Do you remember Dagwood and his infamous sandwiches?
They were stacked a mile high and secured with a toothpick. Ever since his infamous concoctions, Americans have packed bread with all kinds of meats and cheeses in similar fashion.
Another sandwich closely linked to it is the Sub Sandwich. Instead of being piled high, it’s stuffed into a long loaf of bread. One long loaf easily feeds a family!
Last night at church we had a sandwich fellowship time and I decided to make a sub sandwich, inspired by an old Kraft Cookbook of mine. I am calling mine the Grand Slam Sub Sandwich in honor of it being summer, and also a real “hit” as a crowd pleaser! There is one little addition that is unusual – it’s coleslaw! It keeps the sandwich creamy and makes it stand out from a regular sandwich!
Here’s what you’ll need:
French Bread Loaf
Any other veggies you’d like – Onions, peppers, cucumbers, etc.
Coleslaw – **You could buy it pre-made in the deli if you don’t have time to make your own. I bought and cabbage and shredded it in my food processor and then made this dressing.
To make the sandwich:
Split the French bread in half and butter both sides. Layer on:
Lettuce, meats, cheese, tomatoes, vegetables, coleslaw.
This is a great summer supper to fix on those nights when it’s too hot to cook! Who do you know that would love a Grand Slam Sub Sandwich for supper this week? Why not fix one and invite them over! Your kitchen won’t heat up, but the appetites will!
With love from my country kitchen,