The Classic Cold Cut Sub is made with bologna, ham, and salami. This one is made with bologna, pepperoni, and salami. Although you can switch out for any three meat combinations, such as roast beef, black forest ham, deli ham, or deli chicken or turkey. Subway’s cold cut sandwich is made with turkey-based meats such as turkey bologna, turkey ham, and turkey salami. Captain Submarine does pepperoni, ham, and bologna. Whatever three-meat combo you use, the cold cut sub is topped off with tomatoes, onions, salt & pepper to taste, and lettuce. Along with cheese and Dijonnnaise or other sauces.
Ingredients for Cold Cut Sub
12-inch Sub Buns, Butter, Dijonnaise, Salt & Pepper, Bologna, Salami, Pepperoni, Cheddar Cheese, Tomatoes, Onions, Iceberg Lettuce. Optionally with Peperoncino Peppers or Banana Peppers,
Sub Buns
While any good 12-inch sub bun will do here. I was really surprised by the sub rolls offered by the Azores Bakery, offering these sub rolls on sale. These are excellent with a slight chew to them. Slice them in half and butter both sides.
Dijonnaise
The Dijonnaise itself, used as a spread, is a combination of Hellmann’s mayonnaise & Dijon mustard at a ratio of 6:1 mayonnaise to Dijon mustard. For a single cold-cut sub, you will use about 3-4 Tbl.
This is just one type of sauce that can be served with a cold cut sub. Typically it’s a zesty Italian dressing or oil & vinegar with seasonings such as oregano or Italian seasoning. Most often drizzled over the mayo spread on the buns. Another is the Deli Mayo, which is based off of the Dijonnaise with other ingredients added.
Vegetables
Wash the tomato and thinly slice it. Thinly slice the lettuce, and then wash and strain well. Make a small slit through the first layer of onion to peel it intact and then very thinly slice it into rounds. Optionally, thinly slice the peperoncini peppers and discard the seeds or mince them.
When topping with the tomatoes and onions, season them with a bit of salt & pepper.
Cold Cut Sub with Peppers
This cold cut sub recipe includes the addition of peperoncini peppers or banana peppers, should you choose. If using peperoncini peppers, slice and remove the seeds or not and then slice into thin strips or mince. Banana peppers can be used straight away to top the sub.
Cheddar Cheese
For the cheddar cheese, go with real cheddar cheese and not the American cheddar cheese slices. Buying the square slices themselves is pretty expensive, so I just buy a block of cheddar cheese and slice it very thinly myself; however, this does take some knife skills and patience. Either way, it’s thinly sliced cheese that goes on the sub. Although this can include mozzarella cheese and even other cheeses. Use what you like. For me, cheddar cheese is pretty solid.
Deli Meats
This cold-cut sub recipe makes use of bologna, pepperoni, and salami. You can do the pretty folds to make the sandwich look good. But you’re going to use more meat per sandwich, and I’d much prefer more sandwiches, up to you. For me, I slice the deli meats to size. Both Bologna & Salami get sliced in half using about 2-3 slices per sub.
Make-ahead Cold Cut Sub
Wrap the cold-cut sub in Saran wrap and refrigerate for at least an hour for better flavors. This allows the lettuce to soften and the flavors to meld, resulting in a better cold-cut sub.
Cold Cut Ovensub
Preheat the oven to 450F with the rack in the middle position. Place the cold cut sub into the oven for 4-5 minutes. You can do this in an air fryer as well at 400F for just a few minutes. It toasts the sub bun and warms it just a bit so that there is a contrast of toasty warmth and cold filling.
Cold Cut Sub Sides
As a main course, the cold cut sub is best with a side of chips. Although you can serve a variety of salads on the side or serve the sub with a side of fries. You can also make it a soup & sub combo for a main course meal.
Ingredients
- 1 12-inch Sub Bun
- As needed Butter
- Layer Bologna - sliced in half
- Layer Salami - sliced in half
- Layer Pepperoni - or Ham
- Layer Cheddar Cheese Slices - Thin slices
- Layer Tomatoes - Thinly sliced
- Layer Onions - Thinly sliced
- Handful Iceberg Lettuce - Shredded
- As Desired Peperoncini or Banana Peppers - Seeds removed and thinly sliced or minced – Optional
Dijonnaise
- 4 Tbl Hellmann's Mayonnaise
- 2 tsp Dijon Mustard
- To Taste White Sugar - Optional
Instructions
- Dijonnaise: Combine all the ingredients for the Dijonnaise and mix well. Set aside until needed.
- Cold Cut Sub Assembly: Slice the sub bun in half and butter both sides. Assemble from the Bottom Bun:DijonnaiseBolognaPepperoniSalamiCheeseTomatoesSalt & Pepper – OptionalLettuceTop Bun: Spread Dijonnaise on the top bun and layer the onions with a sprinkle of the Peperoncini peppers on top. Put it together and wrap it in Saran wrap and refrigerate for at least an hour. Don't eat it right away; it is so much better when wrapped and refrigerated to let the flavors meld.
Notes
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