Fakeout Kitchen

Jersey Mike's-Style Italian Sub

This version replaces nitrate-heavy meats and refined breads with organic, preservative-free ingredients for a nutrient-dense meal.

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Ingredients

  • 1 large organic sourdough loaf or sprouted grain baguette
  • 8 oz nitrate-free organic salami slices
  • 6 oz organic prosciutto or cured ham
  • 8 organic beef/pork meatballs (made with garlic and herbs)
  • 4 oz aged organic provolone cheese, sliced
  • 2 cups shredded romaine lettuce
  • 1 large organic tomato, sliced
  • 1 small organic red onion, thinly sliced
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp dried oregano
  • To taste: sea salt and cracked black pepper

Clean swaps

How we upgrade the restaurant version with better ingredients.

  • White hoagie roll → Sourdough or sprouted grain loaf — Avoids refined flour and industrial preservatives.
  • Nitrate-treated meats → Nitrate-free organic cured meats — Eliminates carcinogenic nitrates used in commercial processing.
  • Vegetable or canola oil → Extra virgin olive oil — Replaces inflammatory industrial seed oils with heart-healthy fats.

Instructions

  1. Preheat oven to 400°F (200°C). Place meatballs on a baking sheet and bake for 15-20 minutes until fully cooked.
  2. Slice the organic sourdough loaf lengthwise into large sections, keeping the base intact.
  3. Brush the inside of the bread with extra virgin olive oil and a sprinkle of oregano. Toast in the oven for 5 minutes until lightly golden.
  4. Layer the bottom half of the bread with salami, prosciutto, and meatballs.
  5. Add the provolone cheese slices over the meat
  6. Top with shredded lettuce, tomato slices, and thinly sliced red onion.
  7. Whisk together olive oil, balsamic vinegar, salt, and pepper; drizzle evenly over the vegetables.
  8. Close the sandwich, slice into halves, and serve immediately.

FAQ

Is this Jersey Mike's-Style Italian Sub gluten-free?

No, it uses sourdough bread. For a gluten-free version, substitute the bread with a high-quality organic gluten-free artisan loaf.

Can I make the meatballs ahead of time?

Yes, you can cook and store the meatballs in the refrigerator for up to 3 days; simply reheat them before assembling the sandwich.

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