Paleo Party Sub – Build Your Own!
This PARTY SUB uses our PALEO SANDWICH BREAD recipe, baked in a standard bundt pan - how cool right? Plus it's so easy to make! You could even bake up a couple of them & double the fun!! Directions are for a turkey/bacon/avocado variation, but there are so many possibilities to make several sandwiches in one! Be that half spicy Italian and half chicken salad. Maybe a loaded meatball sub with a few slices of mozzerella? See where we're going here! So many possibilites to feed a crew and enjoy a variety of deliciousness!
PREP TIME
20 minutes
COOK TIME
25 minutes
INGREDIENTS
9
Serves: 6-8
Ingredients
- 1 whole1 whole1 whole Paleo Sandwich Bread (click for recipe)
- .50 cup.50 cup.50 cup Mayonnaise, or spread of choice
- 1 lb1 lb1 lb Deli Turkey, or an assortment of your favorite deli meats
- 1 cup1 cup1 cup Arugula, or lettuce of choice, thinly sliced
- 2 whole2 whole2 whole Roma Tomato, thinly sliced, or more depending on preference
- .5 lb.5 lb.5 lb Bacon, 5-6 strips
- 1 whole1 whole1 whole Avocado, sliced into ¼” sections
- .25-.5 cup.25-.5 cup.25-.5 cup Game Day Sliders (gluten free) (click for recipe), see recipe for dressing recipe, using 1st 7 ingredients
optional creamy dressing
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Prepare a bundt pan by coating with avocado oil and lightly dusting with cassava flour
- Preheat oven to 400° and make sandwich bread recipe as directed up to step #4
- Spoon batter in bundt pan, smooth out evenly, cover with plastic and let rise in a warm spot for approx. 15-25 minutes or until it has risen about an inch.
- Place in a preheated oven, reduce temperature to 385° and bake for 25-30 minutes or until top is golden brown and a toothpick inserted comes out clean.
- Remove from oven and invert onto cooling rack - cool completely before slicing horizontally for the party sub.
- Use mayo or we combined cream cheese and our new arugula chimichurri as the spread for both bottom and top halves of the loaf.
- Layer on some chopped iceberg or spicy arugula and sprinkled with fine sea salt and all the toppings. See note for other options.
- Serve FAMILY STYLE
- The possibilities are endless!!! Have fun with it and ENJOY!!!
Notes
TIP 1: You'll need approximately 16oz of meats/toppings for the sub. For an Italian variation, we like ham, sliced salami, sliced capicola, pepperoncini, sliced tomatoes and marinated onions. If you're going to make a very "wet" sub, like a meatball variation, I'd suggest toasting the sub under the broiler before assembling. This will provide a less soggy sub experience for your guests.
Tip 2: To give the sub a nice shiny finish, once it comes out of the oven and it's cooling on the rack, brush with melted honey, then sprinkle sesame seeds on top since it will be bit sticky.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Gluten Free Grain Free Nut Free Paleo Shellfish Free Snacks Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 355 |
| Fat: | 27 g |
| Carbohydrates: | 4 g |
| Protein: | 17 g |
| Cholesterol: | 60 g |
| Sodium: | 535 mg |
| Fiber: | 1 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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