Frederic Melton
The Bootlegger sub from Jim’s Steak & Cheese is a legendary sandwich known for its hearty combination of steak, peppers, onions, and melted cheese, but the type of cheese used is often a topic of debate among fans. While Jim’s keeps their recipe closely guarded, many believe the Bootlegger features a blend of provolone and American cheese, creating a perfect balance of sharpness and creaminess that complements the savory steak and sautéed vegetables. Provolone adds a slightly tangy flavor, while American cheese ensures a smooth, melt-in-your-mouth texture. This combination has become a signature element of the Bootlegger, making it a standout in the world of cheesesteak-inspired subs.
| Characteristics | Values |
|---|---|
| Cheese Type | Provolone |
| Texture | Semi-hard |
| Flavor Profile | Mild, smoky, slightly tangy |
| Color | Pale yellow to white |
| Origin | Italian (originally), commonly produced in the U.S. |
| Melting Quality | Melts well, ideal for sandwiches |
| Pairing | Complements ham, salami, and other cured meats |
| Usage in Bootlegger Sub | Sliced thin, layered with meats and toppings |
| Availability | Widely available in supermarkets and delis |
| Alternative Names | Provolone Piccante (aged version), Provolone Dolce (mild version) |
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What You'll Learn
- Cheese Type: Provolone is the classic choice for a Bootlegger sub, adding a sharp, smoky flavor
- Cheese Texture: Melty yet firm, provolone complements the sub's meats and veggies without overpowering them
- Cheese Alternatives: Mozzarella or pepper jack can substitute for provolone, offering milder or spicier options
- Cheese Layering: Evenly distribute cheese slices to ensure every bite has a balanced, cheesy taste
- Cheese Pairing: Provolone pairs well with ham, capocollo, and salami, enhancing the Bootlegger sub's signature profile
Cheese Type: Provolone is the classic choice for a Bootlegger sub, adding a sharp, smoky flavor
Provolone stands as the quintessential cheese for a Bootlegger sub, its sharp, smoky essence elevating the sandwich from mere sustenance to a flavor-packed experience. This Italian cheese, aged to perfection, strikes a balance between firmness and meltability, ensuring each bite delivers a satisfying texture contrast against the soft bread and crisp vegetables. Its pronounced flavor profile complements the traditional ingredients—like ham, salami, and pepperoni—without overpowering them, making it a harmonious addition to this hearty sub.
When crafting your Bootlegger sub, opt for aged provolone to maximize its smoky undertones. Thinly sliced provolone is ideal, as it melts slightly from the warmth of the meats, creating a cohesive layer that binds the ingredients together. For a bolder twist, experiment with smoked provolone, which amplifies the sandwich’s depth without requiring additional seasonings. Pairing this cheese with a drizzle of olive oil or a spread of tangy mustard can further enhance its natural flavors, though its robust character often needs no embellishment.
While provolone reigns supreme, its versatility allows for creative adaptations. For those seeking a milder alternative, young provolone offers a softer, creamier texture with a subtler taste. Conversely, aged provolone’s sharper edge pairs well with spicier meats or pickled toppings, creating a dynamic interplay of flavors. Regardless of preference, provolone’s ability to meld tradition with innovation ensures it remains the go-to cheese for an authentic Bootlegger sub.
In practice, assembling the sub is straightforward: layer the provolone directly over the meats to allow residual heat to soften it slightly. Add crisp lettuce, tomatoes, and onions afterward to maintain their freshness. For a finishing touch, toast the sub lightly to enhance the cheese’s melt and the bread’s crunch. This method ensures every element shines, with provolone as the undisputed star, delivering its signature sharp, smoky flair to every bite.
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Cheese Texture: Melty yet firm, provolone complements the sub's meats and veggies without overpowering them
Provolone's dual nature—melty yet firm—makes it the ideal cheese for a Bootlegger sub. When heated, it softens enough to bind ingredients without becoming a gooey mess, ensuring each bite is cohesive. Yet, it retains a slight chewiness that contrasts the tenderness of meats like salami or capicola. This texture balance prevents the cheese from dominating the sub, allowing the flavors of peppery arugula, tangy giardiniera, and cured meats to shine through. For optimal results, use thin-sliced provolone (about 1/16-inch thick) and layer it evenly across the bread to ensure consistent melting without clumping.
Consider the role of provolone’s moisture content in achieving this texture. Unlike high-moisture mozzarella, which can waterlog a sub, provolone’s semi-hard consistency releases just enough fat during melting to enrich the sandwich without making it greasy. Pair this with a crusty Italian roll to absorb excess moisture while maintaining crunch. Pro tip: Toast the sub lightly after assembly to activate provolone’s meltiness without sacrificing its structural integrity, ensuring it holds up to hearty fillings like roasted peppers or sliced meatballs.
From a sensory perspective, provolone’s texture acts as a bridge between disparate elements in a Bootlegger sub. Its meltiness creates a creamy mouthfeel that softens the sharpness of aged meats, while its firmness provides a satisfying resistance that complements crisp vegetables. This duality is particularly crucial in subs with bold toppings like hot peppers or garlicky spreads, where a softer cheese might disappear entirely. For a DIY twist, experiment with smoked provolone to add a subtle earthy note without overwhelming the sandwich’s core flavors.
Finally, provolone’s texture versatility extends its utility beyond the Bootlegger sub. Its ability to melt smoothly yet maintain body makes it a reliable choice for grilled cheese, paninis, or even as a topping for flatbreads. However, in the context of a Bootlegger, its role is irreplaceable. To maximize its potential, assemble the sub in layers: bread, provolone, meats, veggies, then a final provolone layer before closing. This ensures even distribution of melted cheese throughout, enhancing every bite without stealing the show.
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Cheese Alternatives: Mozzarella or pepper jack can substitute for provolone, offering milder or spicier options
The Bootlegger sub, a hearty sandwich often associated with Jimmy John's, traditionally features provolone cheese. However, provolone’s sharp, slightly tangy flavor isn’t for everyone. For those seeking a twist, mozzarella and pepper jack emerge as compelling alternatives, each offering a distinct sensory experience. Mozzarella, with its mild, creamy profile, melts seamlessly, creating a smooth texture that complements the sandwich’s other ingredients without overpowering them. Pepper jack, on the other hand, introduces a fiery kick, infusing the sub with a bold, spicy edge that can elevate the overall flavor profile.
When substituting provolone with mozzarella, consider the cheese’s moisture content. Mozzarella tends to retain more water, which can soften the bread faster. To mitigate this, lightly toast the bread or use a thinner layer of cheese. For a Bootlegger sub aimed at younger palates or those who prefer subtlety, mozzarella is an ideal choice. Its neutral flavor allows the meats, lettuce, and tomato to shine, making it a versatile option for a broader audience.
Pepper jack, with its blend of Monterey Jack and spicy peppers, is perfect for those who crave heat. Its melting properties are similar to provolone, ensuring even distribution across the sandwich. However, its spiciness can vary by brand, so start with a moderate amount—around 1-2 ounces per sub—and adjust based on tolerance. Pairing pepper jack with cooler ingredients like avocado or ranch dressing can balance the heat, creating a harmonious contrast.
In practice, the choice between mozzarella and pepper jack depends on the desired outcome. For a family-friendly Bootlegger sub, mozzarella’s mildness ensures universal appeal. For a bolder, adult-oriented version, pepper jack adds a memorable twist. Both cheeses melt well under light toasting, ensuring the sandwich remains cohesive. Experimenting with these alternatives not only caters to diverse tastes but also reinvigorates a classic recipe, proving that even small changes can yield significant results.
Ultimately, the key to a successful Bootlegger sub lies in understanding the interplay between cheese and other components. Whether opting for mozzarella’s subtlety or pepper jack’s spice, the goal is to enhance, not overshadow, the sandwich’s essence. By thoughtfully selecting cheese alternatives, you can tailor this iconic sub to suit any preference, ensuring every bite is as satisfying as the last.
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Cheese Layering: Evenly distribute cheese slices to ensure every bite has a balanced, cheesy taste
A bootlegger sub, often associated with Jimmy John's, is a hearty sandwich known for its generous fillings and bold flavors. One key element that elevates this sub is the cheese—specifically, the way it’s layered. Cheese layering isn’t just about slapping on slices; it’s a technique that ensures every bite delivers a consistent, satisfying cheesy experience. The type of cheese commonly used in a bootlegger sub is provolone, prized for its sharp, smoky flavor and meltability. However, the real magic lies in how it’s distributed.
To master cheese layering, start by selecting uniformly thin slices of provolone. Aim for slices no thicker than 1/16 of an inch to ensure even melting and coverage. Begin by placing one slice at the base of the sub, allowing it to drape slightly over the edges. This creates a foundation that prevents dry spots. Next, layer the meats and vegetables, then add another slice of cheese, strategically positioning it to cover any gaps from the first layer. Repeat this process, alternating fillings with cheese, until the sub is assembled. The goal is to create a grid-like pattern where cheese is always present, no matter where you bite.
A common mistake is overloading cheese in one area, leaving other sections lacking. To avoid this, visualize the sub divided into quadrants and ensure each quadrant has at least one full slice. If using smaller slices, overlap them slightly like shingles on a roof. This method guarantees that the cheese melts evenly, binding the ingredients together without overwhelming any single bite. For a professional touch, lightly toast the sub after assembly to meld the layers seamlessly.
The science behind cheese layering lies in its ability to enhance both texture and flavor. Provolone’s low moisture content allows it to melt without making the bread soggy, while its sharp taste complements the salty meats and tangy vinaigrette typical in a bootlegger sub. By distributing the cheese evenly, you create a harmonious balance where no single ingredient dominates. This technique isn’t just for bootlegger subs—it’s a universal principle applicable to any sandwich where cheese plays a starring role.
In practice, cheese layering transforms a good sub into a great one. It’s the difference between a bite that’s all meat and one that’s perfectly cheesy. For home cooks, this method requires minimal effort but yields maximum impact. Experiment with different cheeses, but remember: the key is consistency. Whether you’re crafting a bootlegger sub or reinventing a classic, even cheese distribution ensures every bite is as memorable as the last.
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Cheese Pairing: Provolone pairs well with ham, capocollo, and salami, enhancing the Bootlegger sub's signature profile
Provolone's sharp, nutty flavor and semi-hard texture make it an ideal cheese for the Bootlegger sub, a sandwich known for its bold, savory profile. When paired with ham, capocollo, and salami, provolone doesn't just complement these meats—it elevates them. The cheese's natural tang cuts through the richness of the cured meats, creating a balanced bite that highlights the best of both ingredients. For optimal results, use aged provolone, which has a more pronounced flavor that can stand up to the intensity of the meats. A 2:1 ratio of meat to cheese by weight ensures the provolone enhances the sandwich without overwhelming it.
Consider the layering technique to maximize flavor distribution. Place thin slices of provolone between each layer of meat to ensure every bite includes both components. This method also helps the cheese melt slightly from the warmth of the meats, adding a subtle creaminess to the texture. If using a toasted sub roll, add the provolone just before closing the sandwich to allow it to soften without becoming rubbery. For a cold sub, let the assembled sandwich sit for 5–10 minutes to let the flavors meld.
While provolone is the star here, the choice of condiments can either enhance or detract from the pairing. Avoid heavy, sweet sauces like honey mustard, which can clash with the cheese's sharpness. Instead, opt for a light drizzle of olive oil, a spread of grainy mustard, or a sprinkle of red wine vinegar to brighten the flavors. Fresh basil or arugula adds a peppery note that complements both the provolone and the meats. Remember, the goal is to enhance the signature profile of the Bootlegger sub, not to compete with it.
For those looking to experiment, consider the age and type of provolone. Younger provolone is milder and more moist, making it a good choice for those who prefer a subtler cheese presence. Aged provolone, on the other hand, brings a deeper, more complex flavor that pairs exceptionally well with the robust meats. If you're serving this sub to a group, offer both options to cater to different preferences. Finally, don't overlook the bread—a crusty Italian roll or ciabatta provides the necessary structure to hold up to the hearty fillings, ensuring every element of the Bootlegger sub shines.
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Frequently asked questions
A Bootlegger sub from Jimmy John's typically uses provolone cheese.
Yes, Jimmy John's allows cheese substitutions, so you can choose a different cheese if you prefer.
The cheese in a Bootlegger sub is usually served cold, as Jimmy John's subs are typically made with cold ingredients.
