Sam’s Roastbeef poboy
Can of beef gravy
favorite sliced roast beef (presliced or deli) – enough to feed the family
Mayo
Lettuce

Put roast beef in pot and pour gravy over.  Spice up the gravy the way you like it. Simmer and then put slices of meat on bread and pour gravy on top!

Emilie’s Ham Sub
Sub:
1 loaf of french bread
1/2 lb Ham (preferably Virginia Baked Ham)
shredded Monterrey Jack Cheese (I’ve done all kinds of cheeses and they’re all good!)
Topping:
1 stick of butter
1 tsp onion chopped fine
2 tsp sandwich spread
1 tsp sugar
2 tsp poppy seeds

Melt butter and rest of topping ingredients.  Saute until onion is done.  Place foil on pan and put french bread (that has been cut open on all sides except one of the longest sides) on top.  Put meat inside of bread and top meat with cheese.  You can add some of the topping mixture on top of the cheese or just pour entire mixture on top of closed french bread.  Wrap Ham sub up in foil and bake on 350 for about 20 minutes.  Then remove cover for the last 5 minutes to make sub crispy!  Slice it up and serve toasty!  Yum!

Drew’s Fried Green Tomato Sandwiches
1 cup fine, dry breadcrumbs
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
dash ground red pepper
4 large green tomatoes, cut into 1/4-inch-thick slices
2 large eggs, lightly beaten
1/4 cup butter or margarine
8 lettuce leaves
1 large sweet onion, thinly sliced
1 (16 ounce) package bacon, cooked
8 sandwich rolls, split
1/3 cup Ranch dressing

Stir together first 4 ingredients in a shallow bowl. Dip tomato slices in egg and dredge in breadcrumb mixture. Melt butter in a large skillet over medium heat. Cook tomatoes, in batches, 2 minutes on each side or until golden. Drain on a wire rack over paper towels. Layer lettuce, onion, fried green tomatoes, and bacon evenly on bottom of half of each roll. Drizzle evenly with dressing. Cover with tops of rolls. Serve immediately.

Murphy’s Cold Cut Footlong
French bread, or bag o pistolletes ( Ok, two= one foot).
Mayo
Spicy/creole mustard.
Turkey (or light) bologna
Ham
Salami
Sliced mozzarella cheese
Pimentos ( optional) –or- Sweet peppers ( optional)

Jodi’s comforting meatball footlong
1 large french bread loaf – open, and toasted
15-16 meatballs (frozen or homemade)
red sauce -your favorite
provolone cheese slices (4)
1 cup shredded mozzarella
Warm the meatballs in the red sauce – either until hot, or all day in the crock pot. As soon as the bread is toasted, put the provolone slices on.  Then add the meatballs and sauce.  Top with shredded cheese.

TIP – if the meatballs are big, slice in half before putting on the sandwich.  They’ll stay in place!

BONUS footlong
Buffalo Chicken Footlong Sub (PoBoy)
1 large french bread loaf
1 rotisserie chicken – pull off the meat
favorite buffalo wing sauce
2 tablespoons of ranch or blue cheese dressing
Toast the bread, and while it’s in the oven – warm the chicken with some of the buffalo sauce.  Don’t over do!  When it’s just out of the oven, spoon the mixture on top of the bread, and drizzle with dressing.


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