Turkey 6 FT. SUBS

Roastbeef 6 FT. SUBS

Italian 6 FT. SUBS

1/2 Italian & 1/2 Turkey 3 FT. SUBS

Turkey 3 FT. SUBS

Roastbeef 3 FT. SUBS

Italian 3 FT. SUBS

Tomato-Basil or Spinach Wraps

Sandwiches

Italian Subs

ONION RINGS

MOZZARELLA STICKS

STROKERS CHEESE FRIES

STROKERS FRENCH FRIES

BACON CHEESEBURGER

CHEESEBURGER

HAMBURGER

CHICKEN-A-LA-EURO ON A ROLL

VEGGIE

SEAFOOD SALAD

CHICKEN SALAD

TUNA SALAD

TURKEY SALAD

Wash and dry lettuce leaves; stack and slice or tear into sandwich-sized pieces. Slice tomatoes into 1/4-inch rounds and place on paper towels to drain briefly. Peel and thinly slice the red onion into rings. If using pickles or pepperoncini, slice them thinly. Set all prepared vegetables aside on a tray.

Prep vegetables

In a medium bowl, combine mayonnaise (1.5 cups), Dijon mustard (6 tsp), olive oil (2 tbs), red wine vinegar (2 tbs), dried oregano (2 tsp), garlic powder (1 tsp), salt (1 tsp) and black pepper (1 tsp). Whisk until smooth. Taste and add crushed red pepper flakes (up to 1 tsp) if you want heat. This yields a creamy tangy spread for all 6 subs.

Make dressing/spread

If rolls are whole loaves, slice each lengthwise about three-quarters through so they hinge open. Lightly brush the cut interior of each roll with the remaining 2 tbs olive oil. (Optional) Place rolls cut-side-up on a sheet pan and lightly toast in a 375°F / 190°C oven for 4–6 minutes until just golden and slightly crisp to help hold fillings and prevent sogginess.

Prepare bread

Open each roll and spread an even layer of prepared mayonnaise-mustard dressing along the bottom and top interior surfaces (about 1/4 cup spread per 1-ft sandwich). Layer 1 cup of sliced roasted turkey breast per sandwich (approx. 6 cups total divided evenly), arranging slices so they overlap across the length. Top the turkey with three slices of provolone cheese per sandwich (18 slices total).

Assemble turkey and cheese layers

On top of the cheese (or under the cheese if you prefer cheese closer to bread), distribute lettuce (about 1 cup per sandwich), 1 tomato per sandwich (sliced), and red onion rings evenly among the 6 sandwiches. Add pickle chips or pepperoncini as desired (2 pickles/peppers per sandwich if using). Sprinkle a light pinch of salt and a grind of black pepper across each sandwich to taste.

Add vegetables and season

Close each sandwich, press gently to compact the fillings, and if desired, wrap tightly in parchment or foil and let rest for 5–10 minutes to let flavors meld. For service, slice each 1-ft sub into portions or leave whole. Cut each sub into 12–18 pieces if serving as party tray (optional).

Finish and portion

If making ahead more than 2 hours, store the dressing separately and keep vegetables in airtight containers. Assemble up to 1 hour ahead, wrap tightly, and refrigerate. Consume within 24 hours for best texture. Do not freeze assembled sandwiches.

Storage and make-ahead

fresh Italian or sub rolls (6 ft. total length, e.g., six 1-ft rolls or three 2-ft rolls)

thinly sliced roasted turkey breast

provolone cheese, sliced

leaf lettuce (romaine or green leaf), washed and spun dry

tomatoes, ripe, sliced 1/4-inch

red onion, thinly sliced into rings

dill pickle chips or spears, thinly sliced (optional)

pepperoncini or banana peppers, sliced (optional)

salt

black pepper

olive oil

red wine vinegar

mayonnaise

Dijon mustard

dried oregano

garlic powder

crushed red pepper flakes (optional)

If you have a single 6-foot roll, lay it on a long work surface. If you have multiple shorter rolls, align them to equal 6 feet. Using a long serrated knife, slice the roll lengthwise but not all the way through, leaving a hinge so top and bottom stay connected. Spread the salted butter evenly on the cut interior of both sides. If you prefer warmed bread, preheat an oven to 350°F (175°C), place the opened roll on a sheet pan and warm for 6–8 minutes until lightly toasted; remove and keep open on the work surface.

Prepare the roll

Arrange the thinly sliced roast beef in an even single layer along the bottom half of the opened roll, working in 1-foot sections so coverage is uniform. Use the full 18 oz so the sandwich is generously filled and consistent across the 6-foot length.

Layer roast beef

Place provolone slices on top of the roast beef, overlapping slightly so every bite will have cheese. If the cheese slices are larger than needed, tear them to fit. Reserve 1–2 slices to place in any thin spots.

Add cheese

Wash the lettuce and pat dry. Shred or thinly slice the iceberg into ribbons. Core and slice the tomatoes into 1/4-inch slices. Thinly slice the red onion into rings. If using whole pickles, slice into 12 even rounds; otherwise use pre-sliced pickles and distribute evenly.

Prepare vegetables

Distribute the shredded lettuce evenly over the cheese across the whole 6-foot length. Next, arrange tomato slices in a single overlapping line, followed by evenly scattered onion rings, pickle slices, and banana pepper slices if using. Aim for consistent spacing so each 1-foot portion has similar toppings.

Layer vegetables

In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, kosher salt, and black pepper until emulsified. Taste and adjust seasoning.

Make dressing

Spread the mayonnaise evenly along the top interior half of the roll. Dot yellow mustard along the length (or spread evenly if you prefer). Drizzle the prepared oil-vinegar dressing sparingly across the vegetables to lightly coat them—about 1 tbs per foot (total ~6 tbs).

Spread condiments

Carefully fold the top half of the roll down to meet the bottom. Press gently to compact the sandwich so layers adhere. If desired, wrap the entire 6-foot sub tightly in aluminum foil, pressing down along the length. Let rest 10 minutes so flavors meld and the sandwich firms for easier cutting.

Close and press

Using a long serrated knife, slice the 6-foot sub into the desired portions (common: six 1-foot subs). If wrapped, cut through the foil. Use butcher's twine to tie individual portions for transport, or wrap portions in foil for serving. Estimated yield: six 12-inch servings.

Portion and serve

French/sub roll (6-foot total length)

Salted butter

Thinly sliced roast beef (ready-to-eat deli style)

Provolone cheese slices

Tomatoes

Red onion

Iceberg lettuce

Pickles

Banana peppers (optional)

Mayonnaise

Yellow mustard

Olive oil

Red wine vinegar

Dried oregano

Kosher salt

Black pepper

Aluminum foil (for wrapping)

Butcher's twine (optional, for portioning)

If the 6-foot roll is not already split, using a long serrated knife, slice lengthwise about 3/4 of the way through so the halves stay attached. Open the roll and press lightly to flatten slightly so fillings sit evenly.

Spread mayonnaise evenly on the bottom half of the roll (use most of the 1 cup), and spread Dijon mustard on the top half (use about half of the 1/2 cup). Reserve remaining mayo and mustard for guests who want extra.

Drizzle the interior of the roll with half of the olive oil (about 1/4 cup) and half of the red wine vinegar (about 2 tbsp) distributed evenly along the length. Sprinkle 1 tsp kosher salt, 1 tsp black pepper, and 1 tbsp dried oregano evenly along the length over the oil and vinegar.

Layer shredded iceberg lettuce evenly along the length of the roll (about 6 cups total). Arrange tomato slices on top of the lettuce in a single overlapping row; sprinkle tomatoes with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Distribute thinly sliced red onion, pickles, and pepperoncini evenly along the sandwich length in separate bands or mixed as preferred.

Create meat layers in sections so the sandwich is balanced when sliced. From left to right (or in repeated patterns), lay down 1–1.5 inches of Genoa salami slices in an overlapping fashion to create a continuous layer across the bread length. Repeat with capicola, mortadella, and smoked ham so there are contiguous meat zones. Use all the meat, distributing thickness evenly so each bite has variety.

Top each meat zone with provolone slices so the cheese overlaps slightly; place mozzarella slices in any zones where a milder cheese is desired. Use all the cheese, distributing evenly.

After cheeses are placed, drizzle the remaining olive oil (about 2 tbsp) and red wine vinegar (about 2 tbsp) evenly along the length. Sprinkle remaining dried oregano evenly, followed by grated parmesan if using. Add fresh basil leaves in pockets where you want bright herb notes.

Taste one area as you assemble (small piece of meat + cheese + tomato + dressing) and adjust seasoning if needed: add extra salt, pepper, or oregano to balance flavors.

Close the top half of the roll gently. Using a long serrated knife or string, slice the 6-foot sub into portions for serving — common sizes: 6-inch (12 portions), 12-inch (6 portions), or other desired lengths. If serving immediately, press lightly to compact and transfer to serving board. If making ahead, wrap tightly in plastic wrap and refrigerate up to 6 hours; for longer storage, place in airtight containers to avoid sogginess.

Serve with extra pepperoncini, pickle spears, and small bowls of mustard and mayonnaise for guests to add more. Provide a small bowl of extra red wine vinegar and olive oil and extra oregano for sprinkling.

6-foot Italian sandwich rolls (pre-baked, split)

Dijon or deli mustard

Deli-style shredded iceberg lettuce

Tomatoes, ripe, thinly sliced

Red onion, thinly sliced

Pepperoncini or banana peppers, sliced

Pickles, dill or bread-and-butter, sliced

Black pepper, freshly ground

Sliced Genoa salami

Sliced capicola (coppa/ham-style spicy pork)

Sliced mortadella

Sliced smoked ham

Sliced provolone cheese

Sliced mozzarella (optional, for milder sections)

Grated parmesan or pecorino (optional)

Fresh basil leaves (optional)

Preheat oven to 350°F (175°C) if you prefer a slightly warmed sub. If serving cold, skip warming step.

Split the three-foot roll lengthwise, creating a top and bottom half but keeping them attached where possible so the sandwich holds together.

In a small bowl, whisk together olive oil, white wine vinegar, salt, pepper and dried oregano to make a quick vinaigrette. Taste and adjust seasoning.

Lightly brush or drizzle half of the vinaigrette onto the cut face of the bottom half of the roll, reserving the remainder to dress vegetables/meats as you layer them.

On the left or designated Italian half of the bottom roll, layer salami in slightly overlapping folds to cover the length (about 1/3 of the sub width). Add capicola on top, followed by prosciutto or mortadella. Top the meats with an even layer of provolone slices.

Layer meats and cheese

Drizzle about one quarter of the remaining vinaigrette over the meats and cheese to add moisture and flavor.

Add roasted red peppers in an even layer, then scatter sliced pepperoncini. Season the vegetables with a light pinch of salt and a sprinkle of dried oregano if desired.

Add sliced tomatoes and red onion rings over the peppers, then top with shredded romaine lettuce. If you warmed the roll, assemble quickly so lettuce remains crisp.

If using parmesan shavings, sprinkle a light amount over this half for extra savory note.

On the turkey half of the bottom roll, spread mayonnaise evenly across the bread. Combine dijon mustard with about one tablespoon of the remaining vinaigrette, mix, and spread in a thin layer over the mayo for tang and moisture.

Prepare spreads

Layer the sliced roasted turkey breast evenly along the length. Place slices of cheese on top of the turkey.

Add cooked bacon strips over the cheese, distributing so each portion will have bacon. Arrange sliced avocado across the bacon and turkey.

Top with sliced tomatoes and shredded iceberg lettuce. Drizzle a small amount of the remaining vinaigrette over the vegetables to keep them from tasting bland.

With both halves assembled, brush or drizzle any remaining vinaigrette on the inside of the top half of the roll. Close the sub carefully aligning the two halves.

If you prefer the sandwich warmed/melted: wrap the assembled sub in aluminum foil and place in the preheated oven for 6–10 minutes — just enough to warm meats and slightly melt cheeses. Remove foil and let rest 2 minutes before slicing.

Using a long, sharp serrated knife, cut the 3-foot sub into serving portions. Recommended: cut into 12–18 portions depending on desired serving size (about 12 servings for hearty portions, 18 for smaller party slices).

Garnish the serving platter with sliced pickles. Sprinkle a light dusting of extra oregano over the cut surfaces and add extra parmesan shavings if desired.

Serve immediately. Provide extra condiments (mustard, mayo, pepperoncini) on the side.

three-foot Italian sub roll (or three 12" rolls)

white wine vinegar

black pepper (freshly ground)

sliced Genoa salami

sliced capicola (or coppa)

sliced prosciutto or mortadella

sliced provolone cheese

sliced roasted red peppers (jarred), drained

pepperoncini (sliced)

shredded romaine lettuce

sliced tomato

sliced red onion

thinly sliced roasted turkey breast (deli style)

sliced American or provolone cheese

bacon (cooked until crisp, halved strips)

sliced avocado (ripe)

shredded iceberg lettuce

dijon mustard

pickles (sliced)

extra oregano (for sprinkling)

parmesan shavings (optional)

If you prefer a toasted interior, preheat oven to 350°F (175°C). Using a long serrated knife, carefully slice the 3-foot sub roll lengthwise, leaving a thin hinge if desired. Spread the mayonnaise evenly on the bottom half of the roll and spread the mustard in a thin line on the top half.

Preheat and prepare roll

Optional: If toasting, very lightly butter the exposed cut faces (about 1 tbs per side). Place the halves on a baking sheet, cut-side up, and toast in the oven for 5–7 minutes or until lightly golden and crisp. Remove and let cool slightly.

Lay the bottom half of the roll on a clean, long work surface. Arrange the sliced roasted turkey in even layers along the entire length of the roll. Aim for roughly 1 pound of turkey per foot (3 lbs total) so the sub has generous filling. Overlap the slices slightly so there are no gaps.

Place provolone cheese slices evenly over the turkey, covering the length of the sandwich. Use 8 slices per foot (24 total) to create a continuous cheese layer.

If you toasted the bread and want melted cheese, place the assembled bottom half (turkey + cheese) into the oven for 2–3 minutes until cheese softens—watch carefully.

Evenly distribute shredded lettuce along the length of the sandwich on top of the cheese.

Arrange the tomato slices in a single overlapping row along the length, spacing evenly so each portion receives tomatoes.

Distribute thin rings of red onion along the sub and add pickles and sliced pepperoncini evenly.

In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until emulsified. Drizzle this dressing evenly over the vegetables across the length of the sub to season and moisten the sandwich.

Place the top half of the roll over the fillings. Press down gently along the length of the sandwich to compact the filling slightly. If desired for easier handling and better melded flavor, wrap the entire 3-foot sub tightly in parchment or plastic wrap and let rest for 10–15 minutes at room temperature (this also helps juices distribute).

Using a long, sharp serrated knife, cut the sub into portions: typical sizes are 6-inch (6 pieces), 12-inch (3 pieces), or any custom lengths. Wipe the blade between cuts for a clean presentation. Serve immediately.

sub roll (3-foot / 36-inch)

mustard (yellow or deli mustard)

deli-sliced roasted turkey breast

provolone cheese slices

lettuce (romaine or iceberg), shredded

tomatoes, thinly sliced

pepperoncini or banana peppers, sliced

dill pickles, sliced lengthwise

black pepper, freshly ground

butter (softened, for toasting, optional)

In a medium bowl, combine mayonnaise (1 cup), Dijon mustard (4 tbs), garlic powder (1 tsp), 1/2 teaspoon kosher salt (from the measured 2 tsp) and 1/4 tsp black pepper (reserve remainder). Whisk until smooth. Taste and adjust seasoning; set aside in refrigerator.

Make sandwich spread

In a small bowl or jar, whisk together olive oil (6 tsp), red wine vinegar (3 tbs), Italian seasoning (2 tsp), remaining 1.5 tsp kosher salt and remaining black pepper (3/4 tsp). Shake or whisk until emulsified. Set aside.

Make vinaigrette for tomatoes/onions

Slice tomatoes 1/4-inch thick and place in a bowl. Thinly slice the red onion into rings and add to the tomatoes. Pour half of the vinaigrette over the tomato-onion mixture, toss gently to coat, and let sit 5–10 minutes to mellow the onion. Shred iceberg lettuce and keep chilled until assembly.

If you prefer toasted bread, preheat the oven to 375°F (190°C). Using a sharp serrated knife, split each 1-foot roll lengthwise, keeping one long hinge if desired. Lightly butter the cut sides with softened butter (about 1 tbs per roll). Place cut-side up on a baking sheet and toast in the oven 6–8 minutes until edges are lightly golden. Remove and cool slightly.

Spread about 1/3 cup of the sandwich spread evenly on the bottom half of each roll and about 2 tbs on the top half. This will ensure moist, evenly seasoned sandwiches.

Layer the roast beef evenly across each roll: divide the 3 lb roast beef into three portions (about 1 lb per roll). Fan the thin slices to cover the length and width of each roll, creating even coverage and slight overlap. This yields a generous roast beef sandwich.

Place 4 slices of provolone cheese per roll (12 slices total) evenly on top of the roast beef. If you want the cheese slightly melted, place assembled bottom halves (cheese on top) under a broiler for 30–60 seconds — watch carefully to avoid burning.

Top the cheese with the dressed tomato-and-onion mixture, distributing evenly across the three sandwiches. Add shredded lettuce on top of the tomatoes (about 2 cups lettuce per roll). Scatter 4 pepperoncini per sandwich if using, and sprinkle with chopped parsley for freshness.

Close each sandwich with the top half of the roll. Press down gently and, if serving later or for cleaner slices, wrap each sandwich tightly in plastic wrap and refrigerate for 15–30 minutes to set. This helps slices hold together when cutting.

Using a long serrated knife, slice each 1-foot sub into desired portions (6–8 servings per foot if making small party slices). Serve immediately. Provide extra vinaigrette and sandwich spread on the side for guests who want more moisture.

Storage: Wrap leftover subs tightly and refrigerate up to 24 hours for best quality (lettuce may wilt if stored longer). Roast beef will keep separately for 3–4 days if stored in an airtight container in the fridge.

Turkey 6 Ft. Subs

Roastbeef 6 Ft. Subs

Italian 6 Ft. Subs

1/2 Italian & 1/2 Turkey 3 Ft. Subs

Turkey 3 Ft. Subs

Roastbeef 3 Ft. Subs

Italian 3 Ft. Subs

Tomato-basil Or Spinach Wraps

Sandwiches

Italian Subs

Onion Rings

Mozzarella Sticks

Strokers Cheese Fries

Strokers French Fries

Bacon Cheeseburger

Cheeseburger

Hamburger

Chicken-a-la-euro On A Roll

Veggie

Blt

Seafood Salad

Chicken Salad

Tuna Salad

Turkey Salad