The weekend is here. You don’t have to homeschool, put in hours at the office, attend PTA meetings, or drive kids to extracurricular activities. It may be just the day to prepare a comforting soup-to-nuts meal for the family.
The weekend is here. You don’t have to homeschool, put in hours at the office, attend PTA meetings, or drive kids to extracurricular activities. It may be just the day to paint the kitchen, shop for a new mattress, or finally get those Christmas decorations put away. Looks like it’ll be take-out for dinner.
It’s a question that arises most weekends: Should I accessorize my Saturday suit with an apron, and wow my family with the feast they deserve? Or should I leave the wowing up to the guy at the local pizzeria?
My usual solution is to prepare a “fun” meal that everyone loves, and that makes everyone love me, but that doesn’t call for long hours in the kitchen. Hamburgers are an excellent choice for a Saturday meal, since I don’t like to make them during the week because of the splattery mess created by sizzling burgers. The kids know this, and they appreciate (more or less) the little bit of extra effort – mostly spent in post-dinner cleanup – that a hamburger meal requires. Other fun meal options include hot dogs or hoagies as a main dish, with nutritionally void sides like frozen tater tots or onion rings.
During Lenten days of abstinence, however, the fun meal pickings are a lot slimmer. Sure, some members of my family would be satisfied with a meatless supper comprised entirely of those frozen tater tots and onion rings, but I can’t let them make a meal of that stuff, can I? At least, not when there are other options available, like the Big Chubby Sub.
The Big Chubby Sub is a meatless sandwich with an appeal that rivals that of a fat, meat-laden hoagie. You can, if you like, prepare it in the morning and store it until dinnertime. And if you have teens whose weekend schedule includes late-night raids on the fridge, you’ll want to make an extra sub to stash in the deli drawer.
Big Chubby Sub
2 loaves French bread
4 T butter
5 C Cheddar cheese, grated
6 oz cream cheese, slightly softened
½ C mayonnaise
4 t dry mustard
3 t Worcestershire sauce
1 6 oz can ripe pitted olives, sliced
8 green onions (white bulbs plus green tops), chopped
2 12 oz jars roasted red peppers, drained and patted dry
12 oz fresh mushrooms, sliced
Preheat oven to 350 degrees, unless you’re assembling now and serving later. Split the loaves lengthwise, and spread the soft topside of each loaf with 2 T butter. Mix together the cheese, cream cheese, mayonnaise, mustard, and Worcestershire sauce. Slather the mixture on bottom halves of loaves. Sprinkle the mixture with the onion and olives. Top with tomato slices, roasted red pepper slices, and mushrooms. Press the bread halves together to form two very chubby subs. Then, score each loaf at serving-size intervals, being careful not to cut completely through the loaves, or you’ll have a real mess on your hands. Wrap each sub in aluminum foil, twisting closed the ends of the foil and venting the tops to allow steam to escape. Bake for 20 minutes; slice and serve with store-bought chips of some kind. Serves 12.