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Spicy Summer Sub

 Spicy Summer Sub
A few years back, I served this sandwich to friends and family who came to help with our garage sale. Everyone was impressed with the preparation and combination of flavors. —Barb McMahan, Fenton, Missouri
6-8 ServingsPrep: 15 min. + chilling


  • 1 round loaf (1-1/2 pounds) rye bread
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 1/2 pound sliced provolone cheese
  • 1/4 pound sliced fully cooked ham
  • 1/4 pound sliced cooked turkey
  • 1/4 pound sliced Genoa salami
  • 1/4 pound sliced mozzarella cheese


  • Cut bread in half horizontally; hollow out top and bottom, leaving a
  • 3/4-in. shell. (Discard removed bread or save for another use.)
  • In a small bowl, combine mayonnaise, mustard, pimientos and hot
  • pepper sauce; spread 1/4 cup in the bottom bread shell. Layer with a
  • fourth of the provolone, ham, turkey, salami and mozzarella. Spread
  • with more of the mayonnaise mixture. Repeat layers three times (you
  • may not use up all of the mayonnaise mixture). Replace bread top and
  • wrap tightly with plastic wrap.
  • Chill for at least 3 hours. Remove from the refrigerator 30 minutes
  • before serving. Cut into wedges; serve with remaining mayonnaise
  • mixture if desired. Yield: 6-8 servings.

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Spicy Summer Sub (continued)

Nutritional Facts: 1 serving (1 piece) equals 646 calories, 40 g fat (12 g saturated fat), 67 mg cholesterol, 1,670 mg sodium, 44 g carbohydrate, 5 g fiber, 27 g protein.