I love me a good sandwich! But…too often is the time that I find myself dropping $10 or more on a sandwich only to be left thoroughly disappointed. I’m not saying that you have to stuff your sandwich full of goodies to make it a great sandwich, but I do want more than a slice or two of meat that is overwhelmed by bread…unless it’s off-the-hook amazing bread…in which case, just hold the meat and call it toast.
I think I take after my dad when it comes to my thoughts on what makes a truly satisfying sandwich. When I was a kid, he worked at NASA in Clear Lake City, Texas, in the southeastern part of Houston. NASA’s Johnson Space Center was just a few minutes from the house and so my Dad would frequently come home to enjoy lunch with my mom or, during the summer, with me and my sister. I remember he would drive up with a bagful of accoutrements that he had just picked up at the grocery store. Seriously, he would bring home freshly sliced meats and cheeses that would put even the best charcuterie board to shame. This was the holy grail from which we would build our sandwiches. And, boy, did we build ‘em!
My dad would always say I was making a Dagwood sandwich because I would stack layer upon layer until the sandwich was so big that I could barely fit it in my mouth…and that was even after I firmly pressed down on it to make it somewhat manageable.
I had no clue about the Dagwood comics or what a Dagwood sandwich was at the time, but when I finally checked it out for the first time, I had to laugh! Dad was right! I think Dagwood is my comic book sandwich-making brother from another mother. I can definitely relate:
I really hope you’ll give this Toasted Sub Sandwich a try. I have made it for many folks and not one has yet to be disappointed. The combination of ingredients works so well together and there is a wonderful blending of sweet and acidic. It is just so satisfying.
With football season approaching this is a great one to make while watching the game. Serve it alongside some kettle chips and an ice cold Coke (or chilly golden frothy beer) and your afternoon will be set for victory!
While this is my “go to” sandwich, there are so many great sandwich combinations out there. I want to hear about yours and some of the stories of how they came about.
Toasted Sub Sandwich
SO WHAT YOU'RE GONNA NEED IS:
- 1 6" Sub Sandwich Roll
- 3 slices Oven-Roasted Turkey Breast Deli Meat (thinly sliced)
- 3 slices Roast Beef Deli Meat (thinly sliced)
- 9 slices Pepperoni
- 1 Tablespoon Black Olives (minced)
- 2 Tablespoons Onions (chopped)
- 1 teaspoon Mustard
- 3 slices Provolone Cheese
- 1 Leaves Green Leaf Lettuce
- 1 Tablespoon Olive Oil
- 2 teaspoons Red Wine Vinegar
- To taste Garlic Powder
- To taste Onion Powder
- To taste Dried Oregano
- To taste Pepper
- Using a bread knife, cut Sub Sandwich Roll in half lengthwise. (Note: Do not cut all the way through the bread.) Open up Roll and place under broiler until lightly toasted.
- Chop about 2 Tablespoons of Onion.
- Mince about 1 Tablespoon on Black Olives
- Once Roll is toasted place on Baking Sheet. Drizzle Roll with Olive Oil, Red Wine Vinegar, Garlic Powder, Onion Powder and Crushed Dried Oregano.
- Build that sandwich! Stack Roast Beef, Turkey and Pepperoni on the bottom portion of the Sub Roll.
- Top with Onions and Black Olives.
- Drizzle Mustard on top.
- Top with Provolone Cheese.
- Top Cheese with Black Pepper and Oregano. Place back under the broiler until cheese is melted and starts to bubble.
- Finish off with Green Leaf Lettuce.