Friday, March 4, 2011

french bread subs

2 un-sliced French bread loaves (1 lb each)
1/4 c. olive oil
3 garlic cloves, minced
1 tsp. Italian seasoning
1/2 pound deli sliced roast beef
1/2 pound deli sliced turkey breast
1/2 pound deli sliced ham
1 pound Provolone cheese, deli sliced ( or mozzarella or Swiss, don't use American)
2 medium tomatoes, thinly sliced
salad greens
1/4 tsp. salt
1/8 tsp. pepper

Cut loaves in half horizontally: hollow out tops and bottoms. leaving 1/2 inch shell. Discard removed bread, or save for another use. Combine oil and garlic; brush inside the 4 bread shells. Sprinkle with Italian seasoning. Layer bottom of each loaf with a fourth of the roast, Provolone, pepperoni, tomatoes, turkey salad greens. ham and then the onion. Repeat layers. Season with the salt and pepper. Replace bread tops; wrap tightly in plastic wrap. Refrigerate for at least 1 hour or over night before slicing in 1 1/2 inch slices.

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