No gluten tummy aches – I promise!

For four years I yearned for a true Gluten Free Hoagie.  But from the bread, to the meat, to the fixins, something was always wrong.  I think I solved the riddle of the Gluten Free Hoagie.

First you have to find the right bread.  Sliced lunch bread just wasn’t right.  French loafs were too big and fell apart when you tried to cut them.

The deli meat had barley malt as a preservative.

The cheese was processed with a malt(gluten) vinegar.

The lettuce was too healthy.

The tomatoes too mushy, or mealy, or just don’t taste good.

The pickles of dubious origin.

Can I even eat mustard?

Well – I have resolved all of these dilemmas to produce an awesome tasting, totally unhealthy, but completely gluten free submarine sandwich.

INGREDIENTS

• 1 Schar Submarine Sandwich loaf. http://www.schar.com/us/gluten-free-products/sub-sandwich-rolls/
• 4 oz gluten free deli meat. I prefer black forest ham.  Salami scares me.  But you should pick a variety without any barley malt, nitrates, and very few ingredients. Another option would be a good prosciutto from Italy or Serrano Ham from Spain.  Also watch out for the slicing equipment.  Often deli’s don’t clean the slicing blades and you can get cross contamination.  I’ve gotten very ill from deli meat from major supermarkets.  I get my deli meat from a local butcher who only sells gluten free deli meat, or I buy the kind already sliced in packaging from Applegate Farms.   For this sandwich I used Black Forest Ham from Zoe’s Meats.  http://www.zoesmeats.com/bfham.html.
• 2 slices of cheese.  I try to chose an aged cheese because I digest them better.  My Mom likes Emmenthaler cheese, which is a brand name for swiss cheese.
• 1 Heirloom Tomato, Sliced
• 3 Slices of Bread and Butter Pickles, quartered  (I used Claussen brand)
• 3 Small Peperocinis, Sliced (I used Mezzetta brand)
• ½ cup Shredded Iceberg Lettuce.
• 1 tablespoon Italian Dressing.  Be careful with salad dressing.  Most of it contains wheat.  If you’re worried, use red wine vinegar and olive oil.  I haven’t had any trouble with the Newman’s Own Lite Italian.
• Mayonnaise (Spectrum Canola Mayonnaise)
• Spicy Mustard
• 1 sheet of parchment paper.

DIRECTIONS

• Pre-heat oven to 400 degrees.
• Bake room temperature Submarine loaf for 5 – 10 minutes in the hot oven
• In a small bowl, combine shredded lettuce, pickles and peperocinis.  Mix with Italian dressing
• Slice baked roll approximately halfway through, lengthwise.
• Generously slather loaf of bread with mayonnaise and mustard.
• Arrange meat and cheese on sandwich, add lettuce mix and add sliced tomatoes.
• Wrap sandwich like a burrito, tightly in parchment paper.
• Slice sandwich down the middle.
• Enjoy!

A few thoughts…. I made this sandwich with my favorite sandwich fixins.  Please use your favorites.  Add more veggies, hold the mayo, switch the meat out, hold the cheese, add olives and spouts.  Whatever you’re craving.  Go for it!