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How to make metro at home! Chain reveals how to create a meatball Marinara sandwich in your own kitchen and even shares the recipe for South West sauce
- Subway has revealed how to make its famous Mariana meatball recipe
- Chain also shared how to make South West chipotle sauce from home.
- Chains has shared recipes for Chicken Teriyaki Sub, Cookies and Muffins
People who miss their dose of Subway have already received a recipe for the chain’s Chicken Teriyaki sandwich, and fans can now expand their repertoire to include Meatball Marinara and South West Sauce.
Main street chains have been sharing recipes after closing in the middle of closing, with Subway previously revealing how to bake their signature bread rolls, and even shared a Double Chocolate cookie recipe.
In the footsteps of Pizza Express, Greggs, Wagamama and McDonalds, who have treated their enthusiastic followers with recipes.
Fast-food fans will need a little more time to prepare the 45-minute Marinaball Meatball Sauce recipe, not including baking the bread.
But South West Sauce is much faster to beat, since it only takes 10 minutes to prepare at home.
Here, FEMAIL reveals step-by-step guides to making Subway favorites at home …
How to make Submar’s Meatball Marinara at home
Yield: 1 foot undercook Cooking time: 20 minutes Total time: 45 minutes
INGREDIENTS
For the meatballs
- 40 grams of fresh breadcrumbs
- 2 tablespoons finely chopped onion
- 1 tablespoon dried Italian herbs
- 1 medium egg, beaten
- 1 teaspoon salt
- 250 grams of lean ground beef 250 grams of minced pork (ideally 20% fat)
TO ASSEMBLE
- 1 foot of herb and Italian cheese
- 8 meatballs in marinara sauce
- 3 slices of cheddar cheese
- 20 grams of ripe mozzarella cheese
For the marinara sauce
- 500 ml of tomato passata
- 1 small onion, grated
- 2 teaspoons minced garlic
- 2 teaspoons dried mixed Italian herbs
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon icing sugar
- 1⁄4 teaspoon red chili flakes (optional)
- 1 tablespoon flat-leaf parsley, chopped
METHOD
For the meatballs
- In a large bowl, place the ground beef and pork, along with the parsley, onion, and salt. Mix well, ensuring that all ingredients are well combined.
- Line a large baking sheet with parchment. With wet hands, take a heaping tablespoon of the minced meat mixture and roll into a ball. Place on lined tray and repeat with remaining mixture.
- Heat a little oil in a large skillet over medium-high heat. Working in batches, brown the meatballs everywhere. Remove from the pan and set aside while preparing the sauce.
For the marinara sauce
- Return the pan to the fire, and a little more oil. Add onion and cook for 3 minutes until softened. Add garlic and continue cooking for one more minute.
- Add the passata, herbs, salt, sugar, and chili if used, and stir to combine. Reduce heat to medium-low and simmer until sauce is reduced by 1⁄3 and thickens.
- Once the sauce thickens, add the meatballs back to the pan, stirring to coat with the sauce. Cover with a tight lid and cook for 6-8 minutes or until cooked through.
To arm the Sub
- Preheat oven to 200c
- Slice the bread across the length of the submarine, with the knife pointing down at a 45-degree angle. This will keep the fillers in place.
- Place 8 meatballs along the bottom half of the bread, with a tablespoon over a little extra marinara sauce.
- Sprinkle a little grated Parmesan over the meatballs, followed by the mozzarella cheese.
- Finally, place 4 slices of cheese, superimposed, on top of the meatballs.
- Place the submarine on a baking sheet and place it in the oven until hot, the cheese melts and bubbles, and the sandwich is lightly toasted. Remove the submarine from the oven and serve immediately.
Subway has revealed how to make its famous Marian meatball recipe at home
How to make Subway teriyaki chicken at home
Does: 1 Footlong Sub
Cook time: 30 minutes + minimum 30 minutes of marinating time
Total time: 1 hour
INGREDIENTS
For the teriyaki chicken
- 450 g chicken breasts
- 180 ml of pineapple juice
- 1⁄4 cup brown sugar
- 40 ml light soy sauce
- 20 ml of dark soy sauce
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1⁄2 teaspoon dry mustard powder
- Pinch of white pepper
- 2 tablespoons of honey
- Vegetable oil for cooking.
To assemble
- 1 foot long roll
- 1⁄4 cucumber, sliced
- 1⁄4 red bell pepper, sliced
- 1 tomato, sliced
- 1⁄4 red onion, sliced
METHOD
- To make teriyaki sauce, combine all ingredients except chicken in medium bowl, whisking until well combined and sugar has dissolved.
- Add the chicken to the teriyaki sauce and place it in the fridge to marinate for at least 3 minutes, or up to 4 hours.
- When you are ready to cook, remove the chicken from the marinade. Place the marinade in a small saucepan or skillet and place over medium heat. Bring to a boil, reduce heat to medium-low, and simmer until reduced to half and thickens, about 10 minutes. Set aside to cool. The sauce thickens even more as it cools.
- While the teriyaki sauce is reduced, cook the chicken. Remove excess marinade with a piece of paper towel and brush with a little vegetable oil.
- Heat a skillet over medium-high heat. Add chicken and cook, turning regularly, until golden brown on both sides and cook well, brushing occasionally with a little bit of teriyaki frosting. Remove from the heat and rest for 5 minutes. Cut into slices, against the grain, 2 cm wide (always check the manufacturer’s packaging for nutritional and allergen information strips and mix with the rest of the teriyaki icing).
- Use it lukewarm, or store it in the refrigerator, in an airtight container until ready to serve.
- To assemble the submarine, cut the bread across the length of the submarine, with the knife pointing down at an angle. This will keep the fillers in place once the sub fills up.
- Lay 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 pinch of teriyaki sauce, salt, and finely ground black pepper. Serve immediately.
Subway partnered with Tastemade to reveal how to make your Teriyaki chicken submarine at home
Italian Subway Bread and Cheese Recipe
Makes: 4 feet long
Cook time: 25 minutes.
Total time: 2.5 hours
Subway also focused the recipe on the recipe for its popular Italian Herb and Cheese Bread.
INGREDIENTS
For bread
- 500 g of strong white bread flour
- 10 g fast acting yeast
- 20 g powdered sugar
- 8 g of cooking salt
- 80 ml olive oil
- 320 ml of water – lukewarm
- Normal flour, to sprinkle
- 2 tablespoons milk, to glaze simple breads
- 1 medium egg, beaten, to glaze herb and
- cheese loaves
For the Italian herb and cheese dressing
- 1 tablespoon dried Italian herbs
- 1 tablespoon dried parmesan
- 1⁄2 teaspoon garlic granules
- 1⁄2 teaspoon onion powder
- 30 g of ripe mozzarella, grated
METHOD
- In a large bowl, combine the flour, yeast, sugar, and salt, making sure the yeast does not touch the salt and sugar.
- In a jar, combine the water and oil, whisking to combine.
- Pour 3/4 of the water / oil mixture over the dry ingredients, and with a wooden spoon or cutlery knife, mix to evenly hydrate the dry ingredients. Add the remaining water and oil if necessary to achieve a smooth dough.
- Spread the dough on a lightly floured bench and knead until smooth and elastic, about 10 minutes. The dough is ready when it bounces directly when gently pressed.
- Place in a large, lightly greased bowl, cover with a damp tea towel and leave in a warm place until doubled in size.
- Once it has risen, roll the dough onto a lightly floured surface and divide it into 4 equal parts.
- Take 1 piece and roll into a long, thin loaf, about 12 inches long. Place on the lined baking sheet and repeat with the remaining pieces of dough, leaving at least 5 cm between each stick.
- Cover with a piece of lightly greased adhesive film and set aside for 1 hour.
- Heat oven to 200C / 180 Fan
- While the breads taste it, make the topping. In a small bowl, combine the mixed herbs, dried parmesan, garlic granules, onion powder, and salt.
- For flat breadWhen the bread is almost done, gently brush with milk and be careful not to deflate the loaves.
- For the Italian herb and cheese bread, Skip the milk and instead gently brush the rolls with egg. Sprinkle with the herb topping, followed by a little bit of each cheese.
- Bake in the center of the oven for 25 minutes until golden. Transfer to a wire rack to cool and cool completely before cutting.
TOP TIP: Breads are best enjoyed on the day they are baked. However, they can also freeze after baking. Just thaw and cool in a warm oven for 5 minutes before filling.
Double Subway Chocolate Cookies
Ago: 16
Baking time: 12 minutes.
Total time: 35 minutes
INGREDIENTS
- 125 g salted butter, softened
- 100 g light brown sugar
- 75 g granulated sugar
- 1 teaspoon of vanilla extract
- 1 medium egg
- 150 g of plain flour,
- sifted 40 g cocoa powder,
- sifted 1⁄2 teaspoon baking soda
- 100 g white chocolate, chopped
- 200 g milk chocolate, chopped
Subway’s Double Chocolate Chip Cookies are popular with fans and can now be made at home
METHOD
- Preheat oven to 175 ° C. Line 2 large baking sheets with parchment.
- In a large bowl, combine the butter and sugars. Using a wooden spoon, beat the mixture until smooth and fluffy, about 3 minutes.
- Lightly beat the egg and vanilla together, and add to the butter mixture little by little, whisking until well combined.
- Using a wooden spoon or spatula, fold the flour, cocoa powder, and baking soda together.
- Finally, add the milk and white chocolate chips, mixing until evenly distributed. Be careful not to overload the mix.
- Using a scoop or scoop of ice cream, divide the mixture into 16 golf ball-sized servings. Make a ball and place it on the lined baking sheets, at least 5 cm apart. Depending on the size of the trays, this can be done in batches.
- Bake for 12 minutes until well spread and just lay it on the surface. The cookies will still be quite soft, but will harden as they cool. Leave on the tray for 5 minutes, then carefully transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 7 days.
Tip: To have freshly baked cookies in the blink of an eye, freeze the unbaked and shaped cookies. When ready to bake, just preheat the oven, place the frozen cookies on a lined baking sheet and bake frozen for 10-15 minutes.
