Boston Sub Sandwiches Recipes

BOSTON SUBS

Boston Subs image

My mother has been making these wonderful sandwiches since she left her hometown of Boston many years ago. They're quick to prepare and travel well if tightly wrapped in plastic wrap. The recipe is great for parties if you use a loaf of French or Italian bread instead of the individual rolls.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1/2 cup mayonnaise
12 submarine sandwich buns, split
1/2 cup Italian salad dressing, divided
1/4 pound each thinly sliced bologna, deli ham, hard salami, pepperoni and olive loaf
1/4 pound thinly sliced provolone cheese
1 medium onion, diced
1 medium tomato, diced
1/2 cup diced dill pickles
1 cup shredded lettuce
1 teaspoon dried oregano

Steps:

Spread mayonnaise on inside of buns. Brush with half of the salad dressing. Layer deli meats and cheese on bun bottoms. Top with onion, tomato, pickles and lettuce. Sprinkle with oregano and drizzle with remaining dressing. Replace bun tops.

Nutrition Facts : Calories 682 calories, Fat 33g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 1863mg sodium, Carbohydrate 72g carbohydrate (7g sugars, Fiber 4g fiber), Protein 22g protein.

MOM'S PERFECT SUB SANDWICH

Mom's Perfect Sub Sandwich image

Provided by Valerie Bertinelli

Time 20m

Yield 4 sandwiches

Number Of Ingredients 14

Ingredients

3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
Four 6-inch ciabatta rolls
1/2 teaspoon dried oregano
1/4 pound thinly sliced prosciutto
1/4 pound thinly sliced capicola (preferably hot)
4 ounces thinly sliced Genoa salami
1/3 pound thinly sliced provolone
2 plum tomatoes, very thinly sliced
1 1/2 cups shredded lettuce
1/2 red onion, very thinly sliced
4 pickled pepperoncini, thinly sliced
Fresh basil leaves, cut into thin strips (optional)

Steps:

Stir together the oil, vinegar and salt and pepper to taste.
Using a serrated knife, slice open the rolls. Drizzle half the dressing on the roll bottoms and sprinkle on the oregano. Divide the cold cuts, cheese, tomatoes, lettuce, onion and pepperoncini evenly among the bottom rolls. Top with the basil, if using. Drizzle the remaining dressing on the top halves of the rolls and place on top to make sandwiches. Wrap in wax paper. Slice in half and serve.

SUBMARINE SANDWICH

Submarine Sandwich image

Make an instant sub shop in your kitchen. Everyone can pile on just the sandwich goods they want!

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 6

Number Of Ingredients 11

Ingredients

1 loaf (1 pound) French bread
1/4 cup butter or margarine, softened
4 ounces Swiss cheese, sliced
1/2 pound salami, sliced
2 cups shredded lettuce
2 medium tomatoes, thinly sliced
1 medium onion, thinly sliced
1/2 pound fully cooked ham, thinly sliced
1 medium green bell pepper, thinly sliced
1/4 cup creamy Italian dressing
6 long wooden picks or small skewers

Steps:

Cut bread horizontally in half. Spread butter over bottom half.
Layer cheese, salami, lettuce, tomatoes, onion, ham and bell pepper on bread.
Drizzle with dressing. Top with remaining bread half. Secure loaf with picks. Cut into 6 serving pieces.

Nutrition Facts : Calories 555, Carbohydrate 4 g, Cholesterol 90 mg, Fiber 3 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1610 mg

BOSTON SAUSAGE GRINDER (OR SUBMARINE SANDWICH)

Boston Sausage Grinder (Or Submarine Sandwich) image

Tasty, filling, and easy!!! Great football fare for those hungry boys (and girls)! Increase ingredient amounts for those Sunday afternoon crowds...just put out the sausage mixture and let everyone make their own grinders. Use a disposable roasting pan for easy clean-up.

Provided by Alan in SW Florida

Categories One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb link hot Italian sausage
1/2 lb link sweet Italian sausage
1 tablespoon olive oil
1 1/2 lbs baking potatoes, peeled, cut into 1-inch pieces, and patted dry
1 large green bell pepper, cored, seeded, and cut into 1/2-inch-wide strips
1 large red sweet bell pepper, cored, seeded, and cut into 1/2-inch-wide strips
1 large yellow onion, cut in half and thinly sliced crosswise
2 garlic cloves, coarsely chopped
1 large Italian bread or 6 hoagie rolls

Steps:

Preheat oven to 400 degrees.
Place sausages in roasting pan; rub sausages with oil. Roast 15 minutes. Remove sausages from oven and when they are cool enough to handle, cut into bite-size chunks, 3/4 to 1 inch. Return sausage to roasting pan. Add potatoes.
Lower oven heat to 350 degrees. Return pan to oven and roast about 15 minutes, stirring occasionally, until potatoes are tender and sausages are cooked.
Add peppers, onion, and garlic to the roasting pan. Roast about 30 minutes, until vegetables are tender.
Cut loaf of Italian bread in half horizontally. Cut crosswise into sixths, for a total of 12 pieces, or 6 sandwiches (or cut 6 hoagie rolls halfway through). Place equal amounts of sausage mixture into each sandwich. Serve hot.