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If you’re a fan of deli sandwiches, you’ll love submerging this sub in the bathtub! Made with Deli Meats, Cheesecrunchy vegetables, and Creamy and tangy dressingTastes just like your favorite sandwich shop subs in dip form!
Why does everyone go back for another scoop?
- Experience the taste of deli shop at home: It tastes just like what you can buy at a specialty sandwich counter, but you can throw it together in minutes.
- Built for scooping: Thick, creamy and rich in texture, this dip sticks perfectly to chips, bread or crunchy vegetables.
- Always hit: This dip goes quickly at parties, game days, and potlucks. It has the best taste and is preferred by many people.
ingredients in the bathtub
- dressing: Add as much as you want. I use the full amount for a more dip consistency.
- lettuce: Icebergs provide the best crunch, but romaine hearts also work.
- Pepperoncini: Use sweet or hot, or leave it out.
- Deli meats and cheese: Change or omit it depending on what you like. Deli turkey, chicken, roast beef, pepperoni, or additional cheese are all great.
- Additional mixins: Try bacon, cucumbers, green peppers, olives, avocado, pepper jack, or parmesan cheese.
How to soak in a bathtub
If you love Jersey Mike’s Sub in a Tub, this Italian Hoagie Dip delivers creamy, crunchy deli-style flavor but is made to be scooped up with chips. Loaded with shredded meat, cheese, lettuce, tomatoes, banana peppers, and dressing, each bite feels like the best part of the sub sandwich.
- Throw up: In a large bowl, combine the lettuce, ham, provolone cheese, salami, tomatoes, red onion, and banana peppers and toss to combine.
- Make the dressing: In a separate bowl, mix mayonnaise, sour cream, vinegar, banana pepper liquid, Italian seasoning, salt, and pepper.
- pour: Add dressing to meat and vegetable mixture.
- row: Combine and toss. Serve immediately as a bath dip.
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add 4 cups chopped iceberg lettuce, 8 slices chopped deli ham, 8 pieces of chopped provolone, 1 cup chopped salami, 1 pint halved cherry or grape tomatoes, ½ cup finely chopped red onionand ½ cup chopped banana peppers In a large bowl.
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Mix together in a separate bowl. 1 cup mayonnaise, ½ cup sour cream, ¼ cup red wine vinegar, 1 tablespoon of banana pepper liquid, 1 teaspoon Italian seasoning, ½ teaspoon saltand ¼ teaspoon ground black pepper.
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Add dressing to meat and vegetable mixture, then toss to combine.
- refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. It’s best to consume it within 24 hours of mixing it with the dressing, as the longer it sits, the more wilted the dip will become.
- Stay ahead: All ingredients except lettuce can be chopped and mixed up to 24 hours ahead. Just before serving, mix the dressing and lettuce.
calorie: 348caloriecarbohydrate: 5gprotein: 13gprovince: 31gSaturated Fat: 9gPolyunsaturated fat: 11gMonounsaturated fat: 9gTrans fat: 0.04gCholesterol: 49mgsodium: 901mgpotassium: 332mgfiber: 1gsugar: 3gVitamin A: 784IUVitamin C: 13mgcalcium: 148mgsteel: 1mg
Nutritional information is automatically calculated and should only be used as estimates.
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