Spicy Summer Sub

By Addie

A few years back, I served this sandwich to friends and family who came to help with our garage sale. Everyone was impressed with the preparation and combination of flavors. —Barb McMahan, Fenton, Missouri

Ingredients

• 1 round loaf (1-1/2 pounds) rye bread
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 jar (2 ounces) diced pimientos, drained
• 1/4 to 1/2 teaspoon hot pepper sauce
• 1/4 pound sliced fully cooked ham
• 1/4 pound sliced cooked turkey
• 1/4 pound sliced Genoa salami
• 1/2 pound sliced provolone cheese
• 1/4 pound sliced mozzarella cheese

Preparation

Step 1

Cut bread in half horizontally; hollow out top and bottom, leaving a 3/4-in. shell. (Discard removed bread or save for another use.)

In a small bowl, combine mayonnaise, mustard, pimientos and hot pepper sauce; spread 1/4 cup in the bottom bread shell. Layer with a fourth of the provolone, ham, turkey, salami and mozzarella. Spread with more of the mayonnaise mixture. Repeat layers three times (you may not use up all of the mayonnaise mixture). Replace bread top and wrap tightly with plastic wrap.

Chill for at least 3 hours. Remove from the refrigerator 30 minutes before serving. Cut into wedges; serve with remaining mayonnaise mixture if desired. Yield: 6-8 servings.
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REVIEWS:

I think it is more of the idea. I would have never of thought to make a sandwich this

I agree with Ohio 46 about needing a recipe for making a cold cut sandwich and even posting the recipe. Maybe a creative warm sandwich which took a lot of thought and prep.

Appealing as a sandwich, but guess I am always a bit surprised that anyone needs a recipe to make a sandwich.

Great flavor - a little hard to eat but worth it!