I have been making this submarine sandwich for 15 years now (family members have dubbed it “Tina’s Pickle Sub”) and it is one of my faaaaaaaaaaaaaaavorites! So much so, it is what I serve the ladies at each and every photography workshop. 😀
The recipe makes two hearty loaves. And it sort of reminds me of those yummy ham and pickle roll-ups. It’s best made the night before. The printable recipe is below.
- 2 loaves soft French bread (1 pound each)
- 8 oz. cream cheese
- 1 cup cheddar, shredded
- 3/4 cup green onions, sliced
- 1/4 mayo (not Miracle Whip!)
- 1 tablespoon Worcestershire
- 1/2 teaspoon seasoned salt
- 1 pound ham
- 1 pound roast beef
- 12-14 pickle planks
- Slice each loaf lengthwise and scoop out a thin layer of bread from each half. (Reserve bread chunks for another use.)
- In a small bowl, mix cream cheese, mayo, shredded cheddar, green onions, Worcestershire, and seasoned salt. Spread evenly onto each of the 4 bread halves.
- Divide and distribute ham evenly onto each bread half. (First pat dry with paper towel.)
- Divide and distribute roast beef evenly over the ham on each bread half. (First pat dry with paper towel.)
- Place 6-7 pickle planks on top half-only of each loaf.
- Reassemble the two loafs, wrapping each with plastic wrap. Refrigerate overnight.
- Slice and serve.