~Big Al's~ Subs
I was inspired by this article from my sister Rob, who explains who Big Al is and what he has meant to legions of hungry people in a small town: http://www.gather.com/viewArticle.jsp?articleId=281474977272353&nav=Namespace
What makes Big Al's subs better than any others that I have tried are the buns. He uses the same dough recipe as he does for the pizza. This is what I have tried to recreate here.
I also made the sub sauce, which is near world famous. I don't think anyone who orders a sub from Big Al's does not also get a side of the sauce. (Well, other than me, but Matt likes it, so of course I had to make it).
This is my version of the Big Al's Special complete with sub sauce.
Homemade Sub Buns (recipe follows)
Capicola
Genoa Salami
Provolone Cheese
Lettuce, tomato and onion
Pepperoncini (optional. They aren't authentic to an Al's)
Al's Sub Sauce (recipe follows)
Homemade Sub Buns
I use this pizza dough recipe, which I really like:
http://www.recipezaar.com/35805
On a floured surface, I divided the risen dough into four lengths and shaped each into a submarine shape. They were baked at 550° for about 10-15 minutes, til golden brown. Cool and slice each in half long wise.
Layer the meat and cheese on the bun, leaving it open faced.
Bake til cheese lightly melts. Layer with your favorite condiments and serve with sub sauce.
Al's Sub Sauce
Equal parts salad dressing and French dressing, plus Frank's Red Hot sauce to taste. Cover and refrigerate for several hours before using.
They weren't Al's but they were awful darn close. Fantastic!
What makes Big Al's subs better than any others that I have tried are the buns. He uses the same dough recipe as he does for the pizza. This is what I have tried to recreate here.
I also made the sub sauce, which is near world famous. I don't think anyone who orders a sub from Big Al's does not also get a side of the sauce. (Well, other than me, but Matt likes it, so of course I had to make it).
This is my version of the Big Al's Special complete with sub sauce.
Homemade Sub Buns (recipe follows)
Capicola
Genoa Salami
Provolone Cheese
Lettuce, tomato and onion
Pepperoncini (optional. They aren't authentic to an Al's)
Al's Sub Sauce (recipe follows)
Homemade Sub Buns
I use this pizza dough recipe, which I really like:
http://www.recipezaar.com/35805
On a floured surface, I divided the risen dough into four lengths and shaped each into a submarine shape. They were baked at 550° for about 10-15 minutes, til golden brown. Cool and slice each in half long wise.
Layer the meat and cheese on the bun, leaving it open faced.
Bake til cheese lightly melts. Layer with your favorite condiments and serve with sub sauce.
Al's Sub Sauce
Equal parts salad dressing and French dressing, plus Frank's Red Hot sauce to taste. Cover and refrigerate for several hours before using.
They weren't Al's but they were awful darn close. Fantastic!
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