Jersey Mike's #13 at Home
Jersey Mike's #13 at Home
Ingredients
For the Seasoned Buns
- 4 white sub buns
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 1 teaspoon dried rosemary, crushed, or as needed
- 2 tablespoons Parmesan cheese, grated, or as needed
For the Meats and Cheese
- 8 slices provolone cheese
- 1/2 pound ham, thinly sliced
- 1/4 pound prosciutto, thinly sliced
- 1/4 pound capicola, thinly sliced
- 1/4 pound salami, thinly sliced
- 1/4 pound pepperoni, thinly sliced
For the Toppings and Condiments
- 2 cups lettuce, shredded
- 1/2 cup onion, thinly sliced
- 1/2 cup pickles, sliced
- 1/4 cup jalapenos, sliced
- 1/4 cup banana peppers, sliced, plus more for serving
- 1/4 cup Beano's Original Submarine Dressing, or to taste
- 2 tomatoes, sliced
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 8 strips bacon, cooked crispy
- 1/4 cup mayonnaise, or to taste
- 1/4 cup Wickles Spicy Red Sandwich Spread, or to taste (red pepper relish)
For Serving
- 4 bags Miss Vickie’s Jalapeno Chips
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with foil.
⏱️ 5 min•🌡️ 375
- 2
In a small bowl, melt the butter. Stir in the garlic powder until well combined.
⏱️ 2 min
- 3
Brush the garlic butter mixture evenly over the tops of the white sub buns. Sprinkle the crushed dried rosemary and grated Parmesan cheese generously over the buttered buns.
⏱️ 3 min
- 4
Place the seasoned buns on the prepared baking sheet and bake for 6-7 minutes, or until lightly golden and fragrant.
⏱️ 7 min•🌡️ 375
- 5
Remove the buns from the oven and let them cool on a wire rack for about 10 minutes. This allows them to firm up slightly before slicing.
⏱️ 10 min
- 6
Once cooled, carefully slice each bun in half lengthwise, being sure not to cut all the way through, leaving a hinge on one side.
⏱️ 2 min
- 7
On the bottom half of each bun, layer two slices of provolone cheese.
⏱️ 1 min
- 8
Evenly distribute the ham, prosciutto, capicola, salami, and pepperoni over the provolone cheese on each sandwich.
⏱️ 3 min
- 9
Pile a generous amount of shredded lettuce on top of the meats, followed by the sliced onions, pickles, jalapenos, and banana peppers.
⏱️ 3 min
- 10
Drizzle Beano's Original Submarine Dressing generously over all the layered toppings.
⏱️ 1 min
- 11
Add the sliced tomatoes on top of the dressing and season with freshly ground black pepper.
⏱️ 1 min
- 12
Place two strips of cooked bacon on top of the tomatoes for each sandwich.
⏱️ 1 min
- 13
Spread mayonnaise generously on the inside of the top half of each bun.
⏱️ 1 min
- 14
Spread Wickles Spicy Red Sandwich Spread (red pepper relish) on top of the mayonnaise on the top bun.
⏱️ 1 min
- 15
Carefully bring the top half of each bun down onto the filled bottom half to close the sandwich. Press down firmly to compress the fillings.
⏱️ 1 min
- 16
For an authentic touch, wrap each completed sandwich tightly in brown parchment paper. Slice the wrapped sandwich in half diagonally.
⏱️ 2 min
- 17
Serve immediately with Miss Vickie’s Jalapeno Chips and extra banana peppers on the side.
Kitchen Tools
Jersey Mike's #13 at Home
For the Seasoned Buns
- 4 white sub buns
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 1 teaspoon dried rosemary, crushed, or as needed
- 2 tablespoons Parmesan cheese, grated, or as needed
For the Meats and Cheese
- 8 slices provolone cheese
- 1/2 pound ham, thinly sliced
- 1/4 pound prosciutto, thinly sliced
- 1/4 pound capicola, thinly sliced
- 1/4 pound salami, thinly sliced
- 1/4 pound pepperoni, thinly sliced
For the Toppings and Condiments
- 2 cups lettuce, shredded
- 1/2 cup onion, thinly sliced
- 1/2 cup pickles, sliced
- 1/4 cup jalapenos, sliced
- 1/4 cup banana peppers, sliced, plus more for serving
- 1/4 cup Beano's Original Submarine Dressing, or to taste
- 2 tomatoes, sliced
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 8 strips bacon, cooked crispy
- 1/4 cup mayonnaise, or to taste
- 1/4 cup Wickles Spicy Red Sandwich Spread, or to taste (red pepper relish)
For Serving
- 4 bags Miss Vickie’s Jalapeno Chips
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with foil.
⏱️ 5 min•🌡️ 375 - 2
In a small bowl, melt the butter. Stir in the garlic powder until well combined.
⏱️ 2 min - 3
Brush the garlic butter mixture evenly over the tops of the white sub buns. Sprinkle the crushed dried rosemary and grated Parmesan cheese generously over the buttered buns.
⏱️ 3 min - 4
Place the seasoned buns on the prepared baking sheet and bake for 6-7 minutes, or until lightly golden and fragrant.
⏱️ 7 min•🌡️ 375 - 5
Remove the buns from the oven and let them cool on a wire rack for about 10 minutes. This allows them to firm up slightly before slicing.
⏱️ 10 min - 6
Once cooled, carefully slice each bun in half lengthwise, being sure not to cut all the way through, leaving a hinge on one side.
⏱️ 2 min - 7
On the bottom half of each bun, layer two slices of provolone cheese.
⏱️ 1 min - 8
Evenly distribute the ham, prosciutto, capicola, salami, and pepperoni over the provolone cheese on each sandwich.
⏱️ 3 min - 9
Pile a generous amount of shredded lettuce on top of the meats, followed by the sliced onions, pickles, jalapenos, and banana peppers.
⏱️ 3 min - 10
Drizzle Beano's Original Submarine Dressing generously over all the layered toppings.
⏱️ 1 min - 11
Add the sliced tomatoes on top of the dressing and season with freshly ground black pepper.
⏱️ 1 min - 12
Place two strips of cooked bacon on top of the tomatoes for each sandwich.
⏱️ 1 min - 13
Spread mayonnaise generously on the inside of the top half of each bun.
⏱️ 1 min - 14
Spread Wickles Spicy Red Sandwich Spread (red pepper relish) on top of the mayonnaise on the top bun.
⏱️ 1 min - 15
Carefully bring the top half of each bun down onto the filled bottom half to close the sandwich. Press down firmly to compress the fillings.
⏱️ 1 min - 16
For an authentic touch, wrap each completed sandwich tightly in brown parchment paper. Slice the wrapped sandwich in half diagonally.
⏱️ 2 min - 17
Serve immediately with Miss Vickie’s Jalapeno Chips and extra banana peppers on the side.