letscook
Head Chef
Experiments sometimes come out great!
Stopped at the store for a few items, and then I was in the mood for an Italian sub- picked up some ham, salami and provlone cheese along with a Italian 4 cheese shredded pkg then went to the olive bar and got a lil container of olive tapanade and a couple of plum tomatoes and some fresh sub rolls.
got home and chopped the tomatoes up small and added to the olive mix.
I started just putting the slices on the roll then got an idea
took the a couple slices each of the salami and ham and cut them into strips then into small squares, added a 1/2 handfull of the 4 cheeses mixture instead of the provlone added some olive oil and oregano.
split the sub roll so it was separted and piled the meat/cheese mixture onto the bottom half and topped it with some olive/tomatoe mixture placed the top on it and put it in my toaster oven on 400 for about 5-8min till top was lightly brown and bread hot.
When it came out the cheese melted threw out the meat and the juice was soaked up in the bread which has a crusty outside. Bit into it (caution really hot) and it was fantastic!!!!!!!
I named it antipasto sub afterwards
I remember going to a party where they had a dip that was all kinds of meat cut up really small and had baggette slices to spoon the meat on.
that might be where my thought came from.
whos know maybe there is a sub out there like that already, anyways it was great and I'll be making again.
Stopped at the store for a few items, and then I was in the mood for an Italian sub- picked up some ham, salami and provlone cheese along with a Italian 4 cheese shredded pkg then went to the olive bar and got a lil container of olive tapanade and a couple of plum tomatoes and some fresh sub rolls.
got home and chopped the tomatoes up small and added to the olive mix.
I started just putting the slices on the roll then got an idea
took the a couple slices each of the salami and ham and cut them into strips then into small squares, added a 1/2 handfull of the 4 cheeses mixture instead of the provlone added some olive oil and oregano.
split the sub roll so it was separted and piled the meat/cheese mixture onto the bottom half and topped it with some olive/tomatoe mixture placed the top on it and put it in my toaster oven on 400 for about 5-8min till top was lightly brown and bread hot.
When it came out the cheese melted threw out the meat and the juice was soaked up in the bread which has a crusty outside. Bit into it (caution really hot) and it was fantastic!!!!!!!
I named it antipasto sub afterwards
I remember going to a party where they had a dip that was all kinds of meat cut up really small and had baggette slices to spoon the meat on.
that might be where my thought came from.
whos know maybe there is a sub out there like that already, anyways it was great and I'll be making again.
