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.I started out with a 12 inch crusty hard roll. You know the kind… the kind that chews the heck out of the top of your mouth. LOL. ( don’t roll your eyes, You know what I am talking about and you have done it too )
Slice, then hollow out the inside so you have pockets on both sides to fill with yummy stuff. Don’t completely hollow it out, leave some bread like this.
When you remove the bread, put it in a plastic baggie and put it in the freezer. The next time you make meatloaf you have fresh.
Now to make the vinegarette that they serve at sub shops.
This is what I did….
I wrote down amounts but can’t find the paper right now ( I can’t find something….. Shock ! ) I will look for it and edit this post ( please remind me)
So I took a pastry brush and smeared this on both sides of bread. I really used a lot but will also serve some on the side for dipping.
Then I found my cheeses and meats.
This was a last minute idea so I used what I had on hand.
I just opened the fridge and took out all lunch meat from the drawer. I used two or three slices of each and the same for the cheese.
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Lets see if I can remember what i used…
Ham, summer sausage, salami, turkey and I think that’s it.
The cheeses are…., Asiago, Provolone, Smoked Gouda, Fontina, American and Swiss.
Wrap the sandwich in foil and melt the cheese and warm the meat about 10 mins ( 400 degree oven )
Now slice up a couple tomatoes, shred some lettuce, thinly slice a red onion.
Carefully open the sandwcih and add the tomato, lettuce and onion. Sprinkle more sauce here and there and close it up.
Cut it in two, or eat the whole thing. Don’t forget to serve some dipping sauce on the side.
I smooshed it down so they could eat it.
I didn’t get a picture of it before they started eating, but at least I remembered the finished sandwich.
Thinking to myself……..Why do i always forget to take the “after shot” ?