Copycat Potbelly A Wreck Sandwich Recipe

Why You’ll Love This Recipe

• All the classic A Wreck flavors—salami, roast beef, turkey, ham, and Swiss—stacked in perfect balance.
• That craveable oil–vinegar–Italian herb zing and a creamy mayo–mustard swipe in every bite.
• Easy home method with panini press or skillet for a warm, melty, deli-style finish.
• Highly customizable with your favorite heat level and toppings.

Grocery List

• Produce: Iceberg lettuce, tomatoes, red onion
• Dairy: Swiss cheese slices
• Pantry: Italian sub rolls, deli salami, deli roast beef, deli turkey, deli ham, dill pickle chips, hot giardiniera (optional), extra-virgin olive oil, red wine vinegar, Italian seasoning, garlic powder, kosher salt, black pepper, sugar, mayonnaise, yellow mustard

Full Ingredients

Italian Oil–Vinegar–Herb Dressing

• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 3/4 tsp dried Italian seasoning
• 1/4 tsp garlic powder
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• 1/8 tsp sugar

Mayo–Mustard Swipe

• 3 tbsp mayonnaise
• 1 tbsp yellow mustard

Sandwich Build (Makes 2)

• 2 soft 8-inch Italian sub rolls
• 3 oz deli salami
• 3 oz deli roast beef
• 3 oz deli turkey breast
• 3 oz deli ham
• 4 slices Swiss cheese (about 3 oz total)
• 2 cups shredded iceberg lettuce
• 8 thin tomato slices
• 1/2 cup very thinly sliced red onion
• 12–16 dill pickle chips

Optional Add-Ons

• 2–4 tbsp hot giardiniera, drained
• Banana pepper rings, to taste

Step-by-Step Instructions

Step 1: Preheat and make the dressing

Preheat a panini press to 375°F. If using a stovetop skillet, preheat it over medium heat for 2 minutes (about 350°F on an electric griddle). In a small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, garlic powder, kosher salt, black pepper, and sugar until emulsified.

Step 2: Dress the lettuce

In a mixing bowl, toss the shredded iceberg with 2 tablespoons of the dressing (1 tablespoon per sandwich) until lightly coated. Reserve the remaining dressing for drizzling inside the rolls.

Step 3: Prep the rolls and spread

Stir together the mayonnaise and mustard. Split the sub rolls lengthwise, leaving a hinge if possible. Pinch out a little of the soft interior to make room for fillings. Spread about 2 tablespoons of the mayo–mustard mixture across the cut sides of each roll (1 tablespoon per side). Drizzle each roll with 1 teaspoon of the reserved dressing.

Step 4: Layer the meats and Swiss

On the bottom half of each roll, shingle the meats in this order for balanced flavor and melt: salami, roast beef, turkey, ham. Lay 2 slices of Swiss cheese on top of the meats per sandwich, with edges slightly overlapping so they melt into the layers.

Step 5: Add the crunchy toppings

Top each stack with 6–8 dill pickle chips, 4 tomato slices, and a loose layer of red onion. Finish with a generous mound of the dressed lettuce (about 1 cup per sandwich). If you like extra tang, drizzle each sandwich with another 1/2 teaspoon of dressing. Close the sandwiches firmly.

Step 6: Press until toasty and melty

Place sandwiches in the 375°F panini press and cook 3–5 minutes, until the bread is crisp and spotted golden and the Swiss is melty. If using a skillet, set a second heavy pan or a foil-wrapped brick on top and cook 2–3 minutes per side over medium heat. Optional oven finish: bake on a sheet at 425°F for 5–7 minutes if you want extra toastiness after skillet pressing.

Step 7: Rest, slice, and serve

Transfer to a board and rest 1 minute so the cheese sets. Slice on the diagonal. Add hot giardiniera or banana peppers if desired. Serve immediately for peak crunch and melty goodness.

Pro Tips

• Lightly hollowing the rolls makes room for fillings and helps the sandwich press evenly without bursting.
• Keep Swiss near the top of the meat stack so it melts quickly under the heat source.
• Dress the lettuce, not the bread—then add a small drizzle to the roll for flavor without sogginess.
• Shingle meats in thin layers to prevent slippery slides when pressing.
• Let the sandwich rest 60 seconds after pressing; it helps the melted cheese act like glue for clean slicing.

Variations

• Hot Wreck: Add 1–2 tablespoons hot giardiniera inside before pressing for a spicy, garlicky kick.
• Lighter Wreck: Use 1 slice Swiss per sandwich, reduce mayo–mustard to 1 tablespoon total per sandwich, and swap half the oil with additional vinegar.
• Double Swiss: Add an extra slice of Swiss under the meats for extra pull and richness.

Storage & Make-Ahead

Best eaten fresh. You can prep components 3 days ahead: whisk the dressing and refrigerate; mix the mayo–mustard and refrigerate; slice vegetables and store in airtight containers; portion meats and cheese. Do not dress the lettuce or assemble until just before cooking to prevent sogginess. Leftover pressed sandwich can be wrapped and refrigerated up to 1 day; re-crisp in a 350°F oven for 8–10 minutes.

Nutrition (per serving)

Approx. per sandwich: 1000 calories; 55 g protein; 50 g carbohydrates; 64 g fat; 5 g fiber; 2400 mg sodium. Estimates vary based on specific brands and roll size.