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.
Sub sandwiches are memory food for me. Back in high school, they were the highlight of one of my favorite hangouts, where I always ordered the same thing: a footlong Cold Cut Trio.
Honey mustard was my go-to for subs. But now, I’m all about the heat, so I came up with a bold and spicy sub sauce for my redo of the sub.
The creamy sriracha 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 homemade sub sandwich is sure to please any meat lover. You might also enjoy meat filled sandwiches like the Reuben sandwich, the blackened chicken sandwich, and Puerto Rican tripleta sandwich.
Jump to:
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.
Ingredients
- 12" submarine bun - You can use white, whole wheat or Parmesan & herbs (my favorite) if it's available to you.
- 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. You can use a mandolin to slice the vegetables thinly.
*Check recipe card for ingredient amounts.
Tweaks
If this sub 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).
- On the other hand, if you like the heat, you can also try this homemade chipotle sauce.
- 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.
How to Make a Sub Sandwich
Step 1. Make the sub sauce. In a small bowl, mix the mayonnaise with the Sriracha sauce.
Step 2. Slice the bread. Slice the bread loaf in half. Careful not to apply too much pressure or the bread will lose its fluffiness.
Chef's Note: If you want to try the hinge cut, cut the bread at a 45 degree angle instead of a straight, horizontal cut across. This helps the fillings to sit nicely in the bread.
Step 3. Assemble the sandwich. Layer the bottom half of the bread with the ham, bologna, salami, cheese, tomatoes, red onions and lettuce. Drizzle with some creamy sriracha sauce, or desired condiments.
Step 4. Serve. Top with remaining bread half. Cut in half to make 2 sandwiches. Serve the sub sandwich!
Chef's Note: If you are feeding a crowd: make a party platter of subs. Make multiple sandwiches and then cut them each into 3” portions.
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.
💬 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.
Sub Sandwich 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.
To recreate the mouthwatering look of Subway subs from their photos, start by layering the vegetables first, followed by the meat, then the cheese and finish with your favorite condiments. For that final touch of flavor, add a sprinkle of salt and pepper.
In the restaurant, however, the meat and cheese comes first, then the vegetables. You can try it both ways and see what works best for you.
Related Sides to Consider
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 Sub Sandwich
- 1 submarine bun - 12"
- 4 slices deli ham
- 4 slices bologna
- 8 slices salami
- 4 slices Swiss cheese
- 1 medium tomato - thinly sliced
- ½ small red onion - thinly sliced
- 1 cup shredded lettuce
For the Creamy Sriracha Sub Sauce
- ½ cup mayonnaise
- 1 ½ tablespoons sriracha sauce
Instructions
- In a small bowl, mix the mayonnaise with the Sriracha sauce. Reserve.
- Slice the bread loaf in half. Careful not to apply too much pressure or the bread will lose its fluffiness.
- Layer the bottom half of the bread with the ham, bologna, salami, cheese, tomatoes, red onions and lettuce.
- Drizzle with some creamy sriracha sauce, or desired condiments. Top with remaining bread half.
- Cut in half to make 2 sandwiches. Serve!
Notes
- Sub sauce storage: The remaining sriracha sauce can be refrigerated in a squeeze bottle or air-tight container for up to two weeks.
- Food safety: 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. 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.
- Storage tip: 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.
- Party platter: 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.
- Sauce substitution: If this sandwich recipe is for kids, I recommend serving a honey-mustard instead of sriracha mayo because it isn’t spicy and the touch of sweetness and tang complements the sandwich well.
- Cutting the sub bun: If you want to try the hinge cut, cut the bread at a 45 degree angle instead of a straight, horizontal cut across. This helps the fillings to sit nicely in the bread.
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 🙂