Jersey Mikes Recipe

Prepare roll

Slice each hoagie roll lengthwise, keeping one side hinged if you like, and lightly toast cut sides under a broiler or in a dry skillet for 1–2 minutes until slightly crisp and warm. Remove and set aside.

Mix mayonnaise with oil + red wine vinegar blend (or 1 tbs olive oil + 1 tbs red wine vinegar) in a small bowl. Add 1/2 tsp salt and 1/4 tsp black pepper; whisk until combined. Adjust seasoning to taste.

Spread about 2 tablespoons of the mayo-vinegar mixture on the bottom half of each toasted roll and a thin smear on the top half.

Layer the provolone slices directly on the bottom half of the roll to create a barrier that prevents the bread from getting soggy. Use 3 slices per sandwich (or enough to cover).

Fold and layer the meats on top of the cheese in this order for authentic Jersey Mike balance: ham (4 oz), salami (3 oz), then capicola (2 oz). Arrange so meat slightly overlaps and fills the length of the roll.

If making a Club-style or other variation, add roast beef here and adjust cheese/meat amounts to keep overall thickness comfortable for eating.

Distribute the shredded lettuce evenly over the meats (about 1 cup per 2 sandwiches).

Place tomato slices and red onion rings evenly across the sandwich. Add pickle slices or pickled hot peppers if using.

Season the tomato and onions lightly with a pinch of salt and a grind of black pepper to bring out flavor.

Sprinkle dried oregano (about 1/4 tsp per sandwich) and crushed red pepper flakes (if using) evenly over the fillings.

If you want extra brightness, drizzle ~1/2 tablespoon lemon juice across the tomato slices or add a few drops of extra red wine vinegar.

Close the sandwich and press gently to compress. Cut each sandwich in half on the bias and serve immediately.