Italian Night Club Sandwich (Jimmy John’s Copycat)

Why You’ll Love This Recipe

• Fast, deli-quality sandwich with true Italian Night Club flavors.
• Balanced tang from red wine vinegar and fragrant oregano-basil.
• Easy to scale for parties or meal prep without special equipment.
• Simple, affordable ingredients with big payoff in taste and texture.

Grocery List

• Produce: Iceberg or romaine lettuce, ripe tomatoes, red onion
• Dairy: Provolone cheese
• Pantry: French loaf or sub rolls, Genoa salami, Italian capicola, 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 2 8-inch sub rolls)
• 4 tbsp mayonnaise

Deli Meats & Cheese

• 4 oz Genoa salami, thinly sliced
• 4 oz Italian capicola, thinly sliced
• 4 oz smoked ham, thinly sliced
• 4 slices provolone (about 4 oz), divided

Veggies

• 2 cups shredded lettuce (iceberg for crunch or romaine for flavor)
• 1 large ripe tomato, thinly sliced (8–10 slices)
• 1/2 small red onion, very thinly sliced (about 1/2 cup)

Oil & Vinegar + Herbs

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

Finishing

• 1/4 tsp kosher salt, or to taste
• 1/8 tsp freshly ground black pepper, or to taste

Step-by-Step Instructions

Step 1: Prep the produce

Rinse and dry the lettuce very well, then shred it finely. Slice the tomato into thin, even rounds and lightly blot the slices with a paper towel to reduce excess moisture. Shave the red onion as thin as possible so it blends into the sandwich without overpowering it.

Step 2: Make the oil-and-vinegar

In a small bowl or jar, combine the extra-virgin olive oil and red wine vinegar. Stir or shake to briefly emulsify; it will separate as it sits, which is fine. Keep handy for drizzling.

Step 3: Split the bread and add mayo

Using a serrated knife, split the French loaf lengthwise. If the crumb is very dense, pinch out a little from the center to make room for fillings. Spread 2 tablespoons mayonnaise on each cut side (4 tablespoons total). Mayo acts as moisture barrier and adds richness.

Step 4: Layer cheese and meats

On the bottom half, lay down 2 slices provolone. Fold the smoked ham slices and shingle them over the cheese. Add the capicola the same way, then finish with the Genoa salami on top. Folding the meats instead of laying them flat creates airy layers and a deli-style stack.

Step 5: Add veggies and season

Top the meats with half the shredded lettuce, half the onion, and half the tomato slices for one sandwich; repeat on the second sandwich. Sprinkle lightly with kosher salt and freshly ground black pepper to bring out the tomato and lettuce flavors.

Step 6: Drizzle, finish, and serve

Give the oil-and-vinegar a quick stir, then drizzle about 1 tablespoon over each sandwich, focusing on the veggies rather than the bread. Sprinkle each with the dried oregano and basil. Cap with the top half of the bread, press gently to set, slice in half on the diagonal, and serve immediately. For a deli-style experience, wrap tightly in parchment for 5 minutes to let the flavors mingle.

Pro Tips

• Dry lettuce thoroughly so the sandwich stays crisp and doesn’t sog out.
• Fold meats loosely to create height and a tender bite—don’t mash them flat.
• Drizzle oil-and-vinegar over the vegetables, not directly onto the bread.
• Blot tomato slices before adding to keep excess moisture at bay.
• For ultra-thin onion, use a sharp knife or mandoline and rinse briefly under cold water to mellow sharpness.

Variations

• Toasted version: Warm the split bread at 350°F (175°C) for 3–4 minutes before assembly for a light crisp.
• Spicy kick: Add banana pepper rings or a spoonful of mild giardiniera before the lettuce.
• Lighter option: Use 1 tablespoon mayo per sandwich and reduce the salami by half; flavor remains bold with fewer calories.

Storage & Make-Ahead

For best texture, assemble just before serving. You can prep components up to 24 hours ahead: slice tomatoes and onions, shred lettuce, and measure meats/cheese. Store each component separately, covered in the refrigerator. Whisk oil and vinegar and keep at room temperature up to 24 hours or refrigerated up to 1 week (bring to room temp and shake before using). If assembling more than 2 hours ahead, skip the oil-and-vinegar and add it just before eating to avoid soggy bread. Wrapped tightly in parchment and then foil, the assembled sandwich keeps well in the refrigerator for up to 12 hours.

Nutrition (per serving)

Approximate for 1 sandwich (8-inch): 920 calories; 54 g fat; 54 g carbohydrates; 45 g protein; 2 g fiber; 1,980 mg sodium. Values will vary with bread size, meat brand, and exact drizzle of oil/mayo.