Sub for Subway
Located new york new york
Quick subs on the go before you hop on the subway
Pick three one out of each row, sub drink side
10$ combo
OR
each sub 7$
each side 1.50$ each
each drink 2.00$
Spicy italian sub
Mezzetta banana peppers
Mezzetta Italian Sandwich Mix
salami
pepperon
- Red pepper flakes
classic ham and cheese
mild cheddar
cheddar jack
pepper jack
mozzarella
roast beef sub
mild cheddar
cheddar jack
pepper jack
mozzarella
cookes to go
old fashioned peanut butter cookies
snicker doodles
pecan sandies
oatmeal raisin
chocolate chip
Sun drop or cheerwine pound cake
bag of chips
Year around - hot chocolate
fresh lemonade
Pop
Coke
Diet Coke
Sprite
Diet Sprite
Mr. Pibb
Barq's Root Beer
Mello Yello
Minute Maid Lemonade
Ginger
crush
spicy Italian sub
- 1 12-inch Italian loaf (get it from the deli, it's better)
- Olive oil for drizzle
- Balsamic vinegar for drizzle
- ¼ cup Mezzetta banana peppers
- ¼ cup Mezzetta Italian Sandwich Mix
- About 8 thin slices of capicola ham (little less than ¼ lb)
- ¼ lb ham (applewood smoked is amazing)
- 8-10 thin slices of salami (little less than ¼ lb)
- 8-10 thin slices of pepperoni (about ⅛ lb)
- ¼ lb Fontina cheese
- Red pepper flakes
- Preheat the oven to 350.
- Slice Italian loaf in half but don't cut all the way through. Pull the halves apart and drizzle some olive oil and balsamic vinegar.
- On one half, spread banana peppers. On the other half, spread Italian Sandwich Mix.
- Layer capicola, ham, salami, pepperoni and Fontina cheese evenly over the two halves.
- Sprinkle some red pepper flakes on top (amount depends on how hot you want it), place carefully on a baking sheet and bake for 10-13 minutes.
- Close the two halves back up once it's done. Cut in half and enjoy with someone you really love because it will take that much to give up the second half! Yes, it's that good!
old fashioned peanut butter cookies
- 2cups creamy peanut butter (not the all-natural variety)
1 1/2cups granulated sugar
1/2cup packed light brown sugar
2large eggs
2teaspoons baking soda
2teaspoons pure vanilla extract
1/2teaspoon kosher salt- Heat oven to 350° F.
- Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt.
- Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a lightly floured fork, press the dough to a ⅜-inch thickness, making a crisscross pattern on top of each cookie.
- Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.
sun drop pound cake
3 cups sugar
3 cups plain sifted flour
2 sticks butter or margarine
1/2 cup Shortening
1 teaspoon vanilla flavoring
1 teaspoon lemon flavoring
6 ounces regular SUN DROP
Cream butter or margarine and shortening, adding sugar gradually: add eggs, one at a time, and continue beating well after each addition. Slowly blend in flavoring, flour one cup at a time and SUN DROP. Turn into a large greased and floured tube pan. Bake in a 325 degree oven for 1 hour and 15 minutes or until cake tests done. Turn out on rack to cool.