Sub in a Tub
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One of the most popular menu items at Jersey Mike’s Subs is the “Sub in a Tub.” This clever option allows you to enjoy any of their delicious subs without the bread, essentially transforming your sandwich into a hearty, satisfying salad. It’s a perfect choice for warm summer days or for anyone looking to cut back on carbs without sacrificing flavor.
“Sub in a Tub” isn’t just great for takeout—it’s also a fantastic homemade version to include in a DIY sandwich bar at parties or gatherings. Guests can customize their own low-carb bowls, making it a crowd-pleasing and inclusive option for different dietary preferences.
Personally, I’ve been loving this style of lunch lately. During the summer, I like to keep sandwich fixings stocked at home for my husband and daughter, while making sure I always have fresh lettuce or greens on hand for myself. It’s quick, refreshing, and keeps me feeling light and energized throughout the day.
The version I’m sharing today has become my go-to combination, but the beauty of this meal lies in its flexibility. Feel free to swap in your favorite ingredients or simply use what you already have in your fridge. It’s all about making it your own!
I love using reusable meal prep containers to make my Sub in a Tub. They’re not only eco-friendly, but also super convenient for prepping lunches ahead of time. Once I’ve layered in all my ingredients, I simply drizzle my favorite dressing over the top, snap on the lid, and give it a good shake. It’s the easiest and most mess-free way to evenly coat everything with dressing—no extra bowls or utensils needed. Plus, it keeps everything fresh and ready to grab from the fridge whenever hunger strikes.
Sub in a Tub Ingredients
- ICEBERG LETTUCE
- DELI TURKEY
- BLACK FOREST DELI HAM
- LIGHT PROVOLONE CHEESE
- OLIVES
- CUCUMBERS OR PICKLES
- ROMA TOMATOES
- OLIVE OIL
- RED WINE VINEGAR
- OREGANO
Instructions for Sub in a Tub Recipe
Start with a base of fresh lettuce – Add a generous handful of chopped romaine, iceberg, or your favorite leafy greens to the bottom of your bowl or reusable meal prep container.
Layer on your toppings – Arrange slices of deli meats, cheese, and your favorite sandwich veggies—like tomatoes, cucumbers, onions, or banana peppers—right on top of the lettuce. I like to keep things neat by placing each ingredient in its own little row, but feel free to mix it up!
Whisk up a quick dressing – In a small bowl, combine olive oil, red wine vinegar, oregano, salt, and freshly ground black pepper. Give it a good whisk until everything is well blended.
Dress and toss – Drizzle the dressing over your salad, then toss everything together until evenly coated. If you’re using a container with a lid, just pop it on and give it a good shake—easy and mess-free!
Frequently Asked Questions
Can I make this ahead of time for meal prep?
Yes! Sub in a Tub is perfect for meal prep. Just store the dressing separately and add it right before eating to keep everything fresh and crisp.
What kind of lettuce works best?
Romaine, iceberg, or a spring mix all work well. Choose a sturdy green that holds up to toppings and dressing without wilting quickly.
Can I use different meats and cheeses?
Absolutely! Use whatever deli meats and cheeses you love or have on hand—turkey, ham, salami, provolone, Swiss, or cheddar all work great.
Is this recipe keto-friendly?
Yes, it’s naturally low in carbs and high in protein and healthy fats, making it a great option for keto or low-carb diets.
What dressing should I use?
A simple oil and vinegar dressing with oregano, salt, and pepper is classic, but feel free to use ranch, Italian, or any dressing you enjoy.
How long does it last in the fridge?
If stored without dressing, it can last up to 3 days in the fridge. Add the dressing just before serving for the best texture.
FOR MORE RECIPES LIKE THIS, TRY:
- Grinder Salad Sandwiches
- Easy Italian Sub Salads
- Subway Copycat Sweet Onion Sauce
- Turkey Club Pasta Salad
Sub in a Tub
Real Mom Kitchen
Ingredients
- 1 cup shredded iceberg or Romaine lettuce
- 2 slices deli turkey cut into strips
- 2 slices Black Forest ham cut into strips
- 1 slice light provolone cheese cut into strips
- ¼ cup tomato diced
- ⅛ cup olives sliced
- ¼ cup cucumber slices or pickles
- 1 Tbsp red wine vinegar
- 1 Tbsp olive oil
- 1 tsp oregano
- dash salt
- dash pepper
Instructions
- Add the lettuce to the bottom of your bowl or container.
- Arrange for del meats, cheese, and vegetables on top. I like to make a row of each ingredients.
- In a small bowl, whisk together the oil, vinegar, oregano, salt, and pepper. Then, drizzle over the ingredients. Toss together and enjoy. Serves 1.
