Italian Sub Soup Food

ITALIAN SUBS

Steps:

• Soak the onion slices in a large bowl of cold water, 15 minutes.
• Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.
• Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini (if using) and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.
• Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.

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 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.

ITALIAN SUB STOUP - RACHAEL RAY

Steps:

• Place a soup pot on the stovetop and preheat to medium high. Add the olive oil and the sausage. Brown and crumble the sausage, drain off excess fat if necessary, then add the pepperoni and ham. Cook for two minutes.
• Add the bell peppers and onions and cook for two minutes more. Add the tomatoes and chicken stock and bring to a boil. Stir in the pasta and cook for 8 minutes.
• Stir the arugula into the stoup just before you serve it up.

ITALIAN SUB SOUP

Steps:

• Place a large stockpot on the stove and preheat to medium-high heat.
• Add olive oil and sausage. Brown and crumble the sausage, drain off excess fat if necessary.
• Add the ham and pepperoni. Cook meats together 2 minutes.
• Add peppers and onions and cook 2-3 minutes more.
• Add diced tomatoes and season with salt and pepper.
• Add chicken stock and bring soup to a boil.
• Stir in pasta and cook for 8 minutes.
• Stir arugula into soup just before you serve it up.

ITALIAN SUB STOUP AND GARLIC TOAST FLOATERS

Steps:

• Place a soup pot or deep sided skillet on the stove top and preheat to medium high heat. Add olive oil, 2 turns of the pan and the sausage. Brown and crumble the sausage, drain off excess fat if necessary then add the ham and pepperoni. Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more. Add diced tomatoes and season with salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes. Make croutons while pasta cooks.
• In a large skillet heat about 1/4 cup of olive oil, 4 turns of the pan over medium heat. Add garlic and cook 1 minute. Add bread to garlic oil, toss and toast the cubes 5 or 6 minutes. Season the toasty cubes with red pepper flakes, oregano and lots of grated cheese.
• Stir arugula into soup just before you serve it up. Ladle up the stoup and float several toasty garlic bread cubes in each bowl.