Kmart Submarine Sandwich Recipe

My uncle worked the stockroom at a Kmart store outside Peoria, Illinois, back in the spring of 1983. Every Friday he came home with a sack of subs from the lunch counter. We ate them on the porch before he took off his blue vest.

Those lunch counters closed down one store at a time through the 1990s. Nobody wrote the recipe down before that happened. This Kmart Submarine Sandwich Recipe pieces it back together from old memories and a few worn recipe cards.

The build order mattered more than any single item on the sandwich. Workers pressed each sub flat and wrapped it tight in plastic, then let it rest before handing it over. That resting step is the reason this method still works.

What Was the Kmart Submarine Sandwich?

Kmart ran a small lunch counter inside many stores from the 1960s through the early 1990s. The submarine sandwich sat among the cheapest hot lunch options on the menu. Shoppers grabbed one between errands or during a Blue Light Special.

The 1970s version used basic deli meat on a soft roll, with yellow mustard instead of mayonnaise. Cheese was plain American, never provolone or Swiss. Workers built each sandwich to order, then wrapped it and let it sit before serving it.

This differs from a modern deli sub built and eaten right away. The old Kmart version relied on a resting step to blend the flavors. It shares roots with the older Kresge five-and-dime lunch counter tradition from decades earlier.

People remember it today because it was cheap and consistent, tied to a specific errand-day routine. Recreating that nostalgic deli counter experience at home just means copying the rest step, not only the ingredient list.

Ingredients for Kmart Submarine Sandwich

4 soft 6-inch sub rolls: These need a thin, tender crust so the sandwich presses flat without tearing. I reach for the bakery-counter rolls at my local Meijer, sold plain in a paper sleeve.

A crusty French roll cracks under a light press. Skip anything labeled artisan or baguette-style for this one.

2.5 tablespoons yellow mustard: Mustard seals the bread and adds tang without the moisture mayonnaise would bring. I keep a squeeze bottle of French’s in the fridge door. Spread it thin and even, not in one thick blob down the center.

1 cup shredded iceberg lettuce: Lettuce adds crunch and bulk without adding real cost, matching the cheap, no-frills style of the original sandwich. Pick a head that feels heavy and tight for the freshest crunch. Romaine works too, though it wilts faster once wrapped.

1/3 cup thinly sliced yellow onion: Paper-thin slices matter here since thick pieces overpower everything else once the sandwich rests. I run mine over a handheld mandoline instead of a knife.

Swap in a milder Vidalia onion when regular yellow feels too sharp for your taste.

8 pepperoncini rings, chopped: These give the lettuce a tangy, oil-and-vinegar flavor close to what people recall as Italian dressing on the old sandwiches. I use Mezzetta from the jar, drained well first.

Banana pepper rings work well in place of pepperoncini, with a slightly milder bite overall.

4 slices American cheese: Plain American melts into the rest step instead of staying separate the way sharper cheese does. Kraft Deluxe deli slices are what I keep stocked at home.

Provolone works in place of American here, though the flavor turns noticeably sharper and less mild.

6 thin slices Beef Salami: Salami carries most of the peppery bite in this build, especially since old-style peppercorn varieties are harder to find at regular grocery stores now.

A scant 1/4 teaspoon of cracked black pepper on top helps fill in that missing peppercorn bite.

4 thin slices honey ham: Honey ham brings a mild sweetness that balances the mustard and salami. I ask the deli counter to shave it thin, closer to a chipped ham loaf than a thick cut.

Regular deli ham works fine in place of honey ham, with less sweetness overall.

4 thin slices Beef bologna: Bologna adds a soft, mild layer between the sharper meats, and it sat on the original sandwich. Leaving it out still works, though the sandwich loses some of its diner-counter character.

A scant 1/4 teaspoon black pepper: A light dusting on the salami layer replaces the peppercorn bite that used to come built into old-style cotto salami. Skip this step when your salami already has visible peppercorns pressed into it.

Equipment to Make Kmart Submarine Sandwich

1. Cutting board: for slicing and building
2. Sharp knife or mandoline: paper-thin onion slices
3. Butter knife: even mustard spread
4. Plastic wrap: press and rest step
5. Rimmed baking sheet: rests sandwiches flat
6. Kitchen scale (optional): even meat portions

How to Make Kmart Submarine Sandwich at Home

1. Split and Open the Rolls: Cut each sub roll along the top without slicing through the bottom crust. Open it flat on the cutting board, keeping the hinge intact so the sandwich stays together when you wrap it. The roll should remain as one piece, not two separate halves.

Since my kitchen has regular buns, I started with these.

2. Spread the Mustard: Dip a butter knife straight into the mustard jar and spread a thin layer over both cut sides. Skip the squeeze bottle glob in the center that most people default to.

Too much mustard here turns the bread soggy before the rest step even starts.

3. Build the Lettuce and Pepperoncini Layer: Scatter shredded lettuce over the bottom half of the roll. Work the chopped pepperoncini directly into the lettuce instead of layering it on its own.

The lettuce should look lightly speckled with green, not buried under one big spoonful in the middle.

4. Add the Onion and Cheese: Lay the paper-thin onion slices over the lettuce in a single loose layer. Fold the American cheese slices in half and tuck them on top.

Thick onion clumps here throw off the balance, so spread the slices out instead of stacking them.

5. Layer the Meats: Add the cotto salami first, then the honey ham, then the bologna on top. Fold each slice slightly instead of laying it flat and straight. A light dusting of cracked pepper goes over the salami before the next layer.

6. Press and Wrap: Close the roll and press down firmly with your palm for about 12 seconds. Wrap the whole sandwich tight in plastic wrap, twisting both ends closed.

A loose wrap here lets air in, and the layers slide apart later once you slice it.

7. Rest in the Refrigerator: Set the wrapped sandwiches on a baking sheet and refrigerate for at least 40 minutes. An hour gets you closer to the original flavor blend.

The bread should feel slightly cool and a touch denser once ready, not hard or cold at the center.

8. Slice and Serve: Unwrap the sandwich and slice it in half on a diagonal with a sharp knife. The cut should look tight and compressed, not loose or falling apart. Serve it straight from the fridge, the way the lunch counter always did.

The Secret to an Authentic Kmart-Style Sub

Bread too crusty: Swap in bakery-counter sub rolls instead of a French baguette or ciabatta roll.

Cheese disappears completely: Build the sandwich cold and skip any oven step when you want the classic version.

Onion flavor too sharp: Rinse the sliced onion under cold water for a minute before adding it.

Sandwich falls apart when sliced: Press with a heavy skillet on top for 2 minutes before wrapping it tight.

Flavors taste separate, not blended: Stretch the refrigerator rest to a full hour instead of the minimum 40 minutes.

Mustard pools in one spot: Spread it with the back of a spoon in a zigzag pattern, not a straight line.

Kmart Submarine Sandwich Variations

Turkey Swap: Replace the honey ham and bologna with thin sliced turkey breast. It lightens the sandwich for a weekday lunch. I make this one most often for my daughter’s packed lunch on soccer days.

Spicy Banana Pepper Version: Double the pepperoncini and add sliced banana peppers on top. The extra vinegar bite suits anyone who liked the original’s tang. Good for a backyard cookout plate next to grilled corn.

Vegetarian Version: Skip the meat and double up on cheese and vegetables already in the build. Add ripe tomato for the moisture the meat used to provide. Good for a quick meatless lunch.

Mini Party Subs: Use small dinner rolls and cut every ingredient portion by half. Press and wrap each one the same way, just with less rest time, closer to 20 minutes.

Toasted Version: Skip the refrigerator rest and bake the built sandwich instead, following the oven method above. This trades the soft, blended texture for melted cheese and warm bread.

What Dishes to Try With This Kmart Submarine Sandwich

Potato chips are the easiest side, and a plain kettle-cooked bag matches the sandwich’s simple style best. Dill pickles on the side add extra crunch without competing with the pepperoncini already inside. A few whole spears work better here than chopped relish.

A scoop of potato salad or coleslaw rounds out a lunch plate the way Kmart snack bars often served it. Pasta salad works too, especially a simple Italian-style version with the same tang running through the dressing.

A simple green salad with a light vinaigrette keeps the whole plate from feeling too heavy. Keep the drink simple, too. A can of cola or a glass of iced tea fits the diner-counter mood better than anything fancier.

For a full picnic spread, pair one sandwich with coleslaw, chips, and a cold Sprite. That combination covers a complete packed lunch with almost no extra prep. It’s close to how these sandwiches got eaten in the first place.

Make-Ahead, Storage & Serving

You can build these up to 24 hours ahead. Wrap each sandwich tight in plastic wrap and keep it flat in the refrigerator overnight. That extra time only helps the flavors blend further. Building them the night before a picnic works fine too.

Add the lettuce and pepperoncini the morning you plan to serve, especially when prepping more than a day out. Wet ingredients added too early make the bread soft in the wrong way, not the good blended way.

Refrigerated sandwiches keep well for about 3 days, staying wrapped tight the entire time. Slice with a sharp knife right before serving instead of ahead of time, so the cut edges stay clean.

Freezing is not recommended for this one. Lettuce turns watery and limp after thawing. The bread gets noticeably soggy once the ice crystals melt and release moisture back into the crumb. Build fresh batches instead of stocking a freezer supply.

Kmart Submarine Sandwich Recipe FAQs

1. Can I use different deli meats?

Turkey works well, and so do roast beef or capicola, in place of any meat listed here. The overall flavor shifts some with each swap, but the mustard and pepperoncini layer still carries the same base character through every version.

2. Do I need a mandoline to slice the onion?

No, a sharp knife works fine when you go slow and steady with thin cuts. A mandoline just makes paper-thin, even slices faster and with less effort on your part.

3. How spicy is the pepperoncini layer?

Mild. Pepperoncini rings add tang more than actual heat to the build. Add sliced banana peppers or a few dashes of hot sauce for real spice on top.

4. Why does my sandwich taste dry?

This usually means too little mustard got spread, or the meat layer sat too thin on the roll. Add a slightly thicker, more even mustard layer next time you build one.

5. Why is my sandwich too salty?

This points to too much salami or bologna stacked in one layer. Cut back to one slice each and lean more on the milder honey ham for balance.

6. Why is my bread soggy?

Excess mustard or watery lettuce is almost always the cause. Drain any pickled toppings well first, and keep the mustard layer thin, not thick, over the whole roll.

7. Why don’t the flavors blend together?

The rest step got skipped or cut short somewhere in the process. Give the wrapped sandwich a full 40 to 55 minutes in the refrigerator before slicing it open.

8. Why does mine taste like a regular deli sub instead of the old Kmart version?

Missing pepperoncini or a skipped rest step both flatten that nostalgic tang fast. Work the chopped peppers into the lettuce and give the sandwich its full resting time before serving.

The original Kmart Submarine Sandwich Recipe always served cold, straight from the wrap. A hot version works too, toasted whole and wrapped loosely in foil to keep the bread from drying out. An air fryer dries the bread faster at the edges than the oven does.