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Tips and tricks for making the best sandwiches at home.
Hitting the road around lunchtime this summer? This is the sandwich you want next to you in the passenger seat for hour 3 of your drive, stuffed into your bag on the train, or wedged in the seat pocket in front of you for when the seatbelt sign goes off. This is a make-ahead sandwich that delivers on its promise of delicious freshness, no matter when (or where) you're eating it.
The key to a make-ahead sub is choosing toppings that won't wilt or dry out, and to choose a bread that won't quickly turn stale or soggy. This sandwich iteration of the classic beans 'n' greens pairing fits all the criteria, and takes less than 20 minutes to throw together. Cannellini beans are simmered briefly with garlic, bay leaf, and chicken stock for fast flavor, then smashed by hand and mixed with a touch of horseradish. The spread gets even better after sitting and cooling, and won't dry out or dampen the corners of your bread. Instead of a mayo-based slaw, I made a 1-minute "kale-slaw" with a simple oil and vinegar dressing. Above the roar of sweet, tangy, and bitter flavors, I layered a thick topping of salami, complementing, but not competing with, the rest of the sub. Overstuff, squish into a to-go bag, and enjoy!
About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at TheSuzChef.com and on twitter @the_suzchef.