Reviewed: Oct. 7, 2009

A high-quality crusty bread is essential to prevent sandwich from becoming soggy. Substituted swiss cheese, and added romaine, course-chopped artichokes, and thin sliced tomato. Lots of great flavor.

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Rad1pack

Home Town: Cincinnati, Ohio, USA

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Reviewed: Feb. 1, 2008

I changed the recipe a little. I put pesto on it in replace of the dressing. It makes the bread less soggy. I also warmed it in the oven for a few minutes and added lettuce, onion, and tomato. It was wonderful!!

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Amber in Kansas

Cooking Level: Intermediate

Living In: Topeka, Kansas, USA

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Reviewed: Dec. 19, 2007

I love this recipe. I make this sandwich and slice it up for family outings or for snacks when I'm have friends over.

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ambernic

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Reviewed: Dec. 3, 2007

very good ,I did add some romaine

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loretta

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Reviewed: Jun. 18, 2007

The taste was just ok on this sandwich. I don't see the point of hollowing out the bread and it got really soggy once I brushed it with the oil mixture. Also, there is no lettuce or tomato on this sandwhich to give it crunch...it was just a big soggy mess. This isn't like the Italian subs you get in restaraunts.

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