While ordering take-out for the family is easy, nothing beats a homemade meal that everyone can enjoy. Filled with meat like bologna, ham and salami, this triple meat sub sandwich will keep you and your family or other guests full and satisfied.
The creamy sriracha sauce adds a spicy kick. Crisp lettuce and juicy tomatoes are layered between the meats, giving a satisfying crunch with every bite. The soft, freshly baked bread holds all the ingredients together perfectly.
Ideal for lunch or a quick dinner, this sub is sure to please any meat lover. I believe meat lovers will also enjoy the Reuben sandwich, the blackened chicken sandwich, and the Puerto Rican tripleta sandwich.
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What is a Sub Sandwich?
A sub is short for submarine sandwich because it is shaped like a submarine. It consists of a long loaf of bread and is filled with various meats, cheeses, vegetables, and condiments.
Sub Sandwich Ingredients
- 12" submarine bun - You could also use a French baguette.
- meat slices - Deli ham, salami and bologna.
- Swiss cheese slices - You can find pre-sliced Swiss in the deli area of the grocery store. Feel free to substitute with another cheese if you don't like Swiss. There are other options like Havarti, cheddar and Monterey Jack.
- vegetable toppings - Shredded lettuce, tomato and red onion.
- mayonnaise and sriracha sauce - For the spicy sauce.
*Check recipe card for ingredient amounts.
Tweaks
If this sandwich recipe is for kids, and they cannot handle spice or strong flavors, that is not a problem. One of the best things about sandwiches is the ease of tweaking the ingredients for those picky eaters.
It can be easily fixed by taking out certain ingredients for them, or swapping them for ones they love (like adding regular mayo or mustard instead of spicy mayo).
If you wish to add more or less dressing or substitute certain ingredients, I recommend a honey-mustard because it isn’t spicy and the touch of sweetness and tang complements the sandwich well. As for other mayo substitutes, you can get more creative:
- To have the same creaminess and density, you can mash some avocado for a vegan option.
- For the same tartness, go with Greek yogurt.
- If you want it to be oil-based, add pesto sauce or Italian dressing.
If you are feeding a crowd: make a party platter of subs. Make multiple sandwiches and then cut them each into 3” portions.
How to Make it
- Make the sauce. In a small bowl, mix the mayonnaise with the Sriracha sauce.
- Slice the bread. Slice the bread loaf in half.
- Assemble the sandwich. Layer the bottom half of the bread with the cheese, ham, salami, bologna, lettuce, tomatoes, and red onions. Drizzle with some creamy sriracha sauce, or desired condiments. Top with remaining bread half.
- Serve. Cut in half to make 2 sandwiches. Serve!
💬Hungry for more? Try my Toast Points with delicious topping ideas! If you've roasted your own ham for this recipe, try making a ham gravy with the drippings to avoid any food waste.
Storage Tips
- Room temp. Cold cut sandwiches should not be left out at room temperature for more than 2 hours.
- Fridge storage. The assembled sandwich should last in the fridge for up to 3 to 4 days depending on how fresh your ingredients were. Keep an eye on all of the ingredients.
- Hold off on condiments. If you do plan on making the sandwich ahead of time and storing it, I would hold off on the condiments so that they don't make the bread or lettuce soggy. It's best to put moist ingredients like tomatoes in between the meat and cheese so that they aren't touching the bread or store them separately until you're ready to serve.
- Cover it well. Store it in a zip-top bag, plastic wrap or covered container. You want to keep it covered well so that the bread doesn't dry out as quickly.
- The sauce. The remaining sriracha sauce can be refrigerated in a squeeze bottle or air-tight container for up to two weeks.
Recipe FAQs
The origin theory of this sandwich comes out of New London, Connecticut which is actually across the Thames river from a submarine base for the US Navy (in Groton). It was theorized to be introduced by Benedetto Capaldo.
At first, it was called a 'grinder' because of the chewy Italian bread, but the name 'sub' replaced it around World War II. It is loved today for its size, portability, and simple deliciousness.
Depending on who you ask and where they're from, it can also be called a hoagie, spuckie, wedge, hero, grinder or Italian.
If you tried this Triple Meat Sub Sandwich Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Triple Meat Sub Sandwich
Ingredients
For the Creamy Sriracha Sauce
- ½ cup mayonnaise
- 1 ½ tablespoons sriracha sauce
For the Sub Sandwich
- 1 submarine bun - 12"
- 4 slices Swiss cheese
- 4 slices deli ham
- 8 slices salami
- 4 slices Bologna
- 1 cup shredded lettuce
- 1 medium tomato - thinly sliced
- red onion - thinly sliced
Instructions
- In a small bowl, mix the mayonnaise with the Sriracha sauce. Reserve.
- Slice the bread loaf in half.
- Layer the bottom half of the bread with the cheese, ham, salami, bologna, lettuce, tomatoes, and red onions.
- Drizzle with some creamy sriracha sauce, or desired condiments. Top with remaining bread half. Cut in half to make 2 sandwiches. Serve!
Notes
- The remaining sriracha sauce can be refrigerated in a squeeze bottle or air-tight container for up to two weeks.
- Cold cut sandwiches should not be left out at room temperature for more than 2 hours.
- The assembled sandwich should last in the fridge for up to 3 to 4 days depending on how fresh your ingredients were. Keep an eye on all of the ingredients. If you do plan on making the sandwich ahead of time and storing it, I would hold off on the condiments so that they don't make the bread or lettuce soggy. It's best to put moist ingredients like tomatoes in between the meat and cheese so that they aren't touching the bread.
- Store it in a zip-top bag, plastic wrap or covered container. You want to keep it covered well so that the bread doesn't dry out as quickly.
- If you are feeding a crowd, make a party platter of subs. Make multiple sandwiches and then cut them each into 3” portions. That's the perfect size for young kids too.
- If you wish to add more or less dressing or substitute certain ingredients, I recommend a honey-mustard because it isn’t spicy and the touch of sweetness and tang complements the sandwich well.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Jeff Carbine says
I loved it when you said that it is short for a submarine sandwich because it is shaped like a submarine. My wife and kids love sandwiches so much. If my wife cannot make a sandwich, we go to a restaurant that serves sandwich for some family bonding.
Joss D says
Thanks Jeff 🙂