BAKED ITALIAN SUBS
ka...@netsync.net
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INGREDIENTS:
Six 6- to-8-inch hero (hoagie) rolls, split
1/2 cup Italian dressing
1/2 pound sliced deli salami
1/2 pound sliced deli turkey
1/2 pound sliced deli ham
1/2 pound sliced deli provolone cheese
1 large tomato, thinly sliced
1/2 medium onion, thinly sliced
DIRECTIONS:
Preheat the oven to 375 degrees. Brush the cut sides of
the rolls with the Italian dressing. Layer the bottom
halves with the salami, turkey, ham, cheese, tomato, and
onion and replace the tops. Place each on a piece of
aluminum foil and wrap tightly. Bake for 12 to 15 minutes,
or until the cheese is melted. Carefully remove the aluminum
foil and serve.
Yield: 6 Sandwiches
Category: Sandwiches
K
That recipe had to originate in Maine, right? Iowa maybe? Turkey on an
Italian sandwich is a no, no, no! The 'deli' ham should be parma, and you
need prosciutto and capicola, too, and forget salad dressing. Use plain old
olive oil and a drop of vinegar instead. Don't forget a sprinkle of
oregano. and don't worry if you can't slice tomatoes thin enough.
About the tinfoil; you mean for this to be heated on top of the foil, right,
so the roll gets crispy?
Otherwise, any sandwich with provolone is probably better than one without
provolone.
mangia!
Dimitri
"K" <keithbl...@sbcglobal.net> wrote in message
news:Cqrfl.9624$pr6....@flpi149.ffdc.sbc.com...
Don't bother all the stuff she/he posts is crap.
It's a cut and paste from
http://www.cdkitchen.com/recipes/recs/18/Baked_Italian_Subs45390.shtml
Dimitri
Val
"Dimitri" <Dimi...@prodigy.net> wrote in message
news:btrfl.2208$PE4...@nlpi061.nbdc.sbc.com...
>
> Don't bother all the stuff she/he posts is crap.
>
> It's a cut and paste from
>
> http://www.cdkitchen.com/recipes/recs/18/Baked_Italian_Subs45390.shtml
>
> Dimitri
AMEN, Demetri. I blocked this poster long ago because of the cut and
paste-who gives a sh*t content. Thank you for finally echoing an opinion
I've had for a long time. I expressed it once along with some questions
about how many of these recipes have ever been made by the poster and was
pretty much crucified by her loyal fan club here.
And now for a little trick I learned about making wonderful sandwiches.
There was an Italian deli in my old neighborhood that made the BEST subs I
ever had. They kept the vinegar in a spray bottle. After drizzling olive oil
on the sandwich they would give it a good spritz of vinegar
......delicious!! The only thing that was better than the Deli was the fact
that it shared the block with a Danish Bakery and wonderful Greek cafe. Talk
about a triple whammy of glorious food. I love Seattle ;)
Val
Dimitri
"Val" <ya-...@yabetcha.com> wrote in message
news:glmh3l$2qdb$1...@adenine.netfront.net...
>
> "Dimitri" <Dimi...@prodigy.net> wrote in message
> news:btrfl.2208$PE4...@nlpi061.nbdc.sbc.com...
>>
>> Don't bother all the stuff she/he posts is crap.
>>
>> It's a cut and paste from
>>
>> http://www.cdkitchen.com/recipes/recs/18/Baked_Italian_Subs45390.shtml
>>
>> Dimitri
>
> AMEN, Demetri. I blocked this poster long ago because of the cut and
> paste-who gives a sh*t content. Thank you for finally echoing an opinion
> I've had for a long time. I expressed it once along with some questions
> about how many of these recipes have ever been made by the poster and was
> pretty much crucified by her loyal fan club here.
>
> And now for a little trick I learned about making wonderful sandwiches.
> There was an Italian deli in my old neighborhood that made the BEST subs I
> ever had. They kept the vinegar in a spray bottle. After drizzling olive
> oil on the sandwich they would give it a good spritz of vinegar
Great Idea Thanks.
I always go to the Italian Deli to purchase Red Wine Vinegar it's usually
1/2 the price than the RWV from the stores.
Joseph Littleshoes
> Val <ya-...@yabetcha.com> wrote:
>
>
>>AMEN, Demetri. I blocked this poster long ago because of the cut and
>>paste-who gives a sh*t content. Thank you for finally echoing an opinion
>>I've had for a long time. I expressed it once along with some questions
>>about how many of these recipes have ever been made by the poster and was
>>pretty much crucified by her loyal fan club here.
>
>
> times. I got the same spiel from her supporters. Which is nothing
> compared to RFC.
>
> -sw
Then you know that as some people don't care for any particular recipe,
other people do.
At least Kaisa's posts are on topic recipes, not her opinion of what
people think of them.
I had a person in RFC, albeit a single individual, get upset with me for
posting a French Chefs version of risotto.
Apparently it was as "wrong" of me to post it as it was of Auguste
Escoffier to perpetuate such a travesty of an Italian recipe:)
--
JL
Elly
"Joseph Littleshoes" <jpst...@isp.com> wrote in message
news:5f93e$497ff3de$4396fc0c$31...@DIALUPUSA.NET...
Thank you Joseph! I love to see new recipes, I read them and I often
learn something new. If I don't like the recipe, I don't use it. But someone
else might like it.
It takes Kaisa a lot of time to find the recipes and post them. And I
totally appreciate that she goes through the trouble to help others. She
must be a very kind person.
Elly < snowed in in Upstate NY.
Dimitri
"Joseph Littleshoes" <jpst...@isp.com> wrote in message
news:5f93e$497ff3de$4396fc0c$31...@DIALUPUSA.NET...
I know RFC can be a bit daunting at times. I think all there have
experienced it at one time or another. I think it's the price we pay for a
group as large as it is.
In addition I do not think there is an RFC poster who has not been
criticized at one time or another. It still is a good source of information
but nonetheless one does need a thick skin.
IIRC the Julia Child Show where she talked about French Risotto she
explained how the French will claim a name and their own and then modify the
recipe to their tastes. She cautioned the French Risotto is not the same as
Italian Risotto.
;-)
Dimitri
Jerry Avins
...
> Thank you Joseph! I love to see new recipes, I read them and I often
> learn something new. If I don't like the recipe, I don't use it. But someone
> else might like it.
>
> It takes Kaisa a lot of time to find the recipes and post them. And I
> totally appreciate that she goes through the trouble to help others. She
> must be a very kind person.
> Elly < snowed in in Upstate NY.
I'm with you there. We go through a convulsion like this at least once a
year. There are many posts I don't read, including some of Kasia's
(anything with chicken or curry.) I don't object to their being there,
however. It's not as if that take up room that could better be allocated
to my in-laws.
Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
Val
> IIRC the Julia Child Show where she talked about French Risotto she
> explained how the French will claim a name and their own and then modify
> the recipe to their tastes. She cautioned the French Risotto is not the
> same as Italian Risotto.
>
Val
Joseph Littleshoes
occasionally get a bit of inspiration form Kaisa's postings.
--
JL
Joseph Littleshoes
*Shrug* northern Italian risotto is not the same as southern Italian
risotto. IMO the similarities in Italian & French cooking are greater
than their differences.
However, people tend to get 'nationalistic' over many things, not just
local cuisine:)
--
JL
ka...@netsync.net
>Elly < snowed in in Upstate NY.
>
Kathy G aka Kasia
>