Recipe: Mediterranean Ham & Cheese Mini-Sub

This is not a real Mediterranean recipe. I just made it up. I like it because it’s simple, easy to make, consists of just good meat, cheese and bread, and tastes good.


  • 1 mini-sub roll (a small, slender 6″ sub-shaped roll; I like Asiago cheese rolls)
  • deli-style, thinly-sliced smoked ham (Hillshire Farm is good)
  • pizza-style pepperoni, for some spicy kick (I like Armour)
  • goat cheese


  1. Slice the roll in half lengthwise. Optional: Heat the roll in the oven at 350°F for a few minutes first until the crust gets a little crispy.
  2. Slather the goat cheese generously on the insides of both halves of the roll. It helps to let the goat cheese warm up a bit ahead of time as goat cheese can be really crumbly and hard to spread when cold.
  3. (Click to enlarge.)

  4. Put down an overlapping layer of pepperoni slices on the bottom half of the roll. The rolls I like are just wide enough for one row of pepperoni.
  5. Pile on 2-3 layers of thin deli-style smoked ham, say 6-9 slices. Don’t lay “’em out flat, cafeteria-style. I like to twist or fold them for greater volume and texture.
  6. Put the top half of the roll on, and maybe slice the roll in half widthwise. Enjoy!

Geoffrey is an Aristotelian-Libertarian political philosopher, writer, editor, and web designer. He is the founder of the Libertarian Fiction Authors Association. His academic work has appeared in Libertarian Papers, the Journal of Libertarian Studies, the Journal of Value Inquiry, and Transformers and Philosophy. He lives in Greenville, NC.