Hallee’s Fabulous ‘Travel’ Sandwiches
My family calls these travel sandwiches because when we go on a trip, we always have some in our cooler. Whenever we stop for lunch, we just cut chunks of sandwich off and pass them out. They are beyond delicious, incredibly good for you, and better the longer they sit.
Ingredients
Method
- Prepare French Bread, breaking the dough into four smaller loaves instead of two.
- Slice your vegetables. I like my sub veggies to be sliced thin, so I use a mandolin.
- Cut out the top of the bread.
- Line the bread with the cheese.
- Top with the meat.
- Top with the onion.
- Add green pepper.
- Top with the olives.
- Add tomato.
- In a small bowl (or a food processor if you are making a large batch), whisk together mustard, vinegar, salt, and pepper. Continue whisking as you slowly add the oil, forming an emulsified dressing.
- Drizzle the dressing over the tomatoes.
- Top with the lettuce.
- Replace the top of the bread.
- Here’s the secret to these sandwiches: wrap it as tightly as you can with plastic wrap.
- Stick it in the fridge for at least two or three hours. The longer it sits, the more that dressing is going to work into the olives and marry with the onions and peppers and make the entire thing the most fantastic flavor combination your mouth has ever experienced.
Nutrition
Notes
1 loaf will serve 2 (unless you’re feeding my daughter, in which case 1 loaf will serve 1).
Very low in cholesterol and low in sugar.
Thanks for hosting me on your blog, Hallee!