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. This recipe for copycat K-Mart sub sandwiches taste just like the ones I had oh so many, many years ago.
PS: I can’t say I rode the entire 11 miles to there and back just to go to K-Mart. There was a Radio Shack store in the same mall. That was my real goal most of the time. My bank was also there. I might occasionally stop there and deposit the few bucks I’d made that week from picking up aluminum cans alongside the road while riding my bike.
Not Fancy. Good.
These aren’t some fru-fru fancy sandwiches but they are super-tasty. They’re good eats, packed with meats and lots of flavor. This copycat recipe for K-Mart sub sandwiches hit the spot. They’re a great step up from just plain ole bologna and cheese, that’s for sure!
There is absolutely no reason to go mucking with this recipe. Don’t be grabbing the top-shelf sandwich meats. No imported, fancy French-sounding mustard is required. And for god sakes, do not substitute cheddar cheese for the American cheese. This isn’t that kind of sandwich. There’s a time and a place for those. This isn’t it.
See You Tomorrow
These sandwiches need the 30 minutes ‘get happy’ time in the fridge for everything to set up right. The bread gets cold. Even a little soft. You don’t eat these warm. The bread isn’t all nice and toasty. Again, it’s not that kind of sandwich.
Oh and grab some plain chips to go with it.
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Also try my Philly style Italian hoagies.
K-Mart Sub Sandwiches (Copycat Recipe)
Equipment
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.
Notes
Nutrition
Nutritional values are approximate.
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