turkey and provolone salad Archives

It’s sub in a tub week here! Woo hoo! It’s one of my favorite weeks, too. Every once in a while I go on a salad-for-lunch kick. No big ole subs for me. Just nice, fresh loaded 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 go big when I make my Penn Station Turkey and Provolone sub in a tub. Heavy on the turkey. 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!

Penn Station Turkey And Provolone Sub In A Tub

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 Penn Station Turkey and Provolone 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 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. So I just wait. It’s not like they take that long to cut!

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Also try my Jersey Mike’s Club Supreme sub in a tub!

Penn Station Turkey And Provolone Sub In A Tub

Classic sub flavors in a tub!

5 from 1 vote

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Prep Time 10

Total Time 10

Course Salad

Cuisine American

Servings

Calories 98 kcal

Equipment

1 Meal Prep Container

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 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 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 and onion, if using.
Sprinkle with salt and pepper to taste.
Serve with your favorite dressing.

Notes

This salad can be made a day ahead. Just cover and store in the fridge.

Nutrition

Calories: 98kcalCarbohydrates: 6gProtein: 7gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 161mgPotassium: 344mgFiber: 2gSugar: 4gVitamin A: 1270IUVitamin C: 10mgCalcium: 175mgIron: 1mg

Nutritional values are approximate.

Keyword salad, sub in a tub

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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.

Blimpie's Turkey and Provolone Sub In A Tub

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.