Swiss Sub Recipe

Prepare the roll

Slice the Italian/sub roll horizontally, leaving a small hinge if you prefer. Lightly toast cut surfaces under a broiler or in a skillet for 1–2 minutes until just golden; this prevents the bread from becoming soggy.

Make the spread

In a small bowl combine softened butter, Dijon mustard and mayonnaise. Spread evenly on both cut sides of the toasted roll.

Assemble meats

Layer the meats on the bottom half of the roll: start with turkey slices folded to fit, then add the ham. Arrange them so they cover the length of the roll with a small overlap for even bite distribution.

Add the cheese and melt (optional)

Lay the Swiss cheese slices over the meat. If you want the cheese melted, place the assembled open sandwich under a broiler for 30–60 seconds or in a 350°F (175°C) oven for 3–5 minutes until the cheese softens and just starts to bubble. Watch closely to avoid burning the bread.

Dress the vegetables

In a small bowl whisk olive oil and vinegar. Sprinkle salt, pepper, and dried oregano into the dressing and whisk to combine.

Arrange produce

On top of the cheese (or on the meat if not melting cheese), place the lettuce leaves, tomato slices, red onion rings and dill pickle slices. Drizzle the prepared dressing over the vegetables evenly — this adds flavor and brightness while keeping bread from getting soggy (use sparingly).

Close the sandwich and press gently to compact. If desired, secure with sandwich picks and slice the sub in half on a diagonal.

Serve immediately. If making ahead for later, keep vegetables and dressing separate and assemble just before serving to maintain texture.