Original Italian Sub (Jersey Mike’s Copycat)

Why You’ll Love This Recipe

• Classic deli flavor at home with the exact Italian cold cut lineup.
• “Mike’s Way” oil–vinegar–oregano gives that unmistakable shop-fresh finish.
• Quick to assemble, no special equipment, and easy to scale for a crowd.
• Soft hero roll stays tender while the meats and veggies bring texture and crunch.

Grocery List

• Produce: Iceberg lettuce, tomato, red or white onion, banana peppers
• Dairy: Provolone cheese
• Pantry: Extra-virgin olive oil, red wine vinegar, dried oregano, kosher salt, black pepper

Full Ingredients

For the Sub

• 1 soft 12-inch hero/hoagie roll (Italian torpedo/hoagie style)
• 4 oz provolone cheese, thinly sliced
• 2 oz deli ham, thinly sliced
• 2 oz prosciuttini (spiced ham), thinly sliced
• 2 oz cappacuolo (capicola), thinly sliced
• 2 oz Genoa salami, thinly sliced
• 1.5 oz pepperoni, thinly sliced
• 1.5 cups (about 2 oz) shredded iceberg lettuce
• 1 medium ripe tomato, thinly sliced (8–10 slices)
• 1/4 small red or white onion, paper-thin slices (about 1/4 cup)
• 1/4 cup mild banana pepper rings, drained

“Mike’s Way” Oil–Vinegar–Oregano

• 2 tbsp extra-virgin olive oil
• 1.5 tbsp red wine vinegar
• 3/4 tsp dried oregano, divided (use most in the dressing, reserve a pinch for finishing)
• 1/4 tsp kosher salt, plus more to finish
• 1/8 tsp freshly ground black pepper

Optional

• Pinch of crushed red pepper flakes
• Butter or mayonnaise for the roll (thin swipe), if desired

Step-by-Step Instructions

Step 1: Prep the veg and the roll

Shred the iceberg lettuce and slice the tomato and onion very thin. If you prefer a milder onion, soak the slices in ice water for 5 minutes, then pat dry. Split the hero roll lengthwise, leaving a hinge so it opens like a book. If the roll is very bready, pinch out a little of the interior to make room for fillings while keeping the exterior soft.

Step 2: Mix the “Mike’s Way” dressing

In a small bowl, whisk together the olive oil, red wine vinegar, 1/2 tsp of the dried oregano, kosher salt, and black pepper until emulsified. Taste and adjust salt or vinegar to preference. Reserve a small pinch of oregano for finishing.

Step 3: Cheese barrier for a soft roll

Open the roll and line both cut sides with provolone slices, slightly overlapping. This creates a moisture barrier so the bread stays soft under the vinaigrette and tomatoes.

Step 4: Layer the Italian meats

Build the stack in this order for classic balance and texture: ham, prosciuttini, cappacuolo, Genoa salami, then pepperoni. Fold and ruffle each slice rather than laying flat; trapping a bit of air gives the sandwich loft and that deli-shop bite. Keep most of the weight centered so the sub closes neatly.

Step 5: Optional toast for warmth

For a touch of warmth without drying the roll, place the open-faced sandwich under a preheated broiler on the middle rack for 60–90 seconds until the provolone just softens and the pepperoni edges barely curl. Do not add lettuce or tomatoes yet. Alternatively, warm in a 375°F (190°C) oven for 3–4 minutes.

Step 6: Dress “Mike’s Way” and finish

Top the meats with a fluffy pile of shredded lettuce, tomato slices, onion, and banana peppers. Drizzle the oil–vinegar dressing in long passes across the length of the sandwich (use about 3–3.5 tbsp total). Sprinkle the remaining pinch of oregano and a light pinch of salt over the tomatoes to make their flavor pop. Add red pepper flakes if you like heat. Close the sub, press gently, then cut on a sharp diagonal and serve immediately.

Pro Tips

• Ultra-thin slicing matters. Ask the deli to shave the meats for that authentic, delicate bite.
• Keep the roll soft. Light toasting is optional; too much heat toughens the crust.
• Season the tomatoes. A tiny pinch of salt on the tomatoes boosts juiciness and flavor.
• Don’t overdress. You want a glossy sheen, not soggy bread—aim for 3–3.5 tbsp of dressing per 12-inch sub.
• Build high in the center. A domed stack prevents ingredients from spilling out when you bite.

Variations

• Hot & Spicy: Add sliced cherry pepper hoagie spread or extra banana peppers and a pinch of red pepper flakes.
• Sub in a Tub: Skip the roll; layer meats and cheese over shredded lettuce in a bowl, add tomatoes, onions, banana peppers, and dress “Mike’s Way.”
• No-Pork Italian: Swap turkey-based salami and pepperoni and use turkey ham; keep the provolone and dressing the same.

Storage & Make-Ahead

For best texture, assemble and dress right before eating. You can prep components up to 24 hours ahead: whisk the dressing and chill; wash and spin-dry lettuce; slice tomatoes and onions (store tomatoes and onions separately, onions wrapped in paper towel). Pre-shingle meats and cheese on parchment for quick assembly. If you must assemble in advance, leave off tomatoes and dressing; wrap tightly in deli paper or foil and refrigerate up to 6 hours, then add tomatoes and drizzle with dressing just before serving.

Nutrition (per serving)

Approximate for 1/2 sub (serves 2): 760 calories; 40 g protein; 36 g fat; 60 g carbohydrates; 5 g fiber; 2,100 mg sodium. Values will vary based on brand of roll and meats.