Copycat Jersey Mike’s Sub in a Tub

I love a good deli sandwich, but sometimes I really just want all the good stuff inside the sandwich. This copycat Jersey Mike’s Sub in a Tub turns those fillings into a big chopped salad with turkey, ham, salami, provolone, crunchy lettuce, tomatoes, onions, banana peppers, and pepperoncini.

The dressing is incredibly simple: olive oil, red wine vinegar, oregano, salt, and pepper. Once everything gets chopped together, that vinaigrette coats all the little pieces of meat, cheese, and vegetables, so you get a little bit of everything in each bite!

This has quickly become one of my favorite lunches to prep when I want something high in protein and lower in carbs that doesn’t need reheating. It’s also really easy to customize based on whichever deli meats, cheese, and peppers I already have in the fridge. If you like chopped lunches like my Easy Mediterranean Salad or Greek Salad, this is another easy one to add to the rotation!

Before You Get Started

There isn’t any cooking involved here, but a few ingredient choices make a big difference in the finished sub bowl.

• Choose your lettuce: Iceberg gives you that classic shredded sub-shop crunch. Romaine is a little sturdier and is my pick when I’m prepping the ingredients ahead for lunch.
• Use thinly sliced deli meat: Turkey, lean ham, and salami give you a good mix of lean protein and classic Italian sub flavor. Thin slices are much easier to chop evenly with the vegetables.
• Don’t skip the peppers: Banana peppers and pepperoncini add the briny, tangy flavor that keeps the deli meat and provolone from feeling too heavy.
• Slice the onion really thin: Raw red onion can take over quickly if the pieces are too thick. Thin slices distribute that sharp onion flavor throughout the salad without overpowering every bite.

How to Make Jersey Mike’s Sub in a Tub

This is basically a chop, dress, and eat situation. Lunch could stand to be this uncomplicated more often.

1. Stack the Ingredients

Place the lettuce, tomatoes, red onion, banana peppers, pepperoncini, turkey, ham, salami, and provolone on a large cutting board.

I like stacking everything together because it’s faster and helps mix the ingredients as you chop. You can also chop everything individually if that’s easier.

2. Chop Everything Together

Use a large, sharp knife to chop the ingredients into small, bite-sized pieces.

Keep chopping and turning the mixture until the meat, cheese, lettuce, and vegetables are evenly distributed.

Pro tip: Don’t chop everything too finely. You want small enough pieces to get several ingredients on your fork at once, but the lettuce should still have some crunch.

3. Dress the Sub Bowl

Drizzle the chopped salad with olive oil and red wine vinegar. Sprinkle with oregano, salt, and plenty of black pepper.

Toss everything really well so the dressing gets into all those chopped pieces. Serve right away!

Recipe Tips and Variations

One reason I keep coming back to this lunch is how easy it is to change without really needing another recipe.

• Adjust the deli meat: Swap in roast beef, chicken, pepperoni, prosciutto, or another deli meat you like. I usually keep some turkey or ham in the mix so the salami isn’t doing all the heavy lifting.
• Try another cheese: Provolone gives it classic Italian sandwich flavor, but mozzarella, Swiss, cheddar, or pepper jack will all work.
• Add more vegetables: Cucumbers, bell peppers, shredded carrots, chopped celery, olives, or pickles are easy additions when you want more crunch.
• Make it spicy: Add hot cherry peppers, jalapeños, red pepper flakes, or a spoonful of chopped pepper relish.
• Add extra tang: A little extra pepperoncini or banana pepper brine is really good mixed into the oil and vinegar.
• Turn it into a wrap: Spoon the chopped mixture into a high-fiber tortilla or lettuce wrap when you want something you can pick up.
• Use a different dressing: The oil and vinegar keeps it closest to the classic sub flavor, but Italian dressing, Healthy Honey Mustard, or my Greek Salad Dressing all work when you want to change it up!

How to Meal Prep a Sub in a Tub

This is a really useful meal-prep lunch because there’s nothing to reheat. I like to portion the meat, cheese, onions, and peppers into lunch containers first, then add the lettuce on top so it stays away from any extra moisture.

Pack the tomatoes and dressing in separate containers. When you’re ready for lunch, add both, give everything a good toss, and it’s ready to eat.

If you’re using iceberg, I’d prep just a few days at a time since it loses its crunch faster. Romaine is my pick when I know the salad will be sitting in the fridge for a bit.

What to Serve with a Sub in a Tub

The salad is plenty filling for lunch on its own, but there are a few easy ways to round it out.

• Fresh fruit: Grapes, berries, melon, or an apple make an easy grab-and-go addition.
• Crunchy vegetables: Add cucumbers, carrots, celery, or bell peppers on the side when you want even more crunch.
• Roasted Tomato Basil Soup: A cup of warm tomato soup works really well with the cool, tangy deli salad when you want a more substantial lunch.
• Low Carb Turkey Pesto Roll Ups: These are another quick deli turkey lunch when you want something low carb that still feels like a sandwich.

Storage

For the best texture, keep the salad components separate until you’re ready to eat.

• Storage: Keep the chopped meat, cheese, peppers, and onion in an airtight container in the refrigerator. Store the lettuce, tomatoes, and dressing separately and assemble within 3-4 days.
• Freezer: I don’t recommend freezing this recipe. Lettuce, tomatoes, and deli meat all lose their texture once frozen and thawed.
• Reheating: None needed! This sub bowl is meant to be eaten cold.
• Leftovers: Stuff leftover chopped salad into lettuce wraps, a high-fiber tortilla, or pita. You can also add extra lettuce and vegetables to stretch a smaller portion into another lunch.