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Salami Pork Sub Recipe
Salami Pork Sub Recipe photo by Taste of Home
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Publisher Photo
"Our family used to drive 22 miles to enjoy these sandwiches at a restaurant," recalls Shirley Nordblum, Youngsville, Pennsylvania. "After the place was torn down to make room for a highway, I was able to get the recipe. Now I fix them at home all the time."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 loaf (1 pound) unsliced French bread
  • 12 slices salami
  • 16 slices cooked pork (1/8 inch thick)
  • 8 slices provolone cheese
  • 24 thin dill pickle slices
  • Lettuce leaves
  • 1/4 cup mayonnaise
  • 2 tablespoons prepared mustard

Directions

Cut bread in half lengthwise. On the bottom half, layer with salami, pork, cheese, pickles and lettuce. Combine mayonnaise and mustard; spread over cut side of top half of loaf. Replace bread top. Cut into fourths. Yield: 4 servings.
Originally published as Salami Pork Sub in Quick Cooking March/April 2004, p36

  • 1 loaf (1 pound) unsliced French bread
  • 12 slices salami
  • 16 slices cooked pork (1/8 inch thick)
  • 8 slices provolone cheese
  • 24 thin dill pickle slices
  • Lettuce leaves
  • 1/4 cup mayonnaise
  • 2 tablespoons prepared mustard
  1. Cut bread in half lengthwise. On the bottom half, layer with salami, pork, cheese, pickles and lettuce. Combine mayonnaise and mustard; spread over cut side of top half of loaf. Replace bread top. Cut into fourths. Yield: 4 servings.
Originally published as Salami Pork Sub in Quick Cooking March/April 2004, p36

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