Though I'm fully aware that most of you have never seen or even heard of a "leftover sandwich", I am in the habit of ordering foot-long subs, and this habit often leaves me with an extra 15cm of sandwich. This is not a tragedy, but once the bread gets soggy, I am no longer willing to put it in my mouth. The sandwich contents are still good though, and there are many ways to eat them.
"Not quite spaghetti and meatballs", prepared and eaten by yours truly.
Though I have been known to remove the meat and cheese from a soggy roll and eat it, all feral-like, standing over the sink, I wouldn't suggest you do the same, because you are no doubt a person of class and refinement. (If you do take this route, I recommend putting a shirt on first. Or, if you do not wish to don a shirt, at least make sure your kitchen blinds are closed first. This is just some general advice, and definitely not based on any sort of personal experience.) ANYWAY. Here are my favourite ways to transform the innards of a soggy sub into something tasty and glorious.
- Meatball grinder + instant noodles - seasoning packet = not quite spaghetti and meatballs: Scrape the meaty, cheesy contents of this sandwich into a bowl and heat them up in the microwave. In the meantime, cook you noodles how you usually would, drain them, and toss them with a little olive oil. Add in the meatballs and cheese, and stir everything together to distribute the tomato sauce. Top with fresh pepper and parm if you have it, and enjoy.
- Italian sub + cos lettuce + a little oil and vinegar = a very nice antipasto salad: Remove any and all vegetables and set them aside. Slice the tasty cured meats and cheeses into strips, and toss with chopped cos lettuce, those vegetables you took out of the sandwich, and a little oil and vinegar. If the bread has any dry portions left on it, cube it and fry up some croutons.
- Cheesesteak + wonton wrappers = cheesesteak egg rolls: Scrape all the meat, cheese and vegetables out of the sandwich and chop it all up. Place a spoonful or two of filling mixture in the middle of some wonton wrappers, roll them up, and bake or fry them according to the instructions on the wonton wrapper package.
You know that awkward moment in your fridge, when it still has food in it, but it's all 1/2-cup portions of various leftovers and like, one carrot? That moment is annoying, because you still have food that can and should be eaten, just nothing that fits together in a cohesive meal. Luckily, I have a dish for just this moment. Eggs and rice.
Any and all corned beef or pastrami leftovers should be made into a hash, but this is obvious. If all else fails, there is always the eggs and rice route. Eggs and rice go with pretty much everything.