Subway is the latest brand to release recipes for famous dishes to make during lockdown.
They’ve revealed recipes for everything from their meatball marinara to their cookies.
All stores closed on March 23, so the sandwich brand has created a series of videos with online food platform Tastemade UK and you can now watch them all.
Each one guides you through how to make a different Subway product at home.
You can make herbs & cheese bread, choose to fill it with either meatball marinara, chicken Teriyaki or chipotle Southwest sauce, and then follow it all up with a double chocolate cookie, just like you’re eating out at one of their branches.
Italian Herbs and Cheese Bread
Makes: Four footlongs
Cooking Time: 25 minutes
Total Time: 2.5 hours
For the Bread
- 500g strong white bread flour
- 10g quick action yeast
- 20g caster sugar
- 8g cooking salt
- 80ml olive oil
- 320ml water – lukewarm
- Plain flour, for dusting
- 2 tbsps milk, for glazing plain loaves
- 1 medium egg, beaten, for glazing herb and cheese loaves
For the Italian Herb and Cheese Topping
- 1 tbsps dried Italian herbs
- 1 tbsps dried Parmesan
- 1⁄2 tsp garlic granules
- 1⁄2 tsp onion powder
- 30g mature mozzarella, grated
In a large bowl, combine the flour, yeast, sugar and salt, ensuring the yeast is not touching the salt and sugar.
In a jug, combine the water and oil, whisking to combine.
Pour 3⁄4 of the water/oil mixture over the dry ingredients, and using a wooden spoon or cutlery knife, mix to evenly hydrate the dry ingredients. Add the remaining water and oil if needed to achieve a soft dough.
Tip the dough out onto a lightly floured bench, and knead until smooth and elastic – about 10 minutes. The dough is ready when it bounces straight back when gently pressed. Place in a large, lightly oiled bowl, cover with a damp tea towel, and leave in a warm place until doubled in size. Once risen, turn the dough out onto a lightly floured surface and divide into four even pieces.
Take 1 piece, and roll into a long skinny loaf, about 12 inches long. Place on the lined baking tray and repeat with remaining pieces of dough, allowing at least 5cm between each loaf.
Cover with a lightly oiled piece of cling film and set aside for one hour.
Heat the oven to 200°C/180°C Fan
While the loaves prove, make the topping. In a small bowl combine the mixed herbs, dried parmesan, garlic granules, onion powder and salt.
For the plain loaf, when the bread is almost ready, gently brush evenly with milk being careful not to deflate the loaves.
For the Italian Herb and Cheese loaf, omit the milk, and instead gently brush the rolls with egg wash. Sprinkle with the herb topping, followed by a little of each cheese.
Bake in the centre of the oven for 25 minutes until golden. Transfer to a cooling rack and cool completely before slicing.
The breads are best enjoyed on the day they are baked. However, they can also be frozen after baking. Simply defrost, and refresh in a warm oven for five minutes before filling.
Meatball Marinara Sub
Yield: 1 Footlong Sub
Cook Time: 20 minutes
Total Time: 45 minutes
- 1 Footlong Italian Herb and Cheese Sub
- 8 Meatballs in Marinara Sauce
- 3 Cheddar Cheese Slices, cut on the diagonal into triangles
- 20 grams Mature Mozzarella Cheese, grated
For the Meatballs – makes enough for 2 footlong subs
- 250 grams Lean Beef Mince
- 250 grams Pork Mince (ideally 20% fat)
- 40 grams fresh bread crumbs
- 2 tablespoons finely chopped onion
- 1 tablespoons flat leaf Parsley, chopped
- 1 tablespoon dried Italian herbs
- 1 medium egg, beaten
- 1 teaspoon salt
For the Marinara Sauce
- 500 ml tomato passata
- 1 small onion, grated
- 2 teaspoon garlic, minced
- 2 teaspoons dried mixed Italian herbs
- ½ teaspoon kosher salt
- ½ teaspoon caster sugar
- ¼ teaspoon red chilli flakes (optional)
For the Meatballs
In a large bowl, place the beef and pork mince, along with the parsley, onion and salt. Mix well, ensuring all the ingredients are well combined.
Line a large baking tray with parchment. Using damp hands, take a heaped tablespoon of the mince mixture, and roll into a ball. Place on the lined tray and repeat with remaining mixture.
Heat a little oil in a large frying pan over medium-high heat. Working in batches, brown the meatballs on all sides. Remove from the pan, and set aside while you make the sauce.
For the Marinara Sauce
Return the frying pan to the heat, and all a little more oil. Add the onion and cook for three minutes until softened. Add the garlic and continue to cook for a further minute. Add the passata, herbs, salt, sugar, and chilli if using, and stir to combine.
Reduce heat to medium-low, and simmer until the sauce is reduced by a third and thickened.
Once the sauce is thickened, add the meatballs back into the pan, stirring to coat with the sauce. Cover with a tight-fitting lid, and cook for 6-8 minutes or until cooked through.
To assemble the sub
Preheat the oven to 200°C
Cut the bread along the length of the sub, with the knife pointing downwards at a 45 degree angle. This will keep the fillings in place.
Place eight meatballs along the bottom half of the bread, spooning over a little extra marinara sauce.
Sprinkle some grated parmesan over the meatballs, followed by the mozzarella cheese.
Finally, place four slices of cheese, overlapping, on top of the meatballs. Place the sub on a baking tray and place in the oven until warmed through, cheese is melted and bubbling, and the sandwich is slightly toasted. Remove the sub from the oven and serve immediately.
Chicken Teriyaki Sub
Makes: 1 Footlong Sub
Cook Time: 30 minutes + minimum 30 minutes marinating time
Total Time: 1 hour
For the Teriyaki Chicken
- 450 grams chicken breasts
- 180 ml pineapple juice
- 1⁄4 cup brown sugar
- 40 ml light soy sauce
- 20 ml dark soy sauce
- 1 teaspoon garlic – minced
- 1 teaspoon ginger – minced
- 1⁄2 teaspoon dry mustard powder
- Pinch white pepper
- 2 tablespoons honey
- Vegetable oil for cooking
- One footlong roll
- 1⁄4 cucumber, sliced
- 1⁄4 red bell pepper, sliced
- One tomato, sliced
- 1⁄4 red onion, sliced
To make the teriyaki sauce, combine all ingredients except the chicken in a medium bowl, whisking together until thoroughly combined and the sugar has dissolved.
Add the chicken to the teriyaki sauce and place in the fridge to marinate for at least 30 minutes, or up to four hours.
When ready to cook, remove the chicken from the marinade. Place the marinade into a small saucepan or frying pan and place over medium heat. Bring to a boil, reduce temperature to medium-low, and simmer gently until reduced by half and thickened – about 10 minutes. Set aside to cool. The sauce will thicken further as it cools.
While the teriyaki sauce reduces, cook the chicken. Pat off any excess marinade with a piece of paper towel, and brush with a little vegetable oil.
Heat a frying pan over medium-high heat. Add the chicken and cook, turning regularly, until golden on both sides and cooked through, brushing from time to time with a little of the teriyaki glaze. Remove from heat, and rest for five minutes. Slice, against the grain, into 2cm wide strips and toss with remaining teriyaki glaze.
Use warm, or store in the fridge, in an airtight container until ready to serve.
To assemble the sub, cut the bread along the length of the sub, with the knife pointing downwards at an angle. This will keep the fillings in place once the sub is filled.
Place the tomato slices, overlapping, along the bottom half of the bread. Follow with the cucumber, red pepper, and red onion. Top the salad with the teriyaki chicken, and finish with a drizzle of teriyaki sauce, salt and finely ground black pepper. Serve immediately.
Chipotle Southwest Sauce
Makes: 150ml or enough for two to three footlong Subs
Cook Time: 10 minutes
Total Time: 10 minutes
- 5tbsps low-fat mayonnaise
- 2tsps chipotle paste or chipotle powder
- 1tsp dijon mustard
- 1tsp worcestershire sauce
- 1tsp onion granules
- 1tsp garlic powder
- 1tsp smoked paprika
- 1⁄4 tsp salt
In a small bowl, mix together all ingredients until fully combined.
Use straight away or store in an airtight container in the fridge until ready to use.
Dispense finished sauce into a squeezy bottle for easy portioning. The sauce will keep, stored in the fridge, for up to three days.
Double Chocolate Cookies
Bake Time: 12 minutes
Total Time: 35 minutes
- 125g salted butter, softened
- 100g light brown sugar
- 75g granulated sugar
- 1 tsp vanilla extract
- 1 medium egg
- 150g plain flour,
- sifted 40g cocoa powder,
- sifted 1⁄2 tsp baking soda
- 100g white chocolate, roughly chopped
- 200g milk chocolate, roughly chopped
Preheat the oven to 175°C. Line two large baking trays with baking parchment.
In a large bowl, combine the butter and sugars. Using a wooden spoon, cream the mixture until light and fluffy, for about three minutes.
Lightly beat the egg and vanilla together, and add to the butter mixture a little at a time, beating until well combined.
Using a wooden spoon or spatula, fold through the flour, cocoa powder, and baking soda until just combined. Finally, add the white and milk chocolate chips, mixing until evenly distributed. Be careful not to overwork the mixture.
Using an ice cream scoop or spoon, divide the mixture into 16 Golf ball-size portions. Roll into a ball and place onto the lined baking trays, spaced at least 5cm apart. Depending on the size of the trays, this may need to be done in batches.
Bake for 12 minutes until well spread and just set on the surface. The cookies will still be quite soft, but will firm up as they cool. Leave on the tray for five minutes, then carefully transfer to a cooling rack to cool completely. Store cookies in an airtight container for up to seven days.
To have freshly baked cookies at the drop of a hat, freeze the unbaked, shaped cookies. When ready to bake, simply preheat the oven, place the frozen cookies onto a lined baking tray and bake from frozen for 10-15 minutes.
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