Italian Sub Sandwiches

Let’s all plan to stay away from heat generating devices this week.  I don’t know about you, but I am far too delicate (as I snort) to stand near an oven, or tend home fires, charcoal fires, bonfires, or any other manner of flame throughout the duration of this little hot spell we’re having here.  Let’s build a nice, cool sandwich and call it a day.

I used this recipe as a jumping off point; feel free to do so too.  I swapped in hoagie rolls (because I had them on hand), although French or Italian bread would’ve been better.  I used the sale Usinger’s Baked Ham in lieu of Capocollo.   Go heavier on the sliced meats as you see fit (adding sliced pepperoni would be delish).  If you’re a tomato person, throw ’em on too.  The DamFam digs mayonnaise, so I blended equal parts of the dressing and mayo together and used that as the spread.

Serve these sandwiches with sale Cape Cod Chips, or the Sendik’s French Potato Salad that’s on sale in the Deli.  Add fresh watermelon and before you know it, dinner will be served without the cook even having to break a sweat.

Come back on Thursday for more oven-free dinner suggestions … in the meantime, keep your cool.  : )


For the dressing:
2 – 4 garlic cloves, pressed
1 t. dried oregano
1/2 t. kosher salt
1/4 t. black pepper
1/4 c. red wine vinegar
1/3 c. olive oil

For the sandwich:
1 16 oz. loaf of French or Italian bread (Sendik’s Mini French Bread Loaves are on sale)
1/2 lb.  thinly sliced turkey (Sendik’s Roast Turkey is on sale on FRIDAY)
1/4 lb. thinly sliced hard salami (Sendik’s Hard Salami is on sale)
1/4 lb. thinly sliced Capocollo (I used ham; Usinger’s Baked Ham is on sale)
4 slices mozzarella cheese (Sargento Sliced Cheese is on sale)
4 slices provolone cheese (“” ditto that “”)
Sliced green bell pepper
Shredded iceberg lettuce
Julienned red onion

For the dressing:  In a medium sized glass jar add pressed garlic, oregano, salt, pepper, vinegar, and olive oil.  Shake and let it sit on the counter while you prep the sandwich.

For the sub:  Divide the loaf into 4 portions.  Cut each portion in half lengthwise (but not all the way through) and tear out the centers of each loaf, leaving behind a shell of bread.  Stir the dressing again before drizzling a little bit of the dressing all over the inside of each loaf.  Layer a few slices of Capocollo (or deli ham), turkey, salami and Provolone.  Top with sliced peppers and then repeat the meat layer again.  Top with a slice of Mozzarella and shredded lettuce.

Featured, Fresh, Frugal, Fabulous | August 27th, 2013