Subway Fatty

4     2 hours     Smoke     Oak

My friend and barbecue mentor, Jack Waiboer came up with this brilliant idea and deemed it the “Fat Guido Explosion” as a takeoff on the “bacon explosion” fatty that has taken over the internet. The concept is simple. Head to your favorite Subway restaurant and order up a “deconstructed” Italian sub - hold the lettuce. See my tip for the sub roll. Add a pound each of ground pork sausage and bacon, and you’ll have everything you need to build this Italian-inspired feast.

1 pound ground sausage

3 teaspoons salt, divided

3 teaspoons freshly ground black pepper, divided

1 pound bacon (not thick sliced)

8 thin slices deli ham

8 slices Swiss cheese

2 tomatoes, thinly sliced

¼ cup sliced banana peppers

1 tablespoon olive oil

1 tablespoon balsamic vinegar

2 teaspoons chopped fresh oregano

2 teaspoons chopped fresh basil

1 teaspoon garlic powder

½ cup Remoulade Burger Topping (found in Top This ) , or any marinara sauce

1. Preheat the smoker to 225°F and add wood.
2. Season the sausage with 1 teaspoon salt and 1 teaspoon pepper.
3. Lay out half of the bacon in vertical strips, side by side.
4. Lay the other half of the bacon horizontally over the bacon strips, and weave in an over under fashion, creating a tight square weave.
5. Spread the ground sausage over the bacon, completely covering it.
6. Layer the ham on top, then Swiss, then tomatoes over the whole fatty, leaving a 1-inch margin all the way around.
7. In a small bowl, whisk in oil, balsamic vinegar, oregano, basil, and garlic.
8. Sprinkle the banana peppers on top of the tomatoes, and season all over with the seasoned oil & vinegar.
9. From one side, roll the fatty up tightly and tuck in the bacon to secure.
10. Place the fatty on the smoker seam-side down, and smoke for 2 hours, or until a digital thermometer reaches 160°F.
11. Slice and serve with the Remoulade Burger Topping.

If you kept the bread from Subway, grill it up in medallions and serve it on the side.