Sub In A Tub
If you’ve been seeing the viral Sub in a Tub all over TikTok, Instagram, and Facebook, you’re not alone. This easy chopped salad is inspired by the famous Jersey Mike’s Sub in a Tub, where all of your favorite deli meats, cheeses, and sandwich toppings are served over crisp lettuce instead of bread.
Whether you’re following a low-carb lifestyle, looking for an easy lunch, or simply craving the flavors of an Italian sub without the bread, this recipe is packed with flavor and comes together in just minutes.
The best part? Everything gets chopped into bite-sized pieces so you get a little bit of every delicious ingredient in every single bite.
Why You’ll Love This Viral Sub in a Tub Recipe
Ready in about 15 minutes
Low-carb and keto-friendly
No cooking required
Perfect for meal prep
Loaded with protein
Easy to customize with your favorite deli meats and toppings
Tastes just like your favorite deli sandwich without the bread
What Is a Sub in a Tub?
A Sub in a Tub is simply a sandwich served as a salad. Instead of piling meats, cheeses, and toppings onto a roll, everything is chopped and tossed over fresh lettuce with a delicious dressing.
While Jersey Mike’s helped make the Sub in a Tub famous, the idea has recently gone viral on social media because it’s incredibly easy, customizable, and absolutely delicious.
Every bite tastes like an Italian deli sandwich, just lighter and fresher.
Ingredients You’ll Need
This recipe uses simple deli ingredients that you can easily find at your local grocery store.
For the Salad
- Iceberg lettuce
- Cherry tomatoes
- Banana peppers
- Grillo pickle spears
- Red onion
- Salami
- Pepperoni
- Turkey
- Ham
- Provolone cheese
- Colby Jack cheese
Homemade Dressing
- Mayonnaise
- Red wine vinegar
- Extra virgin olive oil (EVOO)
- Banana pepper juice
- Italian seasoning
Instructions
- Shred the iceberg lettuce and place it in a large bowl.
- Add the chopped cherry tomatoes.
- Add the chopped banana peppers.
- Add the chopped pickle spears.
- Add the thinly sliced red onion.
- Layer the salami, pepperoni, turkey, ham, provolone, and Colby Jack cheese on a cutting board.
- Chop everything together until all of the meat and cheese are bite-sized pieces.
- Add the chopped meat and cheese mixture to the bowl.
Make the Dressing
- In a medium bowl, add the mayonnaise.
- Whisk in the red wine vinegar.
- Add the extra virgin olive oil.
- Stir in 1–2 tablespoons of the banana pepper juice.
- Add the Italian seasoning and whisk until smooth and well combined.
Assemble
Pour about half of the dressing over the salad and toss well to coat. Continue adding dressing a little at a time until the salad reaches your desired level of creaminess.
This recipe makes a generous amount of dressing, so you may not need all of it depending on the size of your head of lettuce and your personal preference. Feel free to add more lettuce, meats, cheese, or vegetables to make it your own.
Tips & Tricks
- Chop Everything Small
- The secret to the viral version is chopping everything into small, bite-sized pieces. This gives you a little bit of every ingredient in each forkful.
- Use Crisp Lettuce
- Iceberg lettuce provides the classic crunch you expect from a deli sandwich. Romaine also works well if you prefer a little more nutrition.
- Let Everyone Build Their Own
- Since this recipe makes plenty, it’s perfect for serving buffet-style. Family members can customize their bowls with extra meats, cheese, onions, or banana peppers.
- Don’t Overdress It
- Start with about half of the dressing, toss well, and then add more until it’s dressed exactly the way you like it.
Variations
This recipe is incredibly versatile.
Try adding:
Black olives
Sliced cucumbers
Roasted red peppers
Hot cherry peppers
Fresh mozzarella
Parmesan cheese
Bacon
Avocado
You can also swap in roast beef, chicken, pastrami, or your favorite deli meats.
Storage
Store the chopped salad and dressing separately for the freshest leftovers.
- Salad: Up to 2 days in the refrigerator.
- Dressing: Up to 1 week in an airtight container in the refrigerator.
If you’re meal prepping, portion the salad into containers and add the dressing just before eating.
FAQs
Sub In A Tub
Ingredients
- Salad
- 1 head iceberg lettuce, shredded
- Cherry tomatoes, chopped (measure with your heart)
- Banana peppers, chopped (measure with your heart)
- 5–6 Grillo pickle spears, chopped
- ½ medium red onion, thinly sliced
- 6 slices salami, chopped
- 6 slices pepperoni, chopped
- 6 slices turkey, chopped
- 6 slices ham, chopped
- 6 slices provolone cheese, chopped
- 6 slices Colby Jack cheese, chopped
- Dressing
- 1 cup mayonnaise
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil (EVOO)
- 1–2 tablespoons banana pepper juice
- 1 tablespoon Italian seasoning
Instructions
Shred the iceberg lettuce and place it in a large bowl.
Add the chopped cherry tomatoes.
Add the chopped banana peppers.
Add the chopped pickle spears.
Add the thinly sliced red onion.
Layer the salami, pepperoni, turkey, ham, provolone, and Colby Jack cheese on a cutting board.
Chop everything together until all of the meat and cheese are bite-sized pieces.
Add the chopped meat and cheese mixture to the bowl.
Make the Dressing
In a medium bowl, add the mayonnaise.
Whisk in the red wine vinegar.
Add the extra virgin olive oil.
Stir in 1–2 tablespoons of the banana pepper juice.
Add the Italian seasoning and whisk until smooth and well combined.
Assemble
Pour about half of the dressing over the salad and toss well to coat. Continue adding dressing a little at a time until the salad reaches your desired level of creaminess.
This recipe makes a generous amount of dressing, so you may not need all of it depending on the size of your head of lettuce and your personal preference. Feel free to add more lettuce, meats, cheese, or vegetables to make it your own.
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
