Sub sandwich bread experiment

 I ordered a sub sandwich bread tray from Walmart and waited almost a month for it to arrive.  This is the third thing I ordered last month and waited a long time before they arrived. Still waiting for one. It will let me make three loaves.  I intended to use it for my sourdough loaves but Charlie wanted me to try sub sandwich bread so I did. The recipe makes eight sub rolls so I put half in the freezer for another time.  

Subway Bread Recipe (Italian Herb and Cheese)Prep Time: 20 minutes Cook Time: 15 minutes Proofing: 1 hourTotal Time: 1 35 minutes Servings: 8  footlong's Author: Alyona Demyanchuk

Ingredients:

• 3 cups warm water
• 4 Tbsp dry active yeast
• 1/4 cup granulated sugar
• 1/3 cup oil
• 1 Tbsp salt
• 2 eggs
• 1/3 cup instant mashed potato flakes** (optional)
• 7 1/2 cups bread flour

Italian Herb Seasoning:

• 1 Tbsp oregano
• 2 Tbsp garlic powder
• 1 Tbsp dried parsley
• 2 Tbsp parmesan cheese

Instructions

•   In the bowl of a stand mixer whisk together the yeast and water. Whisk in the sugar, oil, salt, eggs, and the mashed potato flakes if using.  
  •   Add the flour and knead for 6 minutes over low speed. Rest the dough for 10 minutes. 
  •   Transfer dough onto a floured surface and cut into 4 equal pieces. Cut each piece in half again to make a total of 8 pieces. Gently pat and roll into a 12-inch log.
  •   Spray the tops with water.
  •   Dredge into the Italian Herb Blend. 
  •   Place rolls onto Silicone Sub Roll Mats and score the tops (3-4 slashes.) 
  •   Allow dough to rise until tripled in size (up to 1 hour if rising in a warm place.)
  •   Sprinkle the tops with shredded Colby and Monterey Jack Cheese. Bake for 15-18 minutes at 375°F. Cool in molds before removing. 

Italian Subs—Restaurant Style

This is an Italian sandwich sub with three kinds of meat and provolone cheese. The kind you get in a mom-and-pop pizza joint. You'll be glad you tried it!  Total Time: 1 hr 20 mins Servings: 8

Ingredients

1 head red leaf lettuce, rinsed and torn

2 med. tomatoes, chopped

1 med. red onion, chopped

6 T. EVOO

2 T. white wine vinegar

2 T. chopped parsley

2 clove garlic, chopped

1 tsp. dried basil

1/4 tsp. red pepper flakes

pinch dried oregano

1/2 lb sliced Capacola sausage

1/2 lb. sliced Genoa salami

1/4 lb sliced prosciutto

1/2 lb. sliced provolone cheese

4 Sub rolls, split

1 C. dill pickle slices

Directions

1. Combine lettuce, tomatoes, and onion in a large bowl.
   
2. 2. Whisk together olive oil, vinegar, parsley, garlic, basil, red pepper flakes, and oregano in a medium bowl until well combined. Pour over salad and toss to coat evenly. Place in the refrigerator for flavors to meld, about 1 hour.
   
3. Spread submarine rolls open, then layer capicola, salami, and prosciutto evenly on each roll. Top with provolone cheese. Cover with salad and pickle slices. Close rolls to serve.