✔ Updated · new copycat bread recipe with step photos
This copycat Subway Italian Herbs and Cheese bread gives you soft, fluffy sub rolls with a toasty crust of melted Jack, cheddar, Parmesan and oregano. It's my favorite Subway bread, and homemade rolls taste even better warm from your own oven.
How Do You Make Subway Italian Herbs and Cheese Bread? (Quick Answer)
Knead a soft white dough of bread flour, warm water, yeast, sugar, salt and oil, and let it rise until doubled, about an hour. Divide it into 4 pieces, roll them into tight 12-inch logs, brush with egg white and press on shredded Jack, cheddar, Parmesan, oregano, basil and garlic. Proof 35 to 45 minutes, then bake at 375°F for 18 to 22 minutes, to 190°F inside.
At a glance
The one tip that matters: Top the rolls before the final proof. The egg white glues the cheese on, and as the dough puffs the topping settles into a craggy crust that bakes up crisp.
Why You'll Love This Herbs and Cheese Bread
- That cheese crust Monterey Jack, cheddar and Parmesan bake into crisp, golden edges that smell like a pizza shop.
- A soft, fluffy inside a slightly sweet white dough that stays tender for sandwiches.
- Real sub-shop size 4 footlong-style rolls, or 8 six-inch subs for the week.
- Pantry ingredients bread flour, yeast, dried herbs and a few cheeses.
- Built for toasting fill it, warm it, and the cheese top goes crunchy all over again.
What Is on Subway's Italian Herbs and Cheese Bread?
Subway's US ingredient guide lists Italian Herbs & Cheese as its Artisan Italian bread with two toppings: shredded Monterey Jack and cheddar, and a Parmesan and oregano mix with spices, dehydrated garlic and toasted bread crumbs. So it's really a soft white roll wearing a cheesy, herby coat.
That's exactly how I build it at home. A spoonful of breadcrumbs in my topping gives the same light crunch, and a 6-inch at Subway is listed at 250 calories with 10 g of protein, the most of any of its breads. For how it stacks up against every other option, see my guide to every Subway bread, ranked with nutrition.
Ingredient Notes
Exact amounts are in the recipe card below.
- Bread flour: its extra protein gives the rolls their soft chew and height. All-purpose works, a touch softer.
- Yeast: one packet of instant or active dry. Check the date, because old yeast is the number one reason a dough sulks.
- Sugar and oil: a little of each keeps the crumb tender and the crust soft under the cheese, like a sub shop roll.
- Monterey Jack and cheddar: Jack melts creamy, cheddar brings the color and tang. Shred them yourself.
- Parmesan: finely grated, so it toasts into the crust and adds a salty, nutty hit.
- Dried oregano, basil, parsley and garlic powder: dried herbs, not fresh, because fresh ones scorch in a 375°F oven.
- Egg white: the glue for the topping. For an egg-free version, brush with milk instead.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Check the water temperature. Aim for 105 to 110°F, which feels like a warm bath on your wrist. Much hotter and you can kill the yeast, and then no amount of waiting will make the dough rise.
- Knead until it stretches thin. Sub rolls need a well-developed dough to stay soft and tall. Pull off a little piece and stretch it: if you can see light through it without a tear, you're done. If it rips, give it 2 more minutes.
- Use the oven light trick. Every bread dough in my kitchen rises in the oven with just the light on. It stays around 75 to 80°F in there, which is exactly where yeast is happiest. Just remember to take the bowl out before you preheat.
- Roll the logs tight. My first batch of sub rolls baked up flat and wide, more focaccia than footlong, because I rolled the dough loosely. Roll firmly, pinch the seam and bake seam side down, and they rise up instead of out.
- Glue the topping on with egg white. A thin brush of egg white holds the cheese and herbs in place through the proof and the bake. Press the topping on gently with a flat palm so you don't squash the rolls.
- Shred your own cheese. Freshly shredded Jack and cheddar melt and brown more evenly than most bagged blends, and you get more of those crispy cheese edges I sneak off the pan before anyone notices.
- Trust the thermometer, not just the color. The cheese browns fast, so the crust can look done before the middle is. Check for 190 to 195°F in the center. If the top is browning too quickly, lay a sheet of foil loosely over it for the last 5 minutes.
- Toast it like the sub shop. Fill the roll, then warm it in a 400°F oven or toaster oven for 4 to 5 minutes. The cheese crust crisps up again and that's the bite I'm always chasing.
Copycat Subway Italian Herbs and Cheese Bread
4
footlong rolls25
minutes20
minutes590
kcal3
hours15
minutesSoft, fluffy homemade sub rolls topped with Monterey Jack, cheddar, Parmesan, oregano, basil and garlic, baked until the cheese crust is golden and crisp at the edges. Makes 4 footlong-style rolls (8 six-inch subs). Total time includes rising and cooling.
Ingredients
- For the Dough
1 cup plus 2 tablespoons warm water, 105 to 110°F
2 1/4 teaspoons instant or active dry yeast (1 packet)
1 1/2 tablespoons granulated sugar
3 1/3 cups bread flour (400 g), plus a little for dusting
1 1/4 teaspoons fine salt
2 tablespoons neutral oil, such as canola or vegetable, plus a little for the bowl
- For the Herb and Cheese Topping
1 large egg white, beaten with 1 tablespoon water
1/2 cup Monterey Jack cheese, freshly shredded
1/2 cup sharp cheddar cheese, freshly shredded
1/4 cup Parmesan cheese, finely grated
1 tablespoon plain dry breadcrumbs
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
Directions
- Make the Dough
- Stir the warm water (105 to 110°F, warm bath temperature, not hot) with the sugar and yeast in a large bowl or a stand mixer bowl. With active dry yeast, wait 5 to 10 minutes until it looks foamy. Instant yeast can go straight on.
- Add the bread flour, salt and oil. Mix into a shaggy dough, then knead 8 to 10 minutes by hand, or 6 to 7 minutes on medium-low with a dough hook, until smooth, soft and slightly tacky. A small piece should stretch thin enough to see light through without tearing.
- Put the dough in a lightly oiled bowl, cover and let it rise in a warm spot (75 to 80°F) for 60 to 75 minutes, until doubled. An oven with only the light on works well.
- Shape and Top
- Mix the Monterey Jack, cheddar, Parmesan, breadcrumbs, oregano, basil, parsley and garlic powder in a bowl.
- Press the dough down gently and divide it into 4 equal pieces, about 180 g each. Roll each into a loose log, cover and rest 10 minutes so the gluten relaxes.
- Pat each piece into a rectangle about 8 by 5 inches. Roll it up tightly from the long side, pinch the seam closed and roll the log under your palms to 11 to 12 inches long. Set the rolls seam side down across a parchment-lined half sheet pan, about 4 inches apart.
- Brush the tops and sides with the egg white wash, then press the herb and cheese mixture over the tops so it sticks.
- Cover loosely with oiled plastic wrap and proof 35 to 45 minutes, until puffy and about 1 1/2 times bigger. A gentle fingertip poke should spring back slowly. Heat the oven to 375°F (190°C) while they proof.
- Bake
- Bake on the middle rack for 18 to 22 minutes, until the cheese crust is deep golden and the rolls read 190 to 195°F in the center.
- Cool on a wire rack for at least 20 minutes before slicing, so the crumb sets. Slice along one side, leaving a hinge, and fill like a Subway sub. Cut each footlong in half for 6-inch subs.
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Proofing and Baking Cheat Sheet
Bread is all about temperature and time. Here's what each stage should look like in my kitchen, so you can judge by eye as well as the clock.
| Stage | Temperature | Time | What to look for |
|---|---|---|---|
| Activate yeast | Water 105 to 110°F | 5 to 10 min (active dry) | Foamy and smells yeasty |
| First rise | Room at 75 to 80°F | 60 to 75 min | Doubled, a floured finger dent stays |
| Bench rest | Room temperature | 10 min | Dough relaxes and stops springing back |
| Final proof | Room at 75 to 80°F | 35 to 45 min | Puffy, 1 1/2 times bigger, slow spring back |
| Bake | Oven 375°F (190°C) | 18 to 22 min | Deep golden cheese, 190 to 195°F inside |
| Cool | Wire rack | 20 min or more | Crumb sets, slices cleanly |
How I Fill My Herbs and Cheese Rolls
This bread loves bold, Italian-style fillings, and warm meatballs are my favorite. My copycat Subway meatball marinara sub on a toasted herbs and cheese roll is the whole dream.
For cold subs, try salami, pepperoni and ham with provolone, shredded lettuce, tomato and banana peppers. Steak and cheese is great too, with a drizzle of my Subway chipotle southwest sauce.
Storage and Make-Ahead
Keep cooled rolls in a bread bag or wrapped in foil at room temperature for up to 2 days. The fridge makes bread stale faster, so skip it unless the rolls are already filled.
To freeze, wrap each roll tightly and freeze for up to 3 months. Reheat straight from frozen in a 350°F oven for 12 to 15 minutes. You can also shape and top the rolls the night before, refrigerate them covered, and bake in the morning after a 60 to 90 minute proof.
More Subway Copycats and Homemade Breads
Want the plain version for everyday sandwiches? My copycat Subway bread recipe makes soft white sub rolls, with a Hearty Multigrain twist. If you prefer a crusty loaf, my easy homemade artisan bread is the one I bake most weekends.
Still choosing what to order next time you're out? My Subway bread guide compares every bread side by side, and you'll find more restaurant favorites in my copycat recipes collection.
Frequently Asked Questions
What is on Subway's Italian Herbs and Cheese bread?
Subway's US ingredient guide lists it as its Artisan Italian bread topped with Monterey Jack and cheddar cheese plus a Parmesan and oregano topping with spices, garlic and toasted bread crumbs. My copycat uses the same idea: a soft white sub dough, a Jack and cheddar blend, Parmesan and dried herbs.
What cheese is on Italian herbs and cheese bread?
Subway's ingredient guide lists Monterey Jack and cheddar, with Parmesan in the herb topping. I use half Jack and half sharp cheddar with finely grated Parmesan. Mozzarella works in a pinch, but it browns less and tastes milder.
How many calories are in Subway Italian Herbs and Cheese bread?
Subway lists 250 calories for a 6-inch Italian Herbs and Cheese, with 42 g carbs and 10 g protein. My homemade footlong roll is about 590 calories, so roughly 295 per 6-inch half, because it's a little bigger and has more cheese.
Can I use all-purpose flour instead of bread flour?
Yes. All-purpose flour makes slightly softer, less chewy rolls. It absorbs a little less water, so hold back 2 tablespoons of the water and add it only if the dough feels stiff.
Why are my homemade sub rolls dense?
Usually the dough was under-kneaded, under-proofed, or the water was too hot for the yeast. Knead until a piece stretches thin without tearing, keep the water at 105 to 110°F, and let the shaped rolls puff to about 1 1/2 times their size before baking.
Can I make Italian herbs and cheese bread ahead?
Yes. Shape and top the rolls, cover them and refrigerate overnight, then let them finish proofing at room temperature for 60 to 90 minutes before baking. Baked rolls keep 2 days wrapped at room temperature or 3 months in the freezer.
How do I reheat the rolls so the crust stays crisp?
Warm them in a 350°F oven for 5 to 8 minutes, straight from room temperature, or 12 to 15 minutes from frozen. Skip the microwave, which makes the cheese crust chewy and the bread tough.
