The submarine

The submarine

Poor boy

By
From
Encyclopedia of Food and Cookery
Serves
4-6

The submarine, or poor boy, is a close relation of the hero. It can be hot or cold.

Ingredients

Quantity Ingredient
1 long french loaf
or 2 small italian loaves or bread sticks
60ml olive oil
185g swiss or other cheese, thinly sliced
4 firm, ripe tomatoes, thinly sliced
185g salami, thinly sliced
50g tinned anchovy fillets, drained and halved lengthways
2-3 tinned pimientos, drained and halved or quartered
freshly ground black pepper
parsley, chopped
green or black olives, to garnish

Method

  1. Cut loaf or loaves in half lengthways and remove some of the crumb. Brush insides of bread with oil. Place cheese slices, overlapping, on one half of the bread, and top with overlapping slices of tomato then salami. Arrange anchovies and pimientos alternately on top, grind a little black pepper over and sprinkle generously with parsley.
  2. Put other half of loaf on top, tie at intervals with string and wrap tightly in foil. Place in refrigerator with a weight on top and leave for several hours, or overnight.
  3. To serve cold, unwrap and cut across in thick slices. To serve hot, place the wrapped bread in a preheated moderate oven (180°C) for 15 minutes. Unwrap and cut across in thick slices. Serve garnished with olives.

Note

  • The submarine may also be served open-faced. Divide the filling evenly between top and bottom halves of bread, making the final topping cheese. Place under a preheated grill until cheese is bubbling.

Variations

  • Roast beef submarine: Follow recipe above, but spread bread with butter instead of olive oil and fill with layers of thinly sliced roast beef and tomatoes or mushrooms. Season with salt, pepper and Dijon mustard. For a hot sandwich, you might smear the beef with leftover gravy.

    Chicken submarine: Follow recipe above, but spread bread with mayonnaise instead of olive oil and fill with layers of thinly sliced cooked chicken, tomatoes, green pepper, celery, coleslaw or other vegetables. Season with salt and pepper.

    Ham and pineapple submarine: Follow recipe above, but spread bread with butter and a little mustard instead of olive oil and fill with layers of thinly sliced ham and pineapple sprinkled with chopped green pepper, toasted almonds and spring onions.
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