Sub In A Tub (Jersey Mike’s Copycat)

Captivating Introduction

There’s something instantly comforting about a Sub In A Tub: the bright tang of red wine vinegar, the rich melt of provolone, the smoky-salty whisper of deli meat, and the fresh, crunchy bed of lettuce beneath it all. As you bring the bowl to your nose, you’ll catch the peppery zing of onions and the fruity warmth of olive oil; the first bite is a pleasing contrast of crisp veggie crunch and creamy cheese, with savory meat balancing every forkful. It’s both familiar and delightfully bowl-friendly—like your favorite deli sandwich stripped down to its best textures and flavors.

This recipe is perfect for busy lunches, low-carb dinners, picnic-style gatherings, and anytime you want sandwich satisfaction without the bread. It’s quick enough for a weeknight meal, elegant enough for a casual dinner with friends, and customizable so it fits holidays, meal-prep weeks, or a cozy solo supper. If you want a fast, satisfying bowl that tastes like a deli classic but keeps things light, you’re in the right place—pair it with a crisp iced tea and enjoy. For another fast, bowl-adjacent idea, try these 10-minute vegan burrito wraps for portable flavor.

At a Glance

• Prep Time: 10 minutes
• Cook Time: 0 minutes (no cooking required unless you warm meat or toast cheese)
• Total Time: 10 minutes
• Servings: 1 generous bowl (scale as needed)
• Difficulty Level: Easy — beginner-friendly, ready in minutes

Nutrition Highlights

Estimated nutrition per serving (one full Sub In A Tub bowl as written below):

• Calories: ~585 kcal
• Protein: ~48 g
• Carbohydrates: ~20 g
• Fat: ~36 g
• Fiber: ~4 g
• Sodium: ~1,400–1,800 mg (variable depending on deli meat and olives)

Notes: These values are approximate and calculated using typical values from USDA FoodData Central and product nutrition labels; they are consistent with guidance from government nutrition databases and general recommendations referenced by health sites such as Mayo Clinic. Actual numbers will vary based on exact brands, portion sizes, and whether you use lower-sodium deli meat or lighter cheese. If you need precise tracking, weigh your exact ingredients and check the manufacturer nutrition information.

Why You’ll Love It

• Irresistible balance: crunchy greens + juicy tomatoes + savory deli meat = texture and flavor in every bite.
• Speed and simplicity: assemble in minutes—no cooking needed unless you prefer warmed meat.
• Crowd-friendly: scale easily for meals or gatherings; everyone can pick their toppings.
• Flexible health profile: lower-carb than a sandwich with the same deli flavors; swap leaner proteins or plant-based alternatives to suit dietary needs.
• Nostalgia factor: it captures the familiar taste of a deli sub without the bread, making it great for comfort-eating with a lighter twist.

Preparation Guide

Ingredients (serves 1 — multiply for more servings):

• 4 cups shredded iceberg lettuce (about 280 g)
• 1 cup cherry tomatoes, halved (about 150 g)
• 1/4 cup red onion, thinly sliced (about 40 g)
• 1/2 cup sliced bell peppers or banana peppers (about 75 g)
• 2 tbsp sliced black olives (about 30 g)
• 4 oz (112 g) sliced deli turkey or ham (choose lower-sodium if desired)
• 2 oz (56 g) provolone cheese, sliced or torn (about 2 slices)
• 1 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• Salt and freshly ground black pepper, to taste

Optional ingredients and substitutions:

• Swap turkey/ham for: salami, roast beef, grilled chicken breast, or a plant-based deli slice for a vegan bowl.
• Vegan option: replace provolone with 2 oz vegan cheese and use plant-based deli slices; use olive oil as-is.
• Lower-fat option: use 1 oz provolone + 1 oz part-skim mozzarella or omit cheese and add avocado for creaminess.
• Extra crunch/brightness: add cucumber slices, radishes, or shredded carrots.
• Herb/seasoning ideas: oregano, dried Italian seasoning, or a squeeze of lemon.

Step-by-step instructions:

1. Begin by chopping the lettuce and placing it at the bottom of a bowl.
2. Layer the diced tomatoes, sliced onions, and peppers on top of the lettuce.
3. Add sliced olives and your choice of turkey or ham over the vegetables.
4. Top with provolone cheese.
5. Drizzle oil and vinegar over the bowl, then season with salt and pepper to taste.
6. Serve immediately and enjoy your homemade sub bowl!

Practical tips:

• Use very cold lettuce and tomatoes for crisp texture and best mouthfeel.
• Cut lettuce with a sharp knife to avoid bruising edges.
• If using deli meat from the refrigerator, pat it dry with a paper towel to remove excess moisture for better texture.
• For a warm variation, briefly heat the meat and cheese under a broiler before assembling (watch closely—provolone browns fast).
• Avoid overmixing once dressed—toss gently to keep textures distinct.

Best Pairings

• Casual lunches: pair with a chilled sparkling water or iced tea for a refreshing contrast.
• Hearty pairing: add a side of roasted sweet potatoes or a warm cup of minestrone for a fuller meal.
• Snack-style: serve smaller bowls alongside crusty bread and a dipping oil for a shareable spread.
• Morning/coffee pairing: if you’re enjoying it as a savory brunch bowl, a strong black coffee or espresso cuts through the richness nicely.
• Presentation tip: mound lettuce slightly, scatter colorful veggies on top, and lay slices of cheese and meat in a fan for attractive layering.

For another quick handheld-to-bowl idea, try the complementary flavors in these 10-minute vegan burrito wraps.

Keeping it Fresh

• Room temperature: Not recommended—perishable ingredients (meat, cheese) should not sit out more than 2 hours (1 hour if >90°F) to avoid food safety risks.
• Refrigeration: Store leftovers in an airtight container for up to 3 days. Keep dressing separate if you want lettuce extra-crisp; once dressed, aim to eat within 1–2 days for best texture.
• Freezer: This bowl is not freezer-friendly because lettuce and fresh veggies lose texture when frozen. You can freeze leftover cooked proteins (if removed from the salad) for 1–2 months, then thaw and reassemble.

Insider Secrets

• Best deli meat: choose nitrate-free or lower-sodium smoked turkey for a clean, savory flavor without overwhelming salt.
• Cheese technique: thinly sliced provolone melts beautifully if warmed—tuck under a quick broiler for a meltier, sandwich-like effect.
• Oil & vinegar balance: a ratio of 2 parts oil to 1 part vinegar is a good starting point; for a brighter bowl, swap in lemon juice for part of the vinegar.
• Texture layering: place heavier items (meat, cheese) atop vegetables so the lettuce stays crisp at the bottom.
• Sodium control: rinse sliced olives or buy low-sodium deli meat to reduce overall salt by hundreds of milligrams.

Fun Flavor Ideas

1. Mediterranean Twist

• Swap turkey for grilled chicken seasoned with oregano and lemon. Add cucumbers, feta instead of provolone, and a splash of red wine vinegar with a pinch of za’atar.

1. Spicy Italian Bowl

• Use salami and pepperoni, add pickled banana peppers, thinly sliced red onion, provolone, and a drizzle of spicy giardiniera or sriracha-infused oil.

1. Vegan & Bright

• Replace meat with marinated smoked tofu or chickpea “tuna” salad, use vegan provolone, add avocado, and finish with a lemon-mustard vinaigrette.

1. Low-Sodium / Heart-Friendly

• Use low-sodium turkey, reduced-fat provolone (or omit cheese), more fresh herbs, and fresh lemon juice with a teaspoon of extra-virgin olive oil.

Recipe Q&A

Q: Can I make this ahead for meal prep?

A: Yes—store the components separately (lettuce, veg, meat/cheese, dressing). Assemble the bowls just before eating to keep the lettuce crisp. Once dressed, eat within 24–48 hours.

Q: What are good substitutes for provolone?

A: Mozzarella (part-skim or fresh), Swiss, or a plant-based cheese alternative work well—choose a milder cheese to let the deli flavors shine.

Q: How do I reduce sodium without losing flavor?

A: Use lower-sodium deli meat, rinse olives, reduce added salt, and boost herbs/spices (garlic powder, oregano, lemon) for savory depth.

Q: Is this suitable for a vegetarian or vegan diet?

A: Easily—substitute deli meat with marinated grilled tempeh or chickpea-based salad, and swap provolone for vegan cheese.

Q: Can this be turned into a wrap?

A: Absolutely—fold the assembled ingredients into a large tortilla or collard green leaf for a low-carb wrap.

Conclusion

Give this Sub In A Tub a try the next time you want the comfort of a deli sub without the bread—it’s fast, customizable, and packs a satisfying mix of textures and flavors. For background on the viral origin and other home-tested versions, see this helpful roundup of the original recipe from The Real Food Dietitians at Sub in a Tub (Jersey Mike’s Copycat Recipe), and check out another popular take on the salad at rachLmansfield’s post: Jersey Mike’s Sub in a Tub Salad (the viral recipe).

If you make it, snap a photo and share your variation—I’d love to hear how you customized your bowl and what pairings you enjoyed!