Want to feed a Super Bowl crowd fast? Think subs
Associated Press
Wednesday, January 27, 2010

If you're looking to feed a Super Bowl crowd fast and cheap, giant subs are the way to go. Depending on how much other food you plan to serve, one 24-inch sub can make as many as 12 servings. And it takes just minutes to assemble.

Alternatively, and for even less effort, set up a sub buffet — a variety of rolls, deli sliced meats and cheeses, roasted and fresh vegetables, and a bunch of condiments — then let your guests assemble their own. You even could turn on the oven for guests who want their subs heated.

Consider these easy recipes for giant Italian and pastrami subs just a jumping off point. Head to the deli, buy whatever meats and cheeses inspire, then head home and create.

If you have a little extra time, you also could marinate and roast some vegetables the night before. These make a great addition to warm or cold subs. For an easy marinade, use a bottle of balsamic vinaigrette salad dressing.

WARM ITALIAN PARTY SUB

Start to finish: 20 minutes

Servings: 12

24-inch baguette, halved lengthwise

8 deli slices ham

8 slices prosciutto

8 slices mortadella

8 slices salami

8 large slices pepperoni

2 large tomatoes, sliced

1 large green bell pepper, thinly sliced

1 small red onion, thinly sliced

1/4 cup sweet banana pepper slices

8 deli slices provolone cheese

1 cup shredded iceberg lettuce

3 tablespoons oil and vinegar salad dressing

Heat the oven to 350 F.

Arrange one half of the bread on a baking sheet. One variety at a time, layer the meats over the length of the bread. Top that with layers of sliced tomato, bell pepper, red onion and banana peppers. Top with provolone cheese.

Toast in the oven until heated through and the cheese has melted, about 5 minutes. Sprinkle with lettuce and the salad dressing, then top with the remaining half of the bread. Cut into 12 slices.

Nutrition information per serving (values are rounded to the nearest whole number): 355 calories; 145 calories from fat; 16 g fat (6 g saturated; 0 g trans fats); 42 mg cholesterol; 33 g carbohydrate; 19 g protein; 2 g fiber; 1,251 mg sodium.

WARM PASTRAMI PARTY SUB

Start to finish: 15 minutes

Servings: 12

24-inch baguette, halved lengthwise

3 tablespoons yellow mustard

10 slices pastrami

6 slices cheddar cheese

Heat the oven to 350 F.

Arrange one half of the bread on a baking sheet. Spread the mustard evenly over the bread. Top with pastrami, then cheese. Toast until the pastrami is hot and the cheese has melted. Top with the remaining half of the bread. Cut into 12 slices.

Nutrition information per serving (values are rounded to the nearest whole number): 214 calories; 56 calories from fat; 6 g fat (3 g saturated; 0 g trans fats); 18 mg cholesterol; 29 g carbohydrate; 10 g protein; 1 g fiber; 560 mg sodium.

From the Wednesday, January 27, 2010 edition of the Augusta Chronicle
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