Jimmy Johns Bootlegger Copycat

Making a copycat of Jimmy Johns Bootlegger Sub starts with the French bread recipe. A freshly baked french sub roll, soft and fluffy inside, that is stuffed with the simplest ingredients. Maybe that’s why this is just so good, the plain simplicity is where this sub shines. Cooked Perfectly and thinly sliced roast beef, freshly sliced turkey breast and crispy iceberg against a creamy mayo background.

Course Sandwich

Cuisine American

Keyword Deli, jimmy johns, no knead french bread

Prep Time 1

Cook Time 18

Proofing 1 2

Total Time 1 3 18

Servings

Calories 1316kcal

Ingredients

For The French Bread

360 grams Bread flour
240 grams Water
1 tbsp Sugar
1 tbsp Vegetable oil
2 tbsp Active dy yeast
2 tsp Sea salt

For The Subs

1 pound Roast beef thinly sliced
1 pound Turkey breast thinly sliced
1 pound Provolone cheese thinly sliced
2 Tomato sliced
1 Head Iceberg lettuce shredded
1/2 cup Mayonnaise Hellman's

Instructions

No Knead French Bread

Weigh out flour (360 grams) and warm water (240 grams).
To the water (240 grams) add oil (1 tbsp), sugar (1 tbsp) and active dry yeast (2 tbsp) and stir. Let the yeast mixture sit for a few minutes, and you should see the yeast begin to bloom. This blooming step is something I always do when baking bread.
Next, make a well in the middle of the flour (430 grams). Pour the water and yeast mixture into the flour well and stir until it begins to combine. Add in the sea salt (2 tsp) and keep stirring until a shaggy dough develops. Work the dough with another 10 to 20 strokes until it all comes together, scraping down the sides and bottom of the bowl to get all the dry flour.
Finally, tightly cover the dough bowl with plastic wrap and set aside at room temperature for 1 hours. The dough should rise to almost double. It may take a little longer if the room is on the chilly side. After this rise, put the covered bowl directly into the refrigerator for an overnight stay. (12 to 24 hours)
Pull the French bread dough out of the refrigerator and let it sit at room temperature for 1 hour and then remove the plastic wrap. The dough will still be slightly sticky.
Lightly flour a work surface and then wet your hands. Pull the dough out onto the work surface and lightly roll the dough in the flour. Divide the dough into two equal portions.
Begin to flatten the dough balls into rectangles.
Once the dough is flattened into a rectangle, shape them into a submarine shapes. Try to even out any thinner parts by rolling and shaping the dough.
Put your French breads to be on to a baking pan that is lined with parchment paper. Lightly flour the surface of the dough and then cover the loaf with a damp towel or plastic wrap. Proof the dough for 1 hours in a warm spot.
After 60 minutes, preheat the oven to 400 degrees. Bring 2 to 3 cups of water to a boil and pour into an ovenproof pan. Place this pan on the bottom shell of the oven. This is going to help us create a steamy environment for our bread to bake. The steam in the oven helps give the bread a better rise as it bakes.
Finally, put your bread pan into the middle rack of the oven and bake for 18 minutes. 18 minutes should give you a slightly crispier crust and that is exactly what we are going for. The exterior will have a nice crispy crust, while the interior will be fluffy and light.
Pull the bread out of the oven and let it sit for 20 minutes before slicing it. I like to brush a little melted butter on top for a softer crust and more flavor.

Assemble Each Bootlegger Sandwich

Begin by shredding iceberg lettuce (1 cup) and slicing a tomato(1). Lay out the provolone (2 ounces). Place the turkey(4 ounces) slices on top of the provolone. Finally, top the turkey slices with the roast beef (4 ounces). Set this package aside.
Next, slice the loaf of bread down the middle, but make sure to leave a hinge on the bread. Don’t cut the loaf all the way through.
Lay the French bread loaf open and spread Hellman’s Mayonnaise (4 tablespoons) on each side of the bread. Jimmy Johns scoops out some bread, but because this french bread is the star of the show we want all of it! Copycat recipe or not.
Layer the sliced tomatoes (4 slices) on the bottom half of the sub and then lay shredded iceberg lettuce (¼ cup) on the top half of the bun.
Lay the entire package of meat and cheese on top of the iceberg and tomatoes, covering both halves of the roll.
Place your long knife down the middle of the sandwich and then close the sandwich firmly, gliding the knife out. Give the sub a squeeze to make sure its closed.
Finally, cut the sub in half and share. Enjoy! Chips on the plate wouldn’t hurt.

Nutrition