The Sweet Onion Source
Super Bowl Sunday Subs

These marinated vegetable salad submarine sandwiches, great any time of the year, are a delightful way to tailgate in your own living room during this annual winter television event. Make the marinated vegetable mixture the day before and assembly during the game is quick and easy.

Recipe from The Onion Book, by Jan Roberts-Dominguez

Super Bowl Subsbullet042 red bell peppers
bullet042 Oso Sweet or other sweet onions
bullet043/4 pound fresh mushrooms
bullet041 small zucchini
bullet041 small yellow squash
bullet042/3 cup sliced black pitted olives
bullet043/4 cup olive oil
bullet041/4 cup white wine vinegar
bullet042 large cloves garlic, minced
bullet041-1/2 teaspoons Italian herb seasoning
bullet041-1/2 teaspoons salt
bullet048 (9-inch) submarine sandwich rolls
bullet04Lettuce
bullet0412 slices provolone cheese
bullet041-1/2 pounds sliced deli meats (the combination is up to you)

Wash the peppers and prick them in several places with a fork. Place them on a baking sheet and roast under the broiler, turning occasionally, until the skin is black and blistered on all sides, about 6 minutes (alternatively, you can roast the peppers over a grill or a gas burner on top of the stove). Let the peppers cool thoroughly for easy handling, then simply peel off the charred skin. Cut off the stem end and remove the seeds and membranes. Thinly slice the peppers and cut the slices crosswise into halves.

Peel and slice the sweet onions into rings; cut the large rings in half. Wipe, trim, and thinly slice the mushrooms. Halve the zucchini and yellow squash lengthwise, then thinly slice to measure 1 cup each.

Place all of the prepared vegetables and sliced olives in a resealable plastic bag. Whisk together the oil, vinegar, garlic, and seasonings, and pour the mixture over the vegetables. Seal up the bag, tossing gently to thoroughly coat the veggies. Refrigerate the mixture for several hours, up to 24 hours. Every now and then, turn the bag so the veggies will remain coated with the marinade.

At serving time, slice the rolls in half lengthwise, leaving one side still attached. Place the rolls on a baking sheet and broil until lightly browned. Remove from the oven. Line the bottom of each roll with some lettuce. Cut the cheese slices in half. On the upper half of each roll, overlap 4 half slices of cheese, then arrange the deli meats on top of the
cheese. Top with a generous serving of the marinated vegetable mixture. Bring the top and bottom portions together and cut subs in half, if desired, and serve at once.

Yield: 8 sandwiches.

©Oso Sweet Onions