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Before I started making subs in a tub at home salads were pretty much either a huge ordeal as a main course or kind of an afterthought side dish. No more. Now I can have them for a great lunch. With minimal trouble or fuss. Like this Blimpie’s turkey and provolone sub in a tub. A little lettuce. Chopped tomato. Chopped turkey meat and provolone cheese. Lunch. And a great lunch, too.
Easy Prep. Great Results.
I decided to go on a subs-in-a-tub kick for a few weeks. To make them as easy as possible, I prepared as much of the salads ahead of time as I could. That way the day I was going to have them I just had to do a few things before getting to enjoy my lunch. I grabbed a few heads of lettuce (I prefer iceberg and green leaf) and rinsed and dried them well. Then I chopped them into bite-sized pieces, about an inch or so square. Next up, I chopped tomatoes. Roma in my case because I think they last longer.
The Big Day
The day I make my Blimpie’s turkey and provolone sub in a tub is like any other day. Well except I just need to chop up some turkey meat and cheese. And I always salt and pepper my salads. Or at least I add pepper. The salt depends on the meat that I use and how much salt it already has.
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Also try my other sub in a tub ideas!
Blimpie’s Turkey and Provolone Sub In A Tub
Equipment
Ingredients
- 2 cups lettuce chopped. I use a mix of green leaf and iceberg
- 3 slices turkey sandwich meat
- 1 slice Provolone cheese
- 1/2 small tomato optional. chopped
- Kosher salt to taste
- freshly ground black pepper to taste
- Your favorite salad dressing
Instructions
- Place the lettuce into your tub or onto a plate.
- Layer the turkey sandwich meat slices and roll up like a cigar. Slice with a knife. Add to the lettuce.
- Slice the cheese and add to the lettuce along with the tomato.
- Sprinkle with salt and pepper to taste.
- Serve with your favorite dressing.
