Ingredients
Baked Italian Sub
- 1/2 loaf French bread (or use individual sub rolls)
- Extra-virgin olive oil for brushing
- 1/8 tsp Italian seasoning
- 2 oz Deli ham
- 2 oz Deli pepperoni
- 4 slices Provolone cheese sliced
- 4 slices Tomato
- ½ cup Pepperoncini sliced
- 2 oz Iceberg lettuce shredded
- Italian dressing (to taste)
Herb and Cheese Dip
- ¼ cup Ricotta cheese
- 1/2 TBSP Fresh mint chopped
- 1/4 TBSP Fresh thyme chopped
- 1 cup Arugula chopped
- 1/4 tsp Ground coriander
- 1/4 tsp Dried basil
- Salt and pepper to taste
- Extra-virgin olive oil for drizzling
- 2 Pita bread for serving
Roman Stuffed Dates
- 4 Medjool dates pitted
- ¼ cup Walnuts
- ½ tsp Black pepper freshly ground
- 2 TBSP Honey
Pinot Noir
- 8 oz Pinot Noir wine
Instructions
- Prepare the ingredients as instructed above.
- Preheat the oven to 375°F / 190°C.
- Slice the bread in half through the middle and place it cut side up on a baking sheet. Drizzle both sides of the bread with olive oil and sprinkle with Italian seasoning.
- Layer provolone cheese on the bread. Layer the ham and pepperoni on the bottom piece of bread.
- Bake for about 8 minutes, until the cheese is melted with deep golden brown spots and the bread is crisp and toasted.
- While the sub is in the oven, toss the tomatoes, pepperoncinis, and iceberg lettuce generously in Italian dressing.
- Layer the veggies on top of the ham and pepperoni and place the cheesy bread on top.
- Make the herb and cheese dip: In a bowl, combine the ricotta cheese with the fresh mint, thyme, and chopped arugula. Stir until the herbs are evenly distributed.
- Add the dried coriander, dried basil, and a pinch of salt and pepper to the mixture. Stir again until everything is well blended.
- Drizzle a little olive oil over the top of the mixture for added richness.
- Serve with pita, either warm or at room temperature.
- Make the roman stuffed dates: Carefully pit the dates if they are not already pitted, making a small slit in each one.
- In a mortar and pestle, grind together the walnuts and freshly ground black pepper until you achieve a coarse, slightly chunky mixture.
- Stuff each date with a small amount of the walnut nut mixture, pressing gently to fill them completely.
- In a small saucepan, heat the honey over medium heat until it becomes more fluid and warm but not boiling.
- Once the honey is heated, remove it from the heat and carefully baste each stuffed date with the warm honey, coating them evenly.
- Let the dates sit for a few minutes to absorb the honey and cool slightly.
- Serve the dates warm or at room temperature.
- Cut the sub in sections and enjoy dip and pita, roman dates, and pinot noir.
Nutrition
Calories: 931kcal | Carbohydrates: 78g | Protein: 37g | Fat: 55g | Saturated Fat: 22g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1694mg | Potassium: 996mg | Fiber: 7g | Sugar: 52g | Vitamin A: 1477IU | Vitamin C: 12mg | Calcium: 476mg | Iron: 4mg
Baked Italian Sub
Ingredients
Baked Italian Sub
- 1/2 loaf French bread (or use individual sub rolls)
- Extra-virgin olive oil for brushing
- 1/8 tsp Italian seasoning
- 2 oz Deli ham
- 2 oz Deli pepperoni
- 4 slices Provolone cheese sliced
- 4 slices Tomato
- ½ cup Pepperoncini sliced
- 2 oz Iceberg lettuce shredded
- Italian dressing (to taste)
Herb and Cheese Dip
- ¼ cup Ricotta cheese
- 1/2 TBSP Fresh mint chopped
- 1/4 TBSP Fresh thyme chopped
- 1 cup Arugula chopped
- 1/4 tsp Ground coriander
- 1/4 tsp Dried basil
- Salt and pepper to taste
- Extra-virgin olive oil for drizzling
- 2 Pita bread for serving
Roman Stuffed Dates
- 4 Medjool dates pitted
- ¼ cup Walnuts
- ½ tsp Black pepper freshly ground
- 2 TBSP Honey
Pinot Noir
- 8 oz Pinot Noir wine
Instructions
- Prepare the ingredients as instructed above.
- Preheat the oven to 375°F / 190°C.
- Slice the bread in half through the middle and place it cut side up on a baking sheet. Drizzle both sides of the bread with olive oil and sprinkle with Italian seasoning.
- Layer provolone cheese on the bread. Layer the ham and pepperoni on the bottom piece of bread.
- Bake for about 8 minutes, until the cheese is melted with deep golden brown spots and the bread is crisp and toasted.
- While the sub is in the oven, toss the tomatoes, pepperoncinis, and iceberg lettuce generously in Italian dressing.
- Layer the veggies on top of the ham and pepperoni and place the cheesy bread on top.
- Make the herb and cheese dip: In a bowl, combine the ricotta cheese with the fresh mint, thyme, and chopped arugula. Stir until the herbs are evenly distributed.
- Add the dried coriander, dried basil, and a pinch of salt and pepper to the mixture. Stir again until everything is well blended.
- Drizzle a little olive oil over the top of the mixture for added richness.
- Serve with pita, either warm or at room temperature.
- Make the roman stuffed dates: Carefully pit the dates if they are not already pitted, making a small slit in each one.
- In a mortar and pestle, grind together the walnuts and freshly ground black pepper until you achieve a coarse, slightly chunky mixture.
- Stuff each date with a small amount of the walnut nut mixture, pressing gently to fill them completely.
- In a small saucepan, heat the honey over medium heat until it becomes more fluid and warm but not boiling.
- Once the honey is heated, remove it from the heat and carefully baste each stuffed date with the warm honey, coating them evenly.
- Let the dates sit for a few minutes to absorb the honey and cool slightly.
- Serve the dates warm or at room temperature.
- Cut the sub in sections and enjoy dip and pita, roman dates, and pinot noir.
Nutrition
Calories: 931kcalCarbohydrates: 78gProtein: 37gFat: 55gSaturated Fat: 22gPolyunsaturated Fat: 11gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 115mgSodium: 1694mgPotassium: 996mgFiber: 7gSugar: 52gVitamin A: 1477IUVitamin C: 12mgCalcium: 476mgIron: 4mg
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