Best 3 Moms Perfect Sub Sandwich Recipes

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In the realm of culinary delights, the "Mom's Perfect Sub Sandwich" stands tall as a testament to the power of simple, yet extraordinary ingredients, combined with a touch of love and a dash of culinary magic. This iconic sandwich, a staple in many households, is not just a meal; it's a journey through flavors, textures, and memories. With countless variations and personal touches, the "Mom's Perfect Sub Sandwich" captures the essence of comfort food, while leaving room for endless creativity and experimentation. In this article, we embark on a culinary adventure, exploring the secrets behind crafting the ultimate "Mom's Perfect Sub Sandwich," ensuring that every bite transports you to a realm of culinary bliss.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN SUBS - RESTAURANT STYLE



Italian Subs - Restaurant Style image

This is a classic Italian sub sandwich with three kinds of meat and provolone cheese. The kind you get in a mom and pop pizza joint. You'll be glad you tried it!

Provided by John

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 8

Number Of Ingredients 16

1 head red leaf lettuce, rinsed and torn
2 medium fresh tomatoes, chopped
1 medium red onion, chopped
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
2 cloves garlic, chopped
1 teaspoon dried basil
¼ teaspoon red pepper flakes
1 pinch dried oregano
½ pound sliced Capacola sausage
½ pound thinly sliced Genoa salami
¼ pound thinly sliced prosciutto
½ pound sliced provolone cheese
4 submarine rolls, split
1 cup dill pickle slices

Steps:

  • In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.
  • Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.

Nutrition Facts : Calories 707.7 calories, Carbohydrate 40.4 g, Cholesterol 78.9 mg, Fat 47.3 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 16.5 g, Sodium 2083 mg, Sugar 4.5 g

MOM'S SIT SANDWICH (AKA SQUISHY SORTA MUFFULETTA)



Mom's Sit Sandwich (Aka Squishy Sorta Muffuletta) image

From my Family Recipe Box, Mom loves this sandwich! "This sandwich is a 'smashing success'... in more ways than one. It's a great traveler." You must admit, it is pretty amusing. :) From the Family Recipe Box, dated 3/1/85. The sandwich keeps well, chilled, and is good for taking along on picnics and camping trips.

Provided by Julesong

Categories     Lunch/Snacks

Time 2h

Yield 6 serving(s)

Number Of Ingredients 9

1 large round loaf French bread (or oval "peasant" loaf, or sourdough)
1 (6 1/2 ounce) jar marinated artichoke hearts, drained, liquid reserved (you can use the hearts whole or roughly chopped)
1/2 cup mayonnaise
3 large ripe tomatoes, sliced
3 ounces thinly sliced salami
1/2 lb thinly sliced unsmoked turkey breast
1/4 lb cheese slice, any kind (provolone and fresh mozzarella are my faves)
1 (2 1/2 ounce) can sliced ripe black olives, drained
1 purple onion, thinly sliced (amount to taste)

Steps:

  • Cut loaf of bread in half horizontally and hollow out the soft bread from both halves, leaving a shell about 3/4-inch thick.
  • Reserve soft bread for another use.
  • In small bowl, combine artichoke liquid with mayonnaise and spread onto bread shells.
  • In bottom half, layer ingredients at least three times until mounded high, beginning and ending with tomatoes.
  • Place top half of bread over mound of ingredients.
  • Wrap entire loaf tightly with plastic wrap.
  • This must be assembled at least 2 hours before serving, but can be assembled up to 8 hours before serving.
  • Refrigerate.
  • Before serving, place sandwich (wrapped in plastic) on a hard surface and SIT ON IT! This smashes the ingredients together and makes it easier to serve. Do not omit this step, strange as it seems, as this step is what makes the sandwich delicious.
  • Slice the loaf into wedges or slices to serve.
  • Note: I usually roughly chop the artichoke hearts, myself. Also, regarding the artichoke juice mixture: you can add only half of it to the mayo, if you like - how much of the spread you're going to need depends on the size of loaf you've gotten.
  • Note #2: other good additions I've made to the sandwich include strips of roasted red and yellow pepper, whole fresh basil leaves (placed on top of the tomatoes) or pesto into the mayo, pepperoncini and/or sliced sweet red cherry peppers, pancetta, and more salami or other hard sausage than the recipe calls for.
  • Note #3: any leftover mayo mixture, by the way, makes a great salad dressing! I once accidentally used the juice from a jar larger than the recipe called for and the mixture was far more than I needed -- so to thicken it up a bit I added a bit of lowfat sour cream, and made the leftover mixture (much to my husband's delight) available as salad dressing. Yum!

MOM'S DYNAMITE SANDWICHES



Mom's Dynamite Sandwiches image

Whenever we had a family get-together and my mom had a lot of people to feed, she'd make her delicious dynamite sandwiches. I am from Woonsocket, Rhode Island, and this is a staple in this area. Dynamites are to Woonsocket what cheesesteaks are to Philadelphia. -Kathy Hewitt, Cranston, Rhode Island

Provided by Taste of Home

Categories     Lunch

Time 1h35m

Yield 16 servings.

Number Of Ingredients 16

2-1/2 pounds ground beef
5 medium green peppers, finely chopped
4 large onions, chopped (6 cups)
1 can (28 ounces) crushed tomatoes in puree
1 can (16 ounces) tomato sauce
1 can (12 ounces) tomato paste
1 cup water
2 tablespoons sugar
2 tablespoons garlic powder
1 tablespoon Italian seasoning
1 tablespoon dried oregano
2-1/4 teaspoons salt
2 teaspoons hot pepper sauce
1-1/2 teaspoons pepper
1/2 teaspoon crushed red pepper flakes, optional
16 hoagie buns or other sandwich rolls, split

Steps:

  • In a Dutch oven, cook beef over medium-high heat 8-10 minutes or until no longer pink, breaking into crumbles; drain., Stir in all remaining ingredients except buns. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until desired consistency and flavors are blended, stirring occasionally. Serve on buns.

Nutrition Facts : Calories 414 calories, Fat 13g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 1003mg sodium, Carbohydrate 52g carbohydrate (14g sugars, Fiber 5g fiber), Protein 24g protein.

Tips:

  • Use a variety of breads to create different flavor combinations. Some popular choices include Italian, French, and sourdough bread.
  • Choose meats and cheeses that complement each other. Some classic combinations include ham and Swiss, turkey and cheddar, and roast beef and provolone.
  • Add your favorite toppings to create a sub sandwich that is uniquely yours. Some popular options include lettuce, tomato, onion, peppers, and pickles.
  • Dress your sub sandwich with a variety of sauces and condiments. Some popular choices include mayonnaise, mustard, ketchup, and vinaigrette.
  • Cut your sub sandwich in half or quarters to make it easier to eat.

Conclusion:

Creating a perfect sub sandwich is all about using fresh ingredients and experimenting with different flavors. With a little creativity, you can create a sub sandwich that is sure to please everyone at your next party or gathering. So next time you're looking for a quick and easy meal, give this perfect sub sandwich recipe a try. You won't be disappointed!

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