This soft, pillowy Subway Italian Herb And Cheese Bread is made with a savory oregano-garlic blend and melted Monterey Jack, ready in just over 2 hours. The best part is watching the cheese topping bubble and turn golden brown, filling your kitchen with that signature bakery aroma. I love making a batch of these rolls for homemade meatball subs on the weekend.

Better Than Takeaway

I used to think the distinct smell of Subway bread was impossible to replicate at home, perhaps the result of industrial ovens or secret additives. But after testing several batches, I realized the secret lies in a surprisingly simple soft enriched dough and a heavy hand with the seasoning. The homemade version captures that iconic savory flavor without the preservatives, resulting in a crumb that is tender rather than gummy.

My biggest mistake early on was being too shy with the sugar and the cheese topping. To truly get that fast-food style flavor, you need a dough that is slightly sweeter than a standard French loaf, and you must cover the top generously with the herb-cheese mixture. When you pull these out of the oven, the crust is soft, fragrant, and far superior to anything you’d get wrapped in paper.

Subway Italian Herb And Cheese Bread Ingredients

For the Dough:

1 cup warm water (110°F)
1 tablespoon instant yeast
2 tablespoons granulated sugar
2 tablespoons olive oil (plus extra for greasing)
1 teaspoon salt
3 cups bread flour (or all-purpose flour for a softer crumb)

For the Topping:

1/2 cup Monterey Jack cheese, shredded
1/2 cup sharp Cheddar cheese, shredded
2 tablespoons Parmesan cheese, grated
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon onion powder

How To Make Subway Italian Herb And Cheese Bread

Mix the Dough: In the bowl of a stand mixer fitted with the dough hook, combine the warm water, yeast, sugar, olive oil, and salt. Add the flour gradually, mixing on low speed until a shaggy dough forms.
Knead the Dough: Increase the speed to medium-low and knead for 6-8 minutes. The dough should be smooth, elastic, and slightly tacky but not sticking to your fingers. If it is too sticky, add flour one tablespoon at a time.
First Rise: Transfer the dough to a lightly oiled bowl, turning it once to coat. Cover with plastic wrap or a warm damp towel. Let it rise in a warm, draft-free spot for about 1 hour, or until doubled in size.
Shape the Loaves: Punch down the risen dough and divide it into 4 equal pieces. Roll each piece into a log approximately 10-12 inches long. Place them on a parchment-lined baking sheet, leaving plenty of space between each roll.
Second Rise: Cover the shaped loaves loosely with oiled plastic wrap. Let them rise for another 30-45 minutes until they look puffy and have expanded significantly. Toward the end of the rise time, preheat your oven to 375°F (190°C).
Add Toppings and Bake: In a small bowl, mix the oregano, garlic powder, and onion powder. Brush each loaf lightly with water (this helps toppings stick). Sprinkle the herb mixture evenly over the loaves, followed by the Monterey Jack, Cheddar, and Parmesan cheeses. Bake for 18-22 minutes until the cheese is bubbly and golden brown.

Recipe Tips

Don’t over-flour the workspace: To keep the inside of the bread light and fluffy like the restaurant version, use as little flour as possible when shaping. A bench scraper is helpful for handling tacky dough.
Use a cheese blend: While you can use just one cheese, the combination of Monterey Jack for meltiness and sharp Cheddar/Parmesan for flavor is what replicates the authentic taste best.
Steam for softness: If you want the crust to stay super soft, you can place a pan of hot water on the bottom rack of the oven while baking. This creates steam that prevents a hard crust from forming.
Cool before cutting: It is tempting to slice into hot bread, but letting the rolls cool for at least 15 minutes allows the crumb to set, preventing them from becoming gummy when you slice them for sandwiches.

What To Serve With Subway Italian Herb And Cheese Bread

The most classic pairing is a homemade Meatball Marinara, where the savory herbs in the bread complement the tomato sauce perfectly. These rolls also work beautifully for cold cuts like a Spicy Italian sub loaded with salami, pepperoni, and provolone. For a simpler option, serve them warm as a side to a creamy tomato soup or vegetable chowder.

How To Store

Store fully cooled bread in an airtight Ziploc bag or bread box at room temperature for up to 3 days; the plastic bag helps keep the crust soft. For longer storage, wrap each roll individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature or microwave for 20 seconds to revive the soft texture.

FAQs

Why is my bread dense instead of fluffy?

Dense bread usually happens if the yeast was dead (didn’t activate) or if you added too much flour during kneading. Measure flour by weight or the spoon-and-level method to ensure accuracy.

Can I use all-purpose flour instead of bread flour?

Yes, absolutely. In fact, all-purpose flour has less protein than bread flour, which can actually yield a softer, more cake-like crumb that is very similar to the fast-food style bread.

How do I get the cheese to stick?

Brushing the dough gently with water or a very light coat of egg wash before sprinkling the herbs and cheese acts as a glue. Without this moisture, the toppings might fall off after baking.

Can I make the dough ahead of time?

Yes, you can let the dough do its first rise in the refrigerator overnight. This cold fermentation actually develops more flavor. Just let the dough come to room temperature for about 30 minutes before shaping.

Nutrition

Calories: 310
Total Fat: 12g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 680mg
Total Carbohydrate: 42g
Protein: 11g

Try More Recipes:

Crusty Gluten Free Italian Bread Recipe
Italian Sausage Bread Recipe
Italian Bread Sticks (Grissini)

Subway Italian Herb And Cheese Bread

Recipe by Paula

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Total time

hours

minutes

Subway Italian Herb And Cheese Bread features a pillowy soft crumb topped with melted Monterey Jack, cheddar, and savory oregano. This copycat recipe captures the classic takeaway flavor in just over 2 hours, perfect for meatball subs or game day sandwiches.

Ingredients

1 cup warm water (110°F)
1 tablespoon instant yeast
2 tablespoons granulated sugar
2 tablespoons olive oil (plus extra for greasing)
1 teaspoon salt
3 cups bread flour (or all-purpose flour)
1/2 cup Monterey Jack cheese, shredded
1/2 cup sharp Cheddar cheese, shredded
2 tablespoons Parmesan cheese, grated
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon onion powder

Directions

Mix the Dough: In the bowl of a stand mixer fitted with the dough hook, combine the warm water, yeast, sugar, olive oil, and salt. Add the flour gradually, mixing on low speed until a shaggy dough forms.
Knead the Dough: Increase the speed to medium-low and knead for 6-8 minutes. The dough should be smooth, elastic, and slightly tacky. Add flour sparingly if needed.
First Rise: Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour or until doubled.
Shape the Loaves: Punch down the dough and divide into 4 pieces. Roll each into a 10-12 inch log and place on a parchment-lined baking sheet.
Second Rise: Cover loosely with oiled plastic wrap and let rise for 30-45 minutes until puffy. Preheat oven to 375°F (190°C).
Add Toppings and Bake: Mix oregano, garlic powder, and onion powder in a small dish. Brush loaves with water, then sprinkle with the herb mix and cheeses. Bake for 18-22 minutes until golden.