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Sandwich

SUPER SUPPER SANDWICH

With outdoor chores, children’s sports, and just the “busyness” of everyday life, it’s nice to have a recipe for a healthful, filling supper sandwich. This recipe works well for lunch and snacks, too.

THE WORLD’S BEST HERO

One bite of this sandwich and you’ll agree! Vary the fillings to your liking – all vegetarian, soy meats, different deli meats – whatever. The secret is hollowing out the bottom and top, so that the sandwich doesn’t fall apart when sliced. I usually double the dressing ingredients.

Filling
One loaf Italian bread, sliced into two horizontally
½ pound each: sliced baked ham, Muenster or provolone cheese
¼ pound salami
Tomato slices, sweet onion rings, leaf lettuce

Mediterranean Dressing
Go to taste on this. If you don’t like black olives, omit, or use green olives.
3 tablespoons red wine vinegar
2 tablespoons each: chopped black olives and sweet onions
1-1/2 teaspoons dry basil (or 2 tablespoons fresh chopped)
3/4 teaspoon each: minced garlic and dry oregano (or 1-3/4 teaspoons fresh oregano)
¼ cup olive oil
Pepper to taste

Whisk together dressing ingredients. (Can be made 3 days ahead). Set aside.

Hollow out bottom loaf, leaving ½” thick sides. Hollow out top loaf, but leave sides a bit thicker. Spread dressing on inside of top and bottom loaves. Set top aside. Start layering meats, cheese, vegetables and lettuce, brushing each layer with dressing, until you run out of filling. Press top onto sandwich and wrap and chill for at least 1 hour. Cut the sandwich into wedges to serve.

This Sandwich serves 4-6.

This is a super sandwich.

 

sandwich

©2007 Rita Heikenfeld and AboutEating.com