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South-of-the-Border Submarine

 South-of-the-Border Submarine
This open-faced sandwich has been a family favorite for years, especially with the grandchildren. It has a zesty Mexican flavor that will really wake up your taste buds.
6-8 ServingsPrep: 20 min. Bake: 20 min.


  • 2 pounds ground pork
  • 1/2 cup chopped onion
  • 1 envelope taco seasoning
  • 1 teaspoon salt
  • 1 can (8 ounces) tomato sauce
  • 1-1/2 cups (6 ounces) shredded sharp cheddar cheese, divided
  • 1/2 cup chopped pimiento-stuffed olives
  • 1 unsliced loaf French or Italian breadbread (1 pound)


  • In a large skillet, cook pork and onion until meat is no longer pink;
  • drain. Add taco seasoning and salt. Stir in tomato sauce, 1/2 cup
  • cheese and olives; cook over medium heat for 5-10 minutes, stirring
  • occasionally.
  • Cut bread in half lengthwise. Remove center from each half to form a
  • 1-in. shell. Crumble removed bread to make 1 cup crumbs; stir into
  • meat mixture. Place bread shells on a baking sheet; toast lightly
  • under broiler. Fill with meat mixture and top with remaining cheese.
  • Tent loosely with foil.
  • Bake at 350° for 20 minutes or until cheese is melted and filling
  • is heated through. Cut into slices. Yield: 6-8 servings.