Copycat Jersey Mike’s Spicy East Coast Italian Sub

Why You’ll Love This Recipe

• True-to-shop flavor: tangy red wine vinegar, herby oregano, and that addictive spicy pepper spread.
• Hearty layers of extra salami and pepperoni for a satisfying, meaty bite.
• Quick to make with simple deli staples and a 5-minute blender relish.
• Customizable heat level and perfect for make-ahead components.

Grocery List

• Produce: Iceberg lettuce, tomatoes, white onion, garlic, fresh oregano (optional for garnish)
• Dairy: Provolone cheese (sliced)
• Pantry: Italian hero rolls, pickled cherry peppers, pickled banana pepper rings, Calabrian chili paste, red wine vinegar, extra-virgin olive oil, dried oregano, kosher salt, black pepper, sugar, deli-sliced Genoa salami, deli-sliced pepperoni

Full Ingredients

Spicy Pepper Spread (makes about 1/2 cup)

• 1/2 cup pickled hot cherry peppers, drained and stemmed
• 1 tablespoon Calabrian chili paste
• 1 small garlic clove
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon granulated sugar
• 1/4 teaspoon kosher salt

“Mike’s Way” Juice

• 3 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon dried oregano, plus a pinch more for finishing
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

For the Subs

• 2 soft Italian hero rolls (10–12 inches each)
• 12 slices provolone (about 6 oz)
• 8 oz thin-sliced Genoa salami
• 4 oz thin-sliced sandwich pepperoni
• 2 cups packed shredded iceberg lettuce
• 2 medium vine-ripe tomatoes, thinly sliced
• 1/2 small white onion, paper-thin (about 1/2 cup)
• 1/2 cup mild pickled banana pepper rings, drained
• Extra dried oregano and kosher salt to finish

Step-by-Step Instructions

Step 1: Make the spicy pepper spread

Add the cherry peppers, Calabrian chili paste, garlic, olive oil, red wine vinegar, sugar, and salt to a food processor. Pulse in short bursts until you have a coarse, spoonable relish—avoid pureeing completely so you keep texture. Taste and adjust salt or vinegar to balance heat and tang. Set aside.

Step 2: Whisk the “Mike’s Way” juice

In a small bowl or measuring cup, whisk the red wine vinegar, olive oil, dried oregano, salt, and black pepper until lightly emulsified. This should taste bright and tangy; it will mellow once it hits the bread and veggies.

Step 3: Prep the crisp veggies

Shred the iceberg, slice tomatoes, and shave the onion as thinly as possible (a mandoline or very sharp knife helps). Drain banana peppers well and pat dry to avoid soggy bread. For extra authenticity, toss the shredded lettuce with 1 tablespoon of the Juice so it’s lightly glistening.

Step 4: Split and toast the rolls (optional)

Heat oven to 400°F. Split each roll lengthwise, keeping a hinge. If you like a warm, slightly crisp interior, toast the rolls cut-side up on a sheet pan for 2–3 minutes until just barely golden at the edges. For a melty-cheese option, add the provolone to the bottom halves and toast 30–60 seconds more until soft but not browned.

Step 5: Stack the meats and cheese

On the bottom half of each roll (cheese already on if you melted it), layer 6 slices provolone, then half the salami, then half the pepperoni. Overlap slices slightly and fold edges back so the meat forms an even, lofty layer that reaches the crust—this ensures every bite has meat.

Step 6: Go “Mike’s Way” with veggies and juice

Top the meat with a nest of shaved onion, a generous mound of shredded lettuce, and tomato slices. Whisk the Juice again and drizzle evenly over the lettuce and tomatoes (about 1–1 1/2 tablespoons per sub). Finish with a pinch of dried oregano and a small pinch of salt over the tomatoes to make their flavor pop.

Step 7: Add heat, close, and serve

Spread 1–2 tablespoons of the spicy pepper relish on the cut side of the top roll. Add banana pepper rings across the lettuce. Close the sandwich and press gently to compact. Cut each sub on a sharp bias for the classic look. Serve immediately while the lettuce is crisp and the oil-vinegar still glistens.

Pro Tips

• Ultra-thin onion: Soak sliced onion in ice water for 5 minutes to tame sharpness, then pat dry.
• Crush the oregano between your fingers right before sprinkling to release aroma.
• Dress the lettuce lightly with the Juice for an authentic tang and to help it cling in the sandwich.
• Let the assembled sub rest wrapped in parchment for 3–5 minutes; it marries flavors without losing crunch.
• Use a long serrated knife and a quick sawing motion to avoid squashing the roll.

Variations

• Full Italian Deli Stack: Add thin-sliced capicola or prosciuttini (2–3 oz per sub) for even more old-school flavor.
• Hot & Pressed: Brush the outside lightly with oil and press in a panini press for 2–3 minutes for a warm, melty version.
• Lighter Swap: Use turkey salami and turkey pepperoni; increase lettuce and tomatoes for a fresher, leaner build.

Storage & Make-Ahead

Best assembled right before serving. Make the spicy pepper spread and the Juice up to 1 week ahead; refrigerate both in sealed containers (stir before using). Prep lettuce, onion, and tomatoes up to 1 day ahead and keep cold and dry in separate containers with paper towels to absorb moisture. Avoid refrigerating assembled sandwiches—bread will get soggy.

Nutrition (per serving)

Approximate for 1/2 sub (1 serving): 760–820 calories; 36 g protein; 47 g fat; 49 g carbohydrates; 4 g fiber; 1,800–2,100 mg sodium. Values will vary based on bread size, meat brand, and how generously you drizzle the Juice.