I pretty much sold my husband on our new neighborhood before we even got here for all the “right” reasons. Like the fact that it has good schools. It’s quiet and quaint. And it’s just minutes away from our doctors, the hospital, parks for the crazies to play at, and the commissary. And while all of that is absolutely the truth, the real reason I wanted to live here (which I suspect hubby already kind of knew anyway) is because it’s only minutes away from my favorite Jersey Mike’s.
Jersey Mike’s is by far the best sub sandwich shop in all of Fayetteville, NC. And this is coming from a girl who’s eaten a lot of sub sandwiches in her life. Unlike the other guys, Jersey Mike’s slices the meat fresh when you order, right in front of your eyes. And they lay it on thick. They slice it real thin too…the way it should be. And while they might not have a bajillion and one different options for toppings, when you order one of their subs Mike’s Way, you don’t need all those choices. It’s truly the closest thing this girl from the Northeast has found to Northeast-style sub sandwiches in all the places she’s ever lived.
I knew from living in Fayetteville before that there was a Jersey Mike’s literally just minutes from our new house. Or at least, there used to be. When we got here in April I realized that it’s now closed. I had to drive by the empty boarded up building at least half a dozen times before the tragic reality of it all sunk in. I found out a few weeks later it had something to do with the owner not wanting to put money into a corporate mandated remodel, due to the fact that the road it was located on is designated for expansion sometime in the next decade. Can you freaking believe that? And while there are other Jersey Mike’s in Fayetteville, they’re allll the way over on the other side of post, and frankly it’s just not the same.
So I started making my favorite Jersey Mike’s sub sandwich at home…a regular #8, otherwise known as the Club Sub. I had no intentions of sharing this as a “recipe” here on my blog, but I’ve made this sandwich at least half a dozen times since we moved in and hubby says it’s the best damn sandwich he’s ever had, and that it would be a crime if I didn’t share it with y’all. So here goes…
Here’s what you need to start building this baby. Shaved ham, turkey, provolone cheese, some veggies, all the goods, bread, annnnd….bacon! Oh yeah, when the bacon comes out, that’s how you know it’s gonna be good. I start by slicing a loaf of french bread in half and laying it out on a sheet pan. Then just pop it under the broiler until it’s toasty. Slice up a tomato or two, a couple avocados, and some red onion.
P.S. Someone tell me again why we call them red onions? K, now lay on a layer of the provolone. Just a side note, I only ever make this sandwich (and almost every other sandwich that gets made in the House of Crazy) with Boar’s Head deli meats and cheeses. Yup, they’re a little pricey, but they are totally worth it. Then lay on the ham and turkey. I like mine shaved. Obviously. After that comes the lettuce. This is leftover iceberg lettuce I shredded in the food processor for tacos we had the night before. You can use any kind of lettuce you want, but making the absolute biggest mess you can with the lettuce is a must. At least, that’s how they do it at the sandwich shops, so I figure maybe there’s a little magic in the messiness. This is really the only place I stray from the traditional “Mike’s Way”…with avocados. Who knew avocados were such rule breaking rebels?! Next up is the onion. And then the tomatoes. Mmm…raise your hand if you can’t wait for garden fresh tomatoes! Now sprinkle on a little S&P… …and some Italian seasoning. Then some of this stuff. I don’t know exactly what’s in it, nor do I care. I love it. But if you don’t have any, a drizzle of olive oil will also work. Then add a splash of this. And last but not least, schmear the top half of your bread with mayo (please not Miracle Whip, for the love of all things good and holy!) and lay on the bacon. Then put it all together, grab two cookies or a handful of your favorite chips, and call it lunch!
I’ve never met a sandwich I didn’t like, and I love some pretty crazy ones. I’ve done pickled jalepenos in a panini, and pears in a PB&J. I’ve done fennel slaw on a pulled pork BBQ, and I’ve even been known to put peanut butter on a hot dog (yes, hot dogs count as sandwiches in my book). But sometimes a good old fashioned classic is all you really need.
- Loaf French Bread
- ¾lb. Shaved Turkey Deli Meat (I like Boar’s Head brand)
- ¾lb. Shaved Ham Deli Meat
- ¼lb. Sliced Provolone Cheese
- 1 cup shredded Iceberg Lettuce
- 2 Avocados, sliced
- 2 Tomatoes, sliced
- ¼ Whole Red Onion, sliced
- Salt, to taste
- Pepper, to taste
- Italian Seasoning, to taste
- Red Wine Vinegar, to taste
- Submarine Dressing or Olive Oil, to taste
- ¾lb. Cooked Bacon
- Mayonnaise, to taste
- Preheat broiler. Slice french bread in half lengthwise and broil until lightly toasted.
- Build sandwich by stacking cheese, deli meats, lettuce, avocado, onion, and tomato on bottom half of bread.
- Sprinkle salt, pepper, and Italian seasoning on top of tomatoes. Dress with oil and vinegar.
- Spread mayonnaise on top half of bread and layer on bacon. Put the sandwich together and cut into thirds.