Recipe by ANNE
"This sounds absurdly simple but is wonderful, especially when really great Italian meats and cheeses are used; but it really jazzes up routine lunch meats on a sub, too. I highly recommend the addition of a good dollop of Holland House hot cherry pepper relish. It's heavenly - had it at a sub shop on Boylston Street in Boston in the 70's and dreamed about it for years. Finally discovered it at an Italian grocery in Seattle and was thrilled to discover that same fabulous flavor. Try it, you'll love it!"
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extra virgin olive oil
salt and pepper to taste
I had been looking for a recipe for the oil they use on subs and this was great. My only complaint is that I stored it in the refrigerator and the oil congeals. Heat it up a bit in the microwave to solve the problem. Much cheaper than the oils for subs you can buy ready made in the stroes.
This was okay. I didn't have a glass jar, so I steeped in a plastic bowl with a lid, and that may not have been a good idea. The flavors really didn't blend together all that great. Again, that was probably all me, and I will try this again using glass next time. Also I just made regular subs, and not italian subs. I'm sure this would've been awesome on Italian subs. There will be a next time for this dressing, I will just be sure to follow directions a bit better.
Great! But not what Johnny Carino's serves (I used to work there). They just add baked minced garlic to extra virgin olive oil. This is better than that for a sandwich spread!
This is a great recipe. I use it for dipping bread in with Italian meals. I used dried garlic and crushed it. So good. I've been looking for a recipe like they use at Johnny Carino's and this is it!!!!
We welcomed the idea of homemade subs after all the various burgers we consumed this past Memorial Day weekend. We were even more delighted with this oil/dressing! It "made" the subs! I will not lose this recipe! Its toooooo good!
This is GREAT!! Of course I had to mess around with it, so I added 1/4 cup red wine vinegar and a little sugar...and a lot more garlic. This basic easy recipe is FANTASTIC, thanks for sharing.
I made this for Faceless Frenzy July 2012 - it had been in my recipe box for a long time - over all this is very tasty but it also needs some red wine vinegar. This would also make a tasty dipping oil for some crusty bread.
Wonderful results for such a simple recipe! I scaled this recipe down so that I wouldn't have to store leftover oil. It still worked great. Made for very tasty sandwiches! I put it on the bread and on the lettuce so there was plenty of flavor on each sandwich. My husband said the sandwiches were better than those we buy at the sub shop.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 84
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