Subs Recipe
Make Subs Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bread & Basics
Proteins & Cheese
Vegetables & Toppings
Herb Oil & Finish
Method
Bread & Basics
- 1
Prep rolls and dressings
Slice each sub roll lengthwise, leaving a hinge if desired. In a small bowl whisk together mayonnaise and Dijon mustard until smooth. In a separate small bowl combine olive oil and red wine vinegar; season with 1 tsp salt and 1/2 tsp black pepper, whisk to emulsify. These two mixtures will be the sandwich spread and finishing drizzle.
Proteins & Cheese
- 2
Assemble proteins and cheese
On the bottom half of each prepared roll layer 2 slices ham, 2 slices salami, and 2 slices turkey (adjust order as preferred). Top the meat with 2 slices provolone per sandwich, arranging the cheese to cover the meat evenly. If you prefer melted cheese, place assembled open-faced sandwiches under a broiler or in a 350°F (175°C) oven for 2–4 minutes until cheese softens and barely melts; watch carefully to avoid burning.
Vegetables & Toppings
- 3
Prepare vegetables
Thinly slice tomatoes and toss gently with 1/4 tsp salt and 1/4 tsp black pepper; this draws out flavor and seasons them. Separate lettuce leaves into roughly sandwich-sized pieces and pat dry. Thinly slice the red onion into rings and separate.
- 4
Layer vegetables
On top of the cheese layer add a single layer of lettuce (about 1/8 cup per sandwich), 3–4 slices of seasoned tomato, several rings of red onion to taste, 2 pepperoncini per sandwich (sliced or whole as preferred), and 2 pickle slices if using. Make sure vegetables are evenly distributed so each bite has balance.
Herb Oil & Finish
- 5
Finish and season
Drizzle approximately 1/2 tablespoon of the olive oil–vinegar dressing over each sandwich (divide the mixture across sandwiches). Sprinkle a pinch (about 1/4 tsp) of dried oregano and a light pinch of crushed red pepper flakes across each sandwich for herb and heat. Optionally scatter 1/2 tablespoon chopped parsley per sandwich for freshness.
- 6
Spread and close
Spread a thin layer (~1 tbsp) of the mayo–Dijon mixture on the top half of each roll, then close the sandwiches. Press gently to compact. If serving immediately, cut each sub in half on a diagonal. For later service wrap tightly in parchment and foil to keep structure; if refrigerating, consume within 24 hours for best texture.