Submarine Sandwich
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 239. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 16-ounce loaf unsliced French bread, one 9-inch round loaf unsliced Italian bread, or 6 French-style rolls
- 1/4 cup mayonnaise or salad dressing
- 2 tablespoons prepared mustard
- 6 lettuce leaves
- 12 ounces thinly sliced salami, pepperoni, summer sausage, fully cooked ham, or prosciutto, or a combination
- 6 ounces sliced provolone, Swiss, or mozzarella cheese
- 2 medium tomatoes, sliced
Instructions
- Split bread loaf or rolls in half horizontally. Spread mayonnaise or salad dressing on the cut side of the bottom(s); spread mustard on the cut side of the top(s). On bottom(s), layer lettuce, meat and cheese, and tomatoes. Add top(s) and secure with wooden picks or skewers. Slice loaf into 6 portions.
- Muffuletta: Prepare as above, except combine 1 cup chopped, well-drained pickled mixed vegetables and 1/2 cup chopped, well-drained pimento-stuffed olives. Layer mixture atop lettuce.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Submarine sandwich and chips.jpg" by jeffreyw; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Submarine_sandwich_and_chips.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.