Copycat Jimmy John’s Gargantuan Sandwich Recipe

Why You’ll Love This Recipe

• Big, deli-style layers of five meats plus provolone—hearty and satisfying.
• Classic 2:1 oil-to-vinegar dressing with oregano-basil for that signature zing.
• Smart build order keeps the bread crisp and the layers tidy.
• Scales easily for party subs or make-ahead trays.

Grocery List

• Produce: Iceberg lettuce, 2 ripe tomatoes, 1 small red onion, optional pepperoncini or giardiniera.
• Dairy: Sliced provolone.
• Pantry: 16-inch French loaf, Genoa salami, capicola, turkey breast, roast beef, smoked ham, mayonnaise, extra-virgin olive oil, red wine vinegar, dried oregano, dried basil, kosher salt, black pepper.

Full Ingredients

Bread & Spread

• 1 (16-inch) French loaf or Italian sub roll
• 3 tbsp mayonnaise

Deli Meats & Cheese

• 6 slices provolone (about 5 oz)
• 2 oz Genoa salami
• 2 oz capicola (coppa)
• 2 oz oven-roasted turkey breast
• 2 oz roast beef
• 2 oz smoked ham

Fresh Toppings

• 2 cups shredded iceberg lettuce (about 4 oz)
• 2 medium ripe tomatoes, thinly sliced (10–12 slices)
• 1/2 small red onion, paper-thin slices (about 1/2 cup)

Oil & Vinegar Dressing

• 4 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1/2 tsp dried oregano
• 1/4 tsp dried basil

Seasoning Finish

• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Optional Extras

• 1/2 cup sliced pepperoncini or Chicago-style giardiniera
• Pinch crushed red pepper for heat

Step-by-Step Instructions

Step 1: Make the house dressing

In a small jar or bowl, whisk together the olive oil, red wine vinegar, dried oregano, and dried basil until emulsified, 20–30 seconds. Taste; the dressing should be bright and herbal. Set aside and whisk again just before using.

Step 2: Prep the veggies

Shred the iceberg lettuce. Slice the tomatoes into thin rounds and blot with a paper towel so they don’t waterlog the sandwich. Slice the red onion as thinly as possible; if you prefer a milder bite, soak onion slices in ice water for 5 minutes and pat dry.

Step 3: Split and (optionally) toast the bread

Preheat the oven to 350°F (optional but recommended). Using a serrated knife, split the loaf horizontally. Spread mayonnaise evenly over both cut sides. Lay provolone slices on the bottom half and place both halves on a sheet pan. Warm 3–5 minutes until the bread is lightly crisp at the edges and the cheese just begins to soften; do not brown.

Step 4: Layer the Italian meats

On top of the provolone, shingle the salami evenly to the edges, then the capicola. Press gently so the meats adhere to the softened cheese—this helps the stack hold together.

Step 5: Add the remaining meats

Layer the turkey, then roast beef, then ham. Keep layers even from end to end so every bite has the full mix. If using very large slices, fold them to match the width of the loaf.

Step 6: Pile on the veggies

Top with shredded lettuce, then arrange tomato slices in a single layer. Scatter the onion over the tomatoes. Sprinkle with the kosher salt and black pepper to season the fresh veggies.

Step 7: Finish with dressing and herbs, press, and serve

Whisk the dressing again and drizzle about 3–4 tablespoons evenly over the veggies and exposed top-cut surface. Close the sandwich and press firmly with your palms to compact. Let rest 1 minute to set, then cut into 4 equal pieces. Serve immediately while the bread is crisp and the dressing is glossy.

Pro Tips

• Use the mayo as a moisture barrier so the loaf stays crisp even after dressing.
• Keep meats and cheese cold until assembly; cold layers slice cleaner and stack better.
• Shred lettuce finely so it nestles into the meats and doesn’t slide out.
• Drizzle the dressing over the veggies, not the meats—this keeps the texture bright and the flavors pop.
• Press and rest for a minute before slicing to prevent slipping layers.

Variations

• Spicy Gargantuan: Add 1/2 cup giardiniera or pepperoncini and a pinch of crushed red pepper.
• Garlic-Parmesan Twist: Whisk 1 small grated garlic clove and 1 tbsp finely grated Parmesan into the dressing.
• Lighter Build: Use half the oil, light mayonnaise, and 1 oz of each meat; choose a whole-grain loaf.

Storage & Make-Ahead

Mix the dressing up to 5 days ahead and refrigerate; shake before using. Slice veggies up to 1 day ahead (store onions and lettuce separately in sealed containers; blot tomatoes before assembly). Assemble as close to serving as possible for best texture. Leftover sandwiches keep, wrapped tightly in parchment then foil, in the refrigerator up to 24 hours; bread will soften. For party subs, you can toast the bread and layer meats/cheese up to 2 hours ahead, then add lettuce, tomato, onion, and dressing just before serving.

Nutrition (per serving)

Approximate: 700 calories; 39 g protein; 52 g carbohydrates; 39 g fat; 11 g saturated fat; 3 g fiber; 1,700 mg sodium. Nutrition will vary with specific brands and loaf size.