Summer Sandwiches

When it’s hot out and turning the oven or stove top on just sounds like a bad idea, try these sandwiches – of course, they taste delicious anytime of the year. They're easy to make and our family loved them. If you have any picky little ones, they may wish to opt out on some of the ingredients, so gather up their orders and make half with “the works” and the other half a whittled down version, if needed.
Make it a picnic, and enjoy! If you try one of these sandwiches, let me know what you think!

Dad’s Sandwich

Our family calls this simple yet delicious sub “Dad’s Sandwich” because my husband invented it – I love it when he takes a turn in the kitchen, and it’s always something wonderful!

Ingredients:
2 French bread loaves
2 packages of your choice of meat, such as turkey and ham
1 package Provolone cheese
1 package shredded iceberg lettuce, or shred your own with thin slices
2 large tomatoes, sliced
Stackers pickles, we like Bread and Butter flavor
Ranch dressing, we use Hidden Valley Light
pepper, to taste

Directions:
Slice loaves completely in half, layer the meat, one variety on top of the other – we use about 10 slices of each meat across each sandwich. Top with Provolone cheese, 8-10 slices, and lettuce. Drizzle with ranch dressing. Add tomatoes and pickles and sprinkle with pepper if desired. Dig in!
Makes 8 large sandwiches.

Sicilian Submarine Sandwich

I remember a little shop that my dad used to go to when I was young that had this type of a sandwich served – the place smelled heavenly, and I’ve always wanted to try that kind of sandwich.
It was very tough to find all the ingredients locally, so I went with my own version. To get a nice bread texture and to melt the cheese, I lit the gas grill, on low, and placed the sandwich on some foil and closed the lid for about three minutes. Toasting the sandwiches in the oven for 3-4 minutes at 450 degrees F would also work.
Someday, I’ll hunt down the authentic ingredients and give it a try – I’ll list those special ingredients below the recipe. This makes about 3 sandwiches.

Vinaigrette ingredients:
1/2 C. light olive oil
2 Tbsp. red wine vinegar
1 tsp. lemon juice
Dash ground black pepper
Dash salt
Dash garlic powder

1 baguette, about 20+ inches long
1 C. red onion, thinly sliced
2 handfuls of shredded green leaf lettuce
1 package deli-style ham slices
1 package Genoa salami slices
1 package Provolone cheese
2 oz. roasted red peppers, can make homemade
4-5 small basil leaves, fresh
tomatoes, sliced

1. In a small bowl mix the vinaigrette and add the onion slices. Marinate for an hour or more, if possible.
2. Cut baguettes open without slicing all the way through, and brush marinade on both sides.
3. Add lettuce and sliced meats to your liking.
4. Top with Provolone, red peppers, tomatoes, then basil leaves.
5. Grill the sandwiches one at a time, or place in 450 degree F oven for 3-4 minutes until cheese is slightly melted.
6. Slice to make 3 sandwiches.

Those hard-to-get ingredients (deli-sliced, if possible):
2 oz. prosciutto ham (instead of Black Forest)
2 oz. capocollo
2 oz. mortadella
2 oz. Genoa salami

Also, you can see from my picture that I used lettuce shreds that I had on hand, instead of the green leaf lettuce.

Angel’s tip: To make your own roasted red bell pepper throw one or two on the grill, or in the oven in a pan on broil, turning occasionally until blackened. Then place in a bowl of ice water. After it has cooled, peel the skin off and slice, removing the stem and seeds. Place slices on sandwich before toasting.