Recipe: Submarine Sandwiches

Serves 2.


baguette, fairly thick, or wholegrain rolls
12 slices salami or veggie substitute
1/4 lb. thinly sliced ham or veggie substitute
provolone cheese, sliced
yellow onion, thinly sliced
lettuce, shredded*
tomato, sliced
vinegar & oil salad dressing
(salt & pepper)


Cut sandwich lengths from bread. Slice bread down the middle and hollow out the center a bit.. Place rolls cut side up on cookie sheet and toast under broiler for a minute or so, until just barely starting to color. Spread lightly with mayonnaise and mustard, if using. Layer ham topped with provolone on one side and salami topped with onion on the other. Broil 2-3 minutes, until cheese melts and onions begin to cook. Remove from cookie sheet and top with tomato & shredded lettuce. Sprinkle with salad dressing and salt & pepper. Serve at once.


Shredded lettuce? The only lettuce that really shreds well is iceberg. Some people dislike iceberg, but I do recommend shredded iceberg in this dish, as well as a few others. Iceberg retains some of its crunch when added to hot foods.

It’s easiest to shred lettuce by pulling off leaves and stacking them, then slicing with a sharp knife. Rinse in colander or salad spinner.