Italian Sub with Chive Remoulade

I made these for our trip to Indianapolis for Superbowl weekend back in February and in the craziness of that trip totally forgot about them! French baguette spread with a homemade chive remoulade piled with italian ham and soppressata, fontina cheese, arugula and fennel… these subs were out of this world! I made a whole baguette into one giant sub and cut it into pieces which we packed in a cooler and enjoyed the whole way there. If you’re going to be picnicking this weekend or traveling to see friends and family, I really suggest packing these for your trip… you’ll be amazed what a different it makes having great food on the go!

 Start by making the chive remoulade: In a small bowl combine 3/4 cup mayonnaise, 3 tbsp fresh chopped chives, 2 tbsp whole grain mustard, 1 1/2 tbsp capers packed in brine that have been rinsed and chopped, 2 anchovy filets that have been rinsed and diced (optional), 1 tsp paprika and 1/2 tsp fresh ground pepper. Stir together, cover in plastic and refrigerate for at least an hour before using. Spread the remoulade onto a french baguette thats been sliced open. Add a layer of italian ham, then a layer of soppressata. Add a layer of fontina cheese  and sprinkle with shaved fennel (this was before we got our mandoline so I just cut them into thin slices with a knife). Finish the sub with a hearty helping of arugula.

italian subs

Cut into smaller sized pieces and wrap in wax paper. Keep refrigerated until you’re leaving, then pack in a cooler!

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