Here’s a recipe of a nostalgic-style sub that closely resembles the classic K‑Mart submarine sandwich—perfect for visual inspiration as we dig into the recipe.
K‑Mart Submarine Sandwich Recipe (Copycat Version)
Here’s a detailed breakdown of how to make the iconic K‑Mart sub, based on multiple reliable sources:
Ingredients (for 4 sandwiches4 soft submarine/sub/hoagie rolls (keep the hinge intact
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French’s yellow mustard (~1 oz or spread in a “V” pattern on each bun
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Deli meats:
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8 slices salami (preferably peppercorn style), halved
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4 slices Oscar Mayer bologna, halved
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4 slices honey‑roasted ham (Honey Loaf, if available), halved
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4 slices American cheese, cut in half
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Veggies:
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Thinly sliced onion (¼ onion)
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Shredded iceberg lettuce (~½ oz or about ½ cup)
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Thinly sliced tomato (2 tomatoes, 1/8‑inch slices)
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Banana pepper rings (yellow, mild; ~1 oz or to taste)
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Thinly sliced dill pickle
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Instructions
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Prep your ingredients
Slice all veggies (onion, tomatoes, lettuce, pickles) thinly. Layer and halve the meats (salami, bologna, ham) and cheese to fit the length of the rolls. -
Open and mustard the rolls
Gently open each roll along the hinge without tearing. Spread mustard on both the top and bottom halves, ideally in a “V” shape. -
Assemble each sandwich
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Top bun: lay down 4–6 pickle slivers
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Bottom bun (in order):
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4 salami halves
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2 bologna halves
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2 cheese halves
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2 ham halves
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4 tomato slices
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Shredded lettuce
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4–8 banana pepper rings
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Close and wrap
Carefully press the sandwich together—use a butter knife to help keep fillings in place if needed. Then, press it flat slightly (that authentic “squish” makes a difference!) and wrap tightly in plastic wrap or foil. -
Let it rest
Let the wrapped sandwich sit for at least 30 minutes. Either room temperature or chilled works, though fridge storage helps flavors meld—and was K‑Mart’s original method. -
Serve
Unwrap and enjoy! Optionally serve with chips and a cold drink, just like back in the store.
Pro Tips & Nostalgic Touches
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Wrap it tight: Redditors emphasize that the tight plastic wrap is “the KEY” to flavor infusion.
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Squish for flavor: Gently pressing the wrapped sub before resting heightens that classic texture.
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Versatile prep: Make in the morning, refrigerate, and enjoy for lunch—just like K‑Mart did.
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Optional condiments: Though original subs didn’t include mayonnaise, many modern renditions add mayo on one side for extra moisture.
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Customize the meats: Modern recipes swap in deli brands like Applegate or Dietz & Watson when original ones aren’t available.
Summary Table
| Step | What to Do |
|---|---|
| Prep | Slice veggies, halve meats & cheese |
| Mustard | Spread mustard in a V on top & bottom bun |
| Assemble | Layer from bottom bun: salami → bologna → cheese → ham → tomato → lettuce → banana peppers → pickles |
| Close & Wrap | Squish lightly, wrap tightly in plastic/foil |
| Rest | Let sandwich sit 30 mins–several hours (chilled or room temp) |
| Serve | Unwrap & enjoy with chips or drink |
Final Thoughts
This homemade version captures the simple yet satisfying layers and convenience of the original K‑Mart subs. Wrapping and resting are key to blending flavors and achieving that nostalgic “squished‑in‑a‑plastic‑wrap” feel. Want variations—like adding mayo, changing breads, or switching meats? I’d be happy to help customize it further!