Fishing Sandwiches

In Texas, going fishing down on the coast is an activity that many enjoy year-round. However, deciding what to pack to keep your hunger at bay can be a daunting task. Let’s face it – peanut butter and jelly or ham and cheese roll-ups can only indulge one so far. Over the last 15 years, our Uncle Chris has perfected what we like to call the “fishing sandwich,” and it has since become a staple of our family gatherings down at Port Aransas. These sandwiches can feed a hungry group whether you are out on the water or relaxing on the sand with an ice-cold beverage.

Prep Time: 15 minutes
Yields: Two French bread loaves can make enough sandwiches to serve six people. A loaf of bread typically makes about 10-15 sandwiches.

Ingredients

• 2 wide French bread loaves (not baguettes)
• 1.5 Tbsp Bolner’s Fiesta Brand Whole Sweet Basil
• 1.5 Tbsp Bolner’s Fiesta Brand Whole Greek Oregano
• 1 Tbsp Bolner’s Fiesta Brand Coarse Black Pepper
• 1 Tbsp Bolner’s Fiesta Brand Crushed Red Pepper
• 1 Tbsp Bolner’s Fiesta Brand Fajita Seasoning
• These five ingredients can be substituted by using 5 Tbs of Bolner’s Fiesta Brand Gourmet Italian Choice Seasoning
• 1 tsp dry mustard
• 1 bottle quality Italian dressing
• 10 cloves grated or chopped fresh garlic (or to taste)
• 1 green bell pepper, minced
• 1 red onion, minced
• ¼ bunch parsley, minced
• 1 small jar Pepperoncini, drained and sliced (Italian mild peppers)
• 2 small cans sliced black olives with jalapeno (or to taste), minced
• 1 package (½ lb.) sliced Swiss cheese
• 1 package (½ lb.) sliced Provolone cheese
• 1 package (½ lb.) sliced Havarti cheese
• 1 cup grated Parmesan cheese
• 1 box (8oz) crumbled Feta cheese
• 1 pepperoni stick, (½ lb.), sliced
• 3-4 lb. (total) of your favorite lunch meats, thinly sliced (ham, turkey, salami, bologna, and prosciutto)
• Add or take out any other ingredients to your liking, such as tomatoes, spinach, balsamic vinegar, etc.

Instructions

1. Cut bread loaves lengthwise in half to separate the top and bottom of the loaves.
2. Mince together the garlic, bell pepper, red onion, and fresh parsley, then drain excess juice. Spread ½ of the mixture on each side of the bread.
3. Sprinkle oregano, basil, dry mustard, coarse black pepper, and crushed red pepper on both sides of the bread, or use Gourmet Italian Choice seasoning instead, if desired.
4. Sprinkle Parmesan cheese heavily on both sides.
5. Add black olives and Pepperoncini, arranging them equally on both sides of the bread. Sprinkle with Fajita Seasoning to taste. Slowly pour the Italian dressing on both sides, covering all the vegetables.
6. Layer cheese and meats on top, finishing with a layer of Feta.
7. Close the sandwiches, wrap tightly in plastic wrap, and let all the delicious flavors meld together overnight in the fridge. Try not to lose any sleep about how delicious these are going to be the next day!
8. Before heading to the beach or boat ramp, cut the sandwich into 2-inch slices and pack 1 slice per sandwich bag. Toss them into the cooler for easy access. For the adventurous, bring the whole sandwich to the beach! 😉

Even if the rain spoils your sunbathing or you don’t catch the big one, your belly will be mighty happy!
Keep it Spicy, y’all!