Summer 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.

SUMMER SUB SANDWICH

Steps:

• Cut the loaf of bread in half horizontally. Spread bottom half with cream cheese; layer with the ham, provolone and mushrooms.
• Replace top.
• Cut loaf in half. Cover and microwave on high for 30-45 seconds or until cheese is melted. Remove top; add the lettuce, tomatoes, onion and peppers. Replace top. Cut into serving-size pieces.

SUMMER SUB SANDWICH

Steps:

• Split bread lengthwise; spread bread bottom with cream cheese and layer with ham, provolone cheese and mushrooms. Replace top. Cut sandwich crosswise in half., On a microwave-safe plate, microwave each half, covered, on high for 15-30 seconds or until cheese is melted. Remove bread tops and layer with lettuce, tomatoes, onion and peppers. Close sandwiches; cut each in half.

SUBMARINE SANDWICH

Steps:

• Cut bread horizontally in half. Spread butter over bottom half.
• Layer cheese, salami, lettuce, tomatoes, onion, ham and bell pepper on bread.
• Drizzle with dressing. Top with remaining bread half. Secure loaf with picks. Cut into 6 serving pieces.

SUMMER PICNIC SANDWICH

Steps:

• 1. Heat oven to 350 degrees F. Mix the brown sugar, cayenne and 1/8 teaspoon black pepper together and set aside.
• 2. Cover a rimmed baking sheet with aluminum foil.
• 3. Set a cooling rack in the pan.
• 4. Arrange bacon slices on it.
• 5. Bake for 25 minutes. Then remove pan from oven and flip the slices.
• 6. Sprinkle with sugar and spice mixture.
• 7. Bake for another 15-20 minutes or until bacon is thoroughly cooked.
• 8. Heat grill to medium-high heat. Place whole red peppers on the grill. Cook for about 15 minutes, turning every five minutes, until skin is charred and peppers are softened.
• 9. Brush zucchini, yellow squash and onion with oil. Sprinkle with 1 teaspoon salt and a few grinds of pepper.
• 10. Cook for 3-4 minutes per side or until vegetables are tender.
• 11. When peppers have cooled, pull off most of the charred skin.
• 12. Cut each into 4 fillets.
• 13. For red pepper aioli, put 3 of the red pepper fillets, mayonnaise, ketchup, mustard, hot sauce, and garlic into a small food processor. Blend until peppers are pureed and ingredients are well mixed.
• 14. Stir in capers.
• 15. To assemble sandwich, cut bread horizontally to leave a thinner bottom and thicker top.
• 16. Pull out most of the soft dough in the top piece to make room for the fillings.
• 17. Spread red pepper aioli on the inside of both pieces.
• 18. On bottom piece, layer cheese, bacon and basil leaves.
• 19. On the top half, arrange turkey; sprinkle with salt and pepper. Add remaining red pepper fillets, zucchini, squash and onion.
• 20. Put the halves together.
• 21. Wrap snugly in foil.
• 22. Press on the sandwich with your hands to encourage the ingredients to meld.
• 23. When ready to serve, cut into 6 wedges.

CHICKEN PARM SALAD SUBS

Steps:

• Combine vegetable stock with herbs in food processor. Turn processor on and stream in the extra-virgin olive oil. Finely chop the garlic then mash into a paste with some salt using the flat side of your knife. Transfer basil dressing to a salad bowl and stir in the garlic paste along with the Parmigiano-Reggiano. Add the tomatoes, and onions. Remove the skin from the chicken and chop or shred into bite-size pieces to yield about 4 cups. Add the chicken to the salad bowl and season with black pepper. Toss the salad and adjust seasonings. Fill sub rolls with the chicken salad and serve with a few olive oil chips alongside.

SUPER SANDWICHES FOR KID'S PARTIES

Steps:

• Generously butter the bread slices and arrange on your bench so that each sandwich has one slice white and one slice brown bread.
• Spread the mayonnaise on the white buttered bread making sure to get right to the edges of the slice so that the ends don't get dry.
• Place a slice of cheese over the mayonnaise.
• Spread ketchup thinly over the brown slice, again making sure you go to the edges and then cover with a slice of ham.
• Place the two pieces together, then press gently down on a cutting board and slice diagonally twice so that you have 4 triangular pieces.
• Continue with the other slices until you have 32 pieces which you arrange points facing up on a platter.
• Cover with cling film and chill for 2-3 hours before needed.
• Decorate the platter with chips scattered over if you like.

LUNCH BOX SUB SANDWICH

Steps:

• Spread bun with mayo.
• Fill with remaining ingredients.