Mama Ro’s Sub Sandwiches

6 12 2013

My Mom, Mama Ro as we call her, makes the best sub sandwiches, which our family has enjoyed during many a football game! Whip up a batch for game day, large parties or potlucks – everyone will love them 🙂

Mama Ro's Sub Sandwiches

Mama Ro’s Sub Sandwiches

The following is great for a large party or for potlucks (compliments of This Girl’s Gotta Eat):

  • 1 large loaf french bread
  • 1 small loaf multi-grain ciabatta bread (optional)
  • 1 bar (8 oz) reduced-fat cream cheese (this may sound strange, but it makes the sandwich!)
  • Red onion, thinly sliced
  • Lettuce, use a leafy green like romaine
  • 1/2 pound turkey, sliced or shaved
  • 1/2 pound ham, sliced or shaved
  • 1/2 pound salami, sliced
  • Reduced-fat provolone cheese, about 16-20 slices
  • 1 packet of Good Seasons Zesty Italian (salad dressing seasoning)
  • Red wine vinegar
  • Extra-virgin olive oil

To make the dressing, combine the packet of Good Seasons with the vinegar and oil. The easiest way is to use a Good Seasons dressing bottle (sold in grocery stores by the seasoning in the salad dressing aisle) which has the measurement lines on the outside – pour the vinegar, oil and water in where the lines tell you too, close the lid and shake!

I use two different loaves of bread so I can offer a healthy option on the multi-grain bread to those that want it. If you follow my lead and go with one of each too, then build one loaf at a time.

Slice the french loaf in half so you have one large top and one large bottom. Set the top aside. On the bottom part, spread a layer of cream cheese on the bread using a knife. You can use as much or little as you like, however it’ll taste better if the bread is fully covered. Next, add a layer of the sliced red onion and a layer of lettuce. On top of the lettuce you’ll add a layer of each of the meats…turkey, ham and salami. Add a layer of provolone on top of the meat.

Finally, give the dressing you made a good shake and drizzle it on the top side of the bread that you had previously set aside. Use a pastry brush to evenly distribute the dressing – you want enough to coat the bread, but not too much that the bread is saturated (you should have leftover dressing even after using it on two loaves).

Place the dressing top part on top of the bread on the rest of the sandwich and cut into single portions. Secure each portion with a toothpick.

Repeat steps with the other loaf of bread if using.

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