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It’s sub in a tub week here! Happy times for sure! Every once in a while I go on a salad-for-lunch kick. No big ole subs for me. Just nice, decent-sized salads. Now, this ain’t necessarily one of them fru-fru fancy light healthy salads. A guy has gotta eat. Work is hard. I work up an appetite. That’s why I love my Jimmy John’s Hunter’s Club sub in a tub. Simple but hearty. Heavy on the roast beef. Heavy on the provolone. And yes, even heavy on the tomato. It’s all good. Just add my favorite dressing and I’m a happy guy!
A Little Prep Goes A Long Way
To make things go smoothly when I am having sub in a tub week, I do as much preparing ahead of time as I can. That way when it comes time to make my lunch, such as this Jimmy John’s Hunter’s Club sub in a tub, I can have it put together in just minutes. I chop a combination of iceberg and green leaf lettuces and put them in a sealable tub with a paper towel to help keep them fresh. I use cherry or Roma tomatoes because they hold up well. So, I chop them too and place them into the fridge.
I could pre-cut my sandwich meats and cheese, but I like doing those the day I am having my salad. Who knows, I might change my mind from the day before about what I want on my salad.
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Also try my Penn Station Turkey and Provolone sub in a tub!
Jimmy John’s Hunter’s Club Sub In A Tub
Equipment
Ingredients
- 1 1/2 cups lettuce chopped. I use a mix of green leaf and iceberg
- 3 slices roast beef sandwich meat
- 1 slice provolone cheese
- 1/2 small tomato chopped
- Kosher salt to taste
- freshly ground black pepper to taste
- Your favorite salad dressing
Instructions
- Place the lettuce and spinach into your tub or onto a plate.
- Layer the sandwich meat slices and roll up like a cigar. Slice with a knife. Add to the lettuce. Note: If your meats are too thick to roll up, just slice them into bite-sized pieces instead.
- Slice the cheese and add to the lettuce along with the tomato, bell pepper, cucumber and onion.
- Sprinkle with salt and pepper to taste.
- Serve with your favorite dressing.
