Thursday, May 29, 2008

Italian Sub

Megan at Fried Okra is hosting a Sandwich Recipe Exchange today! I'm going to hurry up and post mine and then go check out everyone else's.

When warm weather hits, we eat a lot of sandwiches that require little or no cooking. This is a favorite that my sister-in-law shared with us many years ago. (I've gotten a LOT of great recipes from her!)

1 loaf French or Italian bread (depending on whether you want a long/skinny or short/fat sandwich)
1/4 to 1/2 lb. deli ham (we like honey maple ham but use what YOUR family likes)
1/4 to 1/2 lb. deli salami
1/4 to 1/2 lb. deli cheese (we like provolone but, again, use what your family likes)
2 tomatoes, sliced
several lettuce leaves
balsamic or red wine vinegar
extra virgin olive oil
salt and pepper to taste
Optional: sliced onion, pepperoncini, olives, etc.

Split loaf of bread down center, length wise, place face up on pan and stick in oven at 450 degrees for about 5-10 minutes until lightly browned (ovens vary).
While bread is browning, mix oil, vinegar, salt and pepper in pie tin (or similarly large, low pan). You're going to need enough in which to dredge all the tomato slices and lettuce leaves so it could be anywhere from 1/4 to 1/2 cup. Sorry to be so imprecise but it's really a preference thing.
Remove lightly browned bread from oven, leaving on pan while you "build" the sandwich. Layer dredged tomato slices and lettuce all along one length of bread, then layer the deli ham, salami and cheese and any optional ingredients you want to add. Drizzle any remaining oil and vinegar on other half of bread and place on top the loaded half. Ends up looking a LOT like the one Hugh is holding. :-)
Mmmmm, good!


Karen said...

I never thought about dredging the lettuce and tomato! brilliant! No more soggy bread...see? I needed you to share this recipe today so I could learn that. :)

Megan (FriedOkra) said...

That IS clever. And yummy-sounding. I'll have two to-go please!