The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Nov. 29, 2008
Really great sandwich! I couldn't find the Italian round loafs at my local bakery so I made my own (google "italian crusty loaf" - I used the first recipe that came up). The oil/vinegar mixture is awesome. I doubled the recipe but only used 1/2 cup chopped olives and that was plenty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 11, 2008
This is a great sandwich and looks very nice sliced from a round bread. I took it to a potluck but, it was almost too big to fit on a plate. Would be great at a Super Bowl party. I used red wine vinegar instead of tarragon and basil instead of lettuce, no tomato as suggested by another reviewer. I also pulsed the oil mixture in my mini processor. The basil was a VERY good call. Can always get basil at Wegmans's if that grocer is available to you. Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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Cooking Level: Expert

Living In: Doniphan, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 19, 2008
This is a GREAT sandwich!! It would be perfect for a picnic, or just for lunches.
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
Reviewed: Jun. 4, 2008
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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Photo by AmberChristine

Cooking Level: Intermediate

Living In: Redmond, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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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Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA
Living In: South Jordan, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Photo by Lori L.
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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Photo by Lori L.

Cooking Level: Intermediate

Home Town: Lynchburg, Virginia, USA
Living In: Fredericksburg, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
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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Cooking Level: Expert

Living In: Akron, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Photo by Silvercin29
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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Cooking Level: Expert

Home Town: Republic, Ohio, USA
Living In: Burgoon, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.75 star rating.
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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Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA
Living In: Ridgecrest, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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Photo by Kelly

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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Cooking Level: Intermediate

Home Town: Chesterfield, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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Cooking Level: Expert

Home Town: Ballwin, Missouri, USA
Living In: Fredericksburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 3, 2006
We LOVED these! I used red wine vinegar instead of tarragon vinegar, and omitted the parsley as we don't care for it. Husband added a little mayonnaise, and English mustard. This was so delicious and filling. Thanks, Doreen!
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Photo by Caroline C

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
Reviewed: Sep. 3, 2006
This is a really good sandwich and you could use your preference of meats and cheeses. We added a little onion and yellow pepper rings. I'll use individual small buns like kaiser rolls next time...maybe a little more vinegar and oil mixture, too. Thanks for this one!!!
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Cooking Level: Expert

Home Town: Griffin, Georgia, USA
Living In: Macon, Georgia, USA

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