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Ingredients

• ✓ submarine roll
• chicken breast
• cajun seasoning
• butter
• onion
• green bell pepper
• mushroom
• pepper jack cheese
• banana pepper
• mayonnaise

Instructions

1. 1 Cut each chicken breast into thin, almost deli-style slices with a meat slicer or very sharp knife. Toss with Cajun seasoning and let rest to absorb the seasoning and thaw, 1 to 2 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
3. 3 Melt clarified butter in a skillet over medium heat. Add onion and green pepper; saute for 2 to 3 minutes. Add chicken and mushrooms. Use a fork or spatula to break apart the chicken as it cooks-you want that authentic shredded/pulled texture. Cook until chicken is very nearly done, about 8 minutes.
4. 4 Add pepper Jack cheese and banana peppers. Toss and stir until cheese is well incorporated, melted, and gooey.
5. 5 Spread mayonnaise on the insides of the rolls, then load them up with the meat-cheese mixture and transfer to the prepared baking sheet.
6. 6 Toast in the preheated oven until cheese is slightly brown and rolls are crisp and toasted, about 3 minutes. Serve immediately.

By Brian Genest

Ingredients

• ✓ submarine roll
• red leaf lettuce
• tomato
• red onion
• olive oil
• white wine vinegar
• parsley
• garlic
• basil
• red pepper flakes
• oregano
• capacola sausage
• genoa salami
• prosciutto
• provolone cheese
• dill pickle

Instructions

1. 1 Combine lettuce, tomatoes, and onion in a large bowl.
2. 2 Whisk together olive oil, vinegar, parsley, garlic, basil, red pepper flakes, and oregano in a medium bowl until well combined. Pour over salad and toss to coat evenly. Place in the refrigerator for flavors to meld, about 1 hour.
3. 3 Spread submarine rolls open, then layer capicola, salami, and prosciutto evenly on each roll. Top with provolone cheese. Cover with salad and pickle slices. Close rolls to serve.

By John

Ingredients

• ✓ submarine roll
• mushroom
• onion
• green bell pepper
• roast beef
• salt
• seasoned salt
• provolone cheese

Instructions

1. 1 Preheat an electric griddle according to manufacturer's instructions or a stovetop griddle over medium-high heat; lightly grease surface.
2. 2 Place mushrooms, onion, and bell pepper on half of griddle; place roast beef on other half. Cook and stir each half separately, chopping beef into smaller pieces, and seasoning with salt and seasoned salt.
3. 3 Place provolone cheese over beef when vegetables tender and beef is hot until melted. Turn off griddle. Divide cheesy beef among rolls; top with mushroom mixture.

By AUTUMNHEARTS