Super Sub

Perfect for an outdoor picnic, this giant sandwich will satisfy the biggest appetites. 


  • 2 packages (11 ounces each) refrigerated French bread dough
  • 1/3 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1/2 teaspoon prepared yellow mustard
  • 1 1/2 cups shredded iceberg lettuce
  • 1 medium tomato
  • 4 ounces thinly sliced American cheese
  • 8 ounces thinly sliced deli meat such as bologna, ham or turkey


  1. Preheat oven to 350°F. Place bread dough, seam side down, on Medium Round Stone with Handles. Join ends of dough together to form 1 large circle and pinch ends together to seal. Using serrated edge of All-Purpose Spreader, cut 6-8 diagonal slashes (1/2 inch deep) on top of dough. Place Baking Stone in Oven-To-Table Rack

  2. Bake 26-30 minutes or until deep golden brown. Using Oven Mitts, remove Baking Stone to Hot Pad/Trivet. Remove bread to Stackable Cooling Rack and cool completely. Cut bread loaf in half horizontally using Bread Knife

  3. In Small Batter Bowl, mix mayonnaise, pickle relish and mustard with Skinny Scraper until well blended. 

  4. On Cutting Board, cut lettuce into thin strands using Crinkle Cutter. Remove stem end of tomato with Core & More. Cut into small chunks with Quikut Paring Knife then coarsely chop using Food Chopper. Cut cheese slices in half diagonally using Crinkle Cutter. 

  5. To assemble the sandwich, spread mayonnaise mixture evenly over the cut side of the bottom half of the bread. Top with lettuce and tomato. Arrange meat and cheese over lettuce and tomato. Cover with top half of bread. Cut into weges to serve.


  • 8  servings

Nutrients per serving:

Approximately 370 calories and 17 grams of fat

Cook's Tips:

This is a great mix and match recipe. Other cheeses, such as Cheddar, Swiss and Muenster, and other meats, such as salami, roast beef and corned beef can be used. Other fresh veggies can be added too - green or red bell pepper, onion, cucumber or alfalfa sprouts. The possibilities are endless! 

Related Products

Related Recipes