Submarine Oil Recipes
SUB OIL AND VINEGAR DRIZZLE
This is good on a classic sub with cheese, shredded lettuce and salami.
Provided by Taste of Home
Time 10m
Yield about 5 tablespoons.
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together all of the ingredients. Drizzle over sandwiches.
Nutrition Facts :
MOM'S PERFECT SUB SANDWICH
Provided by Valerie Bertinelli
Time 20m
Yield 4 sandwiches
Number Of Ingredients 14
Steps:
- Stir together the oil, vinegar and salt and pepper to taste.
- Using a serrated knife, slice open the rolls. Drizzle half the dressing on the roll bottoms and sprinkle on the oregano. Divide the cold cuts, cheese, tomatoes, lettuce, onion and pepperoncini evenly among the bottom rolls. Top with the basil, if using. Drizzle the remaining dressing on the top halves of the rolls and place on top to make sandwiches. Wrap in wax paper. Slice in half and serve.
SUBMARINE OIL
Make and share this Submarine Oil recipe from Food.com.
Provided by heatherhopecs
Categories < 15 Mins
Time 5m
Yield 12 tbsps, 12 serving(s)
Number Of Ingredients 6
Steps:
- Whisk all ingredients together in a medium bowl.
- Store leftovers in a sealed glass container at room temperature up to a few weeks.
Nutrition Facts : Calories 84.6, Fat 9, SaturatedFat 1.2, Sodium 98.4, Carbohydrate 1, Fiber 0.1, Sugar 0.8
MR. SUB'S SECRET OIL
Make and share this Mr. Sub's Secret Oil recipe from Food.com.
Provided by x0xMandYx0x
Categories < 15 Mins
Time 5m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Combine and let sit a few hours to meld the flavors.
- Shake and pour on your sub.
Nutrition Facts : Calories 1203.4, Fat 136, SaturatedFat 19.4, Sodium 0.7, Carbohydrate 0.3, Protein 0.1
HOMEMADE ITALIAN SUB DRESSING RECIPE - (3.9/5)
Provided by AzWench
Number Of Ingredients 9
Steps:
- Place the vinegar, mustard, sugar, Italian seasoning, salt, pepper, garlic and shallots in a blender or food processor. While the machine is running, slowly drizzle the olive oil through the blender top or feed tube until the dressing is combined and emulsified. Adjust the seasoning if necessary; add more oil if you want it less acidic. Store the dressing up to 2 weeks in the fridge.
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