Submarine Sandwich

When it comes to cooking, I have some strengths. One of my greatest strengths is my ability to make a pretty great Submarine Sandwich. It is one of the things that Mister Tipsy requests the most. Every year he goes on a guys trip to Florida and he specifically requests that I make this Submarine Sandwich for him and his friends to take on the plane.  The ingredients for this sub are simple, but they are very specific. If I substitute any of the ingredients from what I normally use, it just doesn’t taste the same. I am not the kind of person who has to have name brand when it comes to food, but for this recipe I do use the following:

• Krakus Ham
• Land O’ Lakes White American Cheese
• Beano’s Original Submarine Dressing
• Hellmann’s Mayonnaise
• Claussen Kosher Dill Whole Pickles

There are several tips to getting the sandwich perfect.

Tips & Tricks

• Only buy a fresh loaf of french bread.
• When you order your deli meat and cheese, make sure it is sliced very thin or even shaved.
• Make sure your pickles are cold.
• Your lettuce needs to be finely shredded and your tomato and onion needs to cut paper thin.

The deli meat is key. It has to be sliced thin. I have no idea why this is so important, but to me using several slices of thin sliced lunch meat tastes so much better than one giant, thick slice of lunch meat. The same goes for the cheese. The cheese can be sliced thicker than the lunch meat, but it should still be on the thin side.

The other important part of building this Submarine Sandwich is how you layer the sandwich components. If you do not layer the sandwich correctly, when you bite into it, the filling slides out. The way I make this sandwich you get the perfect bite every single time.

Here is how you make my Submarine Sandwich:

Ingredients

• 1lb of Krakus Polish Ham, Sliced Thin
• 1/2 lb of Hard Salami, Sliced Thin
• 1/2 lb of Land O’ Lakes, White American Cheese, Sliced Thin
• 1 Jar of Claussen Kosher Dill Pickles
• 1/2 Purple Onion, Sliced Thin
• 1/2 of a Large Tomato, Sliced Thin
• 1/2 of a Head of Iceberg Lettuce, Shredded Fine
• Beano’s Submarine Sauce
• Hellmann’s Mayo
• Brown Spicy Mustard
• 1 Loaf of Fresh French Bread

The steps to making this sandwich are pretty typical, but it is important to pay attention to how I layer the sandwich so that you get that perfect bite.

Steps

1. Cut the French bread into two, foot long pieces then split the bread down the middle.
2. Spread the mayo on both sides of the bread, and the brown mustard on one side of the bread. Use as much mayo and mustard that you like. Just be sure to spread the mayo and mustard to the edges of the bread.
3. Start with the Krakus ham, fold the slices of ham over and place along the length of the french bread. I use about 9 to 12 slices of  the thin lunch meat and make three layers of the ham.
   1. Remember the lunch meat is very thin, this is why you are using so much.
4. Next I spread a tiny bit of mayo over the layer of ham and then top that with most of the lettuce. The mayo gives the lettuce a place to stick.
5. Next, take your sub sauce and give it a good shake and then pour a decent amount over all of the lettuce.
6. Take your salami slice and cover all the lettuce with about 6 to 8 slices of salami. Then another small schmear of mayo.
7. Top the salami with the rest of the lettuce and then the tomato slices. At this point I add a sprinkle of pepper to the tomatoes. Then add your onions.
8. Take your pickles and slice them very thin and top the tomato and onions with as many or as few pickles as you like.I add one more light sprinkle of the sub sauce.
9. Finally, add your cheese slices. I use the cheese to hold all the toppings in place. I use about 6 slices.
10. Place your “lid” back on your sandwich, slice it in half and enjoy!

The layering is what makes this sandwich great.

This is one of our most favorite Summer dinners. We like to have it with some store bought Macaroni Salad or Potato Salad. We also love to have extra pickles on the side and some Doritos or other chips. This will fill your family up without having to heat up the house by using the stove to make dinner. There’s a lot of servings of vegetables too!

You can eliminate the bread for this sandwich and make it into a salad. Just dice up your meats and cheeses, eliminate the mayo and mustard and use the sub sauce as the dressing.

*For a printer friendly version of this recipe, highlight the following text and print.

Ingredients

• 1lb of Krakus Polish Ham, Sliced Thin
• 1/2 lb of Hard Salami, Sliced Thin
• 1/2 lb of Land O’ Lakes, White American Cheese, Sliced Thin
• 1 Jar of Claussen Kosher Dill Pickles
• 1/2 Purple Onion, Sliced Thin
• 1/2 of a Large Tomato, Sliced Thin
• 1/2 of a Head of Iceberg Lettuce, Shredded Fine
• Beano’s Submarine Sauce
• Hellmann’s Mayo
• Brown Spicy Mustard
• 1 Loaf of Fresh French Bread

Steps

1. Cut the French bread into two, foot long pieces then split the bread down the middle.
2. Spread the mayo on both sides of the bread, and the brown mustard on one side of the bread. Use as much mayo and mustard that you like. Just be sure to spread the mayo and mustard to the edges of the bread.
3. Start with the Krakus ham, fold the slices of ham over and place along the length of the french bread. I use about 9 to 12 slices of  the thin lunch meat and make three layers of the ham.
   1. Remember the lunch meat is very thin, this is why you are using so much.
4. Next I spread a tiny bit of mayo over the layer of ham and then top that with most of the lettuce. The mayo gives the lettuce a place to stick.
5. Next, take your sub sauce and give it a good shake and then pour a decent amount over all of the lettuce.
6. Take your salami slice and cover all the lettuce with about 6 to 8 slices of salami. Then another small schmear of mayo.
7. Top the salami with the rest of the lettuce and then the tomato slices. At this point I add a sprinkle of pepper to the tomatoes. Then add your onions.
8. Take your pickles and slice them very thin and top the tomato and onions with as many or as few pickles as you like.I add one more light sprinkle of the sub sauce.
9. Finally, add your cheese slices. I use the cheese to hold all the toppings in place. I use about 6 slices.
10. Place your “lid” back on your sandwich, slice it in half and enjoy!

I know that this was an unusual blog post and not really your typical “recipe”. I thought it would be helpful to show how I make my sandwich so that it is perfect and I love to share brands that I love using. I hope you make this submarine sandwich and enjoy it as much as we do!

As always, happy eating!

Love,

Tipsy

For more great sandwich inspiration, check out these other recipes from my blog.

Mexican Tortilla Roll Ups

Tuna Salad Sandwich

The Perfect Sandwich ~A Tipsy Tuesday Tip~

The Perfect Ham & Cheese Sandwich