Super Bowl Italian Submarine Sandwich Recipes

SUPER ITALIAN SUB

Steps:

• Cut bread in half lengthwise; hollow out top and bottom, leaving a 1/2-in. shell (discard removed bread or save for another use). , In a small bowl, combine oil, vinegar, garlic, oregano and pepper; brush on cut sides of bread. On the bottom half, layer half of the meats, cheeses and green pepper. Repeat layers. Replace bread top. Wrap tightly; refrigerate for up to 24 hours. Cut into 12 slices to serve.

SUBMARINE FLAVORS

Steps:

• Combine all ingredients in a jar, and let sit for at least an hour to steep the flavors in the oil. Sprinkle generously on the lettuce in your sub or directly on the insides of the bun.

ITALIAN SUBS - RESTAURANT STYLE

Steps:

• In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.
• Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.

ITALIAN SUB "BOIL"

Steps:

• Position a rack in the center of the oven and preheat to low broil.
• Halve the rolls lengthwise, then slice on the bias into triangular nacho chip shapes. Generously coat the pieces with olive oil and season with salt. Place on 2 rimmed baking sheet in a single layer and broil until just golden brown, 4 to 5 minutes. They should still have give and a chew. Set aside.
• Set a medium skillet over medium heat and add the pancetta. When the pancetta starts to sizzle, stir every minute or so, until golden brown, about 10 minutes. Drain on a paper towel-lined plate. Cool to room temperature.
• Cover the surface of a table or long wooden cutting board with parchment paper or butcher paper. First, spread a layer of the shaved iceberg on the paper. Next, layer on the golden-brown nacho chip-sized oily pieces of sub rolls. Then, add the mortadella, capicola (AKA gabagool) chiffonade and Genoa salami, ribboned around, making sure everything has some height. Next, add the pancetta followed by the Asiago cheese and mozzarella. Add the tomatoes followed by the giardiniera. Finally, using a squeeze bottle, douse it in the vinaigrette. Serve with chips on the side if you like.
• Ring the bell and beckon the kids. Don't forget your sub bib either.

SUPER BOWL ITALIAN SUBMARINE SANDWICH

Steps:

• Slice the loaf of bread in half lengthwise.
• Dig out excess bread in the center so that each half resembles a shallow "canoe".
• Drizzle the bread with Italian salad dressing.
• Layer the ingredients on the bread as desired.
• Cut the finished sandwich into 1 1/2 inch slices and enjoy!

ITALIAN PARTY SUB

Steps:

• Split the bread in half lengthwise. Top the bottom half with the mortadella, capicola, salami, prosciutto and provolone. Toss the giardiniera in a bowl with the olives, peppers and olive oil. Tear out the soft center of the top bread half to make a shell. Pack the lettuce into the center of the bread and top with the giardiniera mixture. Carefully put the two sandwich halves together, pressing to keep the filling inside. Secure with small skewers and cut into pieces.

ITALIAN SUB SANDWICHES

Steps:

• In a large cast-iron or other heavy skillet, cook sausage over medium heat just until no longer pink; drain. Add the onions, peppers and garlic. Cover and cook for until vegetables are tender, about 25 minutes, stirring occasionally. Add tomatoes and oregano. Cover and simmer until tomatoes are cooked, 5-6 minutes. Season with salt and pepper., Meanwhile, hollow out bottom of each roll, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Toast rolls. Fill with sausage mixture. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

SUBMARINE SANDWICH

Steps:

• Put shredded lettuce in a bowl, and drizzle lightly with oil and vinegar; season with salt, pepper, and oregano.
• Using a sharp, serrated knife, cut bread in half lengthwise. With your hands, pull out the soft center from the bread. Using a spatula, spread mayonnaise evenly over each bread half.
• On bottom bread half, evenly layer turkey, ham, Genoa salami, soppressata, provolone, and tomatoes. Add layer of lettuce. Top with remaining bread half. Cut sandwich into triangles, and secure with mini baseball pennants or toothpicks. Serve immediately, or chill until ready to serve.

SUPER SUBMARINE SANDWICH

Steps:

• Spread both pieces of bread with your favorite condiments (butter, mayonnaise, mustard, etc.).
• On the bottom piece, layer ingredients in the following order: lettuce, tomato, colby cheese, swiss cheese, onion, pastrami, turkey, ham, pickle.
• Top with remaining bread and cut in four to six sections.

ITALIAN SUBMARINE

Steps:

• Cut bread horizontally in half. Hollow out bottom half, leaving a 1/4-in. shell (save removed bread for another use or discard). Brush cut surfaces of bread with oil; sprinkle with Parmesan cheese and oregano., Layer bottom half with remaining ingredients. Replace bread top. Cut into 8 slices.

SUPER MUFFULETTA SANDWICH

Steps:

• Combine olives, parsley, oregano, pepper and olive oil in med-sized bowl; mix well- cover and refrigerate till ready to serve sandwich. I like to marinate for 2-3 hours.
• Horizontiallly slice the bread and on the bottom piece, layer in this order:.
• 1/2 of the olive marinade; ham, cheese, salami making 2-3 layers of the meat/cheese. Top with remaining olive marinade and criss cross the roasted peppers on top. Can also spread some of the liquid from the red peppers if desired.
• Slice into med-sized serving sandwiches and serve!