These cold subs layer deli meats, crisp vegetables, cheese, and a tangy dressing in soft rolls for an easy, satisfying meal. This flexible recipe makes four generous sandwiches, with a simple assembly order that helps keep the bread from getting soggy and makes substitutions easy.
Ingredients
- 4 soft sub rolls, about 8 inches each
- 2 tablespoons mayonnaise
- 1 tablespoon red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried oregano
- ¼ teaspoon kosher salt, plus more to taste
- ⅛ teaspoon freshly ground black pepper
- 8 ounces thinly sliced turkey
- 4 ounces thinly sliced ham
- 4 slices provolone cheese, about 4 ounces total
- 1 medium tomato, thinly sliced
- 1 cup shredded iceberg or romaine lettuce
- ½ small red onion, very thinly sliced
- ½ cup sliced dill pickles, drained
- ½ cup sliced pepperoncini, drained (optional)
Instructions
- Mix the dressing. Whisk the mayonnaise, vinegar, olive oil, oregano, salt, and pepper in a small bowl until combined. Taste it; add a little more vinegar for tang or a pinch of salt if needed. Keep the dressing chilled while you prepare the other ingredients.
- Prepare the rolls. Slice each roll lengthwise, leaving a hinge along one side if you like. Avoid cutting all the way through so the fillings stay in place. If the rolls are especially soft, open them and gently press the centers down to make room for the fillings.
- Add the cheese and meat. Arrange one slice of provolone inside each roll. Divide the turkey and ham evenly among the rolls, folding the slices loosely rather than stacking them flat. The folds create a little height and make the subs easier to bite.
- Dress the vegetables. Put the lettuce, onion, pickles, and pepperoncini in a bowl. Add about half the dressing and toss lightly. Keep the tomato separate for now; its juice can soften the bread if it sits in the sandwich too long.
- Assemble the subs. Place tomato slices over the meat, then divide the dressed vegetables among the rolls. Spoon the remaining dressing over the fillings or serve it on the side. Close each roll gently and press just enough to hold the layers together.
- Serve. Cut the subs in half crosswise with a serrated knife, if desired, and serve promptly while the bread is fresh and the vegetables are crisp.
Tips
- Keep the bread from getting soggy. Drain pickles and pepperoncini well, pat wet tomato slices with a paper towel, and add dressing just before serving. For packed lunches, leave the dressing and juicy vegetables separate.
- Choose the right roll. Soft Italian-style or deli rolls are easy to bite through. Very crusty bread can squeeze the filling out, while thin, fragile rolls may split if overfilled.
- Season in layers. Deli meat, cheese, and pickles already contain salt. Taste the dressing before adding extra, and use pepperoncini or pickles for a bright, salty kick rather than over-salting the whole sandwich.
- Make a smaller batch easily. The ingredients scale down well. For two subs, halve each amount; keep unused deli meat and cheese refrigerated in their original packaging or a tightly closed container.
Serving Suggestions
Serve these subs with kettle chips, potato salad, coleslaw, or a bowl of fruit for an easy lunch. For a lighter plate, pair one half-sub with vegetable sticks and hummus, or add a simple green salad dressed with lemon. A cup of tomato soup also works well, especially on a cool day, though the subs themselves are served cold.
For a picnic or casual gathering, cut each sandwich into halves or thirds and arrange them on a platter shortly before eating. Keep the platter chilled if it will not be served right away; do not leave meat-and-cheese sandwiches at room temperature for an extended period.
Variations
Italian-style: Replace the turkey and ham with 8 ounces of sliced salami and 4 ounces of sliced ham, and use provolone. Add a few extra pepperoncini and a little more oregano. Salami is rich and salty, so taste before adding additional salt.
Turkey and avocado: Use 12 ounces of turkey in place of the turkey-and-ham combination. Add one ripe avocado, sliced just before serving, and swap the mayonnaise dressing for a little mustard and olive oil if preferred. Avocado browns after cutting, so assemble this version close to mealtime.
Vegetarian: Replace the deli meat with 8 ounces of sliced roasted red peppers and 1 cup of drained, sliced artichoke hearts. Keep the provolone or use mozzarella, and add a handful of baby spinach. Pat jarred vegetables dry so their oil or brine does not soak into the roll.
Mustard dressing: Stir 1 tablespoon Dijon mustard into the dressing, or replace the mayonnaise with 1 tablespoon whole-grain mustard and an extra tablespoon of olive oil. This sharper version suits ham particularly well.
Storage and Reheating
Cold subs are best assembled and eaten right away. For the best texture, store the bread, fillings, and dressing separately. Refrigerate sliced deli meat, cheese, and prepared vegetables in covered containers at 40°F (4°C) or colder, and use them within 3 to 4 days, or follow an earlier use-by date on the package. Once assembled, refrigerate leftovers promptly and eat within 24 hours; the bread and vegetables will soften over time.
Because these sandwiches contain perishable meat and cheese, do not leave them at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C). For a picnic, transport them in an insulated cooler with ice packs. These are intended to be served cold, so reheating is not needed. If you want a hot sandwich, heat it separately and follow safe handling directions for the particular ingredients; do not warm a whole cold sub and then store it again.
Frequently Asked Questions
Can I make cold subs ahead of time?
Yes, but keep the components separate for the best results. Slice vegetables and mix the dressing up to a day ahead, then refrigerate them in covered containers. Assemble the subs shortly before serving so the bread stays firm and the lettuce crisp.
What bread is best for cold subs?
Choose fresh, soft sub rolls that are sturdy enough to hold the fillings without being difficult to bite. Italian-style rolls, hoagie rolls, and soft French rolls all work. If the rolls are very airy, use a little less filling or press the centers gently to make a shallow channel.
How do I keep lettuce crisp?
Wash and dry the lettuce thoroughly, then refrigerate it in a covered container. Toss it with dressing only just before assembly. Wet leaves and dressing left on the lettuce for too long can both make the sandwich soggy.
Can I use a different meat or cheese?
Absolutely. Roast beef, chicken, salami, or leftover cooked turkey can replace the listed deli meats. Swiss, cheddar, mozzarella, and Monterey Jack are suitable alternatives to provolone. Use fully cooked, properly refrigerated meats, and keep substitutions within the same approximate quantities.
How many people does this recipe serve?
It makes four full-size subs, generally enough for four people as a main dish. If you are serving several sides or making smaller rolls, one sub can be cut into portions for sharing.
Can I freeze assembled cold subs?
Freezing is not recommended. Lettuce, tomato, pickles, and mayonnaise-based dressing lose their texture when thawed, and the bread can become soggy. Freeze plain rolls separately if needed, then thaw them and assemble with fresh fillings.