Super Italian Sub Food

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.

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

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.

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.

BAKED ITALIAN SUB SANDWICHES

Steps:

• Preheat oven to 350 degrees.
• Brush the cut sides of the rolls with Italian Dressing.
• Layer the bottom halves with Meats, Cheeses, Onion and Tomato.
• Replace Hoagie tops.
• Wrap each sandwich in foil, tightly.
• Bake 12-15 minutes or until cheese is melted.
• Remove foil and 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 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.

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 the 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 and green pepper. Repeat layers. Replace bread top. Wrap tightly in plastic wrap; refrigerate for up to 24 hours.