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Sub in a Tub

A deconstructed, low-carb submarine sandwich packed with deli meats, cheeses, fresh vegetables, and tangy Italian dressing—all served in a bowl instead of on bread.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Meats
  • 8 ounces deli roast beef sliced thick or chunked
  • 8 ounces deli turkey sliced or torn
  • 6 ounces Italian cold cuts such as pepperoni or salami sliced
Cheeses
  • 8 ounces provolone cheese cut into strips or cubed
  • 8 ounces mozzarella cheese shredded or cubed
Vegetables
  • 6 cups romaine lettuce chopped
  • 1 medium red onion thinly sliced
  • 1 cup cherry tomatoes halved
  • 1 bell pepper chopped
  • 1 cup sliced cucumber
  • 1/2 cup black olives sliced
  • 1/2 cup pepperoncini peppers drained and roughly chopped
Dressing
  • 3/4 cup Italian dressing
  • 2 tablespoons red wine vinegar
Seasoning
  • Salt to taste
  • Freshly ground black pepper to taste

Equipment

  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Tongs
  • Individual serving bowls

Method
 

  1. Wash and thoroughly dry the romaine lettuce, cherry tomatoes, cucumber, bell pepper, and red onion.
  2. Chop the romaine into bite-sized pieces; halve the cherry tomatoes; slice the cucumber; dice the bell pepper; and thinly slice the red onion.
  3. Cut the roast beef into chunks, tear the turkey into bite-sized pieces, and slice the pepperoni or salami into strips.
  4. Add the chopped romaine to a large mixing bowl or serving platter, spreading it evenly to form a base.
  5. Layer the tomatoes, bell pepper, cucumber, red onion, black olives, and pepperoncini peppers evenly over the lettuce.
  6. Distribute the roast beef, turkey, and Italian cold cuts over the vegetables.
  7. Top with provolone strips and shredded mozzarella, scattering them evenly across the dish.
  8. Drizzle the Italian dressing and red wine vinegar over everything, then gently toss with tongs until all ingredients are lightly coated. Season with salt and black pepper to taste and serve immediately.

Notes

For meal prep, store the dressing separately and dress the salad just before serving to keep the vegetables crisp.