Carl’s Sub

Sub, PoBoy, Grinder the list goes on and on depending on what part of the country you are in.  But, wherever you are they are great.
   I haven’t included "amounts" because each one is a little different. Include more or less of any item and add some of your won.

Thin slices of ham, turkey, hard salami, pepperoni, provolone.
Mufuletta
Italian dressing   (I use Good Seasons)
lettuce, shaved
tomatoes, sliced
red onion sliced very thin or shaved
mustard and mayo (see note below)
cider vinegar
salt and pepper to taste
bug buns

I take the buns and remove most of the bread to make more room for the food. Then I toast the buns under the broiler. Spread some Italian dressing on the bottom of the bun. Follow with some mayo and mustard. Spread on the mufuletta on the bottom, only. Then layer the ham, turkey, salami and pepperoni.

Top with tomato and lettuce. Follow that with a little salt and pepper and sprinkle with vinegar (just a little). Press it all down to compact it. Place cheese on top of the lettuce and place under the broiler, again, to melt the cheese.

Spread dressing, mustard and mayo on the top of the bun and place on top after cheese has melted.

Press it to compact it all and wrap half of the sandwich in foil to make it easier to handle.

Way good

January, 2006 
     I found a GREAT new mustard for my Subs.  You know I like hot spicy things and this mustard is right up my alley.   It is Bone Suckin' Mustard.  Made by the same people who make Bone Suckin' BBQ Sauce.  Local Stores didn't have it so I ordered some from them at www.BoneSuckin.com.   This is a sweet hot mustard that has just the right balance of flavors and spices.
         The difficult part is knowing just how much is the right amount of Bone Suckin' Mustard to put on the Sub.    Poor me, I may have to have 4 or 5 subs to get it just right......(snicker, snicker, snicer)
           March, 2006   I found some at a local sotre and bought three bottles.  So check around and you will probably find it....