Sub in a Tub
The "Sub in a Tub" is a low-carb, keto-friendly alternative to traditional submarine sandwiches, offering all the classic flavors without the bread. This dish combines fresh vegetables, assorted deli meats, and cheese, all tossed in a tangy dressing, making it both satisfying and customizable.
Ingredients
- 4 cups iceberg or romaine lettuce chopped
- 1 cup cherry tomatoes halved
- ½ cup red onion thinly sliced
- ¼ cup pepperoncini or banana peppers sliced
- 4 slices 3 oz provolone cheese, chopped
- 4 slices 3 oz deli turkey, chopped
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
Instructions
- Prepare the Salad:
- In a large mixing bowl, combine the chopped lettuce, cherry tomatoes, red onion, and pepperoncini.
- Add the chopped provolone cheese, deli ham, turkey, and salami to the bowl.
- Make the Dressing:
- In a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, sea salt, and black pepper until well combined.
- Assemble the Dish:
- Pour the dressing over the salad mixture.
- Toss gently to ensure all ingredients are evenly coated with the dressing.
- Serve:
- Divide the salad into four equal portions.
- Serve immediately.
Notes
- Variations: Feel free to customize your "Sub in a Tub" with additional ingredients such as sliced olives, cucumbers, or different types of cheese to suit your taste preferences.
- Storage: For optimal freshness, it's best to consume the salad immediately. However, if you need to store it, keep the dressing separate and combine just before serving to prevent the lettuce from wilting.
- Meal Prep Tip: If preparing in advance, store the salad components and dressing separately in airtight containers in the refrigerator for up to 2 days. Combine and toss with dressing just before eating.