The Deli Sandwich (Smoked Bacon)

/ Bacon, Cheap Eats / By

So I threw some bacon on the smoker to make use of some old sub buns (from the brat smoke) (That I was going to throw out) (That my wife said ‘not to waste’) (She’s right) and thought I’d throw up the sub club post.

There isn’t much creativity to this one. Bacon from package to grill, shredded bag lettuce, pre-cut onion.. I know you’re here just for the pictures anyway! I did mix up my own hoagie drizzle, but even that wasn’t crazy inventive. Anyway, here we go!

Recipe

The Prep Table

Store bought, store bought, store bought

Pretty simple planning. Red onion, polish ham, deli turkey, tomato, lettuce, bacon, and some hoagie sauce. I even forgot cheese for this. The star of the show was going to be the bacon anyway. I thought about maybe throwing a rub on it, adding a peppery mix or something. But I didn’t. Boring ass deli sub – but with bacon.

What I did prep was mix up something like 3 parts olive oil to one part red wine vinegar and Italian seasonings (basil, oregano, etc.). And I sliced a tomato. I know, crazy prep.

The Process

Bacon at 225 for about 2 hours. I had family at the house for a bit so I think it went for probably over 2.5 hours, but it’s smoked bacon – hard to screw up.

Some super thin bacon – Need to make it exciting

Laid out the frogmat and lined up the bacon. You’ll see the overlap on some of the pieces – the bacon was so thin it was falling apart. Plus, I could fit a few more strips on the end.

225 for an hour, flip – smoke another hour.. and then pull it whenever

Hey, even it’s just thrown bacon on a grill, it’s still damn good. Of course, I snagged a piece (two) and took the rest inside to wrap up some deli sandwiches. Let’s put it together:

  • Layer 1: Ham
  • Layer 2: Turkey
  • Layer 3: Lettuce
  • Layer 4: Onion
  • Layer 5: Tomato
  • Layer 6: Bacon
  • Layer 7: Hoagie Drizzle

The Result

It’s no Jersey Mike’s, but it’s cost about the same for a week of sandwiches!

Great sandwich. The first one I made I tried to stuff the bun and it was more of a hassle than anything. So I cut it in half, sized the portions, and layered it up. The only thing it’s missing is that Jersey Mike’s Cherry Pepper Relish. (No, definitely not mustard). That CPR is killer – and one day I’ll re-create it.

Thanks for giving this one a look – I’ll get to the good stuff on the next one, I promise!

The Recipe

The Deli Sandwich (w/ Smoked Bacon!)

ForensicBBQ
The deli sandwich is all how you make it. This is how I made it.
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Ingredients
  

Hoagie Dressing

  • 3/4 Cup Olive Oil
  • 1/4 Cup Red Wine Vinegar
  • 1 Tsp Dried Oregano
  • 1 Tsp Dried Parsley
  • 1 Tsp Dried Basil
  • 3/4 Tsp Garlic Powder
  • 1/4 Tsp Salt
  • 1/4 Tsp Pepper

The Deli Sandwich

  • 2 Strips Bacon Smoked
  • 1 Slice Tomato Halved
  • 1/2 Cup Shredded Lettuce
  • 1-2 Slices Polish Ham
  • 1-2 Slices Deli Turkey
  • 1-2 Slices Red Onion
  • 1 Sub Bun
  • 3 Tbsp Hoagie Dressing

Instructions
 

Hoagie Dressing

  • Combine Olive Oil, Red Wine Vinegar, Basil, Oregano, Parsley, Garlic Powder, S&P into a small container. Shake vigorously to combine. Refrigerate for 1-2hrs.

The Bacon

  • Preheat smoker for 225 degrees
  • Place strips of bacon onto a frogmat and smoke for 2 hours, flipping once halfway through.

The Sandwich

  • Stack ingredients in the order of your preference – mine: Bottom Bun, Ham, Turkey, Lettuce, Onion, Tomato, Bacon. Coat the underside of the top bun with hoagie sauce and top the sammich.
  • Eat!
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