A Sandwich By Any Other Name...

Mr. Daisy Mae is famous, at least at our house, for his "Big Sandwich." Some people would call it a sub or submarine sandwich. Others might call it a hoagie, hero, grinder, poor boy, blimpie, or even a torpedo. But at our house, we've settled on the ultra-descriptive term--BIG SANDWICH.
I can't remember exactly when the Big Sandwich came into being, but when the kids were teenagers, the Big Sandwich made a regular appearance on our table. Maybe it was because once the kids could drive and had part-time jobs, they seemed to be making trips to the nearby Subway restaurant fairly often. As any smart parent figures out, the key to continuing your relationship with your growing children is to feed them well, feed them often and most importantly, feed them for free!
Well, those of you who know Mr. Daisy Mae know that he's quite a competitive guy. I suspect Mr. Daisy Mae got tired of hearing the kids say they'd stopped at Subway. He begin to tinker with making his own version, complete with homemade bread, to prove that he could make a sandwich better than any restaurant. Before long, he had all of us requesting the Big Sandwich. Accompanied by sweet potato fries or pasta salad, the Big Sandwich became more than a meal. It became a conversation piece...Who likes what on it? Should we toast it? How about if we grill the bread? Let's kick it up a notch. Let's try a different sauce...
With the help of the Big Sandwich, we got to spend a few more evenings at the table with our kids, and we found something we could enjoy together. Call it what you may but a sandwich by any other name is still as sweet...

Mr. Daisy Mae's Big Sandwich

Yield: 4-6 sandwiches Prep Time: 20 min. Total Time: 20 min. Peppes

Ingredients:

1 loaf Italian or French bread, unsliced 

3⁄4 lb. roasted turkey, sliced 

1⁄4 lb. hard salami, sliced 

6 slices of crisp bacon

2 slices Provolone, American, or other cheese 

Several pieces of Iceberg lettuce, shredded 

1 cucumber, sliced 

1 tomato, sliced

1 green pepper, sliced 

1 red onion, sliced 

2 Jalapeno peppers, sliced (optional) 

Mustard and/or mayonnaise, to taste. 

Olive oil and oregano, to taste

Directions:

1. Preheat broiler. 

2. Slice the loaf of bread lengthwise and place open on baking sheet. 

3. Spread both halves of loaf with mustard and/or mayonnaise. Layer meat

topped with cheese on each half. Place open-faced in broiler just until

cheese melts. 

4. Remove from broiler and add vegetables. Sprinkle with olive oil and

oregano, and close up the sandwich. 

5. Cut big sandwich crosswise into individual portions and serve.