Last month, I decided to make my own sub sandwiches (or hoagies or heros, depending on what you like to call them), and they are definitely better than anything I could buy at a restaurant. So I’m saying goodbye to Jimmy John’s, and hello to making delicious sandwich combinations at home.
What’s the secret? It’s in great ingredients, a dash of dried oregano, and a drizzle of olive oil and red wine vinegar. And if you have a little extra time, homemade sub rolls put it over the top.
I use the same formula for each sandwich (inspired by this video), but the combinations are endless. I’ve shared some of our favorites below, including turkey bacon ranch, and an Italian grinder. We hope that you give one (or more) of our sandwich ideas a try! Because sometimes, you just want a good sandwich, and this is it.
Build-your-own homemade sub sandwiches
Makes 4 sandwiches
By Jane and Michael’s Gourmet Extravaganza
For the sandwiches:
- 4 sub sandwich rolls
- 4-6 Tbsp of a sandwich spread (e.g. mustard, ranch dressing, or giardiniera)
- 8-10 oz of thinly sliced deli meat (e.g. ham, turkey, or salami)
- Dried oregano
- 4 slices of cheese (e.g. Swiss, cheddar, or provolone)
- Thinly sliced red onion
- 1 large tomato, thinly sliced
- Freshly ground salt and black pepper
- 1 1/2 cups of shredded butter lettuce
- Good olive oil
- Red wine vinegar
- 4-6 Tbsp of mayonnaise
Suggested combinations of sandwich spread + thinly sliced deli meat + cheese:
- Spicy brown mustard + applewood smoked ham + cheddar cheese
- Ranch dressing + turkey and bacon + Swiss cheese
- Giardiniera + Italian salami and prosciutto + provolone cheese
Cut the buns in half and spread your sandwich spread of choice over the bottom half of each bun. Top with thinly sliced deli meat, a dash of dried oregano, and sliced cheese.
If you prefer your sandwich toasted, now is the time to do it. Place both halves of the sandwich on a baking sheet and broil for 3-5 minutes, or until the cheese is melted and the top bun is toasted.
Meanwhile, thinly slice the red onion and soak in cold water for 5 minutes. Drain and pat dry with a paper towel. Top the bottom half of the sandwich with the red onion, sliced tomato, and freshly ground salt and black pepper. Then, top each sandwich with a handful of shredded butter lettuce. Drizzle olive oil and red wine vinegar over the lettuce.
Spread mayonnaise on the top half of the bun and place on top of the sandwich. Cut in half and enjoy!
Pairs well with:
Kettle-cooked potato chips