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–+ servings
classic cold cut assorted hoagie

Mr. Sub–Inspired Assorted Sub Sandwich (Homemade Version)

Amber Bondar
This Mr. Sub–inspired assorted sub sandwich is a homemade take on the Canadian classic, made with Genoa salami, Black Forest ham, and mild Calabrese salami. It’s layered with tomato, lettuce, mozzarella cheese, and a tangy Miracle Whip–pickle juice sauce, all stacked on a crusty submarine roll. A quick and customizable cold cut sub that brings deli-shop flavor straight to your kitchen—no toasting or fancy tools needed.
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Prep Time 10 minutes
Total Time 10 minutes
Course lunch, Main Course, party food, Snack
Cuisine Canadian
Servings 1
Calories 628 kcal

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.

Nutrition

Calories: 628kcalCarbohydrates: 22gProtein: 36gFat: 44gSaturated Fat: 16gPolyunsaturated Fat: 9gMonounsaturated Fat: 15gTrans Fat: 0.03gCholesterol: 107mgSodium: 2662mgPotassium: 1283mgFiber: 5gSugar: 12gVitamin A: 3502IUVitamin C: 51mgCalcium: 437mgIron: 3mg
Keyword Black Forest Ham, Deli Sandwich, Genoa Salami, Mr. Sub Copycat, sandwich, submarine sandwich
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