Jul 12, 2013 8:13 PM by Faye DeHoff

A great sub sandwich for your lunch or picnic

TUCSON - In Today's Let's Make a Meal, Rocco DiGrazia from Rocco's Little Chicago Pizzeria made a U505 Submarine Sandwich.

Here is the recipe:

1 french baguette
6 oz vinaigrette dressing
4 oz minced Kalamata or Oil-Cured olives
1/2 Green bell pepper cut in slivers
1/2 Red onion cut in slivers
4 Roma tomatoes cut in 1/4" slices
3 leaves of Red Leaf lettuce, washed
6 slices mozzarella cheese
6 slices provalone cheese
12 slices pepperoni or 6 slices hard salami
6 oz sliced turkey breast
6 thin slices imported prosciutto ham
Olive oil for drizzling

Cut baguette in half leaving a "hinge" on one side. Soak both halves of bread evenly with vinaigrette dressing and press together. Open bread and assemble sandwich by spreading olives, then other vegetables, followed by meats and cheeses.
Top with olive oil and cut into serving sized pieces.


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