Sub Snyderman Recipe

Combine white vinegar, water, sugar and 0.25 tsp salt in a small bowl and stir until sugar and salt dissolve.

Add thinly sliced red onion and sliced banana/pickled peppers to the brine, toss to coat and let sit at room temperature for at least 10 minutes (or up to 1 hour). Drain before assembling; reserve a spoonful of the pickling liquid for the sandwich if you like extra tang.

Whisk together 2 tbs prepared horseradish, 3 tbs mayonnaise, 1 tbs sour cream, 1 tsp lemon juice and 1 tsp Dijon mustard in a small bowl.

Season with a pinch of salt and black pepper. Taste and adjust—add more horseradish for heat or a little more lemon for brightness. Refrigerate until ready to use.

Prepare roll

Split the sub roll lengthwise, leaving a hinge if desired. Lightly spread the cut sides with the reserved 1 tsp butter or brush the outside lightly with oil for toasting.

Warm the roast beef: if roast beef is cold, warm 6 oz of thinly sliced roast beef in a skillet over medium heat for 1–2 minutes with a splash of water or beef au jus until just heated through. Drain any excess liquid.

Layer the warm roast beef evenly along the bottom half of the roll.

Top the roast beef with 2 slices of provolone cheese. Place the assembled open sandwich under a broiler or in a 350°F (175°C) oven or in a sandwich press for 1–3 minutes until the cheese melts and the roll is lightly toasted. Watch carefully to avoid burning.

Remove from heat. Spread about half of the horseradish sauce (adjust to taste) on the top half of the roll, or dollop on the cheese side if preferred.

Drain pickled peppers and onions and scatter them over the melted provolone. Add tomato slices and the lettuce over the pickles.

Close the sandwich, press gently, slice in half if desired and serve immediately.