These super simple Italian mini sub sandwiches with homemade sub sauce are perfect for summer. Easy to throw together and big on flavor. You’re going to love this!
There is nothing better than a classic summer picnic. While I’m not one to hike off into the wilderness (if we have met you know I’m not much of an outdoorsman) but I do enjoy dining outdoors. Especially when the temperature is down and the lightening bugs are coming out to say hello. It’s just sings summer to me.
That is why I could not say no when I was asked to participate in the 30 Days of Outdoor Dining with Land O’Lakes and Kitchen PLAY. An event that highlights outdoor dining AND cheese…yes please!
I racked my brain to come up with the perfect recipe to highlight the new Land O Lakes® 4 Cheese Italian Blend. I wanted my recipe to not only be delicious, but I wanted it to work well with the cheese and be easy to eat outdoors. Lucky for me what I came up with totally fit the bill!
I went the sandwich route because I personally think a sandwich is the perfect picnic food. I used delicious Italian meats (prosciutto, sweet sopressata and hot capicola), roasted red peppers, spicy baby arugula, homemade sub sauce and of course Land O Lakes® 4 Cheese Italian Blend . I piled everything high on a mini crusty Italian roll and settled in.
It was hands down amazing! Since the cheese blend combines Asiago, Romano, Parmesan and American cheeses its nice strong flavor paired beautifully with the rest of the sandwich. Plus the homemade sub sauce added a nice burst of herb flavor.
So, if you need to find me the rest of the summer, I will be lounging on my back porch. Probably enjoying this sandwich…or a stack of delicious Land O’Lakes cheese.
Italian Mini Sub Sandwiches with Homemade Sub Sauce
These super simple Italian mini sub sandwiches with homemade sub sauce are perfect for summer. Easy to throw together and big on flavor. You're going to love this!
Yield: 4 sandwiches
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
- 1/4 pound prosciutto - thinly sliced
- 1/4 pound sweet sopressata - thinly sliced
- 1/4 pound hot capicola - thinly sliced
- 1/4 pound Land O Lakes® 4 Cheese Italian Blend
- 4 roasted red peppers (from a jar, found in the Italian section of the grocery store)
- Baby arugula - handful
- Homemade sub sauce
- 4 small crusty Italian rolls - split
For homemade sub sauce:
- 2 teaspoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons dried Italian seasoning
- Salt and pepper to taste
- 1/3 cup olive oil
Source: Nutmeg Nanny
Divide meat, cheese, peppers and arugula between the four rolls. Drizzle with homemade sub sauce and enjoy! If your subs will not be eaten right away, wait to add the sub sauce until right before you plan on eating them.
A quick note on Italian meats:
Prosciutto is a salty very thinly sliced Italian ham.
Sweet sopressata is a dry cured salami.
Hot capicola is a spicy cooked or dried pork meat.
All can be found in the deli section of your grocery store.
For Sub Sauce:
Combine all ingredients except olive oil. Whisk together and then slowly whisk in olive oil until combined. Adjust seasonings to taste and store in refrigerator.
Be sure to check Kitchen PLAY every day for the next fabulous recipe featuring new LAND O LAKES® 4 Cheese Italian Blend or LAND O LAKES® Deli American Cheese. Then, get in on the fun by leaving a comment with your own “30 Days of Outdoor Dining” tip for dining al fresco this summer. If you do, you’ll be entered to win a lovely grilling prize pack, including one grilling spatula, one marinade brush, one set of tongs and one grill scraper. Kitchen PLAY will be giving away four prizes total, one each week! Please visit Kitchen PLAY for sweepstakes guidelines.
Also, don’t forget to follow the “30 Days of Outdoor Dining” for more delicious summer recipe ideas. Follow Land O’Lakes on Twitter at @LandOLakesKtchn or search the hash tag #kitchenplay.
Disclosure: I received a full-value coupon to try this cheese, and this post was sponsored by Land O’Lakes as part of the Kitchen PLAY SideCar series. As always, opinions stated are my own.