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Why You’ll Love This Sub in a Tub Recipe
Just like my cobb salad and chicken Caesar salad, this Italian sub salad is one of my favorite lunches when I want something refreshing and crunchy on a hot day. Our family is a huge fan of Jersey Mike’s, and this recipe has all the flavors of a classic Italian sub without the bread. If you love a good deli sandwich, I think you’ll love this recipe, too. I especially love serving it with potato chips for scooping up every last bite.
One of my favorite things about this recipe is how easy it is to customize. You can swap the ham for turkey, use iceberg or romaine, or adjust the amount of pepperoncini to suit your taste. Since there’s no cooking involved, it’s also a great option for meal prep or an easy lunch when you want something fresh and satisfying.
Ingredients You’ll Need
Salad:
- Shredded iceberg lettuce: The crisp base that gives this salad its classic deli sandwich crunch.
- Grape tomatoes: Add juicy sweetness and fresh flavor.
- Red onion: Provides a sharp bite that balances the rich meats and cheese.
- Sliced pepperoncini: Adds a tangy, briny flavor that gives the salad its signature Italian sub taste.
- Deli ham: A classic Italian sub meat that adds savory flavor and protein.
- Salami: Brings bold, savory flavor to every bite.
- Provolone cheese: Mild, creamy, and the perfect finishing touch for an Italian-style sub.
Creamy Italian Dressing:
- Sea salt & ground black pepper: Enhances all of the flavors & adds a subtle peppery finish.
- Extra virgin olive oil: Creates a rich, flavorful base for the dressing.
- Mayonnaise: Makes the dressing creamy while balancing the vinegar.
- Red wine vinegar: Adds bright acidity and classic Italian flavor.
- Dried oregano: Gives the dressing its signature herb flavor.
Recipe Variations
- Swap the lettuce: Iceberg gives this salad the classic deli-style crunch, but romaine is a great option if that’s what you like.
- Use banana peppers instead: If you don’t have pepperoncini, sliced banana peppers add a similar tangy flavor with a slightly milder taste.
- Try turkey instead of ham: Replace the ham with sliced turkey, or use a combination of both for a different take on this deli-inspired salad.
- Add more cheese: If you’re a cheese lover, toss in a little extra provolone or even a sprinkle of freshly grated Parmesan before serving.
Looking for more high-protein lunch ideas? My hearty chicken salad and tuna egg salad are two more easy make-ahead recipes that are perfect for meal prep.
How to Make a Sub in a Tub
Step 1: Assemble the salad. Add the shredded lettuce, tomatoes, red onion, pepperoncini, ham, salami, and provolone to a large mixing bowl.
Step 2: Make the dressing. In a small bowl, whisk together the olive oil, mayonnaise, red wine vinegar, oregano, salt, and pepper until smooth and creamy.
Step 3: Toss and serve. Pour the dressing over the salad and gently toss until everything is evenly coated. Serve immediately while the lettuce is crisp and enjoy!
Expert Tips
- Serve with potato chips. I love using plain or kettle-cooked potato chips to scoop up the salad for a little extra crunch.
- Slice the ingredients into similar-sized pieces. This makes the salad easier to eat and ensures you get a little bit of everything in each bite.
- Pat the pepperoncini dry before adding them. This keeps their briny liquid from watering down the dressing.
- Let the salad chill for 10-15 minutes before serving. If you have the time, this gives the flavors a chance to meld while the lettuce stays crisp.
Storage Instructions
- I don’t recommend adding the dressing until you’re ready to serve. Store the salad and dressing separately so the veggies stay crisp and don’t become soggy.
- Leftover chopped sub salad can be stored in an airtight container in the fridge for up to 2 days.
Recipe FAQs
A sub in a tub is just a deli sandwich served as a salad instead of on bread. It includes all the classic sandwich fillings, like lettuce, deli meats, cheese, vegetables, and dressing, making it a great low-carb alternative. If you like making healthier versions of your favorite restaurant meals at home, you’ll also love my In-N-Out style cheeseburger salad with animal sauce.
Yes! This sub in a tub recipe is naturally low in carbohydrates and fits well into a keto lifestyle. Just double-check the nutrition labels on your deli meats and mayonnaise to ensure there aren’t any added sugars or unnecessary fillers.
Yes! For the best texture, store the salad and dressing in separate airtight containers in the fridge for up to 3 days. Toss everything together just before serving so the lettuce stays crisp.
They’re very similar and both are inspired by classic deli sandwiches. A grinder salad typically features Italian deli meats, cheese, lettuce, and a creamy dressing, while a sub in a tub is the name popularized by Jersey Mike’s for serving a sub as a salad instead of on bread. This recipe has elements of both.
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Sub in a Tub with Creamy Italian Dressing
Ingredients
Salad:
- 4 cups shredded iceberg lettuce, or romaine lettuce
- 1 cup grape tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup sliced pepperoncini, or banana peppers
- 6-8 oz deli ham, chopped (can sub with turkey or use both)
- 4 oz salami, sliced
- 4 oz provolone cheese, chopped
Dressing:
- ¼ cup extra virgin olive oil
- ¼ cup mayonnaise
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp sea salt
- ½ tsp ground black pepper
Instructions
- Combine all salad ingredients in a large mixing bowl.4 cups shredded iceberg lettuce, 1 cup grape tomatoes, ½ red onion, ½ cup sliced pepperoncini, 6-8 oz deli ham, 4 oz salami, 4 oz provolone cheese
- In a separate bowl, whisk together the dressing ingredients.¼ cup extra virgin olive oil, ¼ cup mayonnaise, 3 tbsp red wine vinegar, 1 tsp dried oregano, ½ tsp sea salt, ½ tsp ground black pepper
- Pour the dressing over the salad and toss to coat evenly. Enjoy!
Notes
- Slice the ingredients into similar-sized pieces. This makes the salad easier to eat and ensures you get a little bit of everything in each bite.
- Pat the pepperoncini dry before adding them. This keeps their briny liquid from watering down the dressing.
- Let the salad chill for 10-15 minutes before serving. If you have the time, this gives the flavors a chance to meld while the lettuce stays crisp.
- Serve with potato chips. I love using plain or kettle-cooked potato chips to scoop up the salad for a little extra crunch.
- Leftover chopped sub salad can be stored in an airtight container in the fridge for up to 2 days.
- I don’t recommend adding the dressing until you’re ready to serve. Store the salad and dressing separately so the veggies stay crisp and don’t become soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
