Craving a homemade version of that classic Assorted sub you used to grab from the sandwich shop?
This Mr. Sub–inspired assorted sub sandwich is layered with cold cuts like Genoa salami, Black Forest ham, and mild Calabrese salami, plus sliced medium tomatoes, crisp lettuce, melty cheese, and a tangy homemade sauce. All tucked inside a crusty sub roll (or sub buns, depending on what you’ve got), this good sandwich hits every texture: soft, crisp, salty, and tangy. It’s a great way to use up leftover deli meat or build your own cold hoagies from scratch—right at home.
This recipe holds a special place in my heart—years ago, my first job was at Mr. Sub, a well-loved submarine sandwich shop here in Canada.
That’s where I learned their “secret sauce” was actually just mayonnaise mixed with pickle juice—simple but genius. We’d shake it up and squirt it onto the buns, giving dry bread a new lease on life. That little trick stuck with me, and now I love making my own homemade subs, especially when we’ve got fresh produce and tasty meats in the fridge.
If you love a good sandwich made with deli meat, be sure to try my Italian submarine featuring mortadella and muffuletta. It’s a winning classic combo.
Why You Will Love This Cold Cut Sub
It’s a homemade version of a classic. You get all the nostalgic flavor of a Mr. Sub Italian cold cut without leaving the house—and you can pile it as high as you like.
It’s the perfect bite every time. Between the juicy tomato, creamy cheese, crunchy lettuce, and tangy sauce, every layer works together beautifully.
It’s easy, flexible, and fun. A great way to clean out the fridge or let kids build their own lunch—plus, it keeps well if packed right.
From Hoagies to Subs: Canada’s Sandwich Evolution
Whether you call it a hoagie, grinder, hero, or submarine sandwich, this long, meat-packed creation has made its way into every corner of North America.
In the U.S., “hoagie” reigns on the East Coast, but here in Canada, we’ve always called them “subs.”
That’s thanks in part to Mr. Sub, a Toronto-born franchise that opened in 1968.
At its peak, Mr. Sub became a staple for Canadian students, late-night snackers, and sandwich enthusiasts seeking a quick and affordable lunch.
The classic assorted Mr. Sub sandwich traditionally included Genoa salami, Black Forest ham, and a third luncheon meat—often bologna or similar deli-style cold cut. That trio gave it a perfect balance of spice, salt, and softness.
Let’s Make This Delicious Classic Sub Sandwich
Start by making the secret sauce.
In a small bowl or jar, stir together Miracle Whip and pickle juice until it becomes pourable.
If your sub roll is on the dry or crusty side, using more pickle juice in the sauce helps thin it out so it soaks into the bread and softens it just enough. If your roll is already soft, feel free to use a thicker sauce or even drizzle in some olive oil for richness.
Place your sub bun on a cutting board. Lay one hand flat on top and carefully slice lengthwise with a sharp knife, sawing through the crust to create a hinge. This keeps the sandwich together and makes it easier to hold.
Wash and dry your lettuce and slice your medium tomato into three even rounds.
Fold or cut two slices of mozzarella cheese into triangles and then drizzle a spoonful of the sauce over the open face before placing them point-side out along the base of the bun.
Next comes the meat:
Start with Genoa salami (hot or regular), then layer on a slice of Black Forest ham, and finish with mild Calabrese salami for a bit of heat and chew.
Now, add your tomato slices in a single layer over the meat. Pile the lettuce on top and drizzle more sauce across the greens.
Gently press the top bun down and slice the sandwich in half. Leave whole if you are packaging for use the next day to avoid it drying out.
That’s it—you’ve got a sandwich shop–quality sub sandwich at home.
Ingredients:
Note to my Canadian readers: You’re not alone if you’re sourcing these ingredients without relying on U.S.-based imports. Given our country’s current challenges, supporting Canadian-owned businesses and Canadian-made products matters more than ever. Every little bit helps keep our food systems strong, our neighbors employed, and our dollars in our communities.
You will now find more Canadian content on the blog as I continue to source Canadian food brands and products.
And to our American friends—we still love you! We always have and will. But when possible, we’re leaning toward local to keep our shelves stocked and our people supported.
Sub Roll or Submarine Bun: These must be sturdy enough to hold fillings and softens nicely with the sauce. I actually have a harder time finding good firm sub buns many bakeries may offer them but they are often comparably softer than that of Mr. Subs. I used No Name Italian rolls for this recipe. No Name is a brand by Loblaws Co Ltd in Canada. All their products are really good.
Mayonnaise: Should have a slightly sweet and tangy base that mimics the original sub-sauce flavor. I used Miracle Whip made by Kraft and produced in Canada.
Pickle Juice: This adds tang and moisture to help soften a dry bun. By mixing it with the mayo we create a new thin sauce. My go to pickles now are No Name simply because they have great crunch and are comparable to most big brands.
Mozzarella Cheese Slices: Mild and melty, mozzarella lends a creaminess without overpowering the meats with strong flavor.
Genoa Salami: This classic, salty, and spiced cold cut is key to an assorted sub’s flavor.
Black Forest Ham: Traditionally slightly smoky and lean, it balances the richness of the salami.
Mild Calabrese Salami adds a gentle heat and chewy texture to round out the trio.
Lettuce: This leafy green provides fresh crunch and lightness to balance the salty meats. I used my new Canadian favorite Folia crunchy greens. A simply wash and pat dry was all that was needed to use this tasty lettuce.
Medium tomato: The tomato adds juiciness and acidity to tie all the layers together.
Substitutions and Add-Ins For The Submarine Sandwiches
Sub Bun: If you can’t find actual sub buns you can also use ciabatta, baguette, or whole wheat roll, depending on texture preference.
Genoa Salami: Soppressata, pepperoni, turkey salami, or mild Italian dry salami will also work as they keep that salty, cured, slightly spiced flavor profile similar to Genoa.
Black Forest Ham: Honey ham, smoked turkey, maple ham, or roast pork will work. You’re looking for a lean, slightly sweet or smoky deli meat to balance the richness of the salami.
Mild Calabrese Salami: Can be replaced with hot capocollo, spicy soppressata, mortadella, or even chorizo (if you’re okay with a bit of heat). You want something with a little chew and depth—either mild or spiced to your liking
Mozzarella Cheese: Try replacing with provolone, Swiss, white cheddar, or Havarti for alternate flavors or depending on what’s in your fridge already.
Sub Sauce: Use real mayonnaise instead of Miracle Whip, or drizzle with Italian dressing. A prepared sub sauce is also sufficient.
Lettuce: Iceberg is the traditional choice for Mr. Sub crunch. They used to shave it on a food slicer to ribbons, which gives it a softer mouthfeel. You can cut your lettuce into ribbons, too, if you wish to be more of a pro.
Tomato: Swap for roasted red peppers or skip if packing ahead, as the tomato juice can make the bread wet.
You can also add in some extras depending on your taste.
Hot banana peppers, bring tang and zip if you like a bit of heat.
Red onion adds a sharp, crisp bite that cuts through the creamy sauce.
A light drizzle of olive oil over a drier bun can add softness.
For even more flavor, sprinkle on oregano, black pepper, and chili flakes, or toss in some sliced green olives for a briny touch.
Expert Tips, Serving And Storing Suggestions For These Sub Sandwiches.
Tip #1: Proper Cutting- Always hold the bun flat with your palm when slicing to avoid slips, especially if the crust is tough. A sharp bread knife is essential.
Tip #2: Dry Lettuce – Doing so will prevent it from watering down the sandwich or making it soggy by lunch.
Tip #3: Layer Tomato- Put the slices between meats instead of right against the bread if you’re packing it for later. Or omit altogether.
This keeps the bread from absorbing too much moisture.
This homemade sub sandwich makes an excellent lunchbox star, quick weekend meal, or DIY sandwich bar for gatherings.
Slice into smaller pieces for party trays, or keep it full-length for a satisfying solo dinner.
Next time, try playing around with different meats, cheeses, or sauces to keep things interesting—this one’s easy to remix.
If you have leftovers, wrap the sandwich tightly in foil or parchment and store it in the fridge for up to 24 hours.
Keep in mind that the sauce and tomato will continue to soften the bread over time, so it’s best served fresh—but still tasty the next day.
If you try this homemade Italian sub sandwich, I’d love to hear how it turned out!
Did you add hot capocollo? Try a different bun?
Leave a comment below and share your twist—your version might inspire someone else’s perfect bite.
Mr. Sub–Inspired Assorted Sub Sandwich (Homemade Version)
Equipment
- Bread Knife
- Small Bowl
- Tablespoon
- Paring Knife
- Cutting board
Ingredients
- 1 LRG Submarine Bun
- 1 Tbsp Mayo Miracle Whip
- ⅛ Cup Pickle Juice
- 2 Slices Mozzarella Cheese Cut In Half To Make Triangles
- 1-2 Slices Black Forest Ham I Only Used One It Was Cut Pretty Large
- 3 Slices Hot Genoa Salami
- 4 Slices Mild Calabrese Salami
- 2-3 Leaves Lettuce It Depends On Size Here
- 3 Med Tomato Slices in Rounds
Instructions
- In a small bowl or jar, mix Miracle Whip with pickle juice until it reaches a pourable consistency.⅛ Cup Pickle Juice
- Place the sub roll on a cutting board. Lay one hand flat on top and use a sharp knife to slice it lengthwise, creating a hinge (don’t cut all the way through).1 LRG Submarine Bun
- Spoon a bit of sub sauce on the bottom side of the bun.
- Rinse and dry your lettuce. Wash the tomato and slice it into three even rounds.
- Cut or fold the mozzarella slices into triangles and lay them along the bottom bun point side out.2 Slices Mozzarella Cheese
- Layer the Genoa salami, Black Forest ham, and Calabrese salami on top of the cheese.1-2 Slices Black Forest Ham, 3 Slices Hot Genoa Salami, 4 Slices Mild Calabrese Salami
- Add tomato slices, then top with lettuce.3 Med Tomato, 2-3 Leaves Lettuce
- Spoon or squirt additional sauce over the lettuce.
- Close the sandwich and press gently. Slice in half and serve.
Notes
Amber’s Inside Sandwich Artist Tips
After building hundreds of subs during my first job at Mr. Sub and then subsequently while working at Subway, here are the little things that take your sandwich from good to I’d-pay-for-this: Slice your bun with a hinge, not all the way through.This helps hold everything together and makes it easier to eat without the fillings sliding out. Triangle-fold your cheese slices.
Folding or cutting your mozzarella into triangles and laying them point-side out gives you even cheese coverage from end to end. Layer meats first, tomato second, lettuce last.
Tomatoes tucked between meats won’t soak the bun, and placing the lettuce on top keeps everything crisp and fresh until that final squirt of sauce. Thin sauce soaks dry bread—thick sauce sticks to soft buns.
Use more pickle juice if your roll is crusty. Cut back and use less (or add olive oil) if the bun is already soft. Don’t overload your sub.
You might want to add a million different toppings, but too many makes it messy and liable to fall apart while eating. Sticking with a few chosen ingredients not only keeps the flavor combination on point—it also helps cut down on extra calories.
