Submarine Sandwich Sauce Recipes

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.

Steps:

• Combine all ingredients in a jar, and let sit for at least an hour to steep the flavors in the oil. Sprinkle generously on the lettuce in your sub or directly on the insides of the bun.

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.

Steps:

• Mix together the above ingredients. Use a spoon to gather up the ingredients at the bottom and drizzle over your sandwich.
• If desired, lightly heat the mixture in the microwave to "bloom" the herbs.
• If you want to leave the mixture on the counter, use garlic powder instead of fresh garlic.
• Variations: Add a little sugar and/or mustard (plain yellow, dijon, etc.).

Steps:

• Preheat oven to 350°F.
• Take out the sesame seed Hoagie bun and open it up carefully, making sure not to split the bread into two separate halves.
• Lay the open bun flat on a baking sheet.
• On the sandwich put down two slices of salami.
• Top with two slices of ham.
• Place the mozzarella cheese on top of the ham.
• Bake just until the cheese melts.
• Remove from the oven.
• Top with the tomato, lettuce, and then drizzle with the creamy Italian dressing.
• Close the sandwich and enjoy.

Steps:

• In a small bowl, mix the first six ingredients. In a large skillet, heat oil over medium heat. Add chicken, pepper and onion; cook and stir 10-12 minutes or until no longer pink and vegetables are tender. Stir in water and seasoning mixture. Bring to a boil; cook and stir 8-10 minutes or until thickened., Spread mayonnaise over cut sides of bread. Layer with cheese and chicken mixture. Replace tops. Cut crosswise into six pieces. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Steps:

• Put shredded lettuce in a bowl, and drizzle lightly with oil and vinegar; season with salt, pepper, and oregano.
• Using a sharp, serrated knife, cut bread in half lengthwise. With your hands, pull out the soft center from the bread. Using a spatula, spread mayonnaise evenly over each bread half.
• On bottom bread half, evenly layer turkey, ham, Genoa salami, soppressata, provolone, and tomatoes. Add layer of lettuce. Top with remaining bread half. Cut sandwich into triangles, and secure with mini baseball pennants or toothpicks. Serve immediately, or chill until ready to serve.

Steps:

• Slice the sausage into 1/4" rounds, on the diagonal (so as to get more surface space).
• Evenly lay out the sausage slices over bottom half of sub rolls.
• Top with desired amount of sauerkraut, if desired. In Michigan - they desire. lol.
• Squirt some mustard, your choice of flavor - over the kraut.
• If you're into horseradish, you want to schmear the top half of the bun with that.
• Cover the sandwich with the top bun; wrap in foil, and bake at 350 for about 15 minutes, until heated thru and bun is toasted.
• Sometimes people would ask for cheese to be added, so if you see yourself in that crowd, add it after the kraut.