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foccacia or vienna submarine sandwich

(2 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

When I was working we use to make 3 foot & 6 food sub sandwiches as well as the smaller individual ones. Our bakery would sell those 12" Round Foccacia Breads, & also the 12" Vienna Breads, I like to buy those & make great tasting sub samdwiches for my husband. He loves them, plus it is something quick that you can make without a lot of fuss. You can add what ever meats you like to create your sandwich, you can even make it using all veggies and cheese, it is just a matter of what you like to have in it. Often times I make them from a variety of left over lunch meats, and they are AWESOME.

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(2 ratings)
yield 4 -6 depending on appetites
prep time 20 Min
method No-Cook or Other

Ingredients For foccacia or vienna submarine sandwich

  • 1
    12 inch round foccacia bread or vienna bread
  • 6-7
    pieces of leaf lettuce for bottom & top layer
  • 6 slice
    provolone, brick, or muenster cheese
  • 6 slice
    cheddar, colby, smoked gouda, or american
  • 1-2 md
    tomatoes , sliced medium
  • 1
    small cucumber, sliced
  • 1 md
    red or green bell pepper, sliced in rings or strips
  • 6-8 slice
    ham
  • 6-8 slice
    turkey, oven roasted, or smoked
  • 4 oz
    thinly sliced genoa salami or sandwich pepperoni
  • 4-5 slice
    pickles, (flat variety)
  • 1 md
    onion sliced thin
  • italian dressing for drizzling
  • black olives sliced (optional)
  • 5-6 sm
    sport peppers or pepperocini peppers (optional)

How To Make foccacia or vienna submarine sandwich

  • 1
    Begin by slicing bread length wise if using vienna Bread, or width wise if using foccacia bread. Work with one side, then lay other half to side till finished building sandwich. REMEMBER THIS IS ONLY A GUIDE, USE THE ITEMS YOU LIKE BEST.
  • 2
    Make one layer of lettuce leaves on bottom of bread, then add a layer of one of the white cheeses to cover the bottom of bread, then top that with ham slices, and to that add sliced tomatoes, I like to contrast the colors of the cheeses and the meats.
  • 3
    On top of the tomatroes add the sliced onions,, then the flat pickles or cucumbers,, the yellow cheese, then the genoa, or pepperoni slices, black olives if using, sport peppers or pepperocini,DRIZZLE WITH THE ITALIAN DRESSING IN VARIOUS LAYERS OF THE SANDWICH IF DESIRED, ADDING THE LAST DRIZZLE BEFORE YOU ADD THE FINAL TOP PIECE OF BREAD. Then top with a second layer of lettuce leaves. To that add the second layer of bread. You can also use LONG wooden skewers to secure the bread in place, and the part of the skewer that is not in the bread, thread a couple of gherkin pickles or cherry tomatoes and a black olive on each skewer. Now you are ready to cut the sandwich into serving size pieces, and the bread will not move all over because it is secured by the skewers.
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