BREADLESS ITALIAN SUB
Steps:
- Combine the mayonnaise and pesto in a small bowl and stir to combine.
- Cut the top off the pepper and slice the pepper in half. Remove the seeds and white pith.
- Cover the inside of each pepper half with the pesto mayonnaise and top with provolone. Layer the mushrooms and spinach on top of the provolone, and the basil on top of the spinach. Place final slice of provolone on the pepper half that you are using as the top to help hold the ingredients in and close each half together. Wrap in parchment and use a toothpick to hold in place.
NO-BREAD ITALIAN SUBS
All the delicious flavors of an Italian sub, minus the carbs.
Categories no bread italian subs italian sub no bread gluten free lunch Low Carb lunch Best low-carb meals low carb Italian food healthy sandwich
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- Make creamy Italian dressing: In a small bowl, whisk together mayo, vinegar, oil, garlic, and Italian seasoning until emulsified.
- Assemble sandwiches: Layer a slice of ham, two pieces salami, two slices pepperoni, and a slice of provolone.
- Add a handful of romaine and a few roasted red peppers in the middle. Drizzle with creamy Italian dressing, then roll up and serve. Repeat with remaining ingredients until you have 6 roll-ups.
Nutrition Facts : Calories 390 calories
BREADLESS ITALIAN SUB SANDWICH
No need to pile on the deli-counter favorites on these low-calorie 'shroom sandwiches-a little goes a long way. Portobello mushroom caps stand in for bread, perfect for those looking for a gluten-free option. Be sure to serve each sub wrapped in wax paper to keep all the juices contained--then bite with confidence!
Provided by Food Network Kitchen
Time 20m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- Position an oven rack in the top third of the oven and preheat the oven broiler.
- Remove the stems from the mushrooms and discard. Lay the mushroom caps gill-side-up and use a sharp knife to completely remove the gills (so that the caps will lie flat). Arrange the mushroom caps on a baking sheet, brush all over with 1 tablespoon of oil and sprinkle with 1/4 teaspoon salt. Broil until the caps are just tender, flipping halfway through, 4 to 5 minutes per side. Allow to cool completely.
- Whisk together the vinegar, pepperoncini, oregano, remaining 1 tablespoon oil and a few grinds of black pepper in a small bowl.
- Assemble the sandwiches: Arrange one mushroom cap, cut side-up, on a work surface. Fold 1 piece of provolone to fit on top of the cap and repeat with 1 slice each of ham and salami. Top with 1 slice of tomato and about 2 tablespoons of lettuce. Drizzle with some of the pepperoncini vinaigrette. Sandwich with another mushroom cap and secure with a toothpick threaded with an olive. Repeat with the remaining ingredients to make 3 more sandwiches. Wrap each sandwich halfway in wax paper (this will help catch all the juices) and serve.
Nutrition Facts : Calories 200 calorie, Fat 14 grams, SaturatedFat 4.5 grams, Cholesterol 25 milligrams, Sodium 590 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 12 grams, Sugar 6 grams
ITALIAN SUBS
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Soak the onion slices in a large bowl of cold water, 15 minutes.
- Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.
- Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini (if using) and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.
- Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.
ITALIAN SUB STOUP AND GARLIC TOAST FLOATERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a soup pot or deep sided skillet on the stove top and preheat to medium high heat. Add olive oil, 2 turns of the pan and the sausage. Brown and crumble the sausage, drain off excess fat if necessary then add the ham and pepperoni. Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more. Add diced tomatoes and season with salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes. Make croutons while pasta cooks.
- In a large skillet heat about 1/4 cup of olive oil, 4 turns of the pan over medium heat. Add garlic and cook 1 minute. Add bread to garlic oil, toss and toast the cubes 5 or 6 minutes. Season the toasty cubes with red pepper flakes, oregano and lots of grated cheese.
- Stir arugula into soup just before you serve it up. Ladle up the stoup and float several toasty garlic bread cubes in each bowl.
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- Cauliflower Cheesy Bites. View Recipe. This recipe from Mrs. Sipple sounds deliciously ingenious: "To make these gluten-free grilled cheesy bites, cauliflower rice is baked into bread slices and topped with white Cheddar cheese."
- Mushroom Cap Chorizo Burger. View Recipe. Fill the big portobello caps with seasoned beef, chorizo, onions, bacon, garlic, and cilantro. "You will not miss the bun with this extremely flavorful stuffed portobello mushroom cap chorizo burger," says Culinary Envy.
- Jibarito. View Recipe. This authentic Puerto Rican sandwich is a flavor powerhouse packing steak, garlic, and cheese between pieces of fried plantain: "My family can't get enough of it," says LOSTNBFE29, "Wonderful because there is NO bread involved!"
- Chef John's Baked Eggplant Sandwiches. View Recipe. Slices of savory eggplant do the job of bread in this five-star recipe. The eggplant slices are lightly breaded, stuffed with salami and provolone cheese, and baked in the oven.
- Laura's Breadless Fried Egg Sandwich. View Recipe. In this recipe, eggs pull double-duty as a source of protein and a way to hold everything together instead of bread.
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