Homemade Italian Subs

When the wife and I were in college (even before she knew I was the One) I took her to lunch nearly every day. Through that courtship, we fell in love with each other and, over time, with the Italian subs at a local pizza place called Tommy's. Tommy's combination of meats, Italian cheeses, and fresh toppings were a revelation. Combine that great combo with some crispy French fries and that was all it took. I became a lifelong fan. Years later, I live in another state, but Tommy's is still a favorite, especially when I get home for holidays or vacation. However, the cravings for Tommy's subs remain; the only solution to such a dilemma is to attempt to create my own version to tide me over between trips. So I did! Here is my version of the Italian Sub. 

Bread - toasted sub buns
Meat - Ham (kind), Genoa Salami, Pepperoni
Cheese - provolone or mozzarella cheese  
Toppings - lettuce, tomatoes, hot banana peppers, sliced  onion and semi-homemade Creamy Italian dressing.

FIXINS' (per sub minimums)
3 slices of pepperoni
3 slices salami
2 slices ham
2 slices provolone cheese or shredded Mozzarella

shredded lettuce
6-8 banana peppers
2 slices tomato
sliced red or white onion, optional 

Semi-Homemade Creamy Italian Dressing
1 pkt Good Seasons Italian Dressing mix
1 1/4 c. Mayonnaise
1 1/2 tsp Vinegar
1/3 c. Water

-dressing recipe from Good Season's

Assembling 

• Prepare Creamy Italian Dressing, refrigerate until needed. 
• Slice sub buns length-wise and place on large baking sheet.
• Layer pepperoni, salami and ham onto open sub bun.
• Now top the meat with provolone or mozzarella cheese.
• Bake in hot oven until cheese has melted and the buns are lightly toasted. 
• Remove subs from oven and add toppings.
• Add Creamy Italian Dressing.
• Close the subs and slice for serving.

You can make your favorites at home!

 

Useful Life Tip: Don't sweat the petty things; and, of course, don't pet the sweaty things. 
-- Captain Jean-Luc Picard, U.S.S. Enterprise