Cold Cut Sub Sandwich
A classic cold cut sub sandwich stacked with ham, genoa salami, deli turkey, and Colby Jack cheese on a toasted or fresh sub roll. Ready in minutes and perfect for quick weeknight dinners or packed lunches.
A classic cold cut sub sandwich stacked with ham, genoa salami, deli turkey, and Colby Jack cheese on a toasted or fresh sub roll. Ready in minutes and perfect for quick weeknight dinners or packed lunches.
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Slice the sub roll in half lengthwise.
Spread mayonnaise on the inside of the sub roll.
Layer lettuce leaves on the bottom half of the roll.
Layer the deli meats (ham, salami, and turkey) on top of the lettuce.
Place the slice of cheese on top of the meats.
Close the sandwich and serve, with chips on the side if desired.
Wrap tightly and refrigerate up to 2 days; consume same-day for best texture. Not recommended for freezing.
That's optional—a fresh, soft roll works fine, or lightly toast it for crispness and better structural integrity if your fillings are wet.
Yes, but assemble it no more than 2–3 hours ahead to prevent sogginess. Keep mayo and wet ingredients light, or add them just before eating.
Provolone, Swiss, American, or cheddar are all good swaps for Colby Jack. Pick based on your flavor preference.
Yes—tomato, onion, bell pepper, pickles, or banana peppers layer well. Pat tomato slices dry to avoid excess moisture.
Spread mayo evenly on both sides of the roll for grip, layer meats and cheese first, then top with lettuce as a moisture barrier.
