Recipe Talk

Looking for a recipe for sub dip, it's basically everything in/on a sub but I'm not sure how much of what.
If you have a recipe I would love to have it.

Thanks for your time:)

French Dip Sandwiches
www.foodtv.com

Rachael Ray

French Dip Sandwiches
Recipe courtesy Rachael Ray
Prep Time: 5 min Inactive Prep Time: -- Cook Time: 10 min Level:

Easy Serves:

4 servings Ingredients
2 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1 jigger dry sherry, optional
2 cans beef consomme, found on broth and soups aisle or beef broth
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper
4 torpedo sandwich rolls, split
Directions
In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.

Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

French Dip Sandwich

Ingredients:

1 Can Au Jus Gravy Sauce

Thin Cut Deli Style Cooked Roast Beef

4 French Rolls

1 Small Onion, Chopped [Optional]

Bell Peppers, Sliced [Optional]

Information:

Serving Size 4

289 Calories Per Serving

12 Grams Of Fat

Cooking Directions:

In a large skillet combine gravy and deli style beef. Cook over low heat stirring occasionally. Now arrange beef on the French bread halves, top with sauteed onions and peppers if desired. Pour gravy in a small dipping bowl. Enjoy.

Hoagie Dip

Original Recipe Yield 8 cups
Ingredients

1/2 pound cooked ham, thinly sliced
1/2 pound Genoa salami, thinly sliced
1 pound processed American cheese, sliced
2 cups mayonnaise
2 teaspoons dried oregano
1 onion, chopped
1/2 head iceberg lettuce, shredded
2 tomatoes, diced
12 hoagie rolls, torn into pieces for dipping

Directions

1.Tear the ham, salami and American cheese into small pieces. Place in a large bowl.
2.In a medium bowl, blend the mayonnaise and oregano. Mix the mayonnaise mixture into the ham mixture 1/2 cup at a time, until meats and cheese are well coated. Mix in the onion.
3.Before serving, mix in the lettuce and tomatoes. Serve with the hoagie roll pieces for dipping.

Nutritional Information

Amount Per Serving Calories: 556 | Total Fat: 41.7g | Cholesterol: 62mg

NEW YORK SUBMARINE SANDWICHES

4 (6") or 2 (12") hoagie rolls
Olive oil

Red wine vinegar

Italian seasoning

12 slices provolone cheese

12 slices boiled ham

12 slices hard salami

2 sliced tomatoes

1/4-1/2 head shredded lettuce

1 sm. onion, sliced into thin rings

Split rolls. Sprinkle liberally with olive oil. Then vinegar and then the Italian seasoning. Layer 3 slices each of the provolone, ham and salami on each roll. (Or 6 each on the 12 inch rolls.) Place sliced tomatoes, onions and shredded lettuce on top of cold cuts. Slice 12 inch rolls in half to serve. Serves 4.

Home > Chicken And Pepper Sub

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Chicken And Pepper Sub
By Web20 Chickens
Created 18 Apr 2009 - 1:03pm

Recipe Details

Ingredients:
1 pound skinless, boneless chicken breasts or thighs,thinly sliced crosswise Salt and freshly ground pepper 1/4 cup olive oil 1 large onion, thinly sliced 1 green bell pepper, thinly sliced 1 medium yellow bell pepper,thinly sliced 3 garlic cloves, crushed through a press 1 (14 1/2-ounce) can Italian-style stewed tomatoes 1/4 teaspoon crushed hot red pepper 2 tablespoons balsamic or red wine vinegar 4 to 6 crusty sub sandwich or hoagie rolls,each about 7 inch Long.
Directions:
1. Season chicken lightly with salt and pepper. In a large frying pan, heat 2 tablespoons of olive oil over medium-high heat. Add chicken and cook until golden, about 4 minutes. Remove with a slotted spoon. 2. Add remaining 2 tablespoons of oil to pan, reduce heat to medium-low, and cook onion, green and yellow bell peppers, and garlic, stirring often, until very soft, about 8 minutes. Add tomatoes and hot pepper and simmer, partially covered, 5 minutes. Add vinegar and chicken and simmer 3 minutes. Season with salt and pepper to taste. 3. To serve, split rolls lengthwise and spoon filling inside. Serve with lots of napkins.

Grilled Sub Sandwich Recipe

Ingredients

1 large green pepper, thinly sliced

1 small onion, thinly sliced and separated into rings

1/2 teaspoon Crisco® Extra Virgin Olive Oil or Canola Oil

1 loaf (1 pound) unsliced Italian bread

1/3 cup prepared Italian salad dressing, divided

2 ounces sliced deli turkey

4 slices Swiss cheese

2 ounces sliced deli ham

3 slices cheddar cheese

2 ounces sliced deli pastrami

1/2 cup sliced dill pickles

1 large tomato, thinly sliced

Additional Crisco® Extra Virgin Olive Oil or Canola Oil

Directions

In a large bowl, toss green pepper and onion with oil. Place on a double thickness of heavy-duty foil (about 12 in. square). Fold foil around vegetables and seal tightly. Grill, covered, over medium-hot heat for 12-15 minutes or until tender; set aside.

Cut loaf in half horizontally; remove bread from top half, leaving a 1/2-in. shell (discard removed bread or save for another use). Brush cut sides of loaf with salad dressing; place cut side down on grill. Grill, uncovered, over medium heat for 3-5 minutes or until golden brown.

Place bottom of loaf on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Layer with turkey, two Swiss cheese slices, ham, cheddar cheese, pastrami and remaining Swiss cheese. Top with green pepper mixture, pickles and tomato.

Drizzle remaining dressing over cut side of bread top; place over filling. Brush bread with additional oil. Fold foil around sandwich and seal tightly. Grill, covered, over medium heat for 4-8 minutes or until cheese is melted. Cut into slices with a serrated knife. Yield: 4 servings.

Grilled Sub Sandwich published in Taste of Home June/July 2004, p41