Italian Subs and Pasta Salad

Italian Subs and Pasta Salad Dish Guide

Serves 4

For the Italian Subs

16”-18” loaf French or Italian bread

¼ cup mayonnaise

¼ cup basil pesto

4 oz sliced black forest ham

4 oz prosciutto

4 oz pepperoni

8 oz salami

6 oz fresh mozzarella, sliced

1 large hot house tomato, sliced

¼ cup pickles red onions

2 T olive oil

Salt and pepper to taste

Slice the bread in half lengthwise. Optionally, tear some of the bread out of the middle of the loaf to make room for all the fillings. Spread the mayo and pesto on the bottom of the loaf. Spread the pickled onions over the bottom and sprinkle on some of the pickle brine as well. Layer on all the meat evenly.

Drizzle the top of the loaf with olive oil. Lay the mozzarella along the top of the loaf and place into a 425 F oven for 3-5 minutes or until bread is toasted and cheese is softened.

Layer on the tomatoes on the meat. Season the tomatoes and mozzarella with salt and pepper. Lay the top loaf on the bottom and press together lightly. Slice into 4 even pieces and serve immediately.

For the Italian Pasta Salad

12 oz rotini, cooked per package directions and cooled slightly

1/3 cup kalamata olives, halved

1/3 cup roasted red peppers, diced

½ cup red onion, diced

½ cup bell pepper, diced

½ cup cherry tomatoes, halved

¾ cup Italian salad dressing

½ cup feta cheese, crumbled

Salt and pepper to taste

Mix all ingredients together and chill for 1 hour in the fridge. Taste and add more dressing, salt and pepper as needed.