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.
Nutrition
Calories: 650kcal
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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.
