Easy Italian Grilled Sandwiches Food

ITALIAN GRILLED STEAK SANDWICH

Steps:

• Place first 4 ingredients in a large bowl or shallow dish. Add steak and turn to coat. Refrigerate, covered, 8 hours or overnight., Remove steak, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Cool completely., Cut bread loaf horizontally in half. Hollow out both halves, leaving a 1/2-in. shell (save removed bread for another use). Cut steak across the grain into thin slices. In a bowl, toss tomatoes with green onions, olives, pepperoni, basil and 2 tablespoons dressing. In another bowl, toss arugula with remaining dressing. , Place half the arugula in bread bottom. Layer with steak, tomato mixture and remaining arugula; replace top. Wrap in foil; refrigerate at least 1 hour. Cut into wedges to serve.

GRILLED ITALIAN SANDWICHES

Steps:

• In a large skillet, saute peppers in oil just until tender. Sprinkle with salt and pepper. Meanwhile, in a small bowl, combine the butter, mustard, chives, garlic and pepper flakes., Cut bread into 1/2-in. slices, leaving slices attached at the bottom. Cut loaf through the two center slices, separating loaf into two halves. Cut off and discard end slices. Place each loaf on heavy-duty foil coated with cooking spray. Spread butter mixture between every other slice. Alongside buttered slices, insert cheese, meat and peppers, using provolone cheese and salami in one loaf and cheddar cheese and roast beef in the other., Wrap each loaf tightly in foil; place on grill rack. Grill, covered, over indirect medium heat for 8-10 minutes or until cheese is melted. Using a serrated knife, separate sandwiches.

FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES

Steps:

• Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
• Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
• Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
• Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.

ITALIAN GRILLED CHEESE SANDWICHES

Steps:

• Cut a 3-inch pocket in each slice of bread.
• Place a slice of cheese in each pocket.
• In a bowl, beat eggs, milk, Italian seasoning and garlic salt.
• Soak bread in mixture for 2 minutes on each side.
• Coat with bread crumbs.
• Cook on a greased hot griddle until golden brown on each side.
• Cooking time depends on the griddle.

GRILLED ITALIAN SANDWICHES

Steps:

• Preheat the grill to medium high heat. I kept mine between 350 and 400 degrees.
• Slice the loaf of bread into an even number of sandwich sized slices, slicing most but not all the way through, so that the loaf is still intact. I was able to get 12 slices out of mine.
• Divide the loaf into sandwiches. Pull apart the center of each sandwich and brush it with olive oil and vinegar, then sprinkle with oregano. Stuff the middle of each sandwich with an even amount of ham, salami, pepperoni, banana peppers, onion, and cheese slices. Wrap the sandwich in foil. At this point, you can refrigerate until you're ready to eat, or place the sandwich on the hot grill and grill for 10-12 minutes, or until cheese is melted and meats are starting to crisp on the edges.
• Carefully unwrap the loaf and use a knife to separate into 6 individual sandwiches. Finish with sliced tomato, lettuce, and the remaining olive oil and vinegar drizzled on top. Sprinkle with salt and pepper and serve.

EASY ITALIAN GRILLED SANDWICHES

Steps:

• Preheat oven to 375°F. Split bread horizontally; scoop out soft interior and reserve for croutons or breadcrumbs (see cook's note). Brush inside of each bread half with oil. Bake, cut-side up, until toasted, about 7 minutes. Let cool completely. Spread tapenade on bottom half of bread; add provolone and mozzarella. Top with peppers, artichokes, and salami. Scatter top with arugula. Top with other bread half; press to sandwich.
• Wrap tightly with foil. Place a heavy skillet on top; weigh down with canned goods. Refrigerate at least 1 hour and up to 8 hours.
• Preheat a grill to medium, or oven to 375°F. Transfer wrapped sandwich to grill and cover (or transfer to oven); cook, flipping once, until cheese begins to melt and bread is crisp, about 20 minutes. Remove foil, slice, and serve.

GRILLED ITALIAN SAUSAGE SANDWICHES

Steps:

• In a large saucepan, saute peppers and onion in oil until crisp-tender. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, tomato paste, water, sugar, basil, salt and oregano. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. , Meanwhile, grill sausages, covered, over medium heat for 10-16 minutes or until a thermometer reads 160°, turning occasionally. Serve on buns with sauce and cheese if desired.

ITALIAN GRILLED CHICKEN SANDWICHES

Steps:

• Marinate chicken and eggplant in 3/4 cup italian dressing up to 3 hours.
• grill chicken and eggplant, brushing with remaining italian dressing until chicken is cooked and eggplant is tender.
• layer chicken, eggplant, and remaining ingredients on bread, serve.

ITALIAN GRILLED CHEESE SANDWICH (PANINI)

Steps:

• Slice paninis in half. Spread pesto onto each half.
• Evenly distribute both cheeses and peppers on four bottom halves and top with four top halves.
• Heat skillet over medium-low heat.
• Cook sandwiches approximately 5 minutes on each side while applying pressure to flatten them.
• Sandwich is ready when bread is browned and cheese is melted.

ITALIAN GRILLED CHEESE SANDWICHES

Steps:

• Heat a grill pan (or large skillet) over medium-high heat until good and hot.
• Whisk olive oil, garlic powder, oregano and black pepper in a small bowl. With a pastry brush, brush oil mixture evenly over one side of each slice of bread.
• Place 2 slices of bread on hot grill/skillet (oiled sides down). Quickly layer atop non-oiled side of bread slices: one slice of provolone, two slices of salami and one slice of provolone. (Note: If the provolone slices are wider than your bread slices, tear them to fit just inside the perimeter of the bread slices.) Top sandwiches with remaining slices of bread (oiled sides up).
• Grill sandwiches until bottom slice of bread is browned (light or dark per your preference). With a large spatula, carefully turn each sandwich and brown the other side per your preference.
• Remove from grill/skillet, allow to cool for 2 minutes. Slice diagonally and serve.