Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 soft hero rolls (8–10 inches each), split lengthwise
- 8 oz deli turkey breast, very thinly sliced
- 4 oz provolone cheese, sliced
- 2 cups shredded iceberg lettuce
- 1 medium ripe tomato, thinly sliced
- 1/2 small white onion, very thinly sliced
- 1/3 cup sliced banana peppers, drained
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1/2 tsp dried oregano
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- Optional: 2 tbsp mayonnaise
Do This
- 1. Warm oven to 375°F; lightly toast split rolls 3 minutes (optional).
- 2. Whisk 2 tbsp oil + 1 tbsp red wine vinegar + 1/2 tsp oregano + salt/pepper.
- 3. Layer each roll with provolone and turkey (fold slices for height).
- 4. Pile on shredded lettuce, then add tomato and onion.
- 5. Add banana peppers.
- 6. Drizzle with the oil–vinegar mixture and sprinkle a pinch more oregano if you like.
- 7. Close, press gently, slice, and serve immediately.
Why You’ll Love This Recipe
- It nails the classic “Mike’s Way” flavor: bright vinegar, herbal oregano, and crunchy produce.
- Fast, no-fuss prep with deli ingredients you can buy anywhere.
- Easy to scale up for a party platter or game day subs.
- Customizable: make it lighter, spicier, or extra saucy without complicating the steps.
Grocery List
- Produce: iceberg lettuce, tomato, white onion, banana peppers (jarred)
- Dairy: provolone cheese
- Bakery/Deli: soft hero rolls, deli turkey breast (thin-sliced)
- Pantry: extra-virgin olive oil, red wine vinegar, dried oregano, kosher salt, black pepper, mayonnaise (optional)
Full Ingredients
For the Subs
- 2 soft hero rolls, 8–10 inches each, split lengthwise (leave a hinge if you prefer)
- 8 oz deli turkey breast, very thinly sliced
- 4 oz provolone cheese, sliced
- 2 cups shredded iceberg lettuce (about 1/2 small head, tightly packed after shredding)
- 1 medium tomato (about 7–8 oz), thinly sliced
- 1/2 small white onion, very thinly sliced
- 1/3 cup sliced banana peppers, drained well
- 2 tbsp mayonnaise (optional, for the roll)
“Mike’s Way” Oil–Vinegar & Oregano Dressing
- 2 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1/2 tsp dried oregano
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
Optional for Extra Authentic Deli Feel
- 1 pinch extra dried oregano to sprinkle on top
- 1–2 tsp additional red wine vinegar (for a sharper, Jersey-style bite)
Step-by-Step Instructions
Step 1: Prep the produce for crisp layers
Shred the iceberg lettuce into thin ribbons (a knife works great, or use pre-shredded). Thinly slice the tomato and onion. Drain the banana peppers well so they don’t water down the sub.
If you have time, place the shredded lettuce in a bowl with a paper towel underneath and refrigerate while you prep everything else. Cold, dry lettuce stays crunchier and makes the sub taste fresher.
Step 2: Make the “Mike’s Way” oil–vinegar oregano drizzle
In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon dried oregano, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until the salt dissolves and the mixture looks slightly emulsified.
Set aside. Give it another quick whisk right before drizzling (oil and vinegar naturally separate).
Step 3: Lightly toast the roll (optional but recommended)
Heat the oven to 375°F. Place the split rolls, cut-side up, on a baking sheet. Toast for 3 minutes, just until the inside is slightly warm and barely golden.
This small step helps the bread stay soft yet less likely to get soggy once you add the oil–vinegar.
Step 4: Build the base: mayo (optional), cheese, then turkey
If using mayonnaise, spread 1 tablespoon on the inside of each roll (top and/or bottom, your choice).
Lay 2 oz provolone on each sub. Add 4 oz turkey per sub, folding the slices into loose ribbons instead of stacking them flat. The folds create that deli height and a tender bite.
Step 5: Add lettuce, tomato, onion, and banana peppers
On each sub, pile on 1 cup shredded lettuce. Layer on the tomato slices, then the onion.
Finish with about 2 1/2 tablespoons banana peppers per sub (from the total 1/3 cup), distributing them evenly so every bite gets a little tangy heat.
Step 6: Dress it “Mike’s Way”
Whisk the oil–vinegar mixture again, then drizzle about half over the fillings of the first sub and the remaining half over the second sub.
If you like it extra bright (very Jersey-deli style), add up to 1–2 teaspoons more red wine vinegar across both subs. Sprinkle a tiny extra pinch of oregano over the top if desired.
Step 7: Close, press, slice, and serve
Close the subs and gently press with your hands so the layers “lock” together. Slice each sub in half on a slight diagonal for the classic deli look.
Serve immediately while the bread is still soft-warm, the lettuce is crisp, and the dressing tastes lively.
Pro Tips
- Ask for thin-sliced deli turkey. Ultra-thin slices fold better and taste more like a sub shop.
- Toast lightly, not crunchy. A hard toast fights the soft-sub vibe; aim for warm and barely golden.
- Dress the lettuce, not the bread. Drizzling over the lettuce and toppings helps spread flavor and reduces sogginess.
- Use red wine vinegar. It’s the closest match to that classic sub-shop tang.
- Salt the tomatoes lightly. If your tomato is bland, a tiny pinch of salt on the slices makes the whole sandwich pop.
Variations
- Spicy version: Add 1/8 teaspoon crushed red pepper flakes to the oil–vinegar, or add extra banana peppers.
- Extra-creamy deli style: Increase mayonnaise to 2 tablespoons per sub and use it on both sides of the roll.
- Lighter version: Use 1 tablespoon olive oil total (instead of 2) and add 1 extra tablespoon vinegar for punch with fewer calories.
Storage & Make-Ahead
For the best texture, assemble and eat right away. If you want to prep ahead, keep everything separate: slice the tomato and onion, shred the lettuce, and mix the oil–vinegar dressing up to 3 days in advance (store dressing covered in the refrigerator; whisk before using). Store deli meat and cheese sealed in the fridge.
If you must store an assembled sub, wrap tightly in parchment paper, then foil, and refrigerate up to 24 hours. Expect softer lettuce and bread. For a better next-day result, leave the dressing off and add it right before eating.
Nutrition (per serving)
Approximate, per sub (1 of 2): 740 calories, 39 g protein, 74 g carbs, 31 g fat, 4 g fiber, 1650 mg sodium. Values vary based on roll size, deli brands, and mayo use.
