Home Hair spa Chef Jonathan Chapin names this sandwich the super sub of the summer

Chef Jonathan Chapin names this sandwich the super sub of the summer


RENO, Nevada (KOLO) – Bring on the meat! Bring the vegetables! Long live the flavors! Chef Jonathan Chapin and his assistant, Brian Nolte, of Reno Recipes whip up a thick and delicious sub sandwich that can be made for an individual lunch or a celebratory entrée for the masses.


  • French bread loaf
  • MEAT: ham, turkey, bacon bits, peppery salami, prosciutto
  • DAIRY PRODUCTS: provolone cheese, whipped cream cheese
  • PRODUCT: jalapeno, pickles, shredded lettuce, tomatoes, red onion and nectarine pieces
  • CONDIMENTS: mayonnaise, spicy BBQ sauce (Marinade Absurde), mustard, oil and vinegar (Big Horn olive oil)


  1. Cut the bread in half, gut the middle.
  2. In a bowl, combine the cream cheese, bacon bits, finely chopped jalapeño, diced onions and diced pickles.
  3. Spread inside the gutted bread.
  4. Layer prosciutto, salami, ham, turkey, provolone, tomatoes.
  5. Combine oil, vinegar, salt and pepper with shredded lettuce; add to sandwich.
  6. Mix mayonnaise, BBQ sauce, mustard and nectarine pieces.
  7. Add the mayonnaise mixture on top of the sandwich.
  8. So ! Perfect for a picnic, a trip on the lake or barbecues in the garden!

And don’t forget to get your tickets for the Drag Queen dinner at the Peavine Taphouse on Thursday July 28th.

KOLO Cooks and Reno Recipes would also like to thank Se Ecglast for the knives, Roselee Wood Working for the beautiful cutting boards, Valentich for the aprons, Bryan Nolte for his behind-the-scenes help, and Siren Salon and Spa for Jonathan’s gorgeous hair.

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