Submarine sandwiches are quite popular around the United States. The following recipes are some of the most scrumptious, though they may not be the most popular!
Caprese sub sandwich
- 1 Italian sub roll
- 1/2 tablespoon Italian extra-virgin olive oil
- 1/2 tablespoon balsamic glaze
- 3 thick slices fresh mozzarella (buffalo, if possible)
- 2 fresh Campari tomatoes (thickly sliced)
- 5 basil leaves
- Salt (to taste)
- Freshly ground pepper (to taste)
- Gather the ingredients
- Using a serrated knife, slice an Italian sub roll in half lengthwise.
- Drizzle the inside with Italian extra virgin olive oil and balsamic glaze.
- Add basil and tomato to one side and sprinkle with salt and pepper.
- Top with fresh mozzarella and a close sandwich.
- Eat now or wrap tightly to enjoy later.
Vegan roasted vegetable subs with creamy French dressing
- 10 Ounces Mushrooms, sliced
- 2 Cups Sweet peppers, sliced
- 2 Cups Brussels sprouts, chopped or shredded
- 1/2 a Sweet onion, sliced
- 2 Tablespoons Olive oil
- 1 teaspoon salt
- 1 teaspoon Garlic powder
- 1/2 teaspoon Black pepper
- 2-4 Sub rolls, vegan
- Vegan Creamy French Dressing
- 1/3 Cup Ketchup, organic
- 1/4 Cup Vegan mayo
- 1 Tablespoon Apple cider vinegar
- 2 Tablespoons Agave syrup
- 1/2 teaspoon Coconut aminos or soy sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Garlic powder
- Pinch of Salt
- Preheat the oven to 375 degrees.
- Now, put the sliced mushrooms, sliced sweet peppers, chopped brussels sprouts, and sliced sweet onions on a sheet pan.
- Drizzle the olive oil over the veggies. Then sprinkle with the salt, garlic powder, and pepper. Toss the veggies to coat them all with oil and the seasoning. Then spread them out evenly on the sheet pan.
- Bake the veggies at 375 degrees for 30-40 minutes. Flipping the veggies after about 15 minutes. Bake them until they are nice and juicy and getting brown.
- In the meantime, make the creamy french dressing. In a small mixing bowl, combine all of the dressing ingredients. Whisk to fully combine. Set aside.
- Once the roasted veggies are done, remove them from the oven. Put the sub rolls in the oven for 1-2 minutes to toast them.
- Then spread the sub rolls with creamy french dressing. Fill them with roasted veggies, then drizzle with more creamy french dressing. Serve immediately!
Shrimp Po Boy
- 2 1/2 teaspoons kosher salt
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- Vegetable oil for frying
- 1 1/2 pounds medium shrimp (about 36), peeled, deveined
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1 cup cornmeal
- 4 8′-long French rolls, split horizontally
- Rémoulade (click for recipe) or mayonnaise
- Shredded iceberg lettuce, sliced tomatoes, dill pickles, hot pepper sauce (optional), preferably Crystal t
- Whisk first 8 ingredients in a small bowl to blend.
- Attach a deep-fry thermometer to the side of a heavy wide pot. Add enough oil to measure 2″. Heat over medium heat to 350°.
- Meanwhile, place shrimp and 2 Tbsp. spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
- Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
- Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.
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