Bostonsubsandwiches Recipes

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.

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.

HOT SUB SANDWICHES

Hot Sub Sandwiches image

Serve up Hot Sub Sandwiches for an easy, cheesy meal. These hot sub sandwiches are a Healthy Living recipe-but they'll be too busy tucking into the cheesy ham deliciousness to care much about that.

Provided by My Food and Family

Categories Home

Time 25m

Yield 6 servings

Number Of Ingredients 7

Ingredients

6 submarine rolls, partially split
1/4 cup MIRACLE WHIP Dressing
2 green peppers, sliced
1 large onion, thinly sliced
3 large tomatoes, thinly sliced
24 slices OSCAR MAYER Deli Fresh Honey Ham
6 KRAFT Singles

Steps:

Heat oven to 400°F.
Spread cut sides of rolls with dressing.
Fill with remaining ingredients. Wrap individually in foil; place on baking sheet.
Bake 15 min.

Nutrition Facts : Calories 360, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 1190 mg, Carbohydrate 51 g, Fiber 4 g, Sugar 8 g, Protein 17 g

30 SANDWICHES WE CAN'T RESIST

30 Sandwiches We Can't Resist image

From a Cuban sandwich to banh mi to croque monsieur, this round-up covers a wide range of sandwiches from all over the world. Nothing beats this grilled cheese sandwich, though! This American classic is simply irresistible.

Provided by insanelygood

Categories Recipe Roundup

Time 20m

Number Of Ingredients 3

Ingredients

4 slices white bread
3 tablespoons butter, divided
2 slices Cheddar cheese

Steps:

Preheat a skillet over medium heat.
Spread butter on one side of the bread. Place the bread on the skillet, butter-side-down. Top with a slice of cheese.
Spread butter on another slice of bread and place it on top of the cheese, butter-side-up, to close the sandwich.
Grill the sandwich until the bottom side is lightly browned. Flip it over and grill until the bottom side is brown and the cheese is melted.
Repeat steps 2-4 to make a second sandwich.
Cut sandwiches in half. Serve and enjoy!

Nutrition Facts : Calories 400 cal

BOSTON SUB SANDWICHES

Boston Sub Sandwiches image

You can make these the night before a picnic or camping trip, and pop them into the cooler on the way out the door! From Quick Cooking Magazine, Sept. 2003

Provided by Kizzikate

Categories Lunch/Snacks

Time 15m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup mayonnaise
12 hoagie rolls, split
1/2 cup Italian dressing
4 ounces ham, shaved
4 ounces hard salami, sliced
4 ounces pepperoni, sliced
4 ounces bologna, sliced
4 ounces olive loaf luncheon meat, sliced
4 ounces provolone cheese, sliced
1 onion, thinly sliced
1 tomatoes, diced
1/2 cup dill pickle, diced
1 teaspoon dried oregano
1 cup lettuce, shredded

Steps:

Spread mayonnaise on inside of buns, brush with salad dressing.
Layers all meats and cheese onto bottom halved of buns. Top with onion, tomato, pickles, and lettuce. Sprinkle with oregano; drizzle with remaining dressing.
Replace tops onto sandwiches and wrap each tightly in plastic wrap. Chill, or serve.

Nutrition Facts : Calories 392.3, Fat 20.3, SaturatedFat 6.4, Cholesterol 36.1, Sodium 1300.1, Carbohydrate 37, Fiber 1.9, Sugar 3.5, Protein 15.1

BOSTON BEANWICH

Boston Beanwich image

A yummy twist on a grilled cheese sandwich. This recipe comes from an old 1967 Better Homes And Gardens cookbook called Jiffy Cooking :)

Provided by Midwest Maven

Categories Lunch/Snacks

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

2 slices bread
1/4 cup baked beans with molasses, drained
2 slices bacon, crumbled
1 slice American cheese
1 teaspoon mustard
1 tablespoon butter or 1 tablespoon margarine

Steps:

Butter one side of one slice of bread.
Spread the other side of the bread with the beans.
Top with a slice of American cheese.
Spread the second slice of bread with the mustard, and put it mustard side down.
Butter the top of the bread, and on a griddle or frying pan, cook the sandwich until the beans are hot, cheese is melted slightly and the sandwich is nicely browned.

Nutrition Facts : Calories 584.1, Fat 39.8, SaturatedFat 18, Cholesterol 79.2, Sodium 1264.1, Carbohydrate 40.6, Fiber 3.9, Sugar 7.5, Protein 16.8

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