Turkey 3 Ft. Subs Recipe

Preheat and prepare roll

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.

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.