Spicy Roast Beef And Capicola Sub Sandwich Recipes

ITALIAN SUBS

Steps:

• Soak the onion slices in a large bowl of cold water, 15 minutes.
• Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.
• Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini (if using) and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.
• Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.

SPICY ROAST BEEF SANDWICHES

Steps:

• Spread butter over the cut sides of rolls. Layer the beef, cheese and peppers on the bottom halves; replace tops. Wrap each sandwich in foil. , Place on an ungreased baking sheet. Bake at 350° for 10-15 minutes or until the cheese is melted.

MEATLESS MARINARA SUB SANDWICH

Steps:

• To make the balsamic onions, fry the onions in a small saute pan with the oil over medium heat until softened, about 8 minutes. Stir in the vinegar. Push the onions to one side of the pan and add the sliced pepper to the other side to warm through.
• Cook the burger patties according to the package instructions.
• Cut the rolls in half and toast or warm.
• Spread a layer of pesto over the inside of each roll. Cut the burger patties in half and lay two pieces along the bottom half of each roll. Cut the cheese slices in half and lay on top of each piece of burger, then add a spoonful of Classic Marinara Sauce. Top with the balsamic onions, red peppers and a scattering of spinach.
• Place the top halves of the rolls on top of the subs and they are ready to devour.
• In a medium pan, gently heat the garlic in 2 tablespoons of the oil until softened, being mindful not to let it brown, about 2 minutes. Add the tomatoes and stir well.
• Turn up the heat to a bubbling simmer and allow the juices to cook off, stirring occasionally, about 20 minutes. Turn off the heat and stir in the remaining 1 tablespoon oil, the basil and season with salt and pepper. The marinara sauce will keep in the fridge for up to 5 days and freezes well.

MOM'S PERFECT SUB SANDWICH

Steps:

• Stir together the oil, vinegar and salt and pepper to taste.
• Using a serrated knife, slice open the rolls. Drizzle half the dressing on the roll bottoms and sprinkle on the oregano. Divide the cold cuts, cheese, tomatoes, lettuce, onion and pepperoncini evenly among the bottom rolls. Top with the basil, if using. Drizzle the remaining dressing on the top halves of the rolls and place on top to make sandwiches. Wrap in wax paper. Slice in half and serve.

THE ROAST BEEF SANDWICH

Steps:

• Heat up a skillet or cast-iron pan over medium heat, then add canola oil. Slice the baguette in half and toast in the skillet until lightly browned on both sides, about 1 minute per side. Remove the baguette to a cutting board. Add the roast beef to the same skillet, mounding in a shape similar to the baguette, then top with the Cheddar and add the au jus or beef stock. Cover the skillet with a lid and let it steam for 30 seconds. Meanwhile, add the Horseradish Creme Fraiche to one side of the baguette and the onion jam to the other. Remove the roast beef and melted cheese from the skillet with a spatula, and place on the bottom half of the baguette. Top the roast beef and Cheddar with the baby arugula, drizzle with the Apple Cider Gastrique and season with salt and pepper. Top the sandwich with the other half of the baguette, then slice the sandwich in half on the bias and enjoy!
• Mix together the creme fraiche, horseradish, Worcestershire, garlic powder, onion powder, hot sauce and salt and pepper in a small mixing bowl. Keep refrigerated.
• Bring the cider, vinegar, sugar and apple peels and cores to a boil in a medium saucepan. Reduce heat to medium-low and allow to simmer for 30 minutes. Strain off the apple peels and cores, then bring the liquid to a boil. Whisk in the xanthan gum and simmer for 2 minutes, then cool down the liquid. We serve the Apple Cider Gastrique in a squeeze bottle at room temperature.

SPICY ROAST BEEF AND CAPICOLA SUB SANDWICH

Steps:

• Preheat the oven to 400 degrees F.
• Heat 1 1/2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the beef and capicola, and cook, stirring, until just beginning to crisp on the edges, about 3 minutes; transfer to a plate with a slotted spoon. Add the remaining 1 1/2 teaspoons olive oil, onions and bell peppers and cook, stirring, until crisp-tender, about 5 minutes.
• Scoot the vegetables to the side of the pan. Add the tomato paste to the open space and toast, stirring for a minute, and then combine with the vegetables. Add the cherry pepper brine and 1/2 cup water, bring to a simmer and return the meat to the pan. Simmer just until the sauce coats the meat and vegetables, about 1 minute.
• Divide the meat and vegetables among the rolls. Top with the cherry peppers and provolone. Bake on a baking sheet until the cheese is melted and bubbly, about 2 minutes.