Giant Baked Italian Sub

 

15 oz. Loaf French Bread (or use 4-6 individual sub rolls)Olive Oil1+1/4 tsp Italian Seasoning, divided14 oz. Sliced Deli Ham2.5 oz. Turkey Pepperoni (or regular pepperoni)8 oz. Sliced Provolone Cheese1/4 of a Large Head Iceberg Lettuce, sliced thin (5 oz.)1 Large Tomato, sliced in thin rounds (6 oz.)1 Cup Whole Pepperoncinis, stems removed (5 oz.)Italian Dressing (we use Wish-Bone)

 Preheat the oven to 375°F.

 Slice the bread in half through the middle and place it cut side up on a baking sheet. Drizzle both sides of the bread with olive oil and sprinkle with 1 tsp Italian seasoning.

 Layer provolone cheese on the the top piece of the bread and sprinkle with the remaining 1/4 tsp Italian seasoning. Place the ham in a layer on the bottom piece of bread, followed by the pepperoni.

 Bake for about 18 minutes, until the cheese is melted with deep golden brown spots and the bread is crisp and toasted.

 While the sub is in the oven, toss the tomatoes, pepperoncinis, and iceberg lettuce generously in Italian dressing.

 Layer the veggies on top of the ham and pepperoni and place the cheesy bread on top. Cut in six sections along a diagonal angle and enjoy!

Sloppy Joes (Pioneer Woman)

• 2 Tablespoons Butter
• 2-1/2 pounds Ground Beef
• 1/2 whole Large Onion, Diced
• 1 whole Large Green Bell Pepper, Diced
• 5 cloves Garlic, Minced
• 1-1/2 cup Ketchup
• 1 cup Water
• 2 Tablespoons Brown Sugar
• 2 teaspoons Chili Powder (more To Taste)
• 1 teaspoon Dry Mustard
• 1/2 teaspoon Red Pepper Flakes (more To Taste)
• Worcestershire Sauce, To Taste
• 2 Tablespoons Tomato Paste (optional)
• Tabasco Sauce (optional; To Taste)
• Salt To Taste
• Freshly Ground Black Pepper, To Taste
• Kaiser Rolls
• Butter

Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft. 

Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed. 

Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!

Greek Chopped Salad Pitas

• -1 small head romaine lettuce, chopped
• -1 (15 ounce) can chickpeas, drained and rinsed
• -1 tomato, diced
• -1 small cucumber, diced
• -1 small red pepper, diced
• -1/2 small red onion, diced
• -3/4 cup chopped kalamata olives
• -3/4 cup feta crumbles
• -2 tablespoons chopped fresh dill
• -Pita bread, for serving

DRESSING:

• -1/4 cup olive oil
• -2 tablespoons red wine vinegar
• -1/2 teaspoon dried Italian seasoning
• -1/2 teaspoon salt
• -1/4 teaspoon black pepper

1. Add dressing ingredients to a large bowl and whisk until combined. Next, add all remaining chopped salad ingredients to the bowl and stir until everything is mixed together.
2. Spoon chopped salad mixture into warm pita bread and enjoy!