Seriously Showstopping Super Subs
We recently had our association potluck picnic. We enjoyed great conversation, lots of fun, and, of course, mounds and mounds of delicious food. The real showstopper, in my opinion, was a huge super sub that Mary picked up at Old School House Deli, 268 Boston Post Road, Madison. Mary said it was easy to order and pick up, as long as you have room in your car for five or six feet of sandwich. If you want to check it out for one of your future parties, you can call Old School House Deli at 203-245-3354.
But let’s say you just want to have some fun by making one yourself. You can start by calling Apicella's Bakery Inc., 365 Grand Avenue, New Haven. The phone number is 203-865-6204. You may be familiar with the Apicella name. They are known for their delicious Italian bread and other bakery items. When you call, you just might end up on the phone with Mary Beth Goluba of North Branford, the manager and a member of the family that owns the bakery. Put in an order for a sub roll ranging from a two-footer to a six-footer, at $3.75 a foot. “Give us 24 hours notice,” says Goluba, to make sure it is ready when you are. “We’ll put it in a nice cardboard box for you.”
Once you have your super sub roll, here are some tips from Bon Appetit on what to do next: (www.bonappetit.com/entertaining-style/trends-news/article/make-a-six-foot-sub):
- “Go hog-wild with meat.” If you want an Italian sub section, consider mortadella, capicola, and a cured ground meat like soppressata. You can shop for meats at your local supermarket, and also at specialty stores like Liuzzi in North Haven, Forte’s in Guilford, Madison Cheese Shop in Madison, and Fromage in Old Saybrook, among other locations.
- “Don't Settle for Just One Cheese.” Bon Appetit urges you to consider a combo of mozz and Swiss, plus some Pecorino Romano. If you want to opt for a hard cheese option, like parm, grate it rather than slice it, they say.
- Add olive relish, pickled veggies, and hot peppers, and “make it in advance,” so that the bread will soak up all of the briney goodness.
They also offer a link to the “Ultimate Italian Sandwich,’ which delves into each element in a bit more detail: www.bonappetit.com/columns/the-foodist/article/ultimate-italian-sandwich. And, here are some more ideas from a deli called DiLusso: www.dilussodeli.com/features/make-giant-party-sub
Having one big sub with one section with a plain meat option like turkey and cheese, plus another section with an Italian sub combo, plus another with either breaded chicken or grilled chicken, plus cheese and sauce, and a mound of lettuce, like the Old School House Deli sub, is a great idea. It provides your guests with options.
If you want to make some breaded chicken, consider this recipe from Martha Stewart. Visit her website to get additional tips and tricks to make a perfect batch. www.marthastewart.com/336792/breaded-chicken-breasts. And here are some ideas for sauces you can slather on top of the chicken www.platingsandpairings.com/sauces-for-chicken-sandwiches.
Breaded Chicken Breasts
Martha Stewart
Ingredients
- 3 large eggs
- Coarse salt
- ⅓ cup all-purpose flour
- 3 ½ cups fresh breadcrumbs
- 1 cup vegetable oil
- 8 thin chicken cutlets (about 1 ½ pounds total)
- Lemon wedges, for serving (optional)
Directions
Whisk eggs and set out breading: In a shallow dish, whisk eggs with teaspoon salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt.
Prep chicken cutlets: In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess. Then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.
Cook chicken cutlets: Increase heat to medium-high. Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning too quickly, lower heat). Drain chicken on wire rack or paper towels; season with salt.
