GRILLED SUB SANDWICH
After a long hard day at band camp, my daughter comes home with a huge appetite. This sandwich not only satisfies my hungry marcher; it is also fast and easy to prepare. -Char Shanahan Schererville, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, toss green pepper and onion with oil. Place on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium-hot heat for 12-15 minutes or until tender; set aside., Cut loaf in half horizontally; remove bread from top half, leaving a 1/2-in. shell (discard removed bread or save for another use). Brush cut sides of loaf with salad dressing; place cut side down on grill. Grill, uncovered, over medium heat for 3-5 minutes or until golden brown., Place bottom of loaf on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Layer with turkey, two Swiss cheese slices, ham, cheddar cheese, pastrami and remaining Swiss cheese. Top with green pepper mixture, pickles and tomato., Drizzle remaining dressing over cut side of bread top; place over filling. Brush bread with additional oil. Fold foil around sandwich and seal tightly. Grill, covered, over medium heat for 4-8 minutes or until cheese is melted. Cut into slices with a serrated knife.
Nutrition Facts :
GRILLED BARBECUE SUBS
Enjoy your dinner with these hearty ham and salami sandwiches that are ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Heat coals or gas grill for direct heat. Cut bread loaves horizontally in half. Arrange half of ham, salami and cheeses on each bottom loaf half. Spread barbecue sauce over sandwich fillings. Add tops of loaves; secure with toothpicks.
- Wrap each loaf in heavy-duty aluminum foil. Grill covered 3 to 4 inches from medium heat about 15 minutes or until cheese is melted and sandwiches are hot.
Nutrition Facts : Calories 505, Carbohydrate 44 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 30 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1580 mg
GRILLED MEATBALL SUBS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium. Combine the beef, sausage, garlic, egg, breadcrumbs, parmesan, 3/4 teaspoon salt and a few grinds of pepper in a large bowl; mix with your hands. Form into twelve 1 1/2-inch meatballs.
- Toss the bell peppers and scallions with the olive oil in another large bowl; season with 1/4 teaspoon salt and a few grinds of pepper. Oil the grill grates and arrange the meatballs, peppers and scallions on the grill. Cover and grill the vegetables, turning once, until lightly charred and tender, 2 to 3 minutes for the scallions, 5 to 7 minutes for the peppers. Grill the meatballs, turning occasionally, until browned and cooked through, 10 to 12 minutes. Toast the rolls cut-side down on the grill.
- Cut the scallions into pieces. Spread 2 tablespoons ricotta on the bottom half of each roll. Top with the meatballs, scallions and peppers.
Nutrition Facts : Calories 700, Fat 37 grams, SaturatedFat 13 grams, Cholesterol 155 milligrams, Sodium 1278 milligrams, Carbohydrate 49 grams, Fiber 4 grams, Protein 43 grams, Sugar 7 grams
HONEY PULLED PORK SUBS
Honey and ground ginger are the flavor boosters behind my no-stress sandwiches. A bottle of barbecue sauce ties it all together in a pinch. -Denise Davis, Porter, Maine
Provided by Taste of Home
Categories Lunch
Time 5h15m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Place onion and roast in a 5-qt. slow cooker. In a small bowl, combine the barbecue sauce, water, honey, garlic, seasoned salt and ginger; pour over meat. Cover and cook on high 5-6 hours or until meat is tender. , Remove meat; cool slightly. Shred meat with 2 forks and return to the slow cooker; heat through. Serve on buns. Cut sandwiches in half. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Serve on buns.
Nutrition Facts : Calories 417 calories, Fat 13g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 867mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 2g fiber), Protein 29g protein.
BARBECUE MEATBALL SUBS
I have been making this recipe for years and the whole family loves it. I must admit that I don't usually like traditional barbecue flavors, but this one is smoky and full of flavor! The key is the liquid smoke (a small bottle will last forever!)
Provided by kolleen.barnes
Categories Lunch/Snacks
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine meatball ingredients and then form into small 1-inch meatballs. Place on baking sheet covered with wax paper and bake at 350 for 12-15 minutes or until done.
- In the meantime, combine the sauce ingredients in large pot and heat over medium-low heat. Add meatballs to sauce once they come out of the oven. Continue to cook on low for 30 minutes.
- Put four meatballs inside each sub bun and sprinkle with shredded cheese.
Nutrition Facts : Calories 744.3, Fat 14.7, SaturatedFat 4.5, Cholesterol 81.7, Sodium 1436.8, Carbohydrate 122.8, Fiber 3.5, Sugar 56.9, Protein 31.3
GRILLED BARBECUE SUBS
Make and share this Grilled Barbecue Subs recipe from Food.com.
Provided by carolinafan
Categories Lunch/Snacks
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat coals or gas grill for direct heat. Cut bread loaves horizontally in half. Arrange half of ham, salami and cheeses on each bottom loaf half. Spread barbecue sauce over sandwich fillings. Add tops of loaves; secure with toothpicks.
- Wrap each loaf in heavy duty aluminum foil. Grill covered 3 to 4 inches from medium heat about 15 minutes or until cheese is melted and sandwiches are hot.
Nutrition Facts : Calories 563.9, Fat 29, SaturatedFat 14, Cholesterol 99.7, Sodium 1153.9, Carbohydrate 42.5, Fiber 2.4, Sugar 1.5, Protein 31.6
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