Why are Deli Subs better than homemade ones?

Ingredients

• 300 g Bread Flour (for the hoagie rolls, sifted)
• 100 g Whole Wheat Flour (optional, replaces 20% of bread flour for a denser roll)
• 7 g Active Dry Yeast (1 tsp, proofed in warm water)
• 10 g Granulated Sugar (1 tsp, feeds the yeast)
• 5 g Salt (1 tsp, enhances flavor of the roll)
• 15 g Olive Oil (1 tbsp, adds tenderness to dough)
• 200 ml Warm Water (about 110°F, activates yeast)
• 2 tsp Dried Italian Herbs (sprinkled on top of rolls before baking)
• 30 g Olive Oil (Vinaigrette) (2 tbsp, base fat for sandwich vinaigrette)
• 15 g Red Wine Vinegar (1 tbsp, acidity for vinaigrette)
• 1 tsp Dried Oregano (herb flavor in vinaigrette)
• 0.25 tsp Red Pepper Flakes (optional heat)
• 0.25 tsp Garlic Powder (adds depth to vinaigrette)
• 0.25 tsp Black Pepper (freshly cracked if possible)
• pinch Salt (Vinaigrette) (balances acidity)
• 60 g Mayonnaise (4 tbsp, base for garlic‑basil mayo)
• 1 clove Garlic (minced, mixed into mayo)
• 1 tsp Fresh Basil (minced, adds bright flavor to mayo)
• 1 tsp Lime Juice (adds acidity to mayo)
• 60 g Black Forest Ham (thinly sliced)
• 60 g Salami (thinly sliced)
• 60 g Pepperoni (thinly sliced)
• 60 g Turkey Breast (sliced deli turkey)
• 60 g Pastrami (sliced deli pastrami)
• 40 g Provolone Cheese (2 slices, mild meltable cheese)
• 1 medium Tomato (sliced, lightly salted)
• 2 leaves Lettuce (shredded, dressed with vinaigrette)
• 0.25 medium Red Onion (thinly sliced, can be pickled)
• 2 tbsp Pickled Onions (adds acidity and crunch)
• 30 g Kettle Chips (crushed, adds salty crunch)
• 1 tsp Dijon Mustard (spread between pastrami and turkey)

Instructions

1. Mix Dough

   In a mixing bowl combine bread flour, whole wheat flour, active dry yeast, sugar, and salt. Add warm water and olive oil, then stir until a shaggy dough forms.

   Time: PT15M

2. Knead Dough

   Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.

   Time: PT10M

3. First Rise

   Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.

   Time: PT1H

4. Shape Rolls & Second Rise

   Punch down the dough, divide into 4 equal pieces, shape each into a long roll (about 6‑8 inches). Place on a parchment‑lined baking sheet, brush lightly with water, sprinkle dried Italian herbs on top, cover, and let rise 30 minutes.

   Time: PT30M

5. Bake Rolls

   Preheat oven to 425°F. Bake the rolls for 15‑20 minutes, until golden brown and hollow‑sounding when tapped.

   Time: PT20M

   Temperature: 425°F

6. Prepare Vinaigrette

   In a small bowl whisk together olive oil, red wine vinegar, dried oregano, red pepper flakes, garlic powder, black pepper, and a pinch of salt.

   Time: PT5M

7. Make Garlic‑Basil Mayo

   Combine mayonnaise, minced garlic, minced fresh basil, and lime juice in another small bowl; stir until smooth.

   Time: PT5M

8. Prep & Season Vegetables

   Slice tomato, shred lettuce, thinly slice red onion. Lightly salt the tomato slices and let sit 5 minutes, then pat dry. Toss lettuce and onion with the vinaigrette; set aside.

   Time: PT10M

9. Assemble Italian Hoagie

   Spread a thin layer of garlic‑basil mayo on both halves of a roll. Layer black forest ham, salami, pepperoni, then provolone cheese. Add dressed lettuce/onion, then the salted tomato slices. Top with the other roll, mayo side out.

   Time: PT5M

10. Assemble Turkey‑Pastrami Sub

    Spread plain mayo on the bottom roll. Layer pastrami, a thin line of Dijon mustard, turkey breast, provolone cheese, crushed kettle chips, lettuce, pickled onions, and tomato slices. Spread mayo on the top roll and close the sandwich.

    Time: PT5M

11. Wrap & Press

    Lay two squares of wax paper, place the sandwich at the center, fold the sides in, then roll tightly into a diamond shape. Let rest 2 minutes to allow flavors to meld and the bread to settle.

    Time: PT5M

12. Slice & Serve

    Using a sharp serrated knife, cut each sub diagonally. Serve immediately or let sit another minute for the wrap to fully compress the sandwich.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

70 g

Fat

25 g

Fiber

5 g