Smokey Chipotle Turkey Sub

Every Day Macro-Friendly Giant Turkey Sub

5 from 1 reviews

Nothing makes me feel more satisfied and less like I’m “dieting” than this big, fresh, tasty sandwich!


For the Chipotle Creme


  1. Chop the chipotle peppers very fine and blend with 1 tbs adobo sauce and 1/2 cup fat free sour cream.  Do less or more depending on how spicy you like things! (Or feel free to use a small food processor or blender. I do when I do a huge batch.)
  2. Slice the bolillo with the bottom as thin as possible without it falling apart and carefully hollow out the top of the bun to leave just the shell.  You can be as aggressive as you need to make this fit your macros, sometimes I’ve even trimmed the sides or top and bottom just a little.
  3. Heat a pan over medium high heat.  Spray the insides of the bun with canola or olive oil spray and place face down in the pan to toast as much as you like.
  4. Now place your plate on your scale with your toasted bun and zero it out. Start topping!
  5. Spread chipotle mayo on the bottom and drizzle mustards on the top.
  6. Stack on the bottom half: turkey, cheese, tomatoes, avocado and then season well with s/p and bagel seasoning.
  7. Continue with onions, bell peppers, pepperoncinis, bacon, sprouts, and lettuce.
  8. Top with hollow bun which should fit around all of those veggies perfectly!
  9. Slice in half and ENJOY!


  1. *I find my favorite bolillo rolls in the bakery of my basic Stater Brothers Grocery Store.  Anywhere with a bakery should have something similar. I’ve seen them at Ralphs/Kroger, Sprouts, and Walmart as well.  I grab the biggest, fluffiest ones I can find so they’ll be light but big for maximum sandwich capacity!  If you’re a macro-counter search “bolillo g” in your food-logging app to find one in grams and then you can just log whatever weight you end up with. I generally start with a 90-95 gram roll (up to 47 carbs) and hollow it down to about 68 g (34 carbs.)
  2. I love to buy the small plastic ramekins from smart and final for storing my chipotle mayo and other sauces and dressings in my fridge. (Like the kind your salad dressing comes in at Chipotle).
  3. Since I make a sandwich so often, I keep all of my leftover sliced veggies, and half open avocado etc.,in little ziplocks piled into one tupperware in the fridge for easy pull-out and clean up.