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This sandwich is meaty but not overly salty; it's the ultimate football food. —Shanon Mayer, Mountain View, Wyoming
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Nutritional Facts 1 slice equals 833 calories, 53 g fat (21 g saturated fat), 113 mg cholesterol, 2,321 mg sodium, 47 g carbohydrate, 2 g fiber, 40 g protein.
Originally published as Meat-atarian Sub in Simple & Delicious August/September 2011, p41
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
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Reviewed on Feb. 05, 2013 by rrfrey21
The whole family thought that this was a very flavorful sandwich, but all they could taste was the pepperoni. But overall this was a great way to mix up our evening meal! I will make this again without the pepperoni though. Thanks for a great recipe :)
Reviewed on Jun. 20, 2012 by valanddansmith
These were good... Used individual club rolls instead and didn't bother with the bacon since I didn't have the ready-to-use stuff and didn't have time to cook bacon. Oh, and just realized I forgot the pizza sauce altogether! But overall, a very good sandwich.
Reviewed on Nov. 27, 2011 by BananaJackson
I made a double batch of the "Meat-atarian" sub to take to a friend's house for Thanksgiving afternoon football food. It was a big hit! Very good. Not at all salty (as you might imagine from the ingredients). A perfect blend of flavors. Loved it and will make it again. :-)
Reviewed on Oct. 31, 2011 by justmbeth
Wow! This sub is not for the faint of heart! Quite loaded with meat.I made it as-is, but in hindsight, I agree with the other reviewer that this should be spread over 1 1/2 to 2 loaves of 16 oz bread.Regarding the cheese mixture, I believe surface area is important. Luckily, all the store had was long, narrow loaves. The cheese ration was not bad on that loaf, but I imagine on a shorter, plumper loaf it would be.
Wow! This sub is not for the faint of heart! Quite loaded with meat.
I made it as-is, but in hindsight, I agree with the other reviewer that this should be spread over 1 1/2 to 2 loaves of 16 oz bread.
Regarding the cheese mixture, I believe surface area is important. Luckily, all the store had was long, narrow loaves. The cheese ration was not bad on that loaf, but I imagine on a shorter, plumper loaf it would be.
Reviewed on Oct. 13, 2011 by EGoeller
I made these on individual sub rolls for our crew at cropping time. They LOVED them! Individually wrapping them in foil before baking made it easy to transport to the field and kept them nice and warm. I know that these will be requested often.
Reviewed on Sep. 19, 2011 by howeavenue
Please beware that the chees/butter/mayo mixture to spread on the bread is at least twice as much as you need. Everyone told me the subs were great but too much "mayo cheesey stuff." So I made it again, cutting bread spread in half. I also decided, why wrap in foil and keep the oven on so long (and my sandwiches were still not hot all the way through) when I could put them open face in the toaster oven and broil them. So a few minor adjustments to get a great sandwich!
Reviewed on Aug. 13, 2011 by ldray18
SOOOOO YUMMY! Highly recommend this recipe!! Did make one *slight* adjustment...It seemed like too much meat for just one french loaf, so I actually stretched it (cheese spread and all) over 1.5 loaves/lbs of french bread. Still had PLENTY of meat and cheese spread on it and was delicious.
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