Super Party Sub
We made this sandwich in class the other night. When the weather gets warm and you don’t feel like cooking, a big sandwich is a nice option. Its a nice blend of meat, cheese and veggies. Of course, you can swap out the ingredients to suit your own taste.
I ended up baking the bread we used because I could not find the right shape loaf I wanted. I know, defeats the purpose of not cooking, but it was well worth the effort. I made my herb braids, recipe follows, but I didn’t add the herbs this time. I also subbed a couple of cups of spelt flour for the white flour.
We used a hard salami for the meat and Swiss cheese. It seemed a nice combination. So here is the recipe.
Super Party Sub
3-4 T. Italian dressing
1 loaf French bread (1 pound)
2 c. shredded lettuce
1 large tomato, sliced thin
1 sweet onion, sliced thin and separated into rings
or 2 sweet peppers, seeded and sliced thin
about 24 slices of good quality luncheon meats. I like to use smoked and regular turkey or turkey ham and turkey pastrami. Roast beef and corned beef are also favorites. Pick what you and your family like. We used a pound of the hard salami because the slices were small and why not?
8oz. sliced cheese
Slice bread lengthwise and brush with a little of the dressing on the bottom half. . Arrange the lettuce on the bread topped with the tomato, onion, or pepper slices and drizzle with the rest of the dressing. Top with the meat slices and then the cheese. Replace the top of the bread and wrap in plastic wrap or foil until ready to serve. Use long toothpicks to secure slices. You can serve with extra Italian dressing on the side. Serves 8.
Braided Bread
5 ½ -6 ½ c. flour I used 2 cups of spelt flour to replace some of the wheat flour
2 packages quick rising yeast
1 T. honey
2 t. salt
¼ c. olive oil
2 ¼ c. hot water
In a mixing bowl combine 2 c. of flour with the rest of the ingredients and mix until smooth. Beat with electric mixer 4 minutes then add 1-cup additional flour and beat 1 minute longer. Stir in flour ½ cup at a time until soft dough forms. Turn onto surface and knead, adding flour gradually until dough is smooth and elastic. Place dough in lightly greased bowl and turn to cover. Cover with a towel and let rise until doubled, about 30 minutes. Turn dough onto surface and cut in half. Cut each half into thirds. Roll each piece of dough into an 18-inch rope. Loosely braid three ropes together and repeat with the remaining dough. Place on greased baking sheet and cover until doubled in size, about 20 minutes.
Bake in a preheated 375-degree oven for 25-30 minutes, or until bread sounds hollow when tapped lightly. Makes 2.
Variation: Whole wheat: Add 2 cups of whole-wheat flour to replace 2 cups of white flour. Also try adding ¼ c. of wheat germ, oat bran or 2 tablespoons of seeds (sesame, pumpkin, sunflower, poppy, etc.)
Regular yeast can be used, but rising times will be longer and water should be warm, not hot.
