Hook & Ladder Copycat: Steamed Turkey and Ham Sub

Why You’ll Love This Recipe

• Steamed, deli-style melt that nails the soft-hot bite of the original.
• Weeknight-fast: 15 minutes, minimal cleanup.
• Simple grocery staples; no special equipment required.
• Clear options for oven, stovetop, or microwave steaming.

Grocery List

• Produce: Iceberg lettuce, ripe tomatoes, white or red onion
• Dairy: Monterey Jack cheese, unsalted butter (optional)
• Pantry: 8-inch sub rolls, smoked turkey (deli-sliced), honey ham (deli-sliced), mayonnaise, yellow mustard, dill pickle chips, kosher salt, black pepper

Full Ingredients

For the Sandwiches (Makes 2 subs)

• 2 soft 8-inch sub or hoagie rolls
• 6 oz (170 g) smoked turkey breast, thinly sliced
• 6 oz (170 g) honey ham, thinly sliced
• 6 slices Monterey Jack cheese (about 5 oz/140 g total)
• 1 tbsp unsalted butter, melted (optional, for the rolls)
• Kosher salt and freshly ground black pepper, to taste

Fully Involved Toppings

• 2 tbsp mayonnaise (1 tbsp per sub)
• 2 tsp yellow mustard (1 tsp per sub)
• 1 cup shredded iceberg lettuce (1/2 cup per sub)
• 6 slices ripe tomato (3 slices per sub)
• 1/4 cup very thin-sliced white or red onion (about 2 tbsp per sub)
• 8–12 dill pickle chips (4–6 per sub)

For Steaming (choose one method)

• Steamer basket setup with 1 cup water, or
• 12-inch skillet with lid + 1/4 cup water, or
• Microwave-safe plate + microwave cover
• Parchment paper or heat-safe plate for the meat and cheese stack

Step-by-Step Instructions

Step 1: Prep the rolls and veggies

Split the sub rolls lengthwise, leaving a hinge if you like. Shred the iceberg lettuce, slice the tomatoes, and very thinly slice the onion. Pat tomato slices dry with a paper towel so the sandwich doesn’t get soggy.

Step 2: Toast the rolls

Heat the oven to 375°F (190°C). Brush the cut sides of the rolls with melted butter (optional) and place cut-side up on a baking sheet. Toast 4–6 minutes until the edges are lightly crisp but the rolls are still soft. Alternatively, broil on High for 60–90 seconds or toast cut-side down in a skillet over medium heat for 2–3 minutes.

Step 3: Set up your steamer

Bring 1 cup of water to a boil in a pot fitted with a steamer basket, or heat 1/4 cup water to a lively simmer in a lidded skillet. You want robust steam so the meat heats quickly without drying out. If using a microwave, have a microwave cover or another plate ready to trap steam.

Step 4: Stack the meat and cheese

On a square of parchment or a heat-safe plate, loosely mound half the turkey and half the ham for one sub. Drape 3 slices of Monterey Jack over the top so it will melt down the sides. Repeat for the second sub. Avoid packing the meat too tightly; steam needs space to flow.

Step 5: Steam and melt

Transfer the meat-and-cheese stacks to your steamer or place them in the skillet (not touching the water). Cover and steam 2–3 minutes, just until the meat is hot and the cheese is fully melted and glossy. Microwave method: cover and heat on High for 35–45 seconds per stack, checking for melt.

Step 6: Go Fully Involved

Spread 1 tbsp mayonnaise on the bottom half of each warm roll and 1 tsp yellow mustard on the top half. Layer in this order: shredded lettuce, tomato slices, onion, and dill pickle chips. Season the tomatoes with a small pinch of salt and pepper to brighten the flavors.

Step 7: Pile, close, and serve

Using a spatula, lift each hot meat-and-cheese stack onto its prepared roll. Close the sandwich, press gently, then cut on the diagonal. Serve immediately while the cheese is melty and the roll is warm.

Pro Tips

• Steam smart: Loosely stacked meat heats faster and stays juicier than tightly packed slices.
• Keep lettuce cold and dry for the best crunch; spin or pat it dry just before building.
• Butter-toasting adds a deli-style sheen and helps resist sogginess.
• Season the tomatoes lightly with salt and pepper—small detail, big flavor payoff.
• No steamer? The covered-skillet method with a splash of water works beautifully.

Variations

• Spicy Hook & Ladder: Swap Pepper Jack for Monterey Jack and add pickled jalapeños.
• Lighter Take: Use reduced-fat mayo, whole-wheat rolls, and add extra lettuce and tomato.
• Club Rescue: Add 2 slices cooked crispy bacon per sub for a club-style twist.

Storage & Make-Ahead

Best eaten fresh. You can prep toppings up to 24 hours ahead (store lettuce wrapped in a towel, tomatoes and onions in airtight containers). Keep rolls at room temperature. Steam the meat and melt the cheese right before serving. If you must hold assembled subs, wrap in parchment and keep warm up to 20 minutes; however, the lettuce will soften. Leftover components should be stored separately and assembled to order.

Nutrition (per serving)

Approximate for 1 sub: 780 calories; 50 g protein; 51 g carbohydrates; 35 g fat; 15 g saturated fat; 3 g fiber; 7 g sugars; 1,900–2,200 mg sodium. Values will vary based on brand of deli meats, cheese, condiments, and roll size.