Baked Italian Sub

Prep Time 20

Cook Time 18

Servings

Calories 931kcal

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

US Customary - Metric

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