Greek Sandwich Heroes

3/4 C. thinly sliced fresh mushrooms

1/2 C. thinly sliced cucumber

2 T. ripe olives

2 T. crumbled feta cheese

1 T. white balsamic vinegar

1/8 tsp. dried oregano

2 Roma or small tomatoes, thinly sliced

1 clove garlic, minced

2 (2 1/2 oz.) submarine rolls

2 lettuce leaves

6 slices baked cooked ham

6 slices honey roasted smoked turkey

Combine first 8 ingredients in a small bowl; toss gently. Let stand for 30 minutes, tossing occasionally. Cut a thin slice off top of each roll and set aside. Cut a 2-inch wide, V-shape wedge down the length of each roll (as they do at Subway). Reserve bread wedges for another use. Drain vegetable mixture. Line each roll with a lettuce leaf; arrange ham and turkey evenly over lettuce. Spoon vegetable mixture evenly over meat and cover with roll tops

Pressed Deli Submarine

a long, flat Italian style baguette

softened butter

mayonnaise

deli-style mustard

shredded lettuce

tomatoes, thinly sliced

red onion, thinly sliced

red bell pepper, thinly sliced

1/2 lb. prosciutto, thinly sliced

1/4 lb. Genoa salami, sliced

1/2 lb. provolone, sliced

1/2 lb. Mortadella, sliced

pickle slices

Italian dressing

Cut baguette lengthwise, producing two giant slices of equal thickness.

Spread the inside of each piece with softened butter to prevent the bread from becoming soggy. Spread one piece with mayo and the other with mustard.

On the bottom piece stack on the ingredients in this order: lettuce, tomato, onion, red bell pepper, prosciutto, salami, cheese and pickles. Place other piece of bread on top.

Wrap the sandwich TIGHTLY with plastic wrap, making sure that none of the ingredients fall out. This is really a two-man operation, with one person holding the sandwich and the second person wrapping it up.

Place some books, cutting board, small child (seriously), etc. on top of the sandwich. The goal is to apply heavy, but even, weight to the sandwich. Let press for 1 hour.

Unwrap the sandwich and carefully remove top piece. Drizzle the inside of the sandwich with Italian dressing. Replace top piece. Secure with toothpicks. Cut your masterpiece into slices in between each toothpick.

Reuben Submarine

1 8 ounce loaf unsliced French bread, halved lengthwise
1/4 cup mayonnaise or salad dressing
1 tablespoon prepared mustard
8 ounces process Swiss cheese slices, halved diagonally
1/2 pound thinly sliced corned beef, chicken or other deli meats, cut into bite size strips
1 8 ounce can sauerkraut, rinsed and well drained

Preheat oven to 425F.

Stir together mayonnaise and mustard. Spread on cut surface of bread.

Top with cheese triangles. Place in a 15 x 10 x 1 inch baking pan.

In a medium mixing bowl toss together meat and sauerkraut.

Divide meat mixture evenly between bread halves in baking pan.

Bake, uncovered, in the 425F oven for 5 to 10 minutes or until warm and cheese begins to melt. Serve the sandwiches open face.

Make 4 to 6 servings.

The flavors of this hero sandwich can be varied by using different flavors of dressing.

1 (1-pound) round focaccia bread*
1/2 cup creamy Italian salad dressing
12 lettuce leaves
4 ounces thinly sliced deli hard salami
10 (3/4-ounce) slices provolone or mozzarella cheese
8 ounces thinly sliced deli turkey breast
8 slices tomato
2 thin slices onion, separated into rings

1. Carefully slice bread in half crosswise. Spread creamy Italian dressing on top and bottom halves of bread.
2. To assemble, evenly layer bottom bread half with 1/2 of lettuce and remaining ingredients. Top with remaining lettuce leaves and bread half. Secure with toothpicks. Cut into wedges.

Makes 8 servings.

*Substitute 1(1-pound) loaf Italian bread.