Italian Submarine Sandwich Recipe

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Italian Submarine Sandwich Recipe

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5 1
Publisher Photo
I first sampled this at a dinner where it was served as an appetizer, and I almost didn't have room for the main course! Since then, it's become our family's standard sandwich.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 jars (2 ounces each) diced pimientos, drained
  • 1 can (4-1/4 ounces) chopped ripe olives
  • 2/3 cup chopped pimiento-stuffed olives
  • 1/2 cup olive oil
  • 1/2 cup minced fresh parsley
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 loaf (1 pound) unsliced Italian bread
  • 1/3 pound thinly sliced fully cooked ham
  • 1/3 pound thinly sliced Genoa salami
  • 1/3 pound thinly sliced provolone cheese

Directions

In a jar with tight-fitting lid, combine the first eight ingredients; cover and shake well. Refrigerate for at least 12 hours.
Cut bread in half lengthwise; hollow out top and bottom, leaving a 1-in. shell. (Discard removed bread or save for another use.) Drain 2 tablespoons liquid from olive mixture; spread on the inside of bread top. Spoon 1 cup olive mixture evenly into bottom of bread shell.
Layer with ham, salami and cheese; spread with remaining olive mixture. Replace bread top. Slice into serving-size pieces. Yield: 4-6 servings.
Originally published as Italian Submarine Sandwich in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p93

Nutritional Facts

1 slice: 631 calories, 41g fat (11g saturated fat), 51mg cholesterol, 1875mg sodium, 44g carbohydrate (2g sugars, 3g fiber), 25g protein.

  • 2 jars (2 ounces each) diced pimientos, drained
  • 1 can (4-1/4 ounces) chopped ripe olives
  • 2/3 cup chopped pimiento-stuffed olives
  • 1/2 cup olive oil
  • 1/2 cup minced fresh parsley
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 loaf (1 pound) unsliced Italian bread
  • 1/3 pound thinly sliced fully cooked ham
  • 1/3 pound thinly sliced Genoa salami
  • 1/3 pound thinly sliced provolone cheese
  1. In a jar with tight-fitting lid, combine the first eight ingredients; cover and shake well. Refrigerate for at least 12 hours.
  2. Cut bread in half lengthwise; hollow out top and bottom, leaving a 1-in. shell. (Discard removed bread or save for another use.) Drain 2 tablespoons liquid from olive mixture; spread on the inside of bread top. Spoon 1 cup olive mixture evenly into bottom of bread shell.
  3. Layer with ham, salami and cheese; spread with remaining olive mixture. Replace bread top. Slice into serving-size pieces. Yield: 4-6 servings.
Originally published as Italian Submarine Sandwich in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p93

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