One of our favorite things to eat this time of year is hot sandwiches. It's warm, so it's comforting, but it's a sandwich, so it's also light and summery. Also, no matter what my kids like, I can customize the sandwich for them. Hannah's not fond of provolone, so she has cheddar or Monteray Jack instead, for example. Here's how I work it: I have the kids tell me how they are making their sandwich that evening. While they are getting their bread ready, I cut the meat into strips and cook it in a skillet. I can do two or three sandwiches at a time. When I flip the meat over, I put on the cheese. When the cheese is melty, I put the meat and cheese on the sandwich. Another way would be to make the sandwiches and put them under the broiler to toast. I've also wrapped them in tin foil and taken them with us for a picnic. Here are three really good sandwiches.
rolls or hoagie rolls
provolone cheese (cheddar, if you're from that camp)
onion, sliced thin
red pepper, sliced thin
For this sandwich, saute the onion and pepper first and set it aside. Then when you're making the sandwiches, add it to the meat so it warms up.
sandwich spread or thousand island dressing
For this sandwich, squeeze the sauerkraut dry before you put it on the sandwich, or it will make the sandwich soggy. I also like to make this sandwich and toast it like a grilled cheese sandwich.
Primanti Bros sandwich
(Who? The Primanti Bros have a sandwich shop, I think in Philly. I saw this on Lidia's Italy and had to try it. The kids were skeptical at first--fries on a sandwich? But, after I tried it and told them how good it was, they tried it and liked it.)
Italian bread (white sandwich bread works too)
capricola (or if you want something cheaper and more familiar, ham)
Yes, you put all this on the sandwich. It's really a meal in itself. And also really yummy.
pepper, fresh cracked if you can get it
Mix together equal parts mayo and mustard, add the pepper. You can tweak this to have more mayo or more mustard flavor depending on what you like. I usually make 1/3 to 1/2 c. for our sandwiches.
This is a variation of what Lidia did for the Primanti Bros. sandwich.
1/4 cabbage, shredded
1 carrot, grated
1 tbsp. cider vinegar
1 tbsp. oil
1 tbsp. sugar
salt and pepper to taste--about 1/2 tsp. salt and 1/4 tsp. pepper
1/2 tsp. celery seed
Whisk together the vinegar, oil and sugar. Add the seasonings and mix together. Toss with the cabbage and carrot. One way to keep the cabbage from diluting your dressing is to mix it with 1/2 tsp. salt and let it sit in a colander for 1/2 hour or so. Rinse it and wring it dry in a towel before you add it to the salad.