This classic deli-style turkey sub tastes just like the real thing. And the step-by-step instructions will have you building sandwiches like the pros!
Table of Contents
What is a Classic Deli-Style Turkey Sub
I talk about being from Florida a lot... and it's mainly because of the turkey sub from Publix. I don't know what it is about this simple little turkey treat, but for some reason it's just right.
And let's be honest, there's nothing like sinking your teeth into a perfectly made turkey sub from the deli. It's the ultimate go-to sandwich whether you're stoned at the beach or are tucked behind a desk in some cubicle at work.
But as with everything, there are some obstacles. We all know that feeling of disappointment that rolls over us when our sandwich starts to fall apart mid-bite.
So to avoid that, you definitely need to take the proper precautions. Sandwich building is an art, and I've laid out this recipe, step by step, to insure that the ingredients will stay tucked in place so that each bite will be absolutely perfect.
Want to see what I'm talking about? Then keep reading!
Ingredients and Substitutions
- Baguette - I always go for Publix's sandwich baguettes but you could seriously choose any sandwich bread of your choosing - just make sure to adjust ingredients based on the size of the roll.
- Mayo - Try an aioli or ranch dressing if you're looking for a substitution. You could avoid it if you're not a mayo person.
- Honey Mustard - I think the honey mustard adds the perfect pop of sweetness but you could absolutely use any sort of mustard your heart desires.
- Provolone - Same goes with cheese -- provolone is just my suggestion. White American, swiss, muenster, cheddar and any other sliceable cheese is totally acceptable.
- Shaved Turkey - I love a thinly sliced honey roasted turkey for my sandwich but again, use any sort of lunch meat you prefer.
- Vine Ripe Tomato - Any big tomato will work - just try to avoid cherry tomatoes as then tend to fall out on big sandwiches.
- Lettuce - Shaved iceberg is my preference but you can definitely use any type of lettuce you prefer.
- Red Onion - Any type of onion or shallot also work in place of red onion. As with everything on this sub, if you don't like it, leave it off.
- Banana Peppers - I love banana peppers on a sub. If you like something spicier you can add pickled jalapenos but if you don't like heat, just leave them off.
- Dill Pickle - These are also optional. If you don't like pickles, you can leave them off and swap them for avocado.
- Red Wine Vinegar - Any sort of sub dressing or typical vinegar will work in place of vinegar. You could also try italian dressing if you're in a pinch.
- Finishing Olive Oil - The Finishing olive oil I use is from Graza but any high quality olive oil works best.
How to make it
Making a turkey sub is super easy. Begin by cutting and prepping your ingredients.
Once everything is ready, carefully cut your baguette in half - trying not to cut it all the way through so that it stays together easier.
Place the split baguette in the middle of a piece of parchment or wax paper.
Add mayo and mustard and smear it in. You can add more or less (or none at all!) depending on your personal preferences.
Add a layer of provolone, followed by turkey. I recommend crumpling the turkey to create air pockets, volume and texture.
Next add the thinly sliced tomatoes and a pinch of salt.
Top with lettuce, onion, banana peppers and dill pickle coins.
Drizzle with olive oil and vinegar (more or less depending on personal preferences) then hit it with a few pinches of salt and a few cranks of fresh cracked pepper.
Use the edge of a knife to smush all the ingredients into the sandwich.
Close it up and roll the paper around the sub -- folding the edges in.
Once the sandwich is tightly wrapped in the paper, slice it in half and serve.
What goes with Classic Deli-Style Turkey Sub
I recommend serving a turkey sub with a nice big bowl of soup! Try my chicken florentine soup with orzo, this creamy white lasagna soup or this rustic tortellini with kale and Parmesan.
As for sides, I recommend serving them with some of this perfect creamy pesto pasta, this Spinach Artichoke Diatalini Pasta Salad, or this southern pimento cheese potato salad or Skewered Watermelon with Tajin!
Frequently asked questions
How do you keep turkey sandwiches from getting soggy?
Make sure to use the right bread to web ingredient ratio. Denser breads, such as a nicely made french baguette, sourdough or rye, will hold up better to moisture than softer breads, such as white bread. And be sure not to use too much mayo, mustard, oil and vinegar.
I recommend lining the mayo and mustard smeared bread with the cheese which kind of creates a liquid-proof barrier. Then add your wetter ingredients (pickles, peppers, etc) on top of lettuce so the lettuce soaks up the juice.
How long should a turkey sandwich sit out?
A turkey sandwich should not sit out at room temperature for more than 2 hours. If you're making it for a later time, simply wrap it up and place it in a fridge or cooler in a ziplock bag.
Can I make a turkey sandwich the night before?
Of course! It's pretty much always kosher to make a turkey sandwich the night before. In fact, there are a few advantages to doing so. First, it saves you time in the morning. Second, the flavors of the ingredients have a chance to meld together overnight, making your sandwich even more delicious.
Save this recipe
Want to save this tasty sandwich recipe for another time? I got you!
You can pin any image on this page or use the pretty ones I made below specifically for your picnic pinterest boards.
And if you don't already, feel free to follow me on pinterest, instagram, youtube, facebook, and tiktok for tasty inspiration shared daily!
And if pinterest isn't really your thing, you can always scroll down to the bottom of this post and print the printable recipe card.
Recipe
Classic Deli-Style Turkey Sub
Ingredients
- 1 10' baguette doesn't have to be exact
- 2 tablespoon mayo
- 1 tablespoon honey mustard (or whatever kind you like)
- 4 slices provolone
- ¼ pound thinly shaved turkey
- 6 thin slices vine ripe tomato
- ½ cup shredded lettuce
- ¼ small red onion thinly sliced
- ¼ cup banana peppers patted dry
- ¼ cup dill pickle slices
- 1 tbsp red wine vinegar
- 1 tbsp finishing olive oil
- salt and pepper
Instructions
- Carefully cut your baguette in half - trying not to cut it all the way through so that it stays together easier. Place the split baguette in the middle of a piece of parchment or wax paper.
- Add mayo and mustard and smear it in to both interior halves. You can add more or less (or none at all!) depending on your personal preferences.
- Add a layer of provolone, followed by turkey. I recommend crumpling it to create volume and texture.
- Add tomatoes and a pinch of salt.
- Top with lettuce, onion, banana peppers and dill pickle coins.
- Drizzle with olive oil and vinegar (more or less depending on personal preferences) then hit it with a few pinches of salt and a few cranks of fresh cracked pepper.
- Use the bak of a knife to tuck all the ingredients in then close the sandwich. Roll the sandwich with the parchment paper to keep it all together then tuck the edges in like a burrito. Cut the sandwich in half then serve or place in the fridge.
Melinda Hayes
Where is the recipe? D
Danielle
The page you link to doesn't contain the recipe.