Tiny Tim’s Sub

I recently posted about one of my favorite places to eat back in my college days, Tiny Tim’s Pizza on the square in Fayetteville, Arkansas. My go-to sandwich there is the Tiny Tim’s sub. I’ve been hankering for one ever since I finished the last one, so I decided to make a clone of it. Though it’s not a complicated sandwich, it’s mighty good.

Tiny Tim's Sub

There are three things that make this Tiny Tim’s sub my favorite. First, the spicy pepperoni. Second, the delicious Canadian bacon. And last, of course, the Italian dressing. I couldn’t find creamy Italian dressing in my local grocery store, so I ended up making some from this recipe here.

Tiny Tim's Sub
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5 from 1 vote

Tiny Tim’s Sub

My remake of the classic Tiny Tim’s sub.
Course Main Dish
Cuisine American
Keyword chicken sandwiches, Italian, submarine
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3
Calories 586kcal
Author Mike


  • 3 Hoagie buns
  • 4 ounces sandwich pepperoni not the small pepperoni used on pizzas
  • 6 slices Swiss cheese
  • 5 ounces Canadian bacon finely chopped
  • 2-3 tablespoons Creamy Italian dressing
  • handful lettuce shredded
  • Chips and dill pickle spears for serving


  • Lightly toast the buns under your broiler.
  • Divide the pepperoni between the 3 bun bottoms.
  • Top with one slice of Swiss.
  • Add the Canadian bacon.
  • Slather the top half buns with the dressing.
  • Add the remaining cheese to the top buns.
  • Put under the broiler, open-faced, until lightly browned.
  • Top with lettuce and serve with chips and pickles.


Calories: 586kcal | Carbohydrates: 36g | Protein: 33g | Fat: 34g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1543mg | Potassium: 302mg | Fiber: 1g | Sugar: 6g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 289mg | Iron: 12mg

Nutritional values are approximate.