Turkey and Provolone Sub, Mike’s Way

Jersey Mike’s-Style Turkey and Provolone Copycat

Makes one 12-inch sub · Prep: 15 minutes · Cook: No cooking · Total: 15 minutes

Turkey and provolone sub with shredded lettuce, tomato, onion, oil, and vinegar on parchment paper

I know turkey and provolone doesn’t sound like a sandwich you need a recipe for, but the order matters here! The onion goes directly over the turkey, the lettuce needs to be VERY finely shredded, and the vinegar has to hit the vegetables before the oil does. Plus, there should be enough juice to soak into the bread a little without turning the whole thing into a wet sponge.

Use a soft white sub roll with some chew, not a baguette. Oh! And make the sandwich right before you plan to eat it. A fully dressed sub does not improve while waiting in the refrigerator.

Ingredients

For the oil and vinegar

1 tablespoon red wine vinegar
2 teaspoons mild extra-virgin olive oil
2 teaspoons neutral oil, such as canola or sunflower oil

For the turkey and provolone sub

1 soft white sub roll, about 12 inches long
4 thin slices provolone, about 3 ounces
6 ounces very thinly sliced oven-roasted turkey
¼ small white onion, shaved into thin rings
1½ cups very finely shredded iceberg lettuce
1 medium Roma tomato, thinly sliced
½ teaspoon dried oregano
¼ teaspoon kosher salt

Instructions

1
Make the oil blend
Stir the olive oil and neutral oil together in a small bowl. Keep the red wine vinegar separate. You can combine everything if you want to, but adding the vinegar and oil separately gives you better control over where they land.
2
Prepare the vegetables
Separate the onion into thin rings. Shred the lettuce as finely as you can and slice the tomato into thin rounds. Pat the tomato with a paper towel if it is especially juicy. You want tomato juice in the sandwich, just not enough to dismantle it.
3
Open the roll
Cut the sub roll lengthwise, leaving a hinge along one side. Open it flat without tearing the two halves apart. If the roll is extremely thick, pull out a small amount of the soft bread from the center. Do not hollow it out completely. The bread still has to catch the oil and vinegar.
4
Add the provolone and turkey
Arrange the provolone along the bottom half of the roll. Fold the turkey into loose ribbons and pile it over the cheese. Folding the turkey instead of laying it flat makes the sandwich feel fuller and gives the oil and vinegar somewhere to go.
5
Add the vegetables Mike’s Way
Scatter the onion over the turkey, followed by the shredded lettuce. Lay the tomato slices across the lettuce. Sprinkle the red wine vinegar over the vegetables first. Follow with about 1 tablespoon of the oil blend, then add the oregano and salt. You may not need all the oil.
6
Close and cut the sub
Close the sandwich and press it gently with both hands. Cut it into two equal pieces. For a slightly compressed deli-style sub, wrap it tightly in parchment and leave it alone for 5 minutes before cutting. Any longer and the lettuce begins losing its crunch.

Shortcuts and substitutions

The bread

A soft supermarket French roll or hoagie roll is the easiest substitute. Avoid a very crusty baguette. By the time you bite through the bread, most of the lettuce will have escaped out the other side.

The turkey

Use freshly sliced deli turkey when possible and ask for it very thin. Smoked turkey works, although it will make the sandwich taste noticeably different from the milder original.

The provolone

Mild provolone is the closest fit. Sharp provolone works if you want more flavor, but it can take over the turkey and vinegar.

The oil blend

Use all mild olive oil if that is what you have. Mixing it with neutral oil produces a lighter flavor closer to a deli sandwich.

No iceberg lettuce

Finely shredded romaine hearts work. Skip spring mix or tender leaf lettuce; it collapses as soon as the vinegar hits it.

Smaller sandwiches

Divide the ingredients between two 6-inch rolls. Use slightly less oil and vinegar on each one so the shorter rolls do not become soggy.

Cherry pepper relish

Spread a thin layer inside the top of the roll if you want some heat. It is not part of the standard Mike’s Way preparation, but it works especially well with turkey.

Recipe notes

Add the vinegar before the oil

Vinegar can season the lettuce and tomato directly. If the oil goes on first, it coats the vegetables and makes it harder for the vinegar to stick.

Shred the lettuce very finely

Thick pieces of iceberg fall out instead of becoming part of the sandwich. Slice across a compact wedge with a sharp knife, then run the knife through the pile once more.

Keep the bottom of the roll protected

The provolone and turkey create a barrier between the bread and the dressed vegetables. Put the lettuce and tomato above the meat rather than directly against the bottom of the roll.

Make-ahead plan

Slice the onion and shred the lettuce up to a day ahead. Keep them refrigerated in separate containers and slice the tomato shortly before assembly. Wait to dress and close the sandwich until you are ready to eat.

Frequently Asked Questions

What is on a turkey and provolone sub Mike’s Way?

A turkey and provolone sub made Mike’s Way has sliced onion, shredded lettuce, tomato, red wine vinegar, an olive-oil blend, oregano, and salt. This home version uses the same basic combination.

What is Jersey Mike’s #7?

The #7 is Jersey Mike’s turkey breast and provolone cold sub. It can be ordered with different toppings, but Mike’s Way is the chain’s standard onion, lettuce, tomato, oil, vinegar, and spice preparation.

Does Mike’s Way include mayonnaise?

No. Mayonnaise is not part of the standard Mike’s Way toppings. You can add it, but the oil and vinegar already provide plenty of moisture.

What oil and vinegar are used on a Mike’s Way sub?

Jersey Mike’s describes The Juice as red wine vinegar and a signature olive-oil blend. At home, a mixture of mild olive oil and neutral oil keeps the flavor lighter than using a strong extra-virgin olive oil by itself.

How do I keep an oil-and-vinegar sub from getting soggy?

Layer the cheese and turkey against the bottom of the roll, put the dressed vegetables above them, and assemble the sandwich immediately before serving. Pat very wet tomato slices dry before adding them.

Can I make the sandwich ahead?

You can prepare the individual ingredients ahead, but the assembled sandwich is best eaten within about 30 minutes. For lunch later in the day, carry the oil and vinegar separately and add them just before eating.

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