Roastbeef 3 Ft. Subs Recipe

Make sandwich spread

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 vinaigrette for tomatoes/onions

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.

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.