Italian Subs
I am normally not a big fan of serving Deli sandwiches at my poker game, but occasionally I will do it. The good thing about Deli is that you can just place the meats on a platter on a table with the bread and fixings and people can make their own, but this is also what I hate about deli at a poker game. Your trying to pay attention to your cards and what everyone else is doing but people are getting up to make food and it always happens that 1 guy who is still in the game will think he has time and will get up from the poker table to go make a sandwich. One of the things I do to try to counter this is to make several types of prepared sandwiches and leave them out. I also am a big fan of the hot sub sandwich and one of the things I love to do is make garlic bread with the roll before making the sandwich then just put it in the oven just to melt the cheese. These sandwiches are usually a big hot at my poker games and I also think they would go well with online casino play. another good thing about these sandwiches is that there is very little to clean up after the poker game, one or two trays and some crumbs.
Another reason they go well at a poker game is that they are easy to eat while holding cards. there is no cutting necessary like with steak of chicken. One time we decided to have a BBQ poker game, it was the worst idea ever. The meat either got burned because we were playing poker and not paying attention to the BBQ, o we were paying attention to the food and not playing Poker. When the food was ready we needed both hands to eat the steaks and salads and stuff. If in 5 hours we played 10 hands of poker I would be surprised. One time we tried chili dogs at my poker game and that also was a disaster people went home covered in chili, and it was all over my carpet and poker table.
Original recipe yield: 4 servings.
Prep Time:20 Minutes
Ready In:1 Hour 20 Minutes
Servings:4
INGREDIENTS:
1 head red leaf lettuce, rinsed and torn
2 medium fresh tomatoes, chopped
1 medium red onion, chopped
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
2 cloves garlic, chopped
1 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 pinch dried oregano
1/2 pound sliced Capacola sausage
1/2 pound thinly sliced Genoa salami
1/4 pound thinly sliced prosciutto
1/2 pound sliced provolone cheese
4 submarine rolls, split
1 cup dill pickle slices
DIRECTIONS:
In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour. Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.
