Can I make this recipe ahead of time?

This salad is best when made fresh, but there are a few components you can do ahead of time. 1) You can prepare the dressing up to 2 days in advance. Store it at room temperature, and re-whisk or shake to combine the ingredients again before serving. 2) You can chop and combine the veggies, meat, and cheese for the salad up to 2 hours before serving, and store them in the fridge. Toss the salad with the dressing and Italian roll (if using) right before serving.

What does “sub in a tub” mean at Jersey Mike’s?

The “sub in a tub” at Jersey Mike’s is the restaurant's low-carb take on any of their Jersey Mike’s sub sandwiches. It features all the sandwich filling chopped and rolled up, served in a take-out container, but without the bread.

Is Sub in a Tub low-carb?

Yes, the original recipe is low-carb, and this homemade sub in a tub is low-carb and keto-friendly when you omit the optional Italian roll. A serving of the salad without bread contains just 9 grams of carb.

Can I use a store-bought dressing?

Sure! I recommend using a simple Italian vinaigrette, but you can substitute any store-bought dressing you like best. The amount of dressing called for may not seem like a lot, but it’s plenty to coat the ingredients without causing the mixture to become soggy. So, use any store-bought dressing sparingly.

What’s the best way to chop all the ingredients?

You can easily use a knife to chop the ingredients. However, I like to make quick work of it using my vegetable chopper . Not only does it make chopping fast and easy, but it also ensures all the ingredients are cut into uniform pieces.

Dietitians Recreate The Famous Jersey Mike's Sub In A Tub Recipe

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

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

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.)
In a small bowl or a jar with a lid, whisk or shake the dressing ingredients together.
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.
Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 1 day.

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-free Nut-free

Recipe By: Jessie Shafer