ITALIAN HERO SUB SANDWICH
Italian Hero Sub Sandwich is a copycat recipe of the popular Subway foot long that makes a delicious and easy lunch for a crowd!
Provided by The Creative Bite
Categories Sandwich
Time 10m
Number Of Ingredients 6
Steps:
- Slice the hoagie buns lengthwise and top with vegetables, Provolone and meats.
- If serving immediately, dress each sandwich with Mayonnaise and Dijon and cut in half.
- If serving later, wrap each sub in cling wrap and store refrigerated up to 48 hours.
Nutrition Facts : Calories 744 calories, Carbohydrate 69 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 32 grams fat, Fiber 9 grams fiber, Protein 46 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1 grams, Sodium 1483 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
ITALIAN HERO SANDWICH
This is the sandwich to make when you want an attention grabber! At a good Italian delicatessen, you'll be able to find the peppers and sliced meats as well as a crusty loaf that will hold all the fixings. Adapted from Williams-Sonoma Outdoors Series,Picnics and Tailgates,by Diane Rossen Worthington (Time-Life Books, 1998).
Provided by Michigan Dreamer
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine the vinegar, oregano, mustard, salt and pepper.
- Stir to mix well.
- Whisk in the olive oil until incorporated.
- On a work surface, lay out 3 long pieces of plastic wrap, placing them side by side and slightly overlapping.
- Place the bottom half of the loaf over the wrap.
- Spread the pepperoncini and cherry peppers over the bread.
- Scatter evenly with the lettuce and layer with the tomatoes.
- Drizzle with a few tablespoons of the dressing.
- Layer the meats, one at a time, over the tomatoes, making sure to distribute them evenly.
- Top with a layer of provolone cheese.
- Drizzle the remaining dressing over the cut side of the top of the loaf.
- Place on the layered sandwich and enclose in the plastic.
- Refrigerate for at least 1 hour or for up to 4 hours to develop the flavors.
- To serve, unwrap the sandwich and slice into large pieces about 3 to 4 inches wide.
Nutrition Facts : Calories 538.5, Fat 37.6, SaturatedFat 11.6, Cholesterol 46.3, Sodium 1203, Carbohydrate 32.3, Fiber 3, Sugar 4.5, Protein 18.6
SIX-FOOT MEATLESS ITALIAN HERO
This sandwich serves many dainty folks or fewer rugged types. Preorder the bread from an Italian bakery or deli counter, and build first, season last. Success here is in achieving a perfect filling-to-bread ratio, a generousness with the seasonings, and the ability to close the sandwich around the filling without finding it woefully over- or under-stuffed when it's time to slice. It's a huge help to have on hand 8-inch wooden skewers, disposable gloves, a good serrated knife and an egg-slicer gadget. The assembly instructions here are meant to be helpful but not prescriptive, as I trust that everybody knows how to build a sandwich to their own liking.
Provided by Gabrielle Hamilton
Categories sandwiches, main course
Time 1h30m
Yield 1 six-foot hero (serves 12 to 30, depending on the group)
Number Of Ingredients 19
Steps:
- Wash and dry bell peppers, iceberg, tomatoes, celery hearts and parsley.
- Grind artichokes in a food processor with the peeled garlic and a pinch or 2 of salt, until largely puréed but still textural, like tapenade. If a little loosening is needed, blend in a glug of olive oil.
- Using a sharp knife, shave celery crosswise. Transfer to a medium bowl, and add the artichoke purée. Season assertively with salt and pepper, plus a nice long drizzle of olive oil; toss well and then set aside.
- Slice everything else that was washed and dried into the thinnest slices you can manage. Thinly slice the red onions into rings, then cut the rings in half to create half-moons. (Full rings of thinly sliced red onion have a tendency to become stringy as they wilt inside a sandwich, creating a bit of a choking hazard.)
- When ready to assemble the sandwich (at least 1 hour before eating, though the assembled sandwich can sit up to 12 hours in a cool place), chop the parsley, and stir it into the artichoke-and-celery mixture. Taste that the mixture is highly seasoned to your liking.
- Set up an efficient workstation with enough counter space for the bread, and have all your mise en place in neat containers in front of you. If possible, put the vinegar, oil and mayonnaise into squeeze bottles, just as they do at delis and salad bars. Wear gloves to make separating slices of cheese and onion and tomatoes while assembling more "grippy."
- Hinge the bread horizontally without slicing all the way through. Be assertive in butterflying the loaf open - like breaking the spine on an open book - in order for it to lie flat enough to receive all the fillings without your having to hold it open along the way.
- Build by overlapping the ingredients, or "shingling" them, along the central channel of the hinged loaf in the following order: cheese, lettuce, tomato, bell pepper, artichoke-and-celery mixture, red onions, black olives, hard-boiled eggs, jalapeños and cubanelle peppers.
- Generously salt and pepper the whole thing, then zigzag squiggles of mayonnaise, squirts of vinegar and olive oil. Finish with a light dusting of oregano.
- Squeeze the sandwich closed, and insert 8-inch wooden skewers, driving them in diagonally to prevent the sandwich from springing back open. Trim a couple of inches off each end, then serve and slice to order.
ROASTED VEGETABLE BURRITOS
Roasted mushrooms, sweet potatoes and poblano chiles become a comforting vegetarian burrito filling in just 30 minutes. The meaty mushrooms and hearty potatoes give it substance, while roasted poblanos impart subtle smoky notes and mild heat. (Green bell peppers are a good nonspicy alternative.) The mashed avocado and sour cream lend creamy richness, while shredded lettuce and pico de gallo bring welcome crunch and freshness. Although not necessary, leftover rice is a nice addition to the burritos for an even more substantial meal.
Provided by Kay Chun
Categories main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees. On a rimmed baking sheet, combine mushrooms, poblano chiles, sweet potato, garlic, oregano, smoked paprika and oil, and season with salt and pepper; toss to evenly coat. Roast, stirring halfway through, until vegetables are golden and tender, about 15 minutes. Push the vegetables into a 12-by-6-inch rectangle and sprinkle with the cheese; roast just until cheese melts, about 2 minutes longer.
- Spread one-quarter of the mashed avocado in the center of each tortilla. Top each with 2 tablespoons of the sour cream, 1/4 cup lettuce and 2 tablespoons pico de gallo, then evenly divide the cheesy roasted vegetables on top. Fold the short sides of the tortilla in over the filling; fold the bottom of the tortilla up and over the filling and tightly roll. Serve warm.
THREE FOOT HERO SANDWICH
Great sandwich to make to feed a crowd. Make it for football games either in front of the tv or to tailgate cause it transports nicely. Servings depend on how thick you cut the slices.
Provided by LAURIE
Categories Lunch/Snacks
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Mix together, mayonnaise, oregano, salt and pepper.
- Spread on bottom of loaf.
- Line with lettuce leaves.
- Arrange layers of ham, swiss cheese, bologna, American cheese, salami, tomato and onion.
- Sprinkle with red wine vinegar.
- Cover with top half of loaf.
- Cut into desired lengths for serving.
Nutrition Facts : Calories 380.1, Fat 28.6, SaturatedFat 13.3, Cholesterol 79.1, Sodium 1428.9, Carbohydrate 9.5, Fiber 0.5, Sugar 2.5, Protein 21.3
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