Triple Meat Sub Sandwich

5 from 1 vote

Triple Meat Sub Sandwich

Filled with meat like bologna, ham and salami, this triple meat sub sandwich is hearty and delicious. The creamy sriracha sub sauce adds a spicy kick. Crisp lettuce and juicy tomatoes are layered between the meats, giving a satisfying crunch with every bite.

Prep Time10

Total Time10

Course: Main Course

Cuisine: American

Servings:

Calories: 695kcal

Author: Joss Dyckson

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

US Customary - Metric

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