Reviewed: Jul. 18, 2008

Made this recipe just like it was stated except for using regular vinegar because I couldn't find the tarragon stuff. It was EXCELLENT.

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BLACKBEARS11

	Cooking Level: Expert
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Reviewed: Jun. 19, 2008

This is a GREAT sandwich!! It would be perfect for a picnic, or just for lunches.

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The sandwich lasted several days without getting soggy. My only complaints are that it ended up a little too salty for my taste (Next time I will use low sodium turkey breast and cut back on the meat) and that the garlic intensified over time leaving me with some serious garlic breath.

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fizzyginger


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Reviewed: May 10, 2008

My boyfriend and I love sandwiches.. so I went out and got all the ingredients for this one. It was so good!!! We love love loved it. Don't use lettuce, use spinach or romaine. And don't stray from the mozarella cheese, it goes with the Italian flavors. Also, get fresh parsely, fresh oregano, and fresh garlic... better than powder. I used red wine vinegar instead of tarragon (I've never heard of tarragon vinegar). HOLY YUMMY GOODNESS!!!

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AmberChristine

	Cooking Level: Intermediate Living In: Redmond, Oregon, USA
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Reviewed: May 7, 2008

Really good! We enjoyed it for a few days without having it go soggy or gross. We used turkey and roast beef as our meat choices, and did everything else the same.

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ejw825

	Cooking Level: Expert Home Town: Salt Lake City, Utah, USA Living In: South Jordan, Utah, USA
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Reviewed: Apr. 24, 2008

This is a nice spring/summer recipe. Made it the night before and had it for dinner the next day. I used two 8 oz. oval loaves of crusty bread, 2 clove of garlic and not quite all the sandwich meat it called for. I took another reviewers advice and used my food processor to pulse all the ingredients in step 1. Family loved it. Thanks for the recipe.

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Lori L.

	Cooking Level: Intermediate Home Town: Lynchburg, Virginia, USA Living In: Fredericksburg, Virginia, USA
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Reviewed: Mar. 4, 2008

This is very good and also a nice change but not a 5 star to me. I cut back the oil to 1/3 cup and added finely chopped onion to the mushroom mixture and used balsomic vinegar. I made the mixture one day ahead. Made the sandwich before going to work in the morning and it was ready for supper on a busy evening for both of us. I was afraid of sog but was happy with the turnout. We both took leftovers for lunch today. Will make this again.

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Dottie

	Cooking Level: Expert Living In: Akron, Pennsylvania, USA
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Reviewed: Feb. 24, 2008

I made this a third of it for husband & myself to have on Super Bowl Sunday. I put it together at 9 am took out around 730 for us to have and it wasn't soggy at all. Was delicious we both enjoyed it will make again, & I am sharing the recipe with a friend from the ski resort we go to.

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ann marie


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Reviewed: Feb. 13, 2008

Very thick and filling sandwich with great flavor. I topped it with thinly sliced red opinion and sweet banana peppers. However, the bread was soggy. (I used a long loaf of Italian bread, which wasn't heavy or crusty.) Next time I'll reduce the amount of olive oil slightly and omit the lemon juice to reduce the liquid and prevent sogginess.

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KIMAR


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Reviewed: Feb. 6, 2008

This is a GREAT sandwich! I made it for the Super Bowl and my family and friends devoured it. It is very accomodating to different meats cheeses and veggies. I omitted the mushrooms and used roasted red pepper flavored olives, added a little chopped onion and chopped pimento peppers to the sauce. This did work well in two oval shaped crusty breads. I couldnt find a round one. I will use this often.

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Silvercin29

	Cooking Level: Expert Home Town: Republic, Ohio, USA Living In: Burgoon, Ohio, USA
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Reviewed: Jan. 30, 2008

I have made this several times and it always turns out great. Served it to a group of women and it was a hit with them too.

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cspitzig


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Reviewed: Jan. 23, 2008

Three cloves of garlic was overwhelming, definitely cut back or make sure they are small cloves. I used my food processor to make the olive salad, starting with pulsing the garlic, then adding the olive oil, vinegar, lemon juice and seasonings, then pulsing sliced black olives and sliced mushrooms. I will make again for my Super Bowl party, it is a good, make ahead sandwich.

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Lynne Garrison

	Cooking Level: Intermediate Home Town: Nashua, New Hampshire, USA Living In: Ridgecrest, California, USA
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Reviewed: Jan. 18, 2008

Made it for my husband and his friends for the Championship football game. A big hit!! One recommendation: I found that this recipe worked perfectly for two, 1 pound loaves of italian bread. I simply split the recipe in half between the two loaves. There was PLENTY of meat, cheese and dressing for both. I think shoving it all into one loaf would have been a bit much.

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Kelly


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Reviewed: May 3, 2007

Oh my! I made this last night for my kids and they loved it! Especially my picky eater who ate it all! I loved it!Perfect seasoning! It is so hard to find a great sandwich like this one that you would have to go to a restaurant to buy! Thanks!

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jen3221

	Cooking Level: Intermediate Home Town: Chesterfield, Virginia, USA
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Reviewed: Mar. 21, 2007

I love Sub sandwhiches and these are at the top of the list. They were easy to make and the addition of the Italian dressing added a nice authentic sub shop flavor!

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Christine W.

	Cooking Level: Expert Home Town: Ballwin, Missouri, USA Living In: Fredericksburg, Virginia, USA
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Reviewed: Sep. 5, 2006

We really enjoyed these Hoagies. I must confess,rather than using the chopped olive condiment suggested, I used a store bought olive tapenade which we really like.Thanks for a delish sandwich,Doreen.

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MAGGIE MCGUIRE


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