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Hallee’s Fabulous ‘Travel’ Sandwiches

Posted by Hallee on Jun 9, 2010 in American Quisine, entrees, Hallee's Galley, Recipes |

Hallee’s Fabulous ‘Travel’ Sandwiches

My family calls these travel sandwiches because when we go on a trip, we always have some in our cooler.  Whenever we stop for lunch, we just cut chunks of sandwich off and pass them out.  They are beyond delicious, incredibly good for you, and better the longer they sit.

INGREDIENTS:

For each sandwich you need:

1 “quarter” loaf of French Bread
3 slices Provolone cheese
2 slices deli turkey meat (I use Boar’s Head brand because of the lack of preservatives in them)
2 slices deli roast beef
onion slices (to taste)
green pepper slices (to taste)
Kosher dill pickle slices (to taste)
tomato slices (to taste)
either about 20 Kalamata olives, chopped -OR- about 2 TBS Kalamata olive tapenade
2 large Romain leaves
2 tsp yellow or stone ground mustard
1 TBS Balsamic vinegar
3 TBS extra virgin olive oil
½ tsp Kosher or sea salt
¼ tsp fresh ground black pepper

SUPPLIES:

food processor or whisk and bowl
sharp knife & cutting board
mandolin (optional)
plastic wrap
measuring spoons

PREPARATION:

Prepare French Bread, breaking the dough into four smaller loaves instead of two.

Slice your vegetables.  I like my sub veggies to be sliced thin, so I use a mandolin.

DIRECTIONS:

Cut out the top of  the bread.

Line the bread with the cheese.

Top with the meat.

Top with the onion.

Add green pepper.

Top with the olives.

Add tomato.

In a small bowl (or a food processor if you are making a large batch), whisk together mustard, vinegar, salt, pepper.  Continue whisking as you slowly add the oil, forming an emulsified dressing.

Drizzle over tomatoes.

Top with the lettuce:

Replace the top of the bread:

Here the secret to these sandwiches.  Now, wrap it.  Wrap it as tightly as you can with plastic wrap.

Now, stick it in the fridge for at least two or three hours.  The longer it sits, the more that dressing is going to work into the olives and marry with the onions and peppers and just make the entire thing the most fantastic flavor combination your mouth has ever experienced.

YIELD:

1 loaf will serve 2 (unless you’re feeding my daughter, in which 1 loaf will serve 1)

NUTRITION: ~*~
Very low in cholesterol
Low in sugar
NUTRITION FACTS:
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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