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party subs- what should I make??

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I plan on making a couple of party subs for Sat. night. W eare having a game night. Any suggestions for filling combinations?

Thanks!

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  1. Prosciutto, roasted red peppers, goat cheese and arugula. Maybe a little pesto.

    1. 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.

      1. 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!

        Other ideas....
        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!

        1. Look up Racheal Ray's Muffelatta - they are delicious and fun (and make ahead - the flavors meld nice).

          6 Replies
          1. re: lexpatti

            there a place here in NH that makes muffalettas, but they don't make them on the weekends. think it would be ok overnight?

            1. re: edinaeats

              The muffelattas I've seen are made the night before and then pressed overnight so the flavors all meld.

              1. re: chowser

                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
                http://i3.photobucket.com/albums/y75/...
                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.

              2. re: edinaeats

                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.

                1. re: lexpatti

                  I love Sausage Heaven

                  1. re: edinaeats

                    me too, just had one (muff) on thursday.

            2. pulled pork & swiss with a dash of BBQ sauce on a good baguette, wrap with foil and throw in the oven for a while

              1. We did a superbowl lunch years a few ago with subs that were great. I bought six long baguettes and sliced them, slathered one half with pesto and the other half with seasoned olive oil. Layered ham, roast beef, turkey, salami and provolone, and topped with thinly sliced vidalia onions and lettuce. I cut them on the diagonal, about 4 inches long and served on a platter. They were gobbled up.

                1. My family used to own a sub shop where we made those big four foot party subs. The most popular combinations were:

                  -Provolone, Ham, Cotto, Bologna, Pepperoni, and Swiss (about twenty slices each for a four foot by 6' inch sub - or four french bread loaves with the ends cut off the ones in the middle. sliced in twenty pieces so it looks like one big sub)

                  -Provolone, Ham, Turkey and Roast Beef

                  -Avacado Spread, Provolone, Cucumbers and Sprouts

                  All the above had Tomatoes, Lettuce, Onions, Oil and Vinegar, Mayo and Mustard.

                  1. I agree with the muffelata suggestion. They are usually well liked. They are little different than regular subs, but still familiar enough that most people really like them. They can be made the night before. Or, the day before, just make your ovilve/gardenia spread mixture (it's better after a day or so anyway) and then assemble when you want to serve. I always put mine in the oven to melt the cheese and warm the meats. They'll be a hit.

                    1. I make a pork tenderloin that is marinated overnight in balsamic vinegar, red pepper flakes, garlic, white onion and olive oil.
                      Roast it and then slice and serve on large soft rolls, with pesto, sundried tomato slices, butter lettuce and tomato and red onion.
                      Very tasty.

                      Another one is to take French Bread Loaf and stuff it with grilled steak (sirloin), grilled onions and cheddar cheese and jack cheese. Wrap it tightly in foil and then bake it until all the inside is melting together. Slice the loaf in 3 inch pieces.

                      Or a loaf of dutch crunch bread or bread of your choice, a stack of ham, lots of provolone,dill pickle and Barbeque Sauce warm in the over the same way. then slice into 3 inch slices serve it with bbq sauce.

                      And someone will always always ask for this one...
                      Tuna on large wheat bread loag with gobs of crunchy lettuce and tomatoes pickles and a kiss of red onion.
                      Make sure you have plenty of peppercini (spelling), banana peppers, and pickles both sweet and dill.

                      1. A 6' Cheesesteak shoul do the trick..............

                        1 Reply
                        1. re: TonyO

                          TonyO I was thinking the same thing. Where's the cheesesteak?? My favorite version was: russian dressing, swiss cheese, grilled onions, mushrooms and peppers and of course the thinly sliced grilled pieces of steak on a nice chewy roll. (my mouth is watering just thinking about it...)

                          Another idea that is total make head is meatballs. Make the meatballs a day or two ahead and then the day of keep them nice and warm in the crock pot, quick but, yummy! There are many different great recipes for meatballs. Offer it up with slices of different types of cheese.