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Turkey sub on a homemade sourdough roll with chopped salad, salami and melted cheese
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Turkey Sub on Homemade Sourdough Rolls

Soft homemade sourdough sub rolls piled with turkey, basil mayo, a dressed chopped salad, salami and melted cheese. The best way to use leftover turkey.
Course dinner, Lunch
Cuisine American
Keyword leftover turkey sandwich, sourdough sub rolls, turkey sub
Prep Time 30 minutes
Cook Time 20 minutes
Rise 10 hours
Total Time 10 hours 50 minutes
Servings 8 subs
Calories 980kcal

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!

Notes

Make the rolls ahead: they freeze well for up to a month. Wrap them tight, thaw on the counter and warm 5 minutes at 350°F.
Leftover turkey: slice it thin across the grain. A swipe of cranberry sauce with the basil mayo is a great day-after twist.
No sourdough starter? Use 7 g instant yeast, plus 60 g more flour and 60 g more milk. The first rise drops to about 1 hour and the second to about 45 minutes.
Swap the meats: roast beef or pastrami work just as well.
Nutrition is an estimate per assembled sub (roll, basil mayo, turkey, salami, cheeses and chopped salad).

Nutrition

Calories: 980kcal | Carbohydrates: 67g | Protein: 54g | Fat: 56g