Submarine sandwich from New Jersey
Summary
Yield
Source American cuisine
Prep time 15 minutes Recipes Snack Lunch Light meal United States Sandwiches North America New Jersey Mid-Atlantic Easy America
Description
Preferred fillings are Italian prosciutto or salami with provolone cheese. Bologna o pepperoni are sometimes added and cheddar cheese used instead of provolone.
Ingredients
1⁄4 iceberg lettuce (1/4 head, washed and shredded) 1 tomato (large, washed and sliced) 1 onion (small, thinly sliced) 4 bread rolls (long submarine bread rolls) 4 Tablespoon mayonnaise 6 Ounce prosciutto (or ham, sliced) 6 Ounce salami (thinly sliced) 6 Ounce provolone cheese (sliced) 6 Ounce mozzarella cheese (sliced)
Instructions
- Split the rolls in half horizontally. Spread 1 Tbs mayonnaise on the top half and set apart.
- Keeping each roll open, place a few slices of prosciutto, salami, and cheese on teh bottom side.
- Layer lettuce, tomatoes, and onions on top of the meat and cheese.
- Close the rolls with the top half. Cut each one in half and serve.
Notes
Experiment with other fillings, not only Italian luncheon meats.
Ingredients, metric
1/4
head iceberg lettuce, washed and sliced
1
large tomato, wahsed and sliced
1
small onion, cut in thin slices
4
individual submarine bread rolls
120 ml
mayonnaise
175 g
sliced prosciutto or ham
175 g
sliced salami
175 g
sliced provolone
175 g
sliced mozzarella
Nutrition facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
730.31
Calories From Fat (48%)
353.06
% Daily Value
Total Fat 39.15g
60%
Saturated Fat 17.87g
89%
Cholesterol 125.49mg
42%
Sodium 2842.91mg
118%
Potassium 696.14mg
20%
Carbohydrates 48.88g
16%
Dietary Fiber 3.64g
15%
Sugar 5.58g
Sugar Alcohols 0.00g
Net Carbohydrates 45.24g
Protein 45.13g
90%
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Summary
| Yield | |
|---|---|
| Source | American cuisine |
| Prep time | 15 minutes |
| Recipes | Snack Lunch Light meal United States Sandwiches North America New Jersey Mid-Atlantic Easy America |
Description
Preferred fillings are Italian prosciutto or salami with provolone cheese. Bologna o pepperoni are sometimes added and cheddar cheese used instead of provolone.
Ingredients
| 1⁄4 | iceberg lettuce (1/4 head, washed and shredded) | |
| 1 | tomato (large, washed and sliced) | |
| 1 | onion (small, thinly sliced) | |
| 4 | bread rolls (long submarine bread rolls) | |
| 4 | Tablespoon | mayonnaise |
| 6 | Ounce | prosciutto (or ham, sliced) |
| 6 | Ounce | salami (thinly sliced) |
| 6 | Ounce | provolone cheese (sliced) |
| 6 | Ounce | mozzarella cheese (sliced) |
Instructions
- Split the rolls in half horizontally. Spread 1 Tbs mayonnaise on the top half and set apart.
- Keeping each roll open, place a few slices of prosciutto, salami, and cheese on teh bottom side.
- Layer lettuce, tomatoes, and onions on top of the meat and cheese.
- Close the rolls with the top half. Cut each one in half and serve.
Notes
Experiment with other fillings, not only Italian luncheon meats.
Nutrition factsServing size: 1 serving Percent daily values based on a 2000 calorie diet. |
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Remarkable
Submarine sandwiches are sandwiches served on long Italian bread rolls, similar in shape to French baguettes but wider -the long roll might remind you of a submarine- and filled with all sort of deli meats, cheese and lettuce, tomato and "mayo" or any Italian dressing. They are often referred as subs and delicatessens in New Jersey prepare them on the spot.
One finds this kind of sandwiches also in all the surrounding Estates, only they have different names. You will eat hoagies in Pennsylvania, heroes in New York, and grinders in Massachusetts... the name does not matter, all of them are great sandwiches.
Food in U.S.A, East Coast