Jimmy John’s Unveils New Wrap Sandwich—We Tried the Exclusive Flavor
Trio of Toasted Sandwiches: Chicken Bacon Ranch, Roast Beef & Cheddar, Ultimate Italian
A trio of warm, crunchy subs with fresh fillings: zesty Chicken Bacon Ranch, savory Roast Beef & Cheddar, and a classic Ultimate Italian. Slight tweaks ensure melty cheese, crisp bread, and crisp veggies every time.
Ingredients
Method
- Slice each roll lengthwise, leaving a hinge. Spread butter evenly on the cut sides; this creates a golden, crisp surface when toasted.
- On roll #1, spread 1 tbsp mayo and 1 tbsp ranch dressing. Layer shredded chicken, bacon, provolone, tomato slices, lettuce, and sprinkle ½ tsp ranch seasoning.
- On roll #2, spread 1 tbsp mayo and 1 tbsp horseradish sauce. Pile on roast beef, cheddar slices, red onion, tomato, lettuce, and fried onions (if using).
- On roll #3, in this order, layer capocollo, salami, ham, bacon, Parmesan, provolone, lettuce, tomato, onion. Drizzle with olive oil, vinegar and sprinkle oregano-basil.
- Preheat a panini press or heavy skillet over medium heat. Place sandwiches butter-side down, then close press or top with a second skillet weighted lightly. Toast for 3–5 minutes, until cheese is gooey and bread is golden.
- Let the subs rest for 1 minute before slicing in half. This keeps juices in and lets fillings settle.
Trio of Crispy Toasted Subs
Bring the sandwich shop home with three toasty subs everyone will love. We’ve fine-tuned each filling so the cheese melts perfectly while veggies stay crisp.
Ingredients
- Bread & Spread
- 3 French rolls (6″ each)
- ¼ cup unsalted butter, softened
- Chicken Bacon Ranch
- 4 oz cooked chicken breast, shredded
- 6 slices cooked bacon, chopped
- 6 slices provolone cheese
- 1 tbsp mayonnaise
- 1 tbsp ranch dressing
- ½ tsp ranch seasoning
- 2 slices tomato
- 2 lettuce leaves
- Roast Beef & Cheddar
- 6 oz thinly sliced roast beef
- 4 slices sharp cheddar cheese
- 1 tbsp mayonnaise
- 1 tbsp horseradish sauce
- 2 slices tomato
- 2 lettuce leaves
- 2 tbsp fried onions (optional)
- Ultimate Italian
- 6 slices capocollo
- 6 slices Genoa salami
- 6 slices ham
- 3 slices bacon, cooked
- ¼ cup grated Parmesan cheese
- 6 slices provolone cheese
- 2 slices tomato
- 2 lettuce leaves
- 2 slices red onion
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano-basil seasoning
Instructions
- Preheat a panini press or a heavy skillet over medium heat.
- Slice each roll lengthwise, leaving one edge intact. Spread butter on the cut surfaces.
- Build each sandwich as listed in the ingredients, keeping veggies fresh and chilled.
- Place sandwiches butter-side down, press or weight, and toast 3–5 minutes until cheese melts and bread is golden.
- Remove, let rest 1 minute, then slice in half on the hinge.
Special Tip
For extra crunch, sprinkle a handful of kettle-cooked chips inside your Chicken Bacon Ranch before closing. The chips add a salty snap that pairs beautifully with creamy ranch.
