Original Italian Sub in a Tub

Name: Italian Sub Salad with Cured Meats & Vinaigrette
Prep time: 10 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1/2 small head of iceberg lettuce; 1 small tomato; 1/8 of a small red onion; 4 slices provolone cheese; 2 large slices of deli ham; 4 slices of salami (sandwich slices); 4-6 slices pepperoni (sandwich slices); 4 slices capicola (or capocollo); 2 slices prosciutto; 3 tablespoons olive oil; 3 tablespoons red wine vinegar; 1/2 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon pepper

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This Italian sub salad swaps bread for crisp lettuce and layers five types of cured meats with provolone cheese, rolled into pinwheels and topped with a simple red wine vinaigrette. It delivers classic Italian deli flavors in a fresh, no-cook format.

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Jersey Mike's Original Italian Sub in a Tub

Servings

Recipe Source

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From Hip2keto · by Emily (Hip Sidekick)

Ingredients

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1/2 small head of iceberg lettuce
1 small tomato
1/8 of a small red onion
4 slices provolone cheese
2 large slices of deli ham
4 slices of salami (sandwich slices)
4-6 slices pepperoni (sandwich slices)
4 slices capicola (or capocollo)
2 slices prosciutto
3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper

14 Ingredients

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Instructions

1
Thinly slice the iceberg lettuce and transfer it to a bowl. Then slice the tomato and add it to the iceberg lettuce. Next thinly slice the red onion and place it in the bowl with the lettuce and tomato.\n
2
Arrange the provolone and meats so you can slice them into pinwheels. Start by laying out the provolone slices in a row, then the ham slices, salami, pepperoni, capicola, and prosciutto. Roll the cheese and meat together to form a long log. Slice into about 1-inch wide rounds. Top the salad with the rounds.\n
3
To make the vinaigrette:\nWhisk together the olive oil, red wine vinegar, oregano, salt, and pepper in a small bowl. Drizzle the vinaigrette over the salad. Enjoy!\n

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Tips & Notes

Pro tips

Roll the provolone and meats tightly before slicing to prevent the pinwheels from unraveling during plating.
Chill the rolled log for 15 minutes before slicing for cleaner, more uniform rounds.
Whisk the vinaigrette ingredients in a small bowl rather than drizzling them separately to ensure even distribution of oregano and seasonings.
Slice the lettuce, tomato, and onion thinly so they dress evenly and pair well with the meat and cheese pinwheels.

Substitutions

red wine vinegar → white wine vinegar or balsamic vinegar (lighter or sweeter flavor)
provolone → fresh mozzarella or asiago (milder or sharper taste)
capicola → mortadella or soppressata (regional Italian meat variations)
iceberg lettuce → romaine or mixed greens (different texture and flavor)

Storage & make-ahead

Store the salad components separately in airtight containers for up to 2 days; assemble and dress just before serving to keep lettuce crisp.

Common Questions

Can I make this salad ahead of time?

Assemble the salad components separately and store in the refrigerator for up to 2 days. Combine and dress just before serving to keep the lettuce crisp.

What's the best way to slice the meat and cheese pinwheels?

Stack the provolone and cured meats in order, roll tightly into a log, then use a sharp knife to slice into 1-inch rounds. Chill the roll for 15 minutes before slicing for cleaner cuts.

Can I substitute the meats?

Yes. Mortadella, soppressata, or additional prosciutto work well. Use any combination totaling 5-6 slices per type to maintain balance.

Is this salad vegetarian-friendly?

No, this recipe relies on cured meats as its primary component. Remove the meats entirely or replace with marinated artichokes and olives for a vegetarian version.