Tuesday, October 25, 2011

The One With the Famous Sub Sandwiches

Sorry, folks, for the delay in posts. Last week we celebrated Steve's birthday so there was not much time for posting. However, I thought I'd share some of his favorite foods that I made all weekend for the occasion.

First off, Michelle's Famous Sub Sandwiches. I'm not being vain, that's just what they've become known as over the years. These are one of Steve's faves, so we had them for dinner Friday night. I get asked for this recipe a lot, so here it is... in all it's glory. I even included all the tips I have come up with from perfecting this baby over time.

(The picture is kinda crappy, but I have yet to meet anyone who thinks the sandwich is.)

Michelle's Famous Sub Sandwiches

You will need:
  • French or Italian bread - whichever is softer and thinner in your bakery
    One loaf usually feeds 2-3 people
  • Mayonaise
  • Honey-Dijon Mustard
  • Red Onion
  • Lettuce
  • Whole Dill Pickles
  • Deli-sliced Turkey
  • Optional: Tomatoes
  • Good Seasons All-Natural Italian Dressing
Cut your French or Italian bread loaf (or loaves) horizontally, keeping one edge barely connected. Open up the bread and use a spatula to spread the mayonaise on both sides. Spread some honey-dijon mustard on at least one side, two if you like a stronger flavor. Chop a quarter of a red onion into little bits and sprinkle on both sides of the loaf (I think this method gives an overall better taste than rings of red onion). Put some lettuce on the bottom side. Slice up some dill pickles and lay them on top. If you're going to add tomoatoes, here's your chance.  Add a layer of the deli turkey.
The next step is the most important: Good Seasons Italian Dressing. You could try other stuff, but I like this best. It comes in little seasoning packets in your condiments aisle and you mix it up yourself in a little container it comes with. Anyway, it is just wonderful. It is the secret ingredient. Douse your meat and veggie layer in this, fold up your sandwich, cut it into pieces and serve with pride. And napkins.

These sandwiches are simply wonderful on hot summer evenings (no cooking involved!) served with some lemonade, beer, or maybe a cream soda. And might I suggest these for Superbowl Sunday? I think they would fare well among football fans of all ages.

1 comment:

  1. Ohhhh I want one of these right now! Let's make them while you're down in Albany!


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