Ingredients
Dry
- 2 qty Submarine rolls (Sliced open lengthwise)
- 8 oz Vegan deli turkey slices
- 6 strips Vegan bacon strips (Cooked until crispy)
- 1 cup Romaine lettuce (Shredded)
- 2 qty Roma tomatoes (Thinly sliced)
- 0.25 cup Red onion (Thinly sliced)
- 0.25 tsp Salt
- 0.25 tsp Black pepper
- 2 servings Lay's Classic Potato Chips (For serving on the side (or inside the sandwich!))
Wet
- 4 Tbsp Vegan mayonnaise (Divided for spreading)
- 1 Tbsp Red wine vinegar (For drizzling)
Method
- 1. Cook the vegan bacon in a skillet over medium heat according to package instructions until crispy. Transfer to a paper towel-lined plate to drain and cool.
- 2. Open the sub rolls lengthwise. If desired, lightly toast them in the oven for 3-5 minutes at 350°F (175°C).
- 3. Spread a generous layer of vegan mayonnaise on the inside of both halves of each sub roll.
- 4. Layer the vegan turkey slices evenly across the bottom half of the rolls, folding them slightly to create volume.
- 5. Place the crispy vegan bacon strips on top of the vegan turkey.
- 6. Top with shredded romaine lettuce, sliced Roma tomatoes, and thinly sliced red onions.
- 7. Drizzle the red wine vinegar over the fresh vegetables, and sprinkle evenly with salt and black pepper.
- 8. Close the sandwiches firmly, cut them in half diagonally, and serve immediately with a generous handful of Lay's Classic Potato Chips.
Chef's notes
Classic Lay's potato chips are naturally vegan! For an authentic deli experience, try adding a handful of chips directly inside the sandwich before closing it for an unbeatable crunch.