Copycat K-Mart Sub Sandwiches

True story. Before I got my first car I rode my bike everywhere. And I mean everywhere. And one of the places I would go was K-Mart. According to Google maps now, it was 5.6 miles one way. That’s a good haul, so I worked up an appetite. For me that meant time to get a sandwich at the retailer. Now these years later I can walk to my kitchen and make that same sandwich at home. These copycat K-Mart sub sandwiches taste just like the ones I had oh so many, many years ago.

Copycat K-Mart Sub Sandwiches

These aren’t some fru-fru fancy sandwiches but they are super-tasty. They’re good eats, packed with meats and lots of flavor. These copycat K-Mart sub sandwiches hit the spot. They’re a great step up from just plain ole boloney and cheese, that’s for sure!

Also try my Philly style Italian hoagies.

Copycat K-Mart Sub Sandwiches
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5 from 1 vote

Copycat K-Mart Sub Sandwiches

These aren't some fru-fru fancy sandwiches but they are super-tasty.
Course Main
Cuisine American
Keyword sandwich, submarine
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Calories 499kcal

Equipment

  • plastic wrap

Ingredients

  • 4 sub rolls
  • 8 slices salami with peppercorns
  • 4 slices bologna
  • 4 slices honey-roasted ham
  • 4 slices American cheese
  • 1 ounce prepared yellow mustard
  • ¼ onion sliced thin
  • ¼ cup iceberg shredded
  • 2 tomatoes 16 slices, sliced very thin (you can use less if you want)
  • 16 banana pepper rings mild
  • 1 dill pickle sliced very thin

Instructions

  • Gently open the buns along the hinge. If they don't open easily use a sharp long knife to cut into them, but do not cut all the way through. Lay flat onto a work surface.
  • Cut the meats in half. Also cut the cheese in half.
  • Squirt the mustard in a wide 'V' pattern onto the tops and bottoms of the buns.
  • On the top buns place 4-6 slices of the pickle.
  • On the bottom bun put 4 salami halves, 2 bologna halves, 2 cheese halves, 2 ham halves, 4 slices of tomato, lettuce, and 4-8 of the pepper rings.
  • Slowly close the sandwiches by pulling the top bun down. If the toppings start to slide out, push them back in with your hand or insert a long knife down the center of the sandwich to hold them in as you close the bun.
  • Wrap the sandwiches in plastic wrap.
  • Place in fridge for 30 minutes.
  • Serve cold.

Nutrition

Calories: 499kcal | Carbohydrates: 39g | Protein: 25g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 1867mg | Potassium: 455mg | Fiber: 2g | Sugar: 8g | Vitamin A: 792IU | Vitamin C: 10mg | Calcium: 276mg | Iron: 12mg

Nutritional values are approximate.

Po Boy Bread from the Bread Machine

This is my go-to po boy bread dough recipe from the bread machine. No way am I enough of a baker to make a dough from scratch without a bread machine. I could never make something as good as this dough. It makes for the perfect po boy. The bread gets a nice crunchy, but thin, exterior. The insides are light, soft and airy.

I’ve made this po boy bread from a bread machine at least 30 times and every time it has come out great. Well, or it did after I got the hang of rolling it into a nice loaf shape. I also learned that cutting the slits isn’t just for making it pretty, the bread seems to keep a better shape.

Po Boy Bread from the Bread Machine

To get the slits just right you need to use a very, very sharp knife. You don’t want to manhandle the dough cutting it. You want the knife to go through it effortlessly.

Check out The Southern Po’ Boy Cookbook for ideas on how to use your po boy bread. I love making the ham and Swiss po boy from the cookbook, among others! (And you have to use this bread when making my Cajun Muffaletta poboys!)

Also try my bread machine Italian herb bread.

Po Boy Bread from the Bread Machine
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5 from 2 votes

Po Boy Bread from the Bread Machine

This is my go-to po boy bread dough recipe from the bread machine. 
Course Bread
Cuisine American
Keyword bread, homemade, sandwich
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 1 loaf
Calories 1485kcal
Author Mike

Ingredients

For the glaze

  • 1 egg white
  • 1 teaspoon water

Instructions

  • Place ingredients into your bread machine in the order listed.
  • Process on the dough settings. After 5-10 minutes check the consistency of the dough. It should be sticky but not stick to the sides. If it is too dry add water, but in 1/2 teaspoon increments. If it is too wet add more flour 1 teaspoon at at time.
  • When the dough cycle is completed remove the dough to a lightly floured surface.
  • Roll the dough out into a rectangle that is approximately 16″ wide and 12″ deep.
  • Roll up the dough along the long edge.
  • Pinch the seam and ends closed and place onto a lightly greased baking sheet, seam-side down.
  • Cover with a cheesecloth and place into a warm place to rise until doubled, about an hour.
  • After about 30 minutes of rising preheat your oven to 425 F.
  • Uncover the bread and, using a very sharp knife, make a few 1/2″ deep slits along the top of the dough, about 2″ apart.
  • Whisk together the glaze ingredients and brush over the top of the dough.
  • Bake for 20 minutes.
  • Reduce the temperature to 350 F and bake another 5-10 minutes or until golden brown.
  • Let cool slightly before slicing.

Nutrition

Calories: 1485kcal | Carbohydrates: 283g | Protein: 53g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 3553mg | Potassium: 541mg | Fiber: 12g | Sugar: 7g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 4mg

Nutritional values are approximate.