Sub in a Tub (Jersey Mike’s Copycat Recipe)

I have a strong affection for Jersey Mike’s subs and their sub in a tub salad. In fact, the last thing I ate before going into the hospital to give birth to my third baby was a Jersey Mike’s #4 sub – the same sub this recipe is based on.

My Sub Sandwich Taste Off

During COVID, my family had an ultimate sub sandwich take-out taste off to find the best. After several weeks of sampling subs from every shop in our area, we declared that Jersey Mike’s was our family favorite by far!

When I learned that Molly, our community manager here at The Real Food Dietitians, also loves Jersey Mike’s as much as I do, we knew we had to collaborate and bring a copycat recipe of the popular Jersey Mike’s sub-in-a-tub to life. The chopped salad is so simple and fresh, and we knew we could make it even better at home. And, after about a week of testing, we nailed it! This copycat sub in a tub recipe features fresh veggies, cheese, lots of meat, and a homemade dressing. We think it tastes just as good, if not better, than the original.

While I still love ordering them from time to time, this homemade version has quickly become my go-to lunch or dinner when I have a few minutes for meal prep. And now that I’ve got my own quick food chopper, I may never go back to the restaurant version again.

Ingredients You’ll Need

Here’s what you need to make this homemade sub in a tub recipe today.

For the Salad:

• Lettuce – use a small head of iceberg lettuce with the outer leaves and core removed. Or, you could buy pre-shredded iceberg lettuce instead or use romaine
• Tomato – I like to use cherry tomatoes, but you can substitute grape, Roma tomatoes, or any ripe on-the-vine tomatoes
• Onion – sweet yellow is classic to Jersey Mike’s, but red onion also works well here
• Pepperoncini – these sweet Italian chile peppers come in a jar; find them near the pickles and olives at your local grocery store. You could also use sliced and pickled banana peppers, pickles, or jalapeño peppers
• Provolone cheese – I prefer provolone, but you can sub any favorite hard cheese
• Deli meat – I include deli ham, deli turkey, and deli sliced salami, but feel free to swap in any deli meats. Try options like chicken, roast beef, or even pepperoni
• (Optional) soft Italian rolls – these are optional, but I like to add small torn pieces of a roll (like a bolillo roll) to the top of this salad like croutons. You can also stuff the salad into a whole roll and eat it like a sandwich to make this recipe even more filling. Use gluten-free rolls if needed, or omit them completely to keep this recipe low-carb

For the Dressing:

• Extra-virgin olive oil
• Red wine vinegar
• Dried oregano – may sub Italian seasoning
• Salt
• Black pepper

Find the ingredient list with exact measurements in the recipe card below.

How To Make A Jersey Mike’s Copycat Sub In A Tub

You can use a food chopper to make this chopped salad extra quick, or just cut the lettuce, veggies, meat, and cheese using a knife and cutting board.

1. Chop all the salad ingredients (except the Italian roll, if using) into equal-sized pieces, and add them to a large bowl.
2. Add all the dressing ingredients to a small bowl or a jar with a lid. Whisk or shake to combine. You can make this dressing up to 2 days in advance.
3. Pour the dressing over the chopped salad ingredients, and toss to coat. Add the chopped Italian roll, if using, and toss again before serving.

Video: How to make sub in a tub (2 ways)

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Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 11 reviews

Sub in a Tub (Jersey Mike’s Chopped Sub Salad)

This chopped salad is based on a favorite I like to order from Jersey Mike’s. It’s delicious eaten as a salad, for a gluten free and low carb option. But you can also stuff it into a soft Italian roll to make a heartier sandwich version. Both are absolutely delicious!

Prep: 20 minsTotal: 20 mins

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Servings: 4 servings (6-7 cups) 1x

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Ingredients

For the Salad:

• 1 small head iceberg lettuce, outer leaves and core removed, chopped (3-4 cups), or chopped romaine lettuce
• 1 small tomato or 10-12 cherry tomatoes, chopped (about ½ cup)
• ½ medium sweet yellow or red onion, sliced or chopped (about ⅓ cup)
• ¼ cup sliced pepperoncini or banana peppers, chopped 
• 4 slices (3 oz) provolone cheese, chopped
• 4 slices (3 oz) deli ham, chopped
• 4 slices (3 oz) deli turkey, chopped
• 4 slices (2 oz) deli sliced salami, chopped
• Optional: 1-2 small soft Italian rolls (like a bolillo roll), chopped

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper

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Instructions

1. Using a knife or a vegetable chopper, chop all of the salad ingredients and add them to a large bowl. (Note: If using the chopped Italian roll, don’t cube it or add it to the salad until just before serving.)
2. In a small bowl or a jar with a lid, whisk or shake the dressing ingredients together. 
3. Before serving, pour the dressing over the chopped salad ingredients and toss until well mixed. Add the chopped Italian roll, if using, and toss again.  
4. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 1 day.

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Notes

Dressing can be made up to 2 days in advance; store at room temperature and re-whisk or shake before serving. 

Salad ingredients can be chopped up to 2 hours before serving and refrigerated to chill. Toss with dressing and chopped Italian roll (if using) right before serving.

For a low-carb and gluten-free version, omit the Italian roll and serve as a salad.
For dairy-free, omit the cheese or use a plant-based cheese.

Nutrition Information

• Serving Size: (¼ of the salad without roll)
• Calories: 280
• Fat: 19 g
• (Sat Fat: 7 g)
• Sodium: 960 mg
• Carbohydrate: 9 g
• (Fiber: 2 g
• Sugar: 4 g)
• Protein: 16 g
• Cholesterol: 48 mg

Dietary

Gluten-freeNut-free

© The Real Food Dietitians

Recipe By: Jessie Shafer

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The photos in this blog post were taken by Rachel Cook of Half Acre House.

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