sous-marin super barns cajun mardi gras
20 minutes • 2 submarines

Super Barns Sub

Discover Firebarns Super Barns Sub : a savory blend of black forest ham, salami and pepperoni, accompanied by melting provolone cheese, fresh mushrooms, crisp green peppers, iceberg lettuce and juicy tomatoes. Enhanced by our unique Mardi Gras Cajun seasoning blend and a touch of spicy oil for an irresistibly bold sandwich!


  • 2 submarine breads
  • 6 slices black forest ham
  • 6 slices salami
  • 6 slices pepperoni
  • 6 slices provolone cheese
  • 2 French shallots, coarsely chopped
  • 10-15 mushrooms, cut into small slices
  • 1 green bell pepper, cut into thin strips
  • 3 tbsp. Mardi Gras Cajun seasonings
  • 1 cup iceberg lettuce, coarsely chopped
  • 6 tomato slices
  • Mardi Gras seasonings and spicy oil to serve
  • Olive oil for cooking


  1. On a BBQ griddle, brown vegetables with Mardi Gras Cajun seasonings.
  2. Cook the slices of charcuterie on each side and arrange them in layers : ham, peperoni and salami.
  3. Add the cheese to the charcuterie layer and cover with the grilled vegetables.
  4. Open the submarines breads in 2 and grill on the BBQ.
  5. Before serving, add the salad, tomatoes, Mardi Gras seasonings and spiced oil.

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