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Summer Sub Sandwich Recipe

Photo by: Taste of Home

"Being originally from the Northeast, we love submarine sandwiches," shares Jennifer of Concord, Ohio. "So I came up with this hearty ham-and-cheese combination that's good either hot or cold."

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4 Servings
Prep/Total Time: 10 min.

Ingredients

1 loaf (1 pound) unsliced French bread
1 package (3 ounces) cream cheese, softened
8 slices fully cooked ham
6 slices provolone cheese
1 jar (4 ounces) sliced mushrooms, drained
1-1/2 cups shredded lettuce
2 medium tomatoes, thinly sliced
1 small onion, thinly sliced
2 banana peppers, thinly sliced

Directions

Cut the loaf of bread in half horizontally. Spread bottom half with cream cheese; layer with the ham, provolone and mushrooms. Replace top.
Cut loaf in half. Cover and microwave on high for 30-45 seconds or until cheese is melted. Remove top; add the lettuce, tomatoes, onion and peppers. Replace top. Cut into serving-size pieces. Yield: 4 servings.

Editor's Note: This recipe was tested with a 1100 watt microwave.

Nutrition Facts: 1 serving (1 piece) equals 638 calories, 25 g fat (14 g saturated fat), 73 mg cholesterol, 1,756 mg sodium, 72 g carbohydrate, 7 g fiber, 35 g protein.

Summer Sub Sandwich published in Quick Cooking May/June 1999, p52

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