party subs- what should I make??
- edinaeats Jan 8, 2007 03:51 PM
I plan on making a couple of party subs for Sat. night. W eare having a game night. Any suggestions for filling combinations?
i love the addition of grilled veggies and different cheeses. The combinations are endless. Some of my favourite sandwich toppings:
- roasted red peppers, turkey, and cheese
- grilled eggplant/zucchini, cheese, pesto sauce (for the vegetarians)
- havarti cheese, salami.
-mortadella and cheese.
- or you can just do a deli platter and some buns on the side and let people add what they want. Easier for you and everyone will get the flavours they like. Just include roasted veggies, cheeses and a few meats......yum.
How about turkey, brie, sprouts, sauteed peppers and onions, and then a yummy sauce? (Just as one idea!)
I really like mixing sour cream with honey mustard and adding a clove or two of garlic. It's a sweet, creamy sauce but with a bit of a bite!
1) Chicken breast with pesto, mozzarella, roasted red peppers and onions
2) Reuben style sandwich with sauerkraut
3) Vegetarian fillings - babaganouj or hummus and assorted veggies
4) Slow cook some brisket with chili powder, cumin/tomato, and make like a burrito-inspired sandwich. You could add guacamole, shredded cheese, pice de gallo....anything really. :)
5) Take inspiration from vietnamese salad rolls - fill with steamed shrimp, bean sprouts, mint, basil, lettuce and grated carrot.
6) Smoked salmon, cream cheese, capers, red onion and a squeeze of lemon; bulk up with lettuce or bok choy.
Just a few ideas! :) Good luck!
Look u a recipe for muffelattas and be meticulious with the olive salad. One of the best I've had was served hot out of the oven and the cheese all melty and the bread toasty
We had no idea when it came that it would be big enough for 4 people so we took the rest with us and happily ate the rest chilled from our cooler the next day at a GA roadside rest area picnic area.
Best is to make them overnight and pressed. I used a mixed olive mix and just put the entire jar through the processor to get that olive mix similar to New Orleans style. That one in NH might be Manchester's, Sausage Heaven - they make an awesome Muffelatta but I've made one with Racheal's recipe too and came out awesome.
pulled pork & swiss with a dash of BBQ sauce on a good baguette, wrap with foil and throw in the oven for a while