Italian Subs
This recipe is great when guests come for lunch. Leave the subs whole, cut them in half or slice them into smaller pieces. These are very filling, half a sub and a side dish are plenty for lunch. I make mine up ahead of time then wrap them tightly in plastic wrap and refrigerate.
It was nice to get all three meat types in one 6 oz package at our local grocery store.
I used these delicious thin Italian style meats.
Start with four 6” sub buns. Slice them most of the way through lengthwise.
Add six slices of the meat, two of each kind.
Place two slices of Provolone cheese on top, sprinkle lightly with Italian seasoning.
Add slices of tomato.
Top with lettuce.
Slice or leave whole, serve with onion and condiments.
Italian Subs
http://www.InDianesKitchen.com
Optional: Onion slices and condimentsIngredients
Directions
great lunch idea for guests
Thank you Beth!
This looks yum, Diane. Those buns look very soft and fresh too! The hubby loves a good sub too!
Have you ever tried a Vietnamese sub (banh mi)?
Thank you Ab. I have not tried the Vietnamese sub but it is on the menu at our 2 local Vietnamese restaurants. I always order their spicy seafood and veggies with jasmine rice because it’s SO good. I may have to break down and give the sub a try next time.
You must try it! Then let me know what you think. 😊
Looks delicious ! I do love a good sub sandwich
Thank you Susan! This is the only sub, that has so must flavor in the meat, that I don’t need any condiments.
You are the queen of entertaining Diane and soon Summer will be here, so this is a great choice so you make ’em ahead and can visit with friends and/or family and not fuss in the kitchen!
Awe thank ou Linda! We can take them wrapped out to the cabana for a picnic.
Easier for you as we near the nicer weather (or maybe we don’t??).
🤞🏻
Yes, fingers crossed for someday!
Thank you for sharing!
These look great. I think Subway loses out!😉
That’s funny because I thought about Subway when I made these. It would be so easy to make a long loaf for company. Thank you Linda!