Now, like tailgating, subs, too, come down to personal and in some cases regional tastes. One person’s perfect grinder might cause another to shake their head. But that’s the story of food! Imagine the joy of going on an overstuffed-sandwich tour of the U.S. and homing in on the ideal, perfect sub. Or, maybe… maybe there’s no such thing as the perfect sub, but the search would be a very good time.
The recipe
Make these sandwiches just before heading out to the tailgate. The condiments and “juice” can make the bread soggy fairly quickly. If you want to assemble the sandwiches on site, that is another idea. Or, make the subs, but bring the juice in a separate container and sprinkle it on the hoagies just before eating.
Sub Sandwich
“Juice” (Dressing):
3 tablespoons olive oil
2 tablespoons red wine vinegar
½ teaspoon finely minced garlic
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
Kosher salt and freshly ground pepper to taste
The Sub:
2 deli rolls
1 cup shredded romaine lettuce
Thinly sliced ham
Sliced salami
Thinly sliced prosciutto
Sliced provolone
Sliced mortadella
Mayonnaise
Spicy brown mustard
Roasted red peppers, store-bought or homemade
Sliced tomatoes
Pepperoncini
Thinly sliced onion
Make the dressing: in a small container combine the olive oil, vinegar, garlic, oregano, red pepper flakes, salt and pepper. Place the shredded lettuce in a small bowl, drizzle over half of the dressing and toss to combine. Reserve the rest of the dressing.
Start stacking the sandwich! You can layer up the meats, cheese, vegetables, and condiments any way you like. Save the rest of dressing to drizzle over the top of your sandwich filling before you put the top half of the roll on. Open very wide, and eat!