Simple Italian Subs Food

SIMPLE ITALIAN SUBS

Steps:

• Cut bread in half horizontally; set top aside. Place three slices of cheese on bottom half; layer with ham and tomato. , In a small bowl, combine oil, vinegar, basil, pepper and rosemary; drizzle over tomato. Top with remaining cheese. , Broil 4 in. from the heat for 2-3 minutes or until cheese is melted. Replace bread top. Cut into four pieces; serve immediately.

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.

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 SUBS

Steps:

• In small bowl, whisk salad dressing, mustard and oregano until blended.
• Spread dressing mixture over cut sides of bread.
• Place half the lettuce on bottom half of bread; top with layers of ham, salami, pepper strips, cheese, onion and remaining lettuce. Replace bread top; slice and serve.

SUPER ITALIAN SUB

Steps:

• Cut bread in half lengthwise; hollow out top and bottom using a small serrated knife or your fingers, leaving a 1/2" shell (discard removed bread or save for another use).
• Combine oil, vinegar, garlic, oregano and pepper; brush on cut sides of bread top and bottom.
• On the bottom half, layer half of the meats, cheeses, lettuce and green pepper.
• Repeat layers.
• Replace bread top.
• Serve immediately or wrap tightly in plastic wrap; refrigerate.

CLASSIC ITALIAN SUB SANDWICH RECIPE

Steps:

• Enjoy now or wrap up tightly in more butcher's paper until ready to eat.

HOT ITALIAN SUB SANDWICH

Steps:

• Preheat the broiler on your oven to HIGH
• Lightly brush the outside of the bun with oil
• Place the oil side of the bun on a baking sheet and add the salami, pepperoni, provolone cheese, onion, banana pepper rings, and place olive on the bread.
• Place under the broiler for 1-2 minutes until cheese is melted and browned.
• Add the lettuce and mayonnaise.
• Fold the Hot Italian Sub Sandwich in half.
• Serve and Enjoy!

ITALIAN SUB SANDWICH

Steps:

• Open sub rolls and lightly toast if desired. Spread with mayonnaise.
• Layer cheeses, meats, lettuce, onion and tomatoes on the rolls.
• Drizzle with Italian vinaigrette and peppers.

ITALIAN SUB SANDWICH

Steps:

• Lightly toast the hoagie rolls and spread with mayo and any other condiments or sauces.
• Load the different types of meats, cheese, and veggies. Drizzle with the homemade italian dressing and close sandwich.
• Serve!

EASY SUPER ITALIAN SUB

Steps:

• Spread bottom half of bread with MIRACLE WHIP.
• Fill with all remaining ingredients except Italian dressing.
• Drizzle with Italian dressing. Cut in half.

PRESSED ITALIAN PICNIC SANDWICHES

Steps:

• To roast the red peppers: Set your oven to the Broil setting. Slice the sides off the red peppers and place skin side up on a baking sheet (*I like to trim the ends so they lie as flat as possible, as they will brown better than pieces that are sloped). Place under the broiler until very well charred (blacon top, about 10 minutes (watch closely after 5 minutes. You'll want them to be mostly blackened on top.) Remove from the oven and immediately place the peppers in a plastic ziploc bag. Pop in the refrigerator for 30-40 minutes. Remove peppers from bag and peel off the blackened skin with a knife. Discard the skin and slice the peppers in to strips. Place in a bowl and drizzle with a bit of olive oil and sprinkle with salt and pepper. Set aside.
• To prepare the sandwiches: Cut your ciabatta in half and butter each piece (or you could brush with a bit of olive oil, if you prefer, but butter will help prevent moisture from getting into the bread. Place a generous layer of cold meats (4-5 over-lapping layers). Top with cooled roasted red pepper strips. Take your Bocconcini slices and place on a piece of paper towel. Top with another piece of paper towel and pat to dry a bit. Top the red peppers with a layer of the Bocconcini slices. Drizzle some balsamic vinegar over the Bocconcini slices and sprinkle with salt and pepper. Top with a generous layer of arugula. Top with top slice of ciabatta.
• Wrap each sandwich tightly with plastic wrap and place on a platter or baking sheet. When all the sandwiches are prepared, place the platter in the refrigerator. Place a heavy skillet on top of sandwiches to apply weight (if you don't have a heavy skillet, top with another baking sheet and place some large cans on top for the weight).
• Refrigerate at least 6 hours or ideally, overnight.
• When ready to serve, remove from plastic wrap. If desired, you can trim the sides and ends of the sandwiches to make neat sides and to enjoy the wonderful colours of these sandwiches.

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 HERO SANDWICH

Steps:

• Rinse the red onion under cold water, then transfer to a large bowl. Add the red wine vinegar, dried oregano and 1 teaspoon salt. Stir to combine and set aside.
• Arrange the rolls cut side up so they lie flat. Spread with a thin layer of mustard and/or mayonnaise, if using. Shingle the entire surface with the cheese, then the cured meats. Scatter an even layer of pickled peppers.
• Add the iceberg lettuce and olive oil to the onion-oregano mixture and toss until well coated. Season to taste with salt. Pile the lettuce on one side of the sandwich, then close the sandwich and press down lightly. If packing, wrap the sandwich tightly in parchment paper or foil, then cut in half crosswise. Sandwiches will keep for up to 4 hours refrigerated.

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.

COPYCAT ITALIAN GRINDER

Steps:

• If sausage has casings remove them and crumble into pan with the ground beef. Brown both meats together until no longer pink. Drain fat.
• And pepper & onion
• add garlic salt, red pepper flakes & pizza sauce.
• stir to combine and heat for 5 min
• Preheat oven to 400 F. Cut the split French loaf into 2 separate sandwiches. Repeat with second loaf.
• Pull a small amount of bread out of the bottom and top of the loaf to make a bowl for the meat.
• Fill the bowl with meat mixture.
• Cover the meat mixture with shredded Mozzarella cheese.
• Place the top of loaf onto the sandwich
• Lay out foil for each sandwich and spray with non-stick spray. Lay sandwich on foil and wrap. Bake for 10 minutes in the oven
• Open foil up and brush with butter and sprinkle with garlic salt. Bake 5 min more with the foil packet open
• Remove from foil packets and serve