A Classic Deli-Style Turkey Sub (2024)

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!

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 madeturkey subfrom the deli. It's the ultimate go-to sandwichwhether 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 oursandwich 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 pepperson 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 mychicken florentine soup with orzo, thiscreamy white lasagna soup or thisrustic tortelliniwith kale and Parmesan.

As for sides, I recommend serving them with some of this perfectcreamy pesto pasta, thisSpinach Artichoke Diatalini Pasta Salad, or thissouthern 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

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