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Before you jump to Mike's Classic Spicy Italian Subs recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
We all know that, in order to really be healthy, nutritious and balanced diets are important as are good amounts of exercise. Sadly, there isn't always enough time or energy for us to really do the things we need to do. When our work day is finished, most people do not prefer to go to the gym. We want a tasty, greasy burger, not an equally delightful salad (unless we’re vegetarians). You should be thankful to learn that getting healthy doesn't always have to be super hard work. With training you can get all of the nutrients and the exercise that you need. Here are some tips to be as healthy as possible.
When you go grocery shopping, be sensible about it. When you make good decisions at the grocery store, your meals will get much healthier immediately. At the conclusion of your day do you really want to deal with jampacked grocery stores and long waits in the drive through line? You’re going to go home and use what you already have. Your kitchen should be stored with healthy foods and ingredients. This makes it simple to have a good meal--even if you want something junky--because you'll be eating something that is obviously better for you than anything you'd buy in a hurry at the store or in the fast food joint.
There are lots of things you can go after to become healthy. An costly gym membership and very restrictive diets are not the only way to do it. It is the little things you choose each day that really help you with weight loss and getting healthy. Make smart choices every day is a great start. A proper amount of physical activity each day is also important. The numbers on the scale aren't the only signal of your lifestyle choices. You need to make your body as strong it can be.
We hope you got insight from reading it, now let's go back to mike's classic spicy italian subs recipe. To make mike's classic spicy italian subs you need 21 ingredients and 1 steps. Here is how you cook it.
The ingredients needed to prepare Mike's Classic Spicy Italian Subs:
- Provide as needed of 6" Long Oversized Super Thick Fresh Baguette Bun Slices [lightly plain toasted].
- Use to taste of Fresh Deli Smoked Ham -Thin Slices [chilled].
- Use to taste of Fresh Deli Genda Salami- Thin Slices [chilled].
- Get to taste of Fresh Deli Pepperoni -Thin Slices [chilled].
- Provide to taste of Fresh Deli Smoked Turkey - Thin Sliced [chilled].
- You need to taste of Fresh Deli Asiago Cheese- Thin Slices [chilled].
- Use as needed of Firm Deli Kalmato Olives [chilled - fine chopped].
- Get as needed of EX LG Peperoncini Peppers [left whole - chilled].
- Take as needed of Fresh Bell Pepper Slices [chilled - super thin sliced].
- Get as needed of Red Onion Slices [chilled - super thin sliced].
- Get as needed of Shreaded Lettuce [chilled - must be shreaded].
- Use as needed of Thin Firm Tomato Slices [chilled].
- Use as needed of Italian Seasoning [for garnish].
- Get to taste of Red Pepper Flakes [for garnish].
- Use to taste of Mayonnaise [chilled].
- Take to taste of Deli Mustard [chilled].
- Provide to taste of LG Firm Dill Pickle Spears [claussens brand is best - always found in the refrigerated section of your local market].
- Provide as needed of Greek Or Zesty Italian Dressing [greek is best but Kraft puts out a great one - chilled & shaken].
- Provide of â—? For The Sides.
- Use of Chips.
- Use of Ice Cold Beer.
Steps to make Mike's Classic Spicy Italian Subs:
- Slightly plain toast your bread in the oven at 350° for 5 minutes or, less. You'll definitely want them slightly toasty with the addition of your chilly Greek or Italian dressings to be added later. Pile your warmed sub bread with chilly meats, cheeses and vegetables any way you desire. Top with chilled shreadded lettuce, tomatoes, pickle spears, peppers, Italian Seasoning and be sure to drizzle subs with a chilled zesty dressing on top. Also, serve with ice cold beer in thick iced cold mugs. That's it! Easy peasy! Enjoy your Summer!.
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