GOOD COLD CUT SANDWICHES RECIPES

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CLASSIC COLD-CUT SUB SANDWICHES | RICARDO



Classic Cold-Cut Sub Sandwiches | RICARDO image

Submarine sandwiches are named for the underwater boats of a similar shape. This Italian-American specialty goes by different names in different places. In New England, they’re known as grinders. New York loves its heroes, Philadelphia has its hoagies and New Orleans serves up po’ boys.

Provided by Ricardocuisine

Total Time 15 minutes

Prep Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 11

4 10-inch (25 cm) submarine buns
1/4 cup (60 ml) mayonnaise
1/2 lb (225 g) mild provolone cheese, sliced
1 lb (450 g) mixed cold cuts (such as ham, mortadella, smoked turkey, capicollo)
2 tomatoes, sliced
2 cups (120 g) iceberg lettuce, thinly sliced
1 green bell pepper, seeded and thinly sliced
1/2 red onion, thinly sliced
2 tbsp (30 ml) vegetable oil
1 tbsp (15 ml) red wine vinegar
1/8 tsp dried oregano

Steps:

  • Classic Cold-Cut Sub Sandwiches

COLD CUT SANDWICHES RECIPE | EAT SMARTER USA



Cold Cut Sandwiches recipe | Eat Smarter USA image

The Cold Cut Sandwiches recipe out of our category Pork! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 15 minutes

Yield 4

Number Of Ingredients 8

1 tomato
2 Lettuce
1 Pickled cucumber
0.5 Flatbread
150 grams cream cheese
100 grams black forrest ham
1 large Ciabatta
60 grams Pfeffersalami

Steps:

  • Rinse the tomato, remove the core and slice thinly. Rinse the lettuce and pat dry. Cut the dill pickle into small cubes.
  • Cut the flatbread in half and spread half of the cream cheese onto one-half. Top with tomato slices, lettuce and ham. Place the other half of the flatbread on top and cut down the middle. Wrap with parchment paper. 
  • Slice the ciabatta in half lengthwise and spread the underside with the remaining cream cheese. Sprinkle with the pickle cubes and top with salami.  
  • Cut in half and wrap in parchment paper. Store the sandwiches in the refrigerator until ready to serve. 

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