|
Bridget's Recipe Corner
When
I
was
growing
up,
Sunday
night
meals
generally
consisted
of
soup/sandwiches
and
chips,
which
was
something
I
loved.
It
was
also
the
one
night
we
were
allowed
to
watch
television
while
we
were
eating.
Of
course
that
meant
Mutual
of
Omaha's
Wild
Kingdom
&
The
Wonderful
World
of
Disney.
Great
times
and
fond
memories.
Typically,
I
don't
allow
television
viewing
while
eating
either,
but
given
the
"big"
Bronco
game
on
Sunday
night,
I
made
an
exception.
Oh
well,
at
least
the
sandwich
turned
out
okay.
So,
whether
you
find
yourself
watching
a
playoff
game
or
just
looking
for
something
yummy
to
snack,
you
might
give
this
baked
sandwich
a
try.
My
"gentle
giants"
gobbled
it
up.
Hope
you
enjoy
it
too.
Baked
Italian
Sub
Sandwich
1
loaf
Private
Selection
Sesame
Semolina
(Available
@
King
Soopers)
or
Italian/French
bread
1/8
lb.
Pepperoni
(deli),
thinly
sliced
1/8
lb.
Genoa
salami
(deli),
thinly
sliced
1/8
lb.
Prosciutto
(deli),
thinly
sliced
3-4
slices,
Capicola
3-4
pieces,
sliced
Provolone
3-4
pieces,
sliced
Muenster
1 c.
Giardiniera
(You
can
make
your
own
or
purchase
it
pre-made).
1/2
c.
roasted
red
peppers
1/2
c.
hot
banana
peppers
(rings)
2 t.
hot
sauce
1-2
t.
butter
Preheat
oven
to
350°.
Coarsely
chop
Giardiniera,
red
peppers
and
banana
pepper
rings.
Add
a
dash
of
juice
from
red
peppers/banana
peppers
and
hot
sauce.
Cut
bread
in
half,
horizontally.
Scoop
out
a
portion
of
the
inside
of
both
halves.
Discard
or
use
for
dipping
in
olive
oil/balsamic
vinegar.
Lightly
spread
both
halves
of
loaf
with
butter.
Starting
with
one
half
of
loaf,
place
two
layers
of
meat,
then
one
layer
of
cheese,
then
chopped
vegetables.
Repeat
the
same
process
with
second
half.
When
finished,
carefully
place
sandwich
together.
Cover
with
foil
and
place
in
oven
for
approximately
15-20
minutes
or
until
cheese
begins
to
melt.
If
you
prefer
a
crunchier
crust,
which
I
do,
place
under
broiler
for
an
additional
2-4 minutes.
Watch
carefully
though!
Remove
from
oven.
Slice
into
1
1/2
- 2"
pieces.
I
splurged
and
purchased
the
meat
&
cheese
at
Tony's
Market.
It
was
worth
it.
|
