Reviewed: Jul. 15, 2011

Thia made a great sandwich. I only brushed a thin layer of the oil/vinegar mix,(as I'm not a huge fan) and to make sure the sandwich did not get soggy, and saved the rest for DH to dip sandwich slices into. Also I omitted the green pepper, and replaced it with thinly sliced red onion. Will make again.

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Reviewer:

Phyllis

Cooking Level: Intermediate

Reviewed: Mar. 27, 2011

I have made this sub sandwich over the years and it is a winner. I don't add the green peppers as they are not my favorite but otherwise follow the instructions as written and am delighted with the results as are my guests.

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Reviewer:

Nanz

Reviewed: Aug. 3, 2010

Excellent! The only thing I changed was to substitute one of the meats and use avocado instead of bell pepper. This was surprisingly wonderful! I am not big on sauces and dressings and almost didn't make this sandwich for that reason but I am SO glad I did. It was great!

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Reviewer:

PhilipD

Reviewed: Jun. 2, 2010

This is a GREAT sandwich. I prefer red pepper to green, but otherwise I follow the recipe exactly and always get rave reviews. Love that the bread gets hollowed out, as it lets the meats and cheeses really shine, rather than dealing with big mouthfuls of bread. Great for a crowd -- has been the hit of several summertime gatherings at our home. Pair with caprese salad or a hearty pasta salad with vinaigrette. Outstanding!

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Reviewer:

KRISTININSALINA

Reviewed: Apr. 2, 2010

I made it on sliced french bread too. Just place the meat and cheese slices on every other piece with the cheese next to the bread. Dribble the oil and vinegar on the inside of each sandwich. Its also good heated- wrap in foil and heat until the cheese melts. You can keep in warm in a crock pot if you are having a party.

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Reviewer:

SLocke

Cooking Level: Expert

Home Town: Dublin, Texas, USA

Living In: Stamford, Texas, USA

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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Reviewer:

Rad1pack

Home Town: New Albany, Indiana, USA

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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Reviewer:

Amber in Kansas

Cooking Level: Intermediate

Living In: Topeka, Kansas, USA

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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Reviewer:

ambernic

Reviewed: Dec. 3, 2007

very good ,I did add some romaine

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Reviewer:

loretta

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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