Touchdown Thursdays: Meat-atarian Sub

Meat-atarian Sub

Going soft she is.  Lots of vegetarian recipes lately.

What’s happened to the meat-lovin’ gal we once knew?

She’s still here, folks.  Don’t want you thinking I’ve gone rogue on you!

I’m breaking my post silence with an explosion of sub and meat that will delight pigskin fanatics everywhere.  Minus my vegetarian friends… we’ll get back to you soon.

The Meat-atarian is an Italian sub on steroids.  Cheesy, meaty, garlicky goodness.

Super easy to throw together, pop in the oven, and bring out a delightful gooey treat.

Next time I’ll slice closer to the middle, as the sauce sinks in and gets the bottom mooshey, I’d want more bread to catch it.

One note of caution… Bring napkins, she’s a messy thing.

Meat-atarian Sub


1 cup shredded part-skim mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup butter, softened

1/2 cup mayonnaise

2 garlic cloves, minced

1 teaspoon Italian seasoning

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon pepper

1 loaf (1 pound) French bread, halved lengthwise

1 pound sliced deli ham, (I used 1/2 pound Black forest, 1/2 pound Virginia ham)

1 package ready-to-serve fully cooked bacon

4 ounces sliced pepperoni

5 slices Provolone cheese

1/2 cup pizza sauce


In a small bowl, combine mozzarella, Parmesan, butter, mayonnaise, garlic, Italian seasoning, crushed red pepper flakes, and pepper.

Spread over cut sides of bread.

Layer with jam, bacon, pepperoni, Provolone and pizza sauce.  Replace top.

Wrap in foil and place on a large baking sheet.

Bake at 350 degrees for 25-30 minutes or until heated through.

Cut into slices.

Slightly adapted from Taste of Home.

The Meat-atarian

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