Best Submarine Sandwich Recipes

SUBMARINE SANDWICH

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.

ITALIAN DELI SUBMARINE SANDWICH

Steps:

• Slice the loaf of bread in half lengthwise,.
• Spread both sides with mayo or salad dressing.
• Layer the bottom half of bread starting with sliced tomatoes, then prosciutto, then salami, then cheddar slices, then ham, then provolone cheese slices, then sliced dill pickles.
• Top with shredded lettuce then sprinkle with black pepper.
• Top with the pickled peppers.
• Spoon the Italian vinaigrette over the filling.
• Cover with the other top half of bread.
• Press down firmly with your hand.
• Slice as desired.

SUBMARINE SANDWICH SALAD

Steps:

• In a large salad bowl, combine the lettuce, rolls, tomato, onion, cheese, ham, turkey, salami and pepperoni. In a jar with a tight fitting lid, combine the dressing ingredients; shake well. Drizzle over salad; toss to coat.

BANH MI (VIETNAMESE SUBMARINE SANDWICH)

Steps:

• Make the slaw: In a small saucepan, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.
• Meanwhile, make the seasoned pork: Heat the oil in small nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the pork, seasoning, garlic, and pepper and cook, stirring, until just cooked through, about 2 to 3 minutes. Remove the heat and set aside covered with foil to keep warm.
• Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguettes from the oven and immediately fill each with some of the seasoned pork. In each sandwich, arrange 2 slices each of the bologna and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using. Serve immediately, with the slaw on the side or in the sandwiches.

SUBMARINE SANDWICH

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.

SUBMARINE SANDWICH SAUCE

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.).

SCRAMBLED EGG AND PEPPERONI SUBMARINE SANDWICH

Steps:

• Heat a large skillet over medium heat. Spread 1 tablespoon of the butter or margarine onto the cut sides of the submarine sandwich roll. Place the roll buttered surfaces down into the heated skillet. Cook until lightly toasted. Remove the roll from the skillet, and place the cheese onto one of the toasted surfaces. Set aside.
• Melt the remaining butter in the hot skillet. Add garlic and pepperoni; cook and stir until soft. Stir in the beaten eggs; cook and stir with the pepperoni until firm and scrambled. Spread the egg mixture over the cheese on the roll, and top with the other half of the roll to serve.

POLISH SAUSAGE SUBMARINE SANDWICH

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.

ITALIAN SUBMARINE SANDWICH

Steps:

• In a jar with tight-fitting lid, combine the first eight ingredients; cover and shake well. Refrigerate for at least 12 hours. , Cut bread in half lengthwise; hollow out top and bottom, leaving a 1-in. shell. (Discard removed bread or save for another use.) Drain 2 tablespoons liquid from olive mixture; spread on the inside of bread top. Spoon 1 cup olive mixture evenly into bottom of bread shell. , Layer with ham, salami and cheese; spread with remaining olive mixture. Replace bread top. Slice into serving-size pieces.

BOSTON SAUSAGE GRINDER (OR SUBMARINE SANDWICH)

Steps:

• Preheat oven to 400 degrees.
• Place sausages in roasting pan; rub sausages with oil. Roast 15 minutes. Remove sausages from oven and when they are cool enough to handle, cut into bite-size chunks, 3/4 to 1 inch. Return sausage to roasting pan. Add potatoes.
• Lower oven heat to 350 degrees. Return pan to oven and roast about 15 minutes, stirring occasionally, until potatoes are tender and sausages are cooked.
• Add peppers, onion, and garlic to the roasting pan. Roast about 30 minutes, until vegetables are tender.
• Cut loaf of Italian bread in half horizontally. Cut crosswise into sixths, for a total of 12 pieces, or 6 sandwiches (or cut 6 hoagie rolls halfway through). Place equal amounts of sausage mixture into each sandwich. Serve hot.

SUPER BOWL ITALIAN SUBMARINE SANDWICH

Steps:

• Slice the loaf of bread in half lengthwise.
• Dig out excess bread in the center so that each half resembles a shallow "canoe".
• Drizzle the bread with Italian salad dressing.
• Layer the ingredients on the bread as desired.
• Cut the finished sandwich into 1 1/2 inch slices and enjoy!

OOEY-GOOEY MEATBALL SUBMARINE SANDWICH

Steps:

• Preheat oven to 350F and lightly toast hoagie roll. (A toaster oven is ideal for this, if you have one).
• Sprinkle both cheeses in the bottom of the hoagie roll, holding back about 1 tablespoonful for the top of the roll.
• Place the meatballs down the centre of the roll and ladle hot marinara sauce on top.
• Sprinkle tablespoonful of reserved shredded cheese and the parmesan cheese over top. Rub some dried oregano and basil between your fingers and sprinkle over top.
• Put meatball sub in an oven-safe dish and return to oven for a couple of minutes to heat through and melt the cheeses. Cool for a minute before tucking in .
• Place a large napkin around your neck, take a step back and take a big bite. Tastes good, yes?

SUPER SUBMARINE SANDWICH

Steps:

• Spread both pieces of bread with your favorite condiments (butter, mayonnaise, mustard, etc.).
• On the bottom piece, layer ingredients in the following order: lettuce, tomato, colby cheese, swiss cheese, onion, pastrami, turkey, ham, pickle.
• Top with remaining bread and cut in four to six sections.

SUBMARINE SANDWICH SALAD

Steps:

• In a small bowl, combine dressing ingredients; mix well.
• In large serving bowl, combine remaining ingredients.
• Pour dressing over salad; toss to coat. Serve immediately.

SUBMARINE SANDWICH

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.

FOCCACIA OR VIENNA SUBMARINE SANDWICH

Steps:

• Begin by slicing bread length wise if using vienna Bread, or width wise if using foccacia bread. Work with one side, then lay other half to side till finished building sandwich. REMEMBER THIS IS ONLY A GUIDE, USE THE ITEMS YOU LIKE BEST.
• Make one layer of lettuce leaves on bottom of bread, then add a layer of one of the white cheeses to cover the bottom of bread, then top that with ham slices, and to that add sliced tomatoes, I like to contrast the colors of the cheeses and the meats.
• On top of the tomatroes add the sliced onions,, then the flat pickles or cucumbers,, the yellow cheese, then the genoa, or pepperoni slices, black olives if using, sport peppers or pepperocini,DRIZZLE WITH THE ITALIAN DRESSING IN VARIOUS LAYERS OF THE SANDWICH IF DESIRED, ADDING THE LAST DRIZZLE BEFORE YOU ADD THE FINAL TOP PIECE OF BREAD. Then top with a second layer of lettuce leaves. To that add the second layer of bread. You can also use LONG wooden skewers to secure the bread in place, and the part of the skewer that is not in the bread, thread a couple of gherkin pickles or cherry tomatoes and a black olive on each skewer. Now you are ready to cut the sandwich into serving size pieces, and the bread will not move all over because it is secured by the skewers.

VEGGIE GUACAMOLE SUBMARINE SANDWICH

Steps:

• In a food processor bowl combine the avocado, green onions, sour cream, lemon juice and salt.
• Cover and process until smooth.
• Spread the avocado mixture on the bottom half of the French bread.
• Cut cheese into slices and lay over the avocado mixture.
• Add a layer of tomatoes.
• Place on a baking sheet and bake at 350 degrees for 15 minutes or until crisp.
• Cut into 4 servings.

QUICK AND EASY LOAF SIZED SUB (SUBMARINE) SANDWICH

Steps:

• Split bread lengthwise.
• Spread both sides of bread with mayonnaise.
• Top bottom half of bread with lettuce, sliced tomatoes, meat, and cheese.
• Cover with top of bread.
• Cut crosswise into 8 slices.
• Serve with additional toppings as desired.
• You can make these ahead of time and wrap in foil or plastic wrap (or both is better) and store for up to 8 hours.