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–+ servings

Party Sub Sandwich

This sandwich combines savory deli meats, fresh veggies, and a creamy bacon mayo spread, perfect for any casual gathering or picnic.
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes

Ingredients

  • ½ cup mayonnaise
  • 1 garlic clove minced
  • 4 strips of cooked bacon crumbled
  • 1 loaf French bread
  • ¾ pound sliced deli ham
  • ¾ pound sliced deli turkey
  • ¼ pound sliced salami
  • ¼ pound sliced Havarti cheese about 6 slices
  • 1 large or 2 medium tomatoes thinly sliced
  • ½ small red onion thinly sliced
  • ½ head of iceberg lettuce shredded
  • ½ teaspoon oregano
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Make spread. In a small bowl, stir together the mayonnaise, minced garlic, and crumbled bacon. Set aside.
    A glass bowl filled with a creamy bacon mayo spread, showing pieces of crumbled bacon mixed into the mayonnaise.
  • Cut bread and spread top with bacon mayo. Using a serrated knife, slice the French bread in half horizontally. Using a spatula, evenly spread the mayonnaise mixture over the top slice of the French bread loaf.
  • Layer meat and cheese. Using the bottom half of the French bread, start layering the sandwich by placing evenly across the bread the ham, turkey, salami, and cheese.
    A wooden board with a sliced French bread loaf; the top half spread with bacon mayo and the bottom half layered with deli meats including turkey, ham, and salami.
  • Add toppings. Next, place the sliced tomatoes over the meat and cheese. Separate the rings of the onion and spread across the desired amount to use. Top the tomatoes and onion with shredded lettuce. Sprinkle the oregano, salt, and pepper over the lettuce.
    A side-by-side image showing the process of assembling the sandwich: on the left, bread spread with bacon mayo; on the right, layered with Havarti cheese, sliced tomatoes, red onion rings, and shredded lettuce.
  • Assemble and cut. Place the dressed top half of the French bread over the sandwich. Cut the sandwich into 6-8 servings, depending on how thick you want the slices to be. Serve immediately or wrap in plastic and refrigerate for use later the same day. For a nice presentation, you can use sandwich toothpicks pierced with olives placed into individual slices.
    An overhead view of the assembled sandwich cut into pieces, placed on a wooden board, served with potato chips, pickles, and black olives.

Notes

You can double or triple this recipe to serve a larger crowd.  Trim one end from two loaves and combine them at the cut sides to make it look continuous.
If you don’t want to take the time to cook bacon, another yummy dressing we like with this sandwich is pesto mayonnaise, which is ½ cup mayonnaise and 2 tablespoons pesto.
This is portable and keeps well for a day.  It’s great wrapped it up, placed it in a cooler, and taken it on family outings.
If you like roast beef, substitute roast beef for the salami.  If you like more Italian-style meats, substitute the turkey for pepperoni or mortadella.
You can pour a little oil and red wine vinegar over the lettuce once the sandwich is made, which is more of an Italian sub dressing. I don’t typically do that with this type of sandwich because for buffets or gatherings, the sandwich slices may sit for a while or when we take the sub on outings, it will make the lettuce soggy.
If you are feeding young children or other picky people you can put the onions, tomatoes, shredded lettuce, and dressing choices in separate plates or bowls and let individuals add what vegetables and dressings they would like on their sub.
If you are using leftover or precooked bacon, technically there is no cooking time in the recipe.

Nutrition

Calories: 502kcal | Carbohydrates: 30g | Protein: 29g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 1970mg | Potassium: 404mg | Fiber: 1g | Sugar: 4g | Vitamin A: 256IU | Vitamin C: 3mg | Calcium: 129mg | Iron: 3mg
Servings: 8 sandwiches
Calories: 502kcal
Author: Katie