Turkey, Ham & Cheese Sub Recipe

Slice and wash

If whole tomatoes are used, slice tomatoes into 1/4-inch rounds and place on paper towel to drain briefly. Rinse and dry lettuce, then shred or thinly slice to make about 1 cup. Thinly slice red onion into half-moons.

Split the sub rolls horizontally, leaving a hinge if you prefer (open like a book) or fully split. Lightly hollow the inside crumb if you want more room for fillings.

Mix condiments

In a small bowl combine mayonnaise (3 tbs), yellow mustard (1 tbs), olive oil (1 tsp), red wine vinegar (1 tsp), salt (1/4 tsp), black pepper (1/8 tsp), and dried oregano (1/4 tsp). Whisk until smooth and slightly emulsified. Taste and adjust seasoning to preference.

Spread and layer

Spread roughly half of the dressing on the bottom half of each split roll and the remaining dressing on the top half so every bite is seasoned. On the bottom half, layer 4 slices turkey evenly, then 3 slices ham, then top with 2 slices provolone per sandwich. Arrange tomato slices over the cheese, followed by shredded lettuce, red onion slices, and pickle slices if using.

Optional toast

If you prefer the sandwich warm and lightly toasted, preheat a skillet or sandwich press over medium heat. Lightly brush the outside of each roll with softened butter or olive oil (about 1 tsp total per sandwich). Place assembled sandwiches seam-side down in the skillet or press and cook 2–3 minutes until golden and cheese begins to melt; flip if using a skillet and cook the other side 1–2 minutes.

Close the sandwich, press gently to compact the fillings, and cut each sub in half on a diagonal for serving.

Serve immediately with chips, a pickle spear, or a side salad. If not serving right away, wrap tightly in parchment or plastic wrap to keep fresh and refrigerate for up to 24 hours.