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Sub in a Tub

A deconstructed submarine sandwich that delivers all the flavors of a classic Italian sub without the bread. This low carb, keto friendly recipe features layers of salty cured meats, tangy pepperoncini, and a signature oil and vinegar dressing, ready in under 20 minutes with zero cooking required.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Main Dishes
Cuisine: American, Italian American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Salad Base
  • 8 cups romaine lettuce chopped
  • 4 ounces Genoa salami sliced and quartered
  • 4 ounces capicola ham sliced and quartered
  • 4 ounces deli turkey sliced and chopped
  • 4 ounces provolone cheese sliced and cut into strips
  • 1 cup tomatoes diced
  • 1/2 cup red onion thinly sliced
  • 1/2 cup pepperoncini sliced
  • 1/4 cup black olives sliced
  • 1/4 cup banana peppers sliced
For the Italian Dressing
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes optional

Equipment

  • Large mixing bowl
  • Small jar or container with lid for dressing
  • Sharp knife
  • Cutting board
  • Measuring spoons
  • Four serving bowls or meal prep containers

Method
 

  1. Wash and thoroughly dry your romaine lettuce, then chop it into bite sized pieces. Dry lettuce is critical here because excess water will dilute your dressing and make the whole bowl soggy within minutes.
  2. Take your salami, capicola, and turkey and cut them into bite sized pieces. Quartering the round slices and then stacking and cutting works perfectly. This ensures you get meat in every forkful rather than wrestling with floppy whole slices.
  3. Slice or tear your provolone into strips or small squares. Keeping the cheese in manageable pieces allows it to distribute evenly and melt slightly against the room temperature meats.
  4. Dice your tomatoes, thinly slice the red onion, and drain your pepperoncini, olives, and banana peppers. Thin onion slices prevent any single bite from being overwhelmed by sharp raw onion flavor.
  5. Add olive oil, red wine vinegar, oregano, basil, garlic powder, salt, pepper, and red pepper flakes to a jar. Seal the lid tightly and shake vigorously for about 30 seconds until the dressing emulsifies and looks slightly creamy.
  6. Divide the chopped romaine evenly among four serving bowls. Building on a bed of lettuce keeps everything organized and prevents the meats from getting lost at the bottom.
  7. Arrange the meats, cheese, tomatoes, onions, pepperoncini, olives, and banana peppers on top of the lettuce. Place ingredients in sections for a visually appealing presentation, or toss everything together.
  8. Give your dressing one final shake and drizzle it generously over each bowl. Toss lightly to coat everything, then serve immediately while the lettuce is still crisp and the flavors are bright.

Notes

Let your deli meats sit at room temperature for 10 minutes before assembling. Cold cuts straight from the fridge taste muted, but slightly warmed meats release their full flavor and aroma. Buy your deli meats freshly sliced from the counter rather than pre packaged for superior flavor and texture. Use the pepperoncini brine in your dressing for an extra tangy kick that mimics restaurant versions. Undressed components store for up to 4 days in separate containers in the refrigerator.