Soup and Sandwiches

Since I have been making sandwiches for a living for a month now, I figured I'd give it a try at home. Sub sandwiches (makes 4) 2 long loaves of french bread 4 rectangular or 8 square-ish slices of cheese (swiss here) 2 slices for each sandwich of whatever meat you like. (we did 2 ham and cheese, one roast beef and cheese, and one ham, salami, and cheese) a few leaves of romaine, shredded 1 or 2 roma tomatoes, sliced a small onion, sliced and separated into rings 1 cucumber, sliced (I only used about a third of one, because no one else here wanted cukes on their sandwich) mayonnaise mild banana peppers homemade vinaigrette dressing (balsamic vinegar, oil, garlic, oregano, basil, rosemary salt and pepper) cut each loaf of bread in half horizontally, and for each sandwich, make a cut through the bread closer to the flat part than the round part, but not slicing all the way through, so that you still have one piece of bread that opens like a book. pull out the crumb from the top of the loaf, and spread the whole thing with mayonnaise- a TB or so will do.put tomatoes and cukes on the flat side, and fill the hollow you made with onion, peppers, and lettuce. pour on a little vinaigrette on the lettuce side, put the cheese and meat on and eat before it gets too drippy to eat neatly. Turkey Noodle Soup: 1 large turkey carcass (if it is very meaty, cut off some of the meat to use for pot pies or in the soup) a couple of carrots, cut in chunks ditto for onions (rinse, but leave the skins on) ditto for ribs of celery a few smashed cloves of garlic a half bunch or so of fresh parsley a few peppercorns a bay leaf put all that stuff in a pot and pour in water to cover. Bring to a boil, then turn the heat down an simmer for a few hours. when it tastes like soup, strain the turkey and veggies out, put in containers and freeze whatever will not be eaten that night, and bring the soup back to a medium boil with some of the meat from the carcass and a few (new!) peeled and diced carrots, and a cup or two (depending on how much soup you are making) of egg noodles. when the noodles are soft, it's done and ready to eat. season with salt and pepper. I made the soup after Thanksgiving, and stuck it in the freezer. I love making my own convenience foods :)