Home Run Slugger Sub Recipe

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Home Run Slugger Sub Recipe
Home Run Slugger Sub Recipe photo by Taste of Home
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Home Run Slugger Sub Recipe

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5 1 1
Publisher Photo
I trimmed long French bread to make these hearty hoagies look like baseball bats—only they’re stuffed with cold cuts, veggies and cheese.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 French bread baguette (1 pound and 20 inches long)
  • 1/4 pound thinly sliced fully cooked ham
  • 1/4 pound thinly sliced bologna
  • 1/4 pound thinly sliced hard salami
  • 4 romaine leaves
  • 6 slices Swiss cheese
  • 6 slices Colby cheese
  • 1 medium tomato, sliced

Directions

With a sharp knife, cut one end of the baguette in the shape of a baseball bat handle. Slice loaf in half lengthwise.
On the bottom half, layer with ham, bologna, salami, romaine, cheeses and tomato. Replace top. Secure with toothpicks if necessary. Cut into slices. Yield: 8 servings.
Originally published as Home Run Slugger Sub in Taste of Home June/July 2007, p17

Nutritional Facts

1 slice: 511 calories, 27g fat (13g saturated fat), 67mg cholesterol, 1068mg sodium, 45g carbohydrate (1g sugars, 4g fiber), 23g protein.

  • 1 French bread baguette (1 pound and 20 inches long)
  • 1/4 pound thinly sliced fully cooked ham
  • 1/4 pound thinly sliced bologna
  • 1/4 pound thinly sliced hard salami
  • 4 romaine leaves
  • 6 slices Swiss cheese
  • 6 slices Colby cheese
  • 1 medium tomato, sliced
  1. With a sharp knife, cut one end of the baguette in the shape of a baseball bat handle. Slice loaf in half lengthwise.
  2. On the bottom half, layer with ham, bologna, salami, romaine, cheeses and tomato. Replace top. Secure with toothpicks if necessary. Cut into slices. Yield: 8 servings.
Originally published as Home Run Slugger Sub in Taste of Home June/July 2007, p17

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katlaydee3 User ID: 3741999 159420
Reviewed Jun. 20, 2014

"Delicious subs! I made small individual size and substituted pepperoni for the bologna and topped them with Ken's Steakhouse Italian dressing."

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