There was this one rainy afternoon when I was craving a good sandwich but had zero desire to leave the house. Honestly, the thought of trekking to Subway just felt like too much effort. That’s when I remembered the unmistakable crunch and flavor of Subway’s Italian Herb & Cheese Bread — you know, that crispy, cheesy crust with just the right hint of herbs? I figured, why not try making a copycat version at home? At first, I wasn’t sure if I could pull off that exact texture and taste, especially since I don’t bake bread every day. But after a couple of tries, some flour flying everywhere, and a few slightly burnt edges (hey, it happens), I nailed it. Now, this crispy copycat Subway Italian Herb & Cheese Bread has become my go-to for homemade sandwiches, and it honestly makes me feel like I’m stepping into that familiar sandwich shop, without leaving my kitchen. It’s that rare kind of recipe that feels like a little secret comfort — crispy on the outside, soft inside, with that perfect cheesy, herby kick that just sticks with you. And the best part? It’s simple enough to whip up on a busy weekday or when you want to impress friends without breaking a sweat.

Why You’ll Love This Recipe

Having tested this crispy copycat Subway Italian Herb & Cheese Bread recipe multiple times, I can say it’s one of those rare homemade breads that truly hits the mark. Here’s why it might just become your favorite too:

• Quick & Easy: You can have this bread ready in about 2 hours, which includes rising time — perfect for a weekend baking session or a relaxed afternoon.
• Simple Ingredients: No need for fancy stuff; most ingredients are pantry staples like all-purpose flour, yeast, and a good sharp cheddar cheese.
• Perfect for Sandwiches: This bread holds up well to any filling, whether it’s classic Italian meats or fresh veggies, making every sandwich a winner.
• Crowd-Pleaser: Friends and family are always asking for the recipe once they taste that crispy, cheesy crust.
• Unbelievably Delicious: The mix of herbs and melted cheese gives it a flavor punch that’s both nostalgic and fresh — it’s comfort food but with a little flair.

What makes this recipe stand out is the way the cheese crisps up on the edges, creating that signature crust with a subtle herb blend that’s not overpowering but just enough to keep you hooked. I also love that the method is straightforward — no fancy equipment or intimidating techniques. It’s basically the best version of Subway’s bread you can make at home, and honestly, it feels like a little treat every time you bite into it.

What Ingredients You Will Need

This crispy copycat Subway Italian Herb & Cheese Bread uses simple, wholesome ingredients that come together to create that iconic texture and taste without the fuss. Most of these are pantry staples, with a few key additions to get that perfect herb and cheese combo.

• All-purpose flour: 3 ½ cups (420g) — I prefer King Arthur flour for consistent results.
• Instant yeast: 2 ¼ teaspoons (one packet) — no need to proof; this saves time.
• Sugar: 1 tablespoon — helps activate the yeast and adds a hint of sweetness.
• Salt: 1 ½ teaspoons — balances the flavors.
• Warm water: 1 ¼ cups (300ml), about 110°F (43°C) — crucial for activating yeast without killing it.
• Olive oil: 2 tablespoons — adds moisture and richness.
• Grated Parmesan cheese: ¾ cup (75g) — sharp and salty, this is the heart of the cheesy crust.
• Dried Italian herb blend: 1 tablespoon — a mix of oregano, basil, thyme, and rosemary; you can make your own or buy a pre-mixed jar.
• Garlic powder: 1 teaspoon — adds subtle savory depth.
• Optional: A pinch of red pepper flakes for a little heat, if you like things spicy.

Substitutions are pretty forgiving here. For example, you can swap out the Parmesan for Pecorino Romano for a sharper bite or use a dairy-free cheese if needed. If you want gluten-free, try a blend of gluten-free all-purpose flour but expect a slightly different texture. For a fresher twist, you can add chopped fresh herbs instead of dried, but be careful not to add too much moisture.

Equipment Needed

• Large mixing bowl — for combining and kneading dough.
• Wooden spoon or dough scraper — handy for mixing sticky dough.
• Stand mixer with dough hook (optional) — speeds up kneading but not necessary.
• Baking sheet or pizza stone — a pizza stone works wonders for that crisp bottom crust, but a sturdy baking sheet works fine too.
• Parchment paper — helps prevent sticking and makes cleanup easier.
• Kitchen towel or plastic wrap — to cover dough while it rises.
• Grater — for freshly grating Parmesan cheese.
• Measuring cups and spoons — accuracy matters for bread!

If you don’t have a stand mixer, no worries — kneading by hand is totally doable and honestly pretty satisfying. Just make sure to knead until the dough feels smooth and elastic, which usually takes about 8-10 minutes. For budget-friendly options, mixing bowls and baking sheets from any basic kitchen set will work just fine.

Preparation Method

1. Activate the yeast: In your large mixing bowl, combine the warm water (1 ¼ cups, 300ml) with sugar (1 tablespoon) and instant yeast (2 ¼ teaspoons). Stir gently and let it sit for 5 minutes until foamy. If it doesn’t foam, your yeast might be old or water too hot/cold.
2. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour (3 ½ cups, 420g), salt (1 ½ teaspoons), dried Italian herbs (1 tablespoon), garlic powder (1 teaspoon), and half the grated Parmesan (about ⅓ cup, 35g). This ensures even distribution.
3. Combine wet and dry: Pour the flour mixture into the yeast mixture. Add olive oil (2 tablespoons) and stir with a wooden spoon until the dough starts coming together and pulling away from the sides.
4. Knead the dough: Turn dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky. If it sticks to your hands, sprinkle a touch more flour — but be careful not to add too much or the bread will be dense.
5. First rise: Shape dough into a ball and place it in a lightly oiled bowl. Cover with a damp kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for 1 to 1 ½ hours, or until doubled in size. I usually pop it near a sunny window.
6. Prepare the baking sheet: Line your baking sheet with parchment paper. Once dough has risen, gently punch it down to release air.
7. Shape the dough: Form the dough into a rough oval or rectangle (about 12 x 6 inches, 30 x 15 cm), about 1 inch (2.5 cm) thick, and place it on the prepared baking sheet.
8. Add cheese topping: Sprinkle the remaining Parmesan cheese (about ⅓ cup, 35g) over the top of the dough. Press it lightly into the surface so it sticks. You can also add a little extra dried herb sprinkle for that classic Subway look.
9. Second rise: Cover the dough loosely with plastic wrap and let it rise again for about 30 minutes until it puffs up slightly.
10. Bake the bread: Preheat your oven to 425°F (220°C). Bake bread for 20-25 minutes until the crust is golden brown, cheese is crisp, and it sounds hollow when tapped. If you want extra crispiness, switch to broil for the last 1-2 minutes but watch carefully to avoid burning.
11. Cool: Remove bread from oven and transfer to a wire rack to cool completely before slicing. This step helps the crust set perfectly and prevents squashing the bread.

Pro tip: If your cheese starts browning too fast, tent the bread loosely with foil. Also, don’t rush slicing — warm bread tends to squish and lose that crispy texture.

Cooking Tips & Techniques

Making crispy copycat Subway Italian Herb & Cheese Bread isn’t rocket science, but a few tricks can really make a difference:

• Use instant yeast: It cuts down rising time and is more forgiving than active dry yeast. I’ve made this with both, but instant yeast yields more consistent results.
• Water temperature matters: Too hot and you kill the yeast; too cold and it won’t activate. Aim for about 110°F (43°C). A quick finger test helps — it should feel warm but not hot.
• Knead properly: This develops gluten, which gives the bread structure. I’ve learned that 8-10 minutes by hand works better than a shorter, lazy mix.
• Let the dough rise in a warm spot: I sometimes put it in my oven with just the light on. It’s the perfect cozy environment.
• Don’t skip the second rise: It’s tempting when you’re hungry, but it makes a huge difference in crumb softness and crust texture.
• Cheese placement: Pressing the cheese lightly into the dough stops it from sliding off while baking and ensures that crispy, golden crust.
• Baking surface: A pizza stone or heavy baking sheet helps mimic the intense heat of commercial ovens, giving a better crust bottom.
• Watch the oven carefully: Cheese can burn quickly under high heat, so keep an eye during the last few minutes.

Variations & Adaptations

This recipe is flexible enough to suit different tastes and dietary needs. Here are some ways I’ve tweaked it over time:

• Gluten-free version: Replace all-purpose flour with a gluten-free blend designed for bread. Add a teaspoon of xanthan gum if your blend doesn’t contain it. The texture will be a bit different but still tasty.
• Herb swap: Use fresh herbs like rosemary, thyme, or parsley instead of dried. Just chop finely and reduce the quantity slightly to avoid sogginess.
• Cheese variations: Try mixing Parmesan with shredded mozzarella or asiago for a different flavor and melty texture. For a dairy-free option, use a vegan cheese that melts well.
• Spicy twist: Add red pepper flakes to the dough or sprinkle on top before baking for a subtle kick.
• Cooking method: You can shape smaller rolls instead of one loaf, which bake faster and are perfect for individual sandwiches. Baking times will be around 15-18 minutes.

Personally, I once made this bread with fresh basil and sun-dried tomatoes stirred into the dough — it was a fun summer twist that my friends loved. It’s a great base to experiment with flavors while keeping that classic crispy-cheesy crust.

Serving & Storage Suggestions

This crispy copycat Subway Italian Herb & Cheese Bread is best served sliced fresh at room temperature. The crust is at its crispiest then, giving that satisfying crunch with every bite. I love using it for hearty sandwiches packed with deli meats, fresh veggies, and a swipe of good mustard or mayo.

If you want to get fancy, toast slices lightly before serving — the cheese edges crisp up even more, and the aroma fills the kitchen with that irresistible scent.

For storage, wrap the cooled bread tightly in plastic wrap or place it in an airtight container. It keeps well at room temperature for 2 days. Beyond that, I recommend freezing slices individually wrapped in parchment and sealed in freezer bags. When you want a sandwich, just thaw and toast — tastes almost fresh!

Reheating in a toaster oven or regular oven (around 350°F / 175°C for 5-7 minutes) brings back the crisp crust without drying the crumb. Flavors actually deepen a bit after resting, making leftovers quite satisfying.

Nutritional Information & Benefits

Here’s an approximate nutritional breakdown per serving (one slice, about 70g):

Nutrient	Amount
Calories	180 kcal
Carbohydrates	28g
Protein	6g
Fat	5g
Fiber	1.5g
Sodium	320mg

The Parmesan cheese adds a good source of calcium and protein, while the olive oil provides heart-healthy fats. Using dried herbs adds antioxidants without any calories. This recipe can fit into a balanced diet and is adaptable for gluten-free or dairy-free needs.

From my experience, making bread at home like this gives a sense of control over ingredients and freshness that store-bought just can’t match. Plus, it’s a fun way to get the family involved — my kids love sprinkling the cheese!

Conclusion

Making this crispy copycat Subway Italian Herb & Cheese Bread at home has been one of those unexpectedly rewarding kitchen projects. It’s reliable, flavorful, and brings that nostalgic sandwich-shop vibe right to your own table. More than that, it’s flexible enough to fit your own taste and dietary needs, whether you want to keep it classic or shake things up with fresh herbs or different cheeses.

I love how it turns an ordinary sandwich into something special, and honestly, baking it is a little bit of therapy on busy days. So go ahead, try it out, tweak it to your liking, and share it with the people you love. I’d be thrilled to hear how your version turns out — feel free to leave a comment or share your favorite sandwich combos!

Here’s to crispy crusts, cheesy edges, and homemade goodness.

FAQs

Can I make this bread without a stand mixer?

Absolutely! Kneading the dough by hand works perfectly fine. Just expect to spend about 8-10 minutes working the dough until it’s smooth and elastic.

What if I don’t have Parmesan cheese?

You can substitute with Pecorino Romano, Asiago, or even a sharp cheddar. Each will give a slightly different flavor, but all work well for that cheesy crust.

How do I store leftover bread?

Wrap the cooled bread tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze.

Can I use fresh herbs instead of dried?

Yes! Use about half the amount of fresh herbs since they’re more potent, and chop them finely. Just avoid adding too much to keep the dough from getting soggy.

How do I get the cheese to crisp up on top?

Press the grated cheese lightly into the dough surface before baking and bake at a high temperature (425°F/220°C). Broiling for the last minute or two can help but watch closely to prevent burning.

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