Love & Best Dishes: Toasted Italian Sub Sandwich Recipe | Lunch Ideas for Home

Toasted Italian Sub Sandwich Recipe | Lunch Ideas for Home – Paula’s making the best Italian sub sandwich recipe for an easy lunch at home!
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– There’s nothing like a good sandwich, is there? (Paula laughs) – I love a good sandwich. – I just want you to take a quick snap of… – [Cameraperson] Doing my phone? – Uh-huh, she was like that when I was asking her a question, (laughs) but she had just said, outta her mouth, I love a good sandwich.

And I love a good sandwich too. And this is a recipe that was in Cooking with Paula Deen Magazine, and we’ve even got a picture of it for you. And it’s super, super simple, super quick, and super, super delicious. So you can either use a nice French bread, or an Italian bread,

And I’m using an Italian loaf that was bought from the local bakery. So I’m gonna cut this in half, and I hope this knife will cut it, but I don’t think it is, I’m gonna have to find a serrated knife. So this sandwich, like I said,

The recipe was in Cooking with Paula Deen Magazine, and I’ve got a half a cup of mayonnaise, and I’ve got two tablespoons of pesto. And you know, pesto is basil, so it’s gonna have a strong basil taste, as it should be. All right, so I’m gonna take my breads,

My two pieces of bread, and I’m gonna smother it with our basil mayonnaise. Okay, here we go. So I’m using, I’m using a honey, let’s see, what did it called for? A sliced honey ham. And we just got this from the deli, and I always use the best that they have.

There’s a brand out there that you know it’s just always gonna be really good. I’m just gonna pile it up. Mm, it smells so good. All right, so now we’re gonna come in there with salami. – [Cameraperson] That’s actually the pepperoni. – I meant pepperoni. (laughs) And this is a big pepperoni,

Most of the pepperoni that we buy for our pizzas is a little smaller one. So Theresa must have had this, did you have it sliced in the deli? – [Theresa] No, actually they do it now, and it’s kind of in a sandwich sort of slice. – Oh, okay, so bigger slices.

– [Theresa] You can buy the small slices still. – And thicker. The small ones are thicker. – All right, now here goes the salami. So you can see, this is gonna be piled high, y’all, nobody’s gonna be missing the first bite. I consider this like a comfort food. Y’all remember the old, well,

And there was actually a TV show, and comic strip, Dagwood? – [Theresa] Oh yeah. – Remember how Dagwood would make his sandwiches and they’d be that tall? – [Cameraperson] Yes. – Okay. So next, we’re going on with our… – [Cameraperson] Now, tell them how we made it, Paula.

Okay, I’m going to tell you that the next thing to go on is our pickled onions. And these are real easy to make, you need a sliced purple onion, and Theresa sliced this on the mandolin. And let’s see, let me make sure I don’t miss anything.

It’s a cup of water, one red sliced purple onion, half a cup of apple cider vinegar, a tablespoon of sugar, and one and a half teaspoons of kosher salt, and that needs to sit for about an hour. And if you can make it the day before, even better.

Oh, and I do love pickled onions. Okay. And, gonna top that with a few black olives. Michael Groover cannot stand a black olive, if a pizza comes in this house and got a black olive on it, I have to take ’em all off for him, he can’t stand them.

And I don’t like ’em on my pizza either, so, but I can eat them. Okay, last but not least, a beautiful, come on, stay on up there now, (chuckles) a beautiful Swiss cheese, I think I’m gonna need two slices in some areas. How about y’all? What are y’all thinking?

– [Cameraperson] Yeah, maybe on the back side. – Yeah. Oh, there’s my piece. There we go. (laughs) – [Eddie] How about the tomatoes? – No, we’re not gonna put the tomatoes on it, we’re gonna wrap this in tin foil and we’re gonna put it in our oven about 10 or 12 minutes.

And the hard part about this is, who am I gonna find with a big enough mouth to eat that? Can you imagine? – [Cameraperson] I got some suggestions on who’s gonna try, – Who do you think is gonna try? – [Cameraperson] I think there’s three people in this room that hopefully will. – Mm, mm, mm. (laughs) Look at that sandwich. You ready, Eddie? Ready for dinner? They make everything so hard to get to, don’t they? So at this point, y’all, before we sliced it,

We would want to shred us up some lettuce, and then pile our tomato on it, and then go to cutting. But you know what, I can’t hardly get my mouth around this, (laughs) so I’m gonna forego the lettuce and tomato. Man. (chuckles) That is some kind of good. Mm. I love the pickled purple onions, mm, and the Swiss cheese. Good, good, good. Although this’ll be my hint for y’all, I think if you did it on french bread, which is not as thick, it might be easier

For your guests or your family to eat it. (laughs) It’s very good though. Love and best dishes y’all, from Pauline and Cooking with Pauline Magazine. (laughs)