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  • 4 pounds of thick cubed meat, chicken breast, lamb, boneless steak, etc
  • 1 small onion finely minced
  • 2 cups olive oil
  • 1/2 cup dry red wine
  • 1/2 cup red wine vinegar or balsamic vinegar
  • 1/2 cup fresh mint leaves finely chopped
  • 1 Tbsp salt or to taste
  • 2 tsps coarse black pepper
  • 4 to 6 garlic cloves minced
  • juice from a large fresh lemon, grated rind if desired
  • 1 tsp crushed rosemary leaves or more to taste
  • 1 tsp dried basil leaves or more to taste
  • 1 tsp dried oregano leaves or more to taste

Fresh soft Italian sub/torpedo/elongated sandwich rolls Combine all the above marinade ingredients and place in a covered non metal container. Let flavors blend several hours (shake or stir occasionally) or overnight. Use the marinade for chicken breasts, steak etc. Place cubed boneless chicken / boneless steak in separate ziplock bags and let the meat marinade at least overnight or even for a few days if desired. Or you could marinade whole chicken breasts, steaks etc.and then grill and cut. Grill or skewer grill pieces of meat until done but not overcooked. Place meat in the bread and drizzle with more marinade (not from the marinated pieces of meat but fresh unused marinade from the container) if desired. If desired, put mayonnaise spread, sauteed peppers, onions and mushrooms, then the meat on the bread. The above recipe makes about 3 1/2 cups marinade, enough for about 4 lbs of meat. Variations: Add shredded lettuce and thin sliced tomatoes and onions. The meat can also be placed in pita bread or flat bread to be wrapped. Other condiments as well as melted cheese are always an option.

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