½ Turkey Sub Recipe

Prepare the roll

Slice the 6–8 inch roll horizontally, leaving a small hinge if you prefer to keep it attached. If you like a warm or slightly toasted sandwich, spread the inside of the roll lightly with 1 tsp softened butter and toast in a skillet or under a broiler for 1–2 minutes until lightly golden. Remove and set aside.

Spread condiments

On the bottom half of the roll, spread 1 tablespoon mayonnaise evenly. On the top half, spread 1 teaspoon Dijon mustard if using. This gives balanced moisture and tang.

Arrange 3 ounces of thinly sliced roasted turkey breast on the bottom half of the roll, overlapping the slices so the meat covers the bread evenly. Top the turkey with one slice of provolone or Swiss cheese; if you prefer the cheese melted, place the assembled bottom half under a broiler or in a skillet covered for 30–60 seconds until the cheese softens.

Layer 1 cup shredded romaine over the cheese, followed by 3 thin tomato slices. Add 6 rings of red onion, 3 pickle slices, and 6 pepperoncini/banana pepper rings as desired. Distribute toppings so every bite has a mix of flavors and textures.

Drizzle 1 teaspoon extra-virgin olive oil and 1 teaspoon red wine vinegar evenly over the vegetables. Sprinkle 1 teaspoon salt (adjust to taste), 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon dried oregano or Italian seasoning across the sandwich. Close the sandwich gently, press down to compact slightly, and, if desired, slice the half-sub in half to serve.