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Hi, I'm Betty and welcome to Betty’s Kitchen. Today we’re making a super submarine sandwich and I'm calling it super because its size that’s going to be big and also super because it’s great. So let's come over here and talk about the bread that we’re using.
You need to go to your dairy section at the room of market and just pick up a lot of Italian bread or in this case this is Sun-Dried Tomato bread so it’s the tiny bread that has Sun-Dried tomatoes in it. So that just something that you don’t have to bake yourself but you need some bread for this sandwich.
I have already taken it out of the container and cut into equal parts and you'll see that I have already worked on this a bit. I have holed it out with fingers. Most of the bread that is in here and it’s very easy to do this very fresh and it’s very soft and I've just removed that because I'm going to be putting some peeler in there and peeler that will extend up above there as well. But we’ll get up what we feel like we need too I don’t want to go all the way food at the bottom of course but there's plenty of bread still left there and I'm just putting it in the bowl here. Now I will not be throwing that away this is great for meat loaf or meat balls or something like that I would probably just chunk it up like this and put it in the zip lock bag and stick it and freezer and then use it before it too long.
So we have our bread ready to go. Now one thing I'm going to use for my peeling here involves cream cheese so I have eight ounces of cream cheese. This is just regular cream cheese you can use fat free if you like to. Actually I thought I was picking fat free but there's going to be so much cheese in here and so many meats that is not one of those that you can say a whole lot on in terms of changing up the cheese right here.
This is eight ounces worth and it’s at room temperature and to it I want to add two cups of shredded cheese. Now I'm going to right this up as two cups of shredded Sharp Cheddar Cheese. Actually what I'm putting in here for my demonstration is one cup of Sharp Cheddar and then I make something recipes lightly that I've call for various types of cheese that I wanted to clean up my refrigerator a little bit so I have nacho and taco cheese. Now I finished that one out this were all fresh but just a little bit in the bottom so I didn’t want to double away. I had a little bit in the bottom here of mozzarella and I still have some of the bottom here of parmesan. So I just put those together and instead of having two cups of Sharp Shredded Cheddar Cheese we’ll have one cup of the cheddar and then this other cup is going to be a mixture so it doesn’t really matter and then even might add to the flavor a little bit.
So let's mix this together. This is what you're mixture looks like when you have the cream cheese and the cheddar cheese blended together. Next thing we’re going to do is spread this in here so you can just take small amount at a time and then use maybe a spread or such as this to press it down.
I have both half spread out with our mixture and the next thing I'm going to add are slices of sweet pickle. Now the easiest way to do that is use something called stockers because they are long and you can get a lot of cover trick quick play instead of doing one little slice at the time. So just place this in a way to cover best I think maybe going lengthwise with two here.
So we’re do adding the pickles and next I want to tell you what I have here and then you can make a decision as so what you would want to add in your own submarine sandwich. I've got three kinds of meat and I've got three kinds of cheese and I've chosen meats that are very common and moister but I likes them. I've got one quarter pound from the deli of turkey which is shaved, honey ham which is shaved and roast beef which is shave.
And then you might want to use two or three cheeses—we've already got so much cheese in here probably two is going to be enough. So maybe pick a white cheese and a yellow cheese. This yellow cheese is medium cheddar slices so I think I'll use that and this is a box it has some provolone slice. I think I'll start with the meat let's go with some turkey first. And there's no need to go to both sides when you're putting this on just bring out some turkey meat and put on one side, remember all I had here is a quarter of a pound so I probably want to use that all and that means that when I have this big sandwiches or this big sandwich done it will only have three quarters of a pounds of meat in it.
It looks like more maybe because it shaved but I would alternate the meat and the cheese so after getting this flatten got a little bit you want your sandwich close well and get ham tack in the middle then that’s going to be a problem but if you get that then pick one of your cheeses maybe this one and put two or three but generally it will be three because Italian bread I generally longer than this loaf as Sun-Dried loaf is kind of special pretty thing is Sun-Dried and it’s a little bit shorter and what I'm use too and then let's to go with straight a honey ham and we’ll place that before pound around on top. And again using it all just spreading it out so that it will be able to close the sandwich and you'll probably have to touch this because it just too difficult to work with without manipulating it a little bit with your hands but go ahead and get that fix.
And then as I said I choose the cheddar cheese about three slices this are flatten kind of small slices will go there so that’s one, two and then one more. And then we’re going to have our roast beef this will put on maybe quickly. Actually all of these flavors blend together very nicely and you might find combinations of flavors that you like also and as far as the pickles if you don’t like the pickles don’t put them on there, if you prepared dills then you can do that, if rather substitutes something like olives you can do that whatever suites you. But when you get to this point you're ready to bring this top along the pickles and put it back on it is the top side and then let's move this to—well I think I'll make a cut on this before I move it because I don’t want to cut into this plate.
So you can go straight down with it, you can go diagonally with it, let's just go straight down. So at end piece it’s going about this. Sorry about the noise but I thought it would be nice to use an electric knife because it cut so cleanly like that. So I'm going to put that piece over here and let's cut another one.
This would be about the serving size that you want to use in piece a lot of people. It would be the whole family if you don’t have that huge family. So I'm going to set this one aside for a moment and bring the rest of my sandwich over and place it on the serving platter and I would normally go ahead and slice it all up. But to save your time you can just imagine what it would be looks once it’s slice. That’s all about messing this here to clean up.
And then that piece that I've set aside that was for my plate so here we have our plate. You notice that I did not put mayonnaise, mustard, lettuce or tomato on this and I have reason for that. You can freeze this like it is. You can refrigerate it or you can freeze it. So if you are single person you make this sandwich for yourself, you can make it one time cut it into slices and freeze them individually and then when you get the out solve them and have them like they are or you can microwave them or you can wrap them in aluminum foil and heat them in the oven.
But since I like lettuce and tomato I put some there which I can add to my sandwich or eat as in having the sandwich I put a little bit of olives there and then I've got stock here of some Pringles for some extra spice I think those are buffalo wings variety. And then I have my ice tea to go with it and that’s a nice little lunch.