Best Sampler Platter Sub Recipes

VEGETARIAN SUB

Steps:

• Slice the baguette in half lengthwise and on the bottom half, start by layering the avocado then the cheese, slightly overlapping as you go. Lay down the cucumbers in two adjacent rows, overlapping slightly, on top of the cheese. Distribute the tomato halves, overlapping as well, then the lettuce and onion.
• When ready to serve, whisk together the vinegar, olive oil, and oregano until emulsified, then drizzle on the top baguette half. Spread the mayo on top of the vinaigrette.
• Close the sandwich with the top baguette half, then stick in 5 toothpicks, one every 2 to 2 1/2 inches along the top. Place on a cutting board and slice into 5 separate sandwiches.

DELI SANDWICH PARTY PLATTER

Steps:

• Arrange lettuce leaves on a serving platter; top with deli meats, rolled up if desired. Serve with hummus, cheese spread, breads and bagels.

PORK MILANESE SUB

Steps:

• Make the dressing and marinate the tomatoes: In a small bowl, whisk together the Balsamic Reduction and mustard. Slowly whisk in the olive oil until emulsified. In a medium bowl, combine 1/2 cup of the dressing with the tomatoes and salt to taste. Toss to coat and let sit at room temperature for at least 30 minutes. Reserve the remaining dressing for the sandwich.
• Make the pork: Cut the tenderloin on a bias into four equal pieces. Pound out each piece between 2 sheets of plastic wrap into a long 1/4-inch-thick cutlet.
• Set up a breading station with three shallow bowls. Place the flour in the first bowl. In the second bowl, beat the eggs with 1 tablespoon vegetable oil (this gives it the puffy golden brown exterior we love!). Place the breadcrumbs in the third bowl.
• Generously sprinkle the pork cutlets with salt and pepper. Dredge in the flour and shake off the excess. Then coat in the egg, allowing the excess to drip off. Coat in the breadcrumbs, pressing to make sure it all sticks. Transfer the cutlets to a sheet pan and let dry out for 5 to 10 minutes.
• Heat the remaining 2 cups oil in a large high-sided pan or skillet over medium heat until it registers 375 degrees F on a deep-fry thermometer. Fit two sheet pans with wire racks and set aside.
• Fry the cutlets in batches while gently shaking the skillet to ensure no sticking and that the tops of the cutlets get some love, until golden brown, 2 to 3 minutes per side. Transfer to a rack to drain.
• Assemble the subs: In a medium bowl, combine the arugula and lemon juice. Season to taste with salt and pepper. Toss to coat. Set aside.
• Cut the bread in half horizontally to split. Drizzle the cut sides of the bread with the reserved balsamic dressing and some olive oil. Place the burrata slices on the bottom half of the bread, ensuring that all that creamy interior goodness evenly mingles with the bread. Sprinkle with flakey salt. Layer the pork, shingled and on a bias, on top. Top with the dressed arugula, marinated tomatoes, basil and banana peppers. Drizzle with some banana pepper brine, then close up with the bread top! Slice on the bias into 4 equal sandwiches.
• In a small saucepan, add the balsamic, brown sugar, thyme, garlic, shallots and salt and pepper to taste. Bring to a simmer, then let it cook until it reduces to 3/4 cup, 20 to 25 minutes. Set aside and let cool. Strain.

THE SAMPLER PLATTER

Steps:

• First, combine the cornmeal, flour and salt together and mix. This is the breading mixture that will cover all the seafood items on the sampler. Put the milk in a container and have ready to dredge the seafood.
• Heat a deep-fryer or large pot with enough oil to deep fry to 350 degrees F. When ready to begin cooking, dip the fillet into the milk and then lightly hand bread using the breading mixture. Carefully slide the fillet into the oil and fry until golden brown, 2 to 3 minutes. Raise the fish from the oil and transfer a perforated pan to remove the excess oil.
• Repeat the same procedure with the other seafood. For the shrimp, oysters, scallops and clam strips, dip each into the milk and then lightly hand bread. Use a shaker basket to remove excess breading. Fry until golden brown, 2 to 3 minutes. Remove the seafood from the oil and transfer a perforated pan to remove the excess oil.
• For the stuffed crab, carefully drop right into the deep-fryer and fry until golden brown, 2 to 3 minutes. Remove the seafood from the oil and transfer a perforated pan to remove the excess oil.
• To serve, place the flounder fillet, stuffed crab, shrimp, scallops, oysters and clam strips on a large plate. Then serve with desired sides.

GIANT MORTADELLA SUB

Steps:

• On the bottom half of the sub, arrange the cheese, then ribbons of thin mortadella, then the lettuce and then the fried onions. On the top half of the bun, spread a generous schmear of the Cherry Pepper Aioli.
• Combine the mayonnaise, cherry pepper relish, mustard, garlic and chives in a medium bowl and stir until well blended.

BREAKFAST BOMBER SUB

Steps:

• Make the cream cheese spread: Mix the cream cheese, chives and 1/4 teaspoon salt in a bowl. Preheat the broiler. Partially split each sausage lengthwise, cutting about three-quarters of the way through, then open the sausages so they lie flat. Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Sear the sausages until golden, about 3 minutes per side. Set the sausages aside and wipe out the skillet. Whisk the eggs, half-and-half and 1/4 teaspoon each salt and pepper in a bowl. Melt the butter in the skillet over medium-high heat. Add the egg mixture and stir with a rubber spatula until just set on the bottom, about 1 minute. Reduce the heat to medium low, add the Swiss cheese and stir until the eggs are cooked.
• Sandwich build: Split the baguette in half lengthwise and toast lightly under the broiler. Schmear the cream cheese spread on the baguette top. Lay the sausages on the baguette bottom. Top with the scrambled eggs and the baguette top. Cut into individual sandwiches and serve with hot sauce.