeast, everything works together to create bread that rises beautifully every single time.

The Money Part (Because Let’s Be Real)

Here’s my favorite thing about this recipe.

A footlong sub at Subway? About seven bucks these days. Maybe more, depending on where you live.

This recipe makes eight full-size footlongs. Do the math. You’re saving a ton of money while feeding your whole family or meal prepping for the entire week.

The versatility blew my mind too.

Once you nail the basic technique, you can customize endlessly:

• Skip the herb topping for plain white bread
• Swap in whole wheat flour for a healthier version
• Add extra garlic (because why not?)
• Try different cheese combinations

The possibilities? Literally endless.

I’ve been baking this bread every week for months now. Never gets old. Whether I’m packing lunches or throwing a sandwich party, these homemade subs always steal the show.

People can’t believe I made them from scratch. The compliments never stop.

Ready to bring that Subway magic into your kitchen?

Let’s do this.

What You’ll Need

Prep Time: 20 minutes | Cook Time: 15 minutes | Rising Time: 1 hour | Total Time: 1 hour 35 minutes
Servings: 8 footlong subs | Difficulty: Easy

Let’s Make This Happen

Getting Your Dough Ready

Grab your stand mixer bowl. Toss in the yeast and warm water. Give it a quick whisk.

Temperature matters here. Too hot? You’ll kill the yeast. Too cold? Nothing happens. Aim for that sweet spot around 110°F. Not sure? Stick your finger in. Should feel like warm bathwater.

Now whisk in the sugar, oil, salt, and eggs. Everything should blend together smoothly.

Using potato flakes? Add them now.

Don’t freak out if the mixture looks weird at this point. That’s normal.

Dump in all your bread flour at once. Attach the dough hook. Set your mixer to low speed.

Walk away for six minutes.

I’m serious. Just let it knead. No peeking. No adjusting.

The dough should pull away from the bowl sides. Too sticky after a few minutes? Sprinkle in a tablespoon or two of extra flour.

When the timer goes off, turn off your mixer. Let the dough rest right there in the bowl for ten minutes.

This rest period? Super important. It lets the gluten relax so you can actually shape the dough later without it fighting back.

Shaping Time

Dust your counter with flour. Turn out your dough.

Divide it into four equal chunks. Then cut each chunk in half.

Eight pieces total. Each one should weigh about ten ounces.

Take one piece. Pat it into a rough rectangle. Nothing fancy. Now roll it into a twelve-inch log.

Here’s the thing.

It doesn’t need to look perfect. Rustic bread looks amazing. Don’t stress about uniform shapes.

Repeat with all eight pieces.

The Magic Topping

Mix your oregano, garlic powder, parsley, and parmesan in a shallow dish. That’s your Italian herb blend right there.

Grab a spray bottle filled with water. Give each dough log a light spritz on top.

The moisture? That’s what makes the herbs stick. Without it, they just fall off.

Roll each wet log through your herb blend. Coat the top generously. Don’t be shy.

Got silicone sub roll mats? Perfect. These help maintain that classic submarine shape while baking.

No mats? No problem. A parchment-lined baking sheet works just fine.

Now take a sharp knife or bread lame. Make three to four diagonal slashes across each loaf top.

These aren’t just for looks. They give the bread room to expand in the oven. Without them, your bread might crack in weird places.

The Final Rise

Cover your shaped loaves loosely. Let them rise in a warm spot.

How long?

Until they’ve tripled in size. Usually takes about an hour. Depends on how warm your kitchen is.

The dough should look puffy. Feel light when you touch it gently.

While the bread finishes rising, preheat your oven to 375°F.

Right before baking—and I mean right before—sprinkle the shredded Monterey Jack cheese over each loaf. Be generous.

Slide your baking sheets into the oven. Set a timer for fifteen minutes. Check at that point.

You’re looking for gorgeous golden-brown color on top. The cheese should be melted and getting slightly crispy in spots.

Pull the bread out. Let it cool in the molds for at least ten minutes.

I know waiting is torture. But trust me on this. Cut into hot bread and the inside gets gummy. Not good.

After ten minutes, transfer to a wire rack to finish cooling.

Things That Actually Matter

Let me share what I learned the hard way:

Fresh yeast is everything. Check that expiration date. Old yeast = flat bread. Not worth it.

Don’t skip the water spray. I tried skipping it once. The toppings fell right off. Lesson learned.

Those potato flakes really work. I was skeptical too. Try them once and you’ll see the difference.

Score before the final rise. Not after. I deflated an entire batch by scoring too late. Don’t be me.

Keeping Your Bread Fresh

These loaves stay perfect at room temperature for three days. Just store them in an airtight container or resealable bag.

Need longer storage?

Freezing works great. Let your baked bread cool completely first. Then wrap each loaf individually in plastic wrap. Toss them all in a freezer-safe bag.

They’ll keep for three months easy.

When you want to use them? Thaw overnight in the fridge. Warm briefly in a 350°F oven. Tastes like you just baked them.

Mix It Up

Plain Italian Bread

Skip the herb and cheese topping completely. You get classic white sub rolls. Perfect for any sandwich filling.

Whole Wheat Version

Replace half the bread flour with whole wheat. Adds nutrition and this nice nutty flavor. Your health-conscious friends will love you.

Garlic Lover’s Bread

Double the garlic powder in the topping. Or triple it. I won’t judge.

Sesame Seed Topping

Brush the loaves with egg wash instead of water. Sprinkle with sesame seeds. Completely different vibe, still delicious.

Questions Everyone Asks

Can I make this without a stand mixer?

Yep. Knead by hand for ten to twelve minutes. Your arms will get a workout, but it works. The dough should feel smooth and elastic when you’re done.

What if I don’t have bread flour?

All-purpose flour works. Your bread might be slightly less chewy though. Want to fix that? Add two tablespoons of vital wheat gluten to all-purpose flour. Gets you closer to bread flour’s protein content.

Why did my bread deflate after scoring?

Usually means the dough rose too long. Score your loaves before they triple in size. Not after.

Also? Use a super sharp blade. Make quick, confident cuts. Hesitation = deflation.

Can I skip the potato flakes?

You can. But your bread won’t be as soft and fluffy. The potato flakes work like a natural dough conditioner. Recipe still works without them though.

How do I know when it’s done baking?

Look for golden brown tops. Use an instant-read thermometer if you have one. Internal temp should hit 190-200°F.

No thermometer? Tap the bottom of a loaf. Should sound hollow.

Now go make some incredible sandwiches. You’ve earned it.

Subway Italian Herb and Cheese Bread (Copycat Recipe)

Make Subway’s famous Italian Herb and Cheese bread at home with simple ingredients. Soft, fluffy footlong sub rolls with herbs and melted cheese on top – perfect for sandwiches!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Rising Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Course Bread

Cuisine American

Servings 8 footlong subs

Calories 520 kcal

Ingredients

  

Bread Dough

• 3 cups warm water around 110°F
• 4 Tbsp dry active yeast fresh yeast works best
• 1/4 cup granulated sugar
• 1/3 cup oil canola or vegetable oil
• 1 Tbsp salt
• 2 large eggs room temperature preferred
• 1/3 cup instant mashed potato flakes optional but recommended
• 7 1/2 cups bread flour

Italian Herb Topping

• 1 Tbsp dried oregano
• 2 Tbsp garlic powder
• 1 Tbsp dried parsley
• 2 Tbsp Parmesan cheese grated
• 1 cup Monterey Jack cheese shredded

Instructions

 

Prepare the Dough

• In a stand mixer bowl, combine yeast and warm water (around 110°F). Whisk together.
• Add sugar, oil, salt, and eggs to the yeast mixture. Whisk until well combined.
• Add instant mashed potato flakes (if using) and mix.
• Add all bread flour at once. Attach dough hook and knead on low speed for 6 minutes. Dough should pull away from the bowl sides. Add 1-2 tablespoons extra flour if too sticky.
• Turn off mixer and let dough rest in the bowl for 10 minutes.

Shape the Bread

• Turn dough out onto a floured counter. Divide into 4 equal chunks, then cut each chunk in half to make 8 pieces (about 10 ounces each).
• Pat each piece into a rough rectangle, then roll into a 12-inch log.

Add Topping and Rise

• Mix oregano, garlic powder, parsley, and parmesan cheese in a shallow dish.
• Lightly spray each dough log with water using a spray bottle.
• Roll each wet log through the herb blend to coat the top generously.
• Place shaped loaves on silicone sub roll mats or parchment-lined baking sheets.
• Using a sharp knife or bread lame, make 3-4 diagonal slashes across each loaf top.
• Cover loaves loosely and let rise in a warm spot until tripled in size, about 1 hour.

Bake

• Preheat oven to 375°F.
• Right before baking, sprinkle shredded Monterey Jack cheese generously over each loaf.
• Bake for 15 minutes until golden brown and cheese is melted. Internal temperature should reach 190-200°F.
• Let cool in molds for 10 minutes, then transfer to a wire rack to finish cooling.

Notes

Storage: Store at room temperature in an airtight container for up to 3 days. For longer storage, wrap individually in plastic wrap and freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and warm in a 350°F oven.

Tips: Check yeast expiration date for best results. Don’t skip the water spray – it helps toppings stick. Score loaves before the final rise to prevent deflation. Fresh yeast makes a big difference in texture.

Variations: Skip topping for plain white sub rolls. Replace half the bread flour with whole wheat for a healthier version. Double garlic powder for extra flavor. Use sesame seeds with egg wash instead of herb topping.

Keyword Copycat recipe, Italian herb bread, Sub rolls, Subway bread