Spicy Roast Beef And Capicola Sub Sandwich Food

MOM'S PERFECT SUB SANDWICH

Steps:

• Stir together the oil, vinegar and salt and pepper to taste.
• Using a serrated knife, slice open the rolls. Drizzle half the dressing on the roll bottoms and sprinkle on the oregano. Divide the cold cuts, cheese, tomatoes, lettuce, onion and pepperoncini evenly among the bottom rolls. Top with the basil, if using. Drizzle the remaining dressing on the top halves of the rolls and place on top to make sandwiches. Wrap in wax paper. Slice in half and serve.

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.

MEATLESS MARINARA SUB SANDWICH

Steps:

• To make the balsamic onions, fry the onions in a small saute pan with the oil over medium heat until softened, about 8 minutes. Stir in the vinegar. Push the onions to one side of the pan and add the sliced pepper to the other side to warm through.
• Cook the burger patties according to the package instructions.
• Cut the rolls in half and toast or warm.
• Spread a layer of pesto over the inside of each roll. Cut the burger patties in half and lay two pieces along the bottom half of each roll. Cut the cheese slices in half and lay on top of each piece of burger, then add a spoonful of Classic Marinara Sauce. Top with the balsamic onions, red peppers and a scattering of spinach.
• Place the top halves of the rolls on top of the subs and they are ready to devour.
• In a medium pan, gently heat the garlic in 2 tablespoons of the oil until softened, being mindful not to let it brown, about 2 minutes. Add the tomatoes and stir well.
• Turn up the heat to a bubbling simmer and allow the juices to cook off, stirring occasionally, about 20 minutes. Turn off the heat and stir in the remaining 1 tablespoon oil, the basil and season with salt and pepper. The marinara sauce will keep in the fridge for up to 5 days and freezes well.

SPICY BEEF ROAST

Steps:

• Put roast in your crockpot and sprinkle half the package of fajita seasoning mix over top, then turn roast over and sprinkle other half.
• Then pour the whole jar, including liquid, onto the roast and cook on high for 4-5 hours, or low 9-10 hours.

SPICY ROAST BEEF SANDWICHES

Steps:

• Spread butter over the cut sides of rolls. Layer the beef, cheese and peppers on the bottom halves; replace tops. Wrap each sandwich in foil. , Place on an ungreased baking sheet. Bake at 350° for 10-15 minutes or until the cheese is melted.