Sub in a Tub Recipe

Sub in a Tub Recipe

This Sub in a Tub recipe is a fun and flavorful twist on the classic deli sub. It's perfect for a light lunch, a satisfying side dish, or even a quick and easy weeknight meal. Plus, it's completely customizable! You can choose your favorite deli meats, cheeses, and veggies, and adjust the dressing to your taste.
In just 15 minutes, you can have a delicious and refreshing salad that's bursting with flavor and texture. So ditch the bread and dive into a Sub in a Tub!

Ingredients

• 1 small head of iceberg lettuce, chopped (about 3-4 cups)
• 1 small tomato, chopped (or 10-12 cherry tomatoes)
• ½ medium red onion, thinly sliced
• ¼ cup sliced pepperoncini or banana peppers (chopped)
• 4 slices provolone cheese, chopped
• 4 slices deli ham, chopped
• 4 slices deli turkey, chopped
• 4 slices deli salami, chopped
• Optional: 1-2 small soft Italian rolls, chopped (bolillo rolls work well)
• For the Vinaigrette:
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste

Directions

1. Prepare the Salad: In a large bowl, combine the chopped lettuce, tomato, red onion, pepperoncini, and provolone cheese.
2. Add the Meats: Next, add the chopped deli ham, turkey, and salami to the bowl.
3. Make the Dressing: In a small bowl or jar with a lid, whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper.
4. Assemble and Serve: Just before serving, toss the salad ingredients with the desired amount of dressing. If using, add the chopped Italian rolls and toss gently to combine. Serve immediately.
5. Tips:
6. For a vegetarian option, simply omit the deli meats and add in additional chopped vegetables like cucumbers, green peppers, or black olives.
7. You can adjust the amount of dressing to your liking.
8. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day. However, the dressing may make the lettuce soggy, so it's best enjoyed fresh.