Pizza subs

You might notice a slight pizza theme to the few recipes that I’ve posted thus far since the first one was for crescent roll pizzas.  That’s because pizza stuff is a favorite around here — at least for my husband and me.  The kiddo is iffy on pizza sometimes, but that’s OK.  That could also be because I have used pizza to sneak in extra veggies here and there.  She might be a bit suspicious.  Plus, she’s 2, and toddlers are just plain unpredictable.

Anyway, I digress.  These sub sandwiches have been a favorite around our house for a long time.  The secret to good pizza subs — as in crunchy, non-soggy bread — is how you prepare it.  I’ve figured out how to make the bread crispy.  We like our crisp around here.

My mom used to make these sometimes when I was a kid.  She always did them with shaved ham and cheese.  My husband doesn’t like ham, so I do ours with our favorite pizza toppings.  You can totally use whatever you want.  For us, I do my husband’s with lots of pepperoni and little cheese.  My daughter likes plain cheese very best.  And I do mine with a good amount of cheese, some pepperoni and some green pepper.  Mine varies most. I’ve also used crumbled, cooked hamburger and onion.  You could do a white version with Ranch sauce, chicken and green pepper.  The nice thing is everyone gets his or her own sub, so you can cater to whatever your gang likes best.

Fresh from the oven. So yummy!

Ingredients
Sub buns (I like the Aunt Millie whole wheat ones; we can’t tell a difference versus white and it adds extra fiber and just a tad fewer calories)
Pizza sauce (jarred or your own; I use jarred)
Pizza or mozzarella shredded cheese
Pepperoni, shaved ham, hamburger, onions, green peppers, mushrooms — whatever you like on pizza
1/2 tblsp. melted butter or margarine per sub bun (spray margarine also works)

Directions:
1. Preheat the oven to 450-degrees.  (You can make them in the toaster oven as well.  Our toaster oven is small, but I’ve done one at a time that way.  Making more than that is easier for me to use the oven.)

2. Split the sub buns in half and place them on a cookie sheet. (I line mine with aluminum foil to make clean up easier because I always spill cheese onto the pan.)

Buttered but not saturated

3. Brush the melted butter on each bun half.  The trick is to coat the bread lightly and not saturate it.  Spray margarine works as well, just spread it around after you spray it.  Again, don’t saturate.

4. Stick the buns into the preheated oven for about three minutes.  The bread should just be starting to have a few brown spots and feel lightly toasted to the touch.

5. Cover with pizza sauce, cheese and desired toppings.

6. Pop back into the oven for about 10 minutes until the cheese is melted and the edges are lightly brown and crunchy.

Closed sandwich style is the way I like to eat them.

7. Serve open-faced or as a sandwich.  My husband likes open-faced.  I like sandwich style.  Either works.

And that’s it.  Easy peasy, quick and yummy!

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