When I want a Publix-style sub without ordering one, these six finds help me build a better version at home. Together, they deliver the structure, flavor, freshness, and finish I’m after.
Prices were checked at a Publix in Atlanta on October 24; they vary by store and change with each week’s ad.
1. Publix Bakery Italian Five Grain Sub Rolls
Start with this bakery roll when you want the structure of a proper Pub Sub instead of an ordinary sandwich. Its sturdy exterior holds generous fillings, while the 5-ounce size gives you plenty of room for layered meats, cheese, and vegetables.
Taste: The grains bring a hearty, pleasantly complex flavor that plain white bread lacks. The crust has some bite, while the interior stays soft and chewy enough to cradle the fillings.
Make It Better: Slice it with one side still attached, creating a hinge that keeps dressed vegetables and folded deli meat from tumbling out.
Parting Thoughts: Bread lovers who prefer a substantial chew will find this foundation well worth seeking out.
2. Publix Deli Fried Chicken Tenders – $9.49/lb
On chicken-tender-sub night, I head straight to the deli for these freshly prepared tenders. They cost $9.49 a pound and come with a sauce cup, making them an easy shortcut when I want the familiar build without ordering a finished sub.
Taste: The seasoned breading is crisp and savory, with juicy, tender chicken beneath it. They are especially good once chopped and lightly coated in sauce, though too much sauce can overwhelm the crust.
Make It Better: Chop each tender twice, then toss the pieces with buffalo sauce, hot honey, ranch, or chipotle sauce before layering them onto the roll.
Parting Thoughts: For the closest homemade version of the beloved chicken tender Pub Sub, these are the splurge that matters.
3. Boar’s Head Picante Provolone Cheese – $12.29/lb
Aged for more than 60 days, this provolone brings needed character to both cold-cut and chicken builds. At $12.29 a pound, I buy only what I need from the deli and use it as the first layer above the bread.
Taste: Its flavor is sharp and pronounced rather than merely milky, so it stands up to smoky meat and punchy condiments. Cold slices feel creamy and supple, giving the sandwich a rich layer without adding bulk.
Make It Better: Place the cheese directly against the bottom half of the roll; it creates a useful barrier between the bread and wetter fillings.
Parting Thoughts: Anyone who finds mild provolone forgettable should appreciate the extra edge here.
4. Fresh Iceberg Lettuce, Roma Tomatoes & Red Onion (Publix Produce)
My produce-bin trio is simple: shredded iceberg, thin Roma tomato slices, and a little red onion. Together they give a heavy deli sub freshness and crunch, especially when I am building several sandwiches for lunch.
Taste: Iceberg supplies a clean, crisp snap, while tomato adds juiciness and red onion contributes a sharper bite. The contrast keeps rich chicken, meat, cheese, and dressing from tasting flat.
Make It Better: Season the prepared vegetables with salt, pepper, oregano, and dressing in a separate bowl, then add them just before serving so the bread does not turn soggy.
Parting Thoughts: Even a generously stuffed sub feels more balanced once this fresh trio joins the stack.
5. Mt. Olive Mild Banana Pepper Rings
Bright, tangy banana pepper rings wake up nearly any homemade Pub Sub with very little effort. I reach for the 12-fluid-ounce jar when a chicken, turkey, or Italian-style sandwich needs contrast rather than more richness.
Taste: The flavor is spicy-sweet and vinegary, with mild heat that should not overpower the other fillings. Each ring adds a crisp bite that cuts neatly through creamy cheese and savory meat.
Make It Better: Drain the rings briefly before adding them, then scatter them across the whole sandwich instead of piling them in the center.
Parting Thoughts: Mild-heat eaters get plenty of zing here without turning lunch into a dare.
6. Boar’s Head Deli Dressing
One quick drizzle of this 8.5-fluid-ounce dressing gives an at-home sub the seasoned finish that plain oil and vinegar can miss. It is my shortcut for Italian-style lunches and last-minute sandwich spreads when every layer needs to taste connected.
Taste: Extra virgin olive oil, red wine vinegar, and spices create a bright, herby flavor with enough acidity to lift rich fillings. The dressing is velvety rather than watery, so a modest amount coats vegetables evenly.
Make It Better: Shake the bottle well, then toss the dressing with the vegetables instead of pouring it directly onto the roll.
Parting Thoughts: A restrained drizzle earns its place, but heavy-handed dressers may find it takes over the sandwich.
