I stopped buying sub rolls. Once you’ve pulled a tray of these out of the oven, glossy from the egg wash and soft enough to squeeze, the bag from the grocery store just doesn’t cut it anymore.
These start from my sourdough base, so they have a little tang and a real chew without being crusty or hard to bite. That matters on a sandwich this tall. Basil mayo and turkey on the bottom, a dressed chopped salad in the middle, salami and melted cheese on top.
And with Thanksgiving coming, this is my answer to leftover turkey. Bake the rolls the weekend before, freeze them, and on Friday you’ve got the best sandwich in the house.
Jump to Recipe
[ADD PHOTO: stacked sub halves or the tray of glossy rolls]
Sub, Hoagie, Hero or Grinder? A Little History
I posted one of these sandwiches and my friends immediately started arguing about what to call it. Sub. Hoagie. Hero. Torpedo. Turns out they were all right, because it’s the same sandwich wearing a different name depending on where you grew up.
Most of the names come from the shape of the roll: submarine, torpedo, rocket, zeppelin, blimpie and bomber all describe that long, rounded loaf. Others come from size or place. In Philadelphia it’s a hoagie, a word that shows up in the city’s phone directory as early as 1945. New Yorkers call it a hero, and in Westchester County it’s a wedge. Much of New England orders a grinder, which usually means a hot sandwich, like meatball or sausage. Boston has the spuckie, Maine calls it an Italian, eastern Pennsylvania says zep, and down in Louisiana it’s a po’ boy, named because it was a cheap, filling meal.
You’ll often hear that the “submarine” got its name from the Navy base in Groton, Connecticut, during World War II. It’s a great story, but the name was in use before the war, and in Groton they call it a grinder anyway. So, what do you call it where you’re from? Tell me in the comments.
Why You’ll Love This Turkey Sub
- Soft, homemade sourdough rolls with a little tang
- A dressed chopped salad, so every bite has flavor
- Bright, fresh basil mayo
- Salami and melted cheese on top for a deli-style finish
- Rolls freeze beautifully, so you can bake once and eat all month
- The perfect plan for leftover Thanksgiving turkey
[ADD INSTAGRAM REEL LINK: “Stop buying sub rolls” reel. Paste the URL on its own line.]
Key Ingredients for the Sourdough Turkey Sub
Sourdough Sub Rolls
Milk, a little butter and honey keep these soft, while the sourdough starter brings flavor and chew. The egg wash gives them that deep golden, bakery-style shine.
Basil Mayo
Fresh basil, garlic and a squeeze of lemon blended into mayonnaise. It brightens up the turkey and keeps the bread from drying out.
The Chopped Salad
Instead of a few limp lettuce leaves, I toss chopped romaine, red onion and roasted red pepper in a vinaigrette first, then pile it on. Every bite gets dressing, and nothing slides out the back of the sandwich.
Salami & Two Cheeses
Beef salami adds a savory, peppery bite, and a quick trip under the broiler melts the mozzarella and provolone right over it.
Serving Suggestions
Pair this sandwich with:
- Kettle chips
- A cup of tomato or turkey soup
- Pickles
- A simple green salad
- Extra basil mayo for dipping
Turkey Sub FAQ
Can I make sub rolls without sourdough starter?
Yes. Use 7 g (one packet) instant yeast in place of the starter. Add 60 g extra flour and 60 g extra milk to make up for the starter, and the rises shrink to about 1 hour and 45 minutes.
How far ahead can I make the rolls for Thanksgiving?
Up to a month if you freeze them. Wrap each roll tightly, then thaw on the counter and warm at 350°F for 5 minutes.
Why are my homemade rolls dense?
Usually the dough didn’t rise long enough or the starter wasn’t at its peak. Wait until the dough has grown by about three-quarters before shaping.
What goes on a turkey sub besides turkey?
Here it’s basil mayo, a dressed chopped salad, beef salami and melted mozzarella with provolone. Swiss, roasted peppers and cranberry are all good swaps.
More Leftover Turkey Ideas
- Leftover Turkey Pesto Melt on Sourdough
- Viral Grinder Sandwich
- Pesto Chicken Sandwich on a Gluten-Free Hoagie Roll
- Thanksgiving Smoked Turkey
Final Thoughts
Homemade bread changes everything about a sandwich. Once you make these rolls, you’ll find excuses to fill them with whatever is in the fridge.
Soft sourdough, fresh basil mayo, a crisp dressed salad and melty cheese turn a simple turkey sub into something worth planning for. Make the rolls once and tell me two things in the comments: what goes on yours, and what do you call it?
The Recipe
Turkey Sub on Homemade Sourdough Rolls
Ingredients
Sourdough Sub Rolls (makes 8)
- 500 g Bread flour
- 125 g Active sourdough starter, fed and at its peak
- 260 g Whole milk, lukewarm
- 30 g Butter, softened
- 20 g Honey, or sugar
- 10 g Salt
- 1 Egg, beaten with 1 Tbsp water, for egg wash
Basil Mayo
- 1/2 Cup Mayonnaise
- 1 Cup Fresh basil leaves, packed
- 1 small Garlic clove
- 1 tsp Lemon juice
- 1 pinch Salt
Chopped Salad (for 2 subs)
- 2 Cups Romaine, chopped thin
- 1/4 Red onion, sliced very thin
- 1/4 Cup Roasted red pepper, chopped
- 2 – 3 Tbsp Italian vinaigrette
For Each Sub
- 1 Sourdough sub roll
- 2 Tbsp Basil mayo
- 4 oz Turkey breast, sliced; deli or leftover roast turkey
- 5 – 6 slices Beef salami
- 1 small handful Shredded mozzarella
- 1 slice Provolone
Instructions
Make the Rolls
- Stir the starter, milk and honey together. Add the flour and mix until no dry bits are left. Rest 30 minutes.
- Squeeze in the salt, then the soft butter, and knead about 8 minutes until the dough is smooth and stretchy.
- Cover and let rise at room temperature until the dough has grown by about three-quarters, 5 to 7 hours depending on your kitchen.
- Divide into 8 pieces (about 115 g each). Flatten each one, roll it up tight into a 7-inch log, and pinch the seam closed. Set seam-side down on a baking sheet with space between them.
- Cover and let rise until puffy, 2 to 4 hours, or refrigerate overnight and bake in the morning.
- Heat the oven to 400°F. Brush the rolls with egg wash and bake 18 to 22 minutes, until deep golden. Cool before slicing.
Make the Basil Mayo
- Blend the mayo, basil, garlic, lemon juice and salt until smooth and green. It keeps 4 days in the fridge.
Build the Sub
- Toss the romaine, red onion and roasted pepper with the vinaigrette right before you build, so it doesn’t go soggy.
- Slice a roll lengthwise, almost all the way through.
- On the bottom half, spread the basil mayo, then fold on the turkey in loose layers. Pile the dressed salad on top.
- On the top half, lay on the salami, then the mozzarella and provolone. Slide it under the broiler for 1 to 2 minutes, just until the cheese melts.
- Close, press, and cut on an angle. Stack the halves and enjoy!
comments – I answer every one.