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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 18 2010

Party Sub Sandwiches

2 loaves (1 pound each) French bread
10 slices deli smoked turkey, halved
10 slices deli roast beef, halved
20 small lettuce leaves
10 slices Colby-Monterey Jack cheese, halved
10 slices cheddar cheese, halved
2 cups roasted sweet red peppers, drained and patted dry
3/4 cup mild pickled pepper rings

GARLIC-LIME MAYONNAISE:
1 cup mayonnaise
1/2 cup sour cream
1 teaspoon lime juice
1/2 teaspoon minced garlic
1/4 teaspoon chili powder
1 bottle (5 ounces) submarine sandwich dressing

Cut each loaf into 22 slices, leaving slices attached at the bottom (cut off and discard end pieces). Between every other slice of bread, place a piece of turkey and beef, a lettuce leaf, a piece of each kind of cheese, red peppers and banana peppers.

In a small bowl, whisk the mayonnaise, sour cream, lime juice, garlic and chili powder. To serve, cut completely through the bread between the plain slices. Serve with mayonnaise mixture and submarine dressing. Yield: 20 sandwiches.

Serves 20