Instructions:
When I prepare these in the house, I place them under the broiler long enough to melt the cheese, warm up the beef and toast the edges of the bun. If I’m preparing them outside I wrap them in foil and lay them on the grill so they’ll be warm and the cheese will melt.
I put the salsa and sliced Swiss cheese on the top portion of the bun. Building of the bottom portion of the sub starts with tomato slices, onion slices, peppered cucumber slices then a loaded covering of sliced beef.
I lay the open sandwich under the broiler, and this allows the cheese to melt and the beef to warm up, but the beef insulates the cucumber, onions and tomatoes from the heat. This lets you get the best of the garden-fresh taste of these veggies.
A local restaurant sometimes advertises that the staff members are Certified Sandwich Assemblers holding the “C.S.A.” degree.
What the heck – I’ll just award you the C.S.A. degree here and now, especially if you let me know when you’ll be assembling good super subs.
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