Go Back
–+ servings
Sub in a Tub

Sub in a Tub: A Fresh, Low-Carb Twist on a Classic Meal

Enjoy a low-carb take on a classic sandwich with Sub in a Tub, featuring fresh veggies, savory meats, and zesty dressing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 head Romaine Lettuce or iceberg works best for a crunchy base
  • 8 oz Deli Meats e.g., turkey, salami, ham
  • 4 oz Cheese e.g., provolone, mozzarella; use dairy-free alternatives for a vegan version
  • 1 cup Tomatoes e.g., cherry or grape tomatoes
  • 1/2 medium Red Onion omit if desired
  • 1 bell pepper Bell Peppers any color
  • 4 rolls Italian Rolls optional
For the Dressing
  • 1/4 cup Olive Oil the base of your dressing
  • 2 Tbsp Vinegar e.g., red wine vinegar
  • 1 Tbsp Spices customize with Italian herbs

Equipment

  • Mixing Bowl
  • whisk
  • Knife
  • cutting board

Method
 

Step-by-Step Instructions for Sub in a Tub
  1. Chop the Vegetables and Meats. Wash and dry the lettuce, then tear it into bite-sized pieces and place in a large mixing bowl. Chop deli meats, cheese, and veggies into uniform squares.
  2. Prepare Optional Ingredients. If using Italian rolls, cut them into small cubes and set aside in a separate bowl.
  3. Make the Dressing. Combine olive oil, vinegar, and spices in a bowl or jar. Whisk or shake until well blended.
  4. Combine Salad Ingredients. Pour the dressing over the salad and toss with tongs until evenly coated.
  5. Add Optional Rolls. If using rolls, gently fold them into the salad just before serving.
  6. Serve Immediately. Enjoy the Sub in a Tub for the best texture and flavor.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 100IUVitamin C: 50mgCalcium: 20mgIron: 10mg

Notes

Chop ingredients up to 2 hours in advance and refrigerate. For maximum freshness, keep salad and dressing separate until serving.

Tried this recipe?

Let us know how it was!