📝 About This Recipe
Elevate the classic deli staple with this masterfully constructed Turkey Breast Sub, featuring paper-thin ribbons of oven-roasted turkey and a signature herb-infused oil. This recipe balances the crunch of a toasted baguette with the creamy richness of provolone and the bright acidity of pickled banana peppers. It is the quintessential fast-food comfort meal reimagined with artisanal techniques for a sandwich that stays crisp and flavorful until the very last bite.
🥗 Ingredients
The Foundation
- 2 pieces Italian Sub Rolls (12-inch, soft interior with a crusty exterior)
- 2 tablespoons Unsalted Butter (softened)
- 1/2 teaspoon Garlic Powder (to dust on the bread)
The Proteins and Cheese
- 12 ounces Oven-Roasted Turkey Breast (shaved or ultra-thinly sliced)
- 6 slices Sharp Provolone Cheese (aged for extra bite)
The Deli Toppings
- 2 cups Iceberg Lettuce (shredded into fine ribbons)
- 1 large Beefsteak Tomato (sliced into thin rounds)
- 1/4 cup Red Onion (shaved into translucent rings)
- 1/4 cup Pickled Banana Peppers (drained)
The Signature Spread and Dressing
- 4 tablespoons Mayonnaise (high-quality or heavy-duty)
- 2 tablespoons Extra Virgin Olive Oil (cold pressed)
- 1 tablespoon Red Wine Vinegar
- 1 teaspoon Dried Oregano (crushed between palms)
- 1 pinch Sea Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
Preheat your oven's broiler or a large panini press. Slice the sub rolls lengthwise, ensuring you don't cut all the way through to create a 'hinge' that keeps the ingredients tucked in.
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2
Spread the softened butter evenly on the inside of both rolls and sprinkle lightly with garlic powder for an aromatic base.
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3
Place the rolls under the broiler for 1-2 minutes until the edges are golden brown and the butter is sizzling. Watch closely to prevent burning.
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4
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and pepper to create the 'Sub Juice' dressing.
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5
Apply a generous layer of mayonnaise to the top half of the toasted bread. This acts as a moisture barrier for the veggies.
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6
Lay 3 slices of provolone cheese on the bottom half of each roll. Return to the broiler for 30 seconds just to melt the cheese into the bread.
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7
Fluff the shaved turkey breast by pulling the slices apart. Ribbon the turkey onto the melted cheese in a 'wave' pattern; this creates air pockets for a lighter, more voluminous texture.
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8
Toss the shredded iceberg lettuce with half of the prepared oil and vinegar dressing in a separate bowl until lightly coated.
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9
Layer the dressed lettuce over the turkey, followed by the tomato slices and the shaved red onions.
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10
Distribute the banana peppers evenly across the top for a vinegary crunch.
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11
Drizzle the remaining dressing over the vegetables and season the tomatoes directly with an extra pinch of salt and pepper.
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12
Close the sandwich firmly, press down slightly with your palm to marry the flavors, and slice diagonally in the center with a serrated knife.
💡 Chef's Tips
Always ask your deli counter for 'shaved' turkey; the increased surface area makes the meat more tender and flavorful. Pat your tomato slices dry with a paper towel before adding them to prevent the sandwich from becoming soggy. Season the vegetables, not just the meat—salting the tomatoes and onions brings out their natural sweetness. For a spicy kick, add a smear of cherry pepper relish or a dash of crushed red pepper flakes to the mayo. If traveling with the sub, wrap it tightly in parchment paper and wait 10 minutes; the steam softens the bread slightly for that authentic 'street-side' deli feel.
🍽️ Serving Suggestions
Serve with a side of kettle-cooked sea salt potato chips for maximum crunch. Pair with a cold, crisp dill pickle spear to cleanse the palate between bites. A classic cream soda or a lemon-lime sparkling water complements the salty-savory notes perfectly. For a lighter side, serve with a vinegar-based coleslaw or a simple cucumber salad. Enjoy alongside a cup of creamy tomato basil soup during cooler months.