Julie's Italian Royal Sandwiches

6 6-inch-to-8-inch soft hoagie/sub rolls (Julie uses LaRosa, but I couldn't find them, so I used Turano)

12 slices provolone cheese

16 slices Genoa salami

16 slices hot capicola ham

Toppings of your choice in any combination:

Your favorite Italian salad dressing (I like Good Seasons)

Mayo

Spicy brown mustard

Sliced tomato

Thinly sliced onion

Lettuce

Pickles

Banana pepper slices

Giardiniera

If it is not already sliced, slice bun in half lengthwise. Top bottom of bun with cheese and meats, ending with cheese.

If using right away: Place bottom bun with meats and cheese, cheese side up on baking sheet in preheated 325 degree oven. Bake 7 to 10 minutes. After 10 minutes, place top of bun on same baking sheet with bottoms "cut side down" and return to the oven for 5 minutes.

Remove from oven and add your favorite toppings and enjoy.

If freezing: Place top of bun on top of meat and cheese. Wrap tightly in waxed paper or plastic wrap. Place wrapped sandwiches in a plastic bag and freeze. When ready to eat, remove desired number of sandwiches from freezer and allow to defrost on counter for 30 minutes while preheating oven to 325 degrees. Unwrap sandwich and place bottom of bun topped with meats and cheese on baking sheet; bake in preheated oven uncovered 10-15 minutes. Add tops of buns to baking tray with other sandwiches, "cut side down," and return to oven for 5 to 10 minutes, or until buns are warmed through.

Remove from the oven and add your favorite toppings or wrap warm sandwiches tightly in foil and pack in an insulated cooler chest. (The kind made of heavy duty plastic or soft-sided lined with a thick towel.) Close cooler tightly so it will act as a "hot box" keeping your sandwiches warm for several hours. Add toppings when you are ready to eat.

Makes 6 sandwiches

Penny Kazmier