SUBMARINE RECIPES RECIPES

SUBMARINE FLAVORS RECIPE | ALLRECIPES

Submarine Flavors Recipe | Allrecipes image

This sounds absurdly simple but is wonderful, especially when really great Italian meats and cheeses are used; but it really jazzes up routine lunch meats on a sub, too. I highly recommend the addition of a good dollop of Holland House hot cherry pepper relish. It's heavenly - had it at a sub shop on Boylston Street in Boston in the 70's and dreamed about it for years. Finally discovered it at an Italian grocery in Seattle and was thrilled to discover that same fabulous flavor. Try it, you'll love it!

Provided by ANNE

Categories Side Dish Sauces and Condiments

Total Time 1 hours 0 minutes

Prep Time 1 minutes

Yield 24 servings

Number Of Ingredients 4

Ingredients

1 cup extra virgin olive oil
2 teaspoons Italian seasoning
2 cloves garlic, halved
salt and pepper to taste

Steps:

Combine all ingredients in a jar, and let sit for at least an hour to steep the flavors in the oil. Sprinkle generously on the lettuce in your sub or directly on the insides of the bun.

Nutrition Facts : Calories 84.8 calories, CarbohydrateContent 0.2 g, FatContent 9.3 g, FiberContent 0.1 g, SaturatedFatContent 1.3 g, SodiumContent 0.1 mg

ITALIAN SUBMARINE RECIPE: HOW TO MAKE IT

Italian Submarine Recipe: How to Make It image

My Italian husband grew up eating this flavorful sandwich, which his mother used to make it after Saturday chores were finished. Put the sub together a few hours ahead and refrigerate, then serve with chips, veggies and dip for a delicious meal. —Christine Lupella, Fifty Lakes, Minnesota

Provided by Taste of Home

Categories Lunch

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1 loaf (1 pound) unsliced Italian bread
2 to 3 tablespoons olive oil
2 to 4 tablespoons shredded Parmesan cheese
1 to 1-1/2 teaspoons dried oregano
1 medium tomato, thinly sliced
1/2 pound thinly sliced deli ham
1/4 pound sliced provolone cheese
1/4 pound thinly sliced hard salami

Steps:

Cut bread horizontally in half. Hollow out bottom half, leaving a 1/4-in. shell (save removed bread for another use or discard). Brush cut surfaces of bread with oil; sprinkle with Parmesan cheese and oregano., Layer bottom half with remaining ingredients. Replace bread top. Cut into 8 slices.

Nutrition Facts : Calories 340 calories, FatContent 16g fat (6g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 1130mg sodium, CarbohydrateContent 30g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 18g protein.

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SUBMARINE SANDWICH RECIPE - BETTYCROCKER.COM

Make an instant sub shop in your kitchen. Everyone can pile on just the sandwich goods they want!
From bettycrocker.com
Reviews 4
Total Time 15 minutes
Calories 555 per serving

Drizzle with dressing. Top with remaining bread half. Secure loaf with picks. Cut into 6 serving pieces.

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SUBMARINE FLAVORS RECIPE | ALLRECIPES

This sounds absurdly simple but is wonderful, especially when really great Italian meats and cheeses are used; but it really jazzes up routine lunch meats on a sub, too. I highly recommend the addition of a good dollop of Holland House hot cherry pepper relish. It's heavenly - had it at a sub shop on Boylston Street in Boston in the 70's and dreamed about it for years. Finally discovered it at an Italian grocery in Seattle and was thrilled to discover that same fabulous flavor. Try it, you'll love it!
From allrecipes.com
Reviews 4.4
Total Time 1 hours 0 minutes
Category Side Dish, Sauces and Condiments
Calories 84.8 calories per serving

Combine all ingredients in a jar, and let sit for at least an hour to steep the flavors in the oil. Sprinkle generously on the lettuce in your sub or directly on the insides of the bun.

See details

TRADITIONAL MEATBALL SUB RECIPE - DAN-O'S SEASONING

Description A classical take on the meatball sub. Simple, yet delicious! This meatball sub recipe packs a ton of meaty, cheesy, saucy flavor with a little kick! I decided to make this meatball sub recipe because I had thawed out some beef (not sure what I was going to make) and had some hoagie rolls around. The 3 open jars of pasta sauce in my fridge were also beckoning. Normally, if I were making meatballs I would add in hot sausage to the beef mixture. Since I didn’t have any, I used a bit of ground fennel and quite a bit of red pepper flakes for some heat. You can also add in a little bacon grease if you are missing the pork flavor. Anyway, a lot of people use straight beef in their meatball sub recipes, so don’t mind me being extra. The key to making a great meatball sub is the bread. I like to add butter or oil to the open side and top of my hoagie buns, and bake them for a few minutes before loading them up. Then they need to go back into the oven to melt the cheese. I sprinkle some parmesan cheese on my pasta sauce too to thicken it up a bit so the bread gets less mushy. So here you go! This traditional meatball sub recipe is ready for your next big lunch or italian night. Top with peppers or any of your favorite fixins'. Ingredients 1 lb ground beef, 1 cup bread crumbs, 1 large egg, 1 tbs red pepper flakes, 1 tbs Italian seasoning, 3 tbs spicy Dan-O’s Seasoning, ? of an onion (minced), 3 cloves of garlic (minced), Splash of milk, Parmesan cheese, 3 tbs marinara (per sandwich), Hoagie buns, Olive oil, Cheese (provolone or mozzarella) Prep Time 15 Mins Cook Time 30 Mins Serving Size 3-4 Instructions Preheat oven to 375 degrees Mince your garlic and onion. Sautee in an oiled pan on medium heat for 3-4 minutes. In a large bowl, mix together beef, beef, bread crumbs, egg, seasoning, and a few tbs of parm cheese. Mix in your minced garlic and onion. After well-mixed, use an ice cream scoop or form meatballs to desired size (I usually make 6-8 big ones). Add to a baking sheet or oven-safe casserole dish and bake in oven until an internal temperature of 160. Remove meatballs from oven and carefully place on paper towels to absorb the grease. Cut meatballs in half if you made huge ones. Carefully open your hoagie buns, and coat each side with a light coating of oil or butter. Bake each bun (open-faced down) for about 3 minutes until slightly toasted. Remove buns from oven. Add marinara, then meatballs, then add cheese to top. Place back in the oven for another 3 minutes until cheese is melted. Remove from oven and add toppings of your choice. Enjoy! Contributed recipe by Chuck in Louisville, KY. Submit your recipe! Best Dan Seasoning Shop All Products
From danosseasoning.com
Reviews 4
Category Entree
Cuisine Italian

Preheat oven to 375 degrees Mince your garlic and onion. Sautee in an oiled pan on medium heat for 3-4 minutes. In a large bowl, mix together beef, beef, bread crumbs, egg, seasoning, and a few tbs of parm cheese. Mix in your minced garlic and onion. After well-mixed, use an ice cream scoop or form meatballs to desired size (I usually make 6-8 big ones). Add to a baking sheet or oven-safe casserole dish and bake in oven until an internal temperature of 160. Remove meatballs from oven and carefully place on paper towels to absorb the grease. Cut meatballs in half if you made huge ones. Carefully open your hoagie buns, and coat each side with a light coating of oil or butter. Bake each bun (open-faced down) for about 3 minutes until slightly toasted. Remove buns from oven. Add marinara, then meatballs, then add cheese to top. Place back in the oven for another 3 minutes until cheese is melted. Remove from oven and add toppings of your choice. Enjoy!

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From tasteofhome.com
Total Time 10 minutes
Cuisine Europe, Italian
Calories per serving

In a small bowl, whisk together all of the ingredients. Drizzle over sandwiches.

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Reviews 5

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