Total Time
Prep 15 mins
Cook 0 mins

Developed by Lois Margolet and named after her Aunt Bobbie Capriotti. Originally served at Capriotti's in Wilmington, DE.

Ingredients Nutrition


  1. Split the submarine roll in half lengthwise.
  2. Spread a light coating of mayonnaise on each half.
  3. On the bottom half of the roll, layer turkey, stuffing, cranberry sauce, and salt and pepper to taste.
  4. Cover with top of roll; slice in half and serve immediately.
Most Helpful

Thanks for posting. This is delicious especially when using a fresh, chewy hoagie roll and using shredded fresh roasted turkey like they do in the Delaware Capriotti's which I live near. I like mine "dry" without the mayo.

nvermd August 21, 2007