Go Back
one soft sub-roll sandwich cut into two halves with folded smoked deli turkey, crisp bacon, shredded green romaine, short roasted red pepper strips and a thin pale herb-speckled ranch spread inside on an ordinary plate, with no tomato slices or garnish
Andre Lewis

Turkey Bacon Ranch Sub

Smoked deli turkey and crisp bacon need a ranch spread with some tang, not enough bottled dressing to soak through a soft sub roll. Mix the small yogurt-and-mayonnaise batch below and dry the roasted peppers before layering them with shredded lettuce. Spread the ranch on both cut faces so the first bite has the same flavor as the last, then keep the bacon close to the bread where it can stay crisp against the cool turkey.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 soft 6-inch sub rolls split
  • 4 slices bacon
  • 8 oz thinly sliced ready-to-eat smoked deli turkey
  • 2 tbsp mayonnaise
  • 2 tbsp plain Greek yogurt
  • 1 tsp fresh lemon juice
  • 1/2 tsp dried chives
  • 1/4 tsp dried dill
  • 1/8 tsp garlic powder
  • 1/8 tsp fine salt
  • 1 cup shredded romaine lettuce washed and dried
  • 1/3 cup jarred roasted red pepper strips drained and patted dry

Method
 

  1. Cook bacon in a skillet over medium heat for 8 to 10 minutes until crisp. Drain and let cool for 2 minutes.
  2. Mix mayonnaise, yogurt, lemon juice, chives, dill, garlic powder and salt until smooth.
  3. Spread ranch mixture over the cut faces of both sub rolls. Put half the dry lettuce on each bottom roll.
  4. Fold smoked turkey over the lettuce, add dry roasted-pepper strips and 2 bacon slices per sandwich, breaking the bacon only as needed to fit.
  5. Close the rolls, cut across the middle and serve promptly while the bacon remains crisp.