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Sub in a Tub

A submarine sandwich deconstructed and layered into a hollowed-out bread bowl with deli meats, cheese, fresh vegetables, and a tangy creamy dressing. Perfect for feeding a crowd at gatherings, game days, or potlucks.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 10 people
Course: Dinner, Lunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Bread and Base
  • 1 large round or oval artisan bread loaf about 8 to 10 inches in diameter, preferably sourdough or Italian
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
Dressing
  • 1 cup mayonnaise
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
Filling
  • 1 pound deli meat choose 2 to 3 types: salami, capicola, ham, turkey, or roast beef, thinly sliced and chopped into bite-sized pieces
  • 8 ounces provolone or mozzarella cheese diced or shredded
  • 1 large red onion thinly sliced
  • 2 cups fresh lettuce or spinach chopped
  • 1 large tomato diced and drained
  • 1/2 cup roasted red peppers chopped
  • 1/4 cup fresh basil optional, chopped
  • 1/4 cup pitted black olives sliced

Equipment

  • Large round or oval bread loaf (unsliced)
  • Sharp serrated knife
  • Large cutting board
  • Small mixing bowl for dressing
  • Spoon or spatula for spreading
  • Paper towels or clean kitchen towels
  • Baking sheet

Method
 

  1. Place your bread loaf on a cutting board and carefully slice off the top third, creating a lid. Set the lid aside and gently scoop out the interior bread with a spoon or your hands, leaving about a half-inch shell.
  2. Brush the inside of the hollowed loaf and the underside of the lid with olive oil mixed with garlic powder, salt, and pepper. Place the loaf and lid cut-side up on a baking sheet in a 375-degree oven for 5 to 7 minutes until lightly golden.
  3. Whisk together mayonnaise, red wine vinegar, Italian seasoning, garlic powder, salt, and pepper in a small bowl. Taste and adjust the seasoning as needed.
  4. Spread a thin layer of dressing on the inside bottom and sides of the bread bowl. Add your first batch of deli meats in an even layer, breaking up clumps.
  5. Layer in about half your cheese, followed by red onion, lettuce, tomato, and roasted red peppers. Drizzle more dressing over this layer.
  6. Add the remaining deli meats, followed by the rest of the cheese and any remaining fresh vegetables. Finish with a final thin layer of fresh basil and olives if using.
  7. Spread the underside of the bread lid with remaining dressing and place it back on top of the filled loaf. Press down gently so the lid seats firmly.
  8. Wrap the entire loaf tightly in plastic wrap or foil and refrigerate for at least one hour before serving. When ready to serve, unwrap and slice into wedges like a pizza.

Notes

This dish is best made 1-24 hours ahead to allow flavors to meld. Store wrapped tightly in the refrigerator for up to 3 days. Do not freeze. Serve cold or at room temperature. Drain all wet vegetables well to prevent sogginess. Use a sharp serrated knife to slice cleanly through the assembled loaf.