Italian Country Sandwich Food

ITALIAN COUNTRY SANDWICH

Steps:

• Cut bread loaf horizontally in half. Drizzle oil over cut sides of bread.
• Layer salami, cheese, prosciutto and onion on bottom of bread; add top of bread. Cut loaf into 4 pieces.

ITALIAN CLUB SANDWICHES

Steps:

• Frittata: In a nonstick 10-inch skillet, heat the oil over medium heat. Add the pancetta and cook, stirring frequently, until golden brown and crispy, about 6 to 8 minutes.
• While the pancetta is cooking, in a medium bowl, whisk together the eggs, whipping cream, salt and pepper. Pour the egg mixture over the cooked pancetta and stir once to incorporate. Cook the egg mixture, without stirring, until the eggs are almost set and the bottom is golden brown, about 5 to 6 minutes. Slide the frittata onto a dinner plate and invert back into the skillet until cooked through, about 3 to 4 minutes longer. Transfer the frittata to a cutting board and cut into 4 wedges.
• Mayonnaise: In a small bowl, combine the mayonnaise and chives until smooth.
• To assemble the sandwiches: Divide the mayonnaise mixture and spread it evenly over 1 side of each bread slice. Arrange the arugula, a slice of cheese and 2 tomato slices on 4 of the bread slices. Lay the frittata wedges on top of the tomatoes. Cover with the remaining bread slices and serve.

ITALIAN SUBS - RESTAURANT STYLE

Steps:

• In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.
• Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.

10 CLASSIC ITALIAN SANDWICHES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Italian sandwich in 30 minutes or less!

ITALIAN BEEF SANDWICHES

Steps:

• For the giardiniera: Combine the carrots, pepperoncini, jalapeños, roasted red peppers, olive oil, pepperoncini liquid, garlic powder and pepper in a bowl. Toss well, then set aside.
• For the beef: Remove the sirloin from the freezer and, using a mandoline or a sharp knife, cut into very thin strips against the grain. Sprinkle the meat with salt and pepper.
• Heat the olive oil over medium-high heat in a large saute pan. Add the beef and sauté until starting to brown, but still pink, about 2 minutes. Add the Italian seasoning and garlic, then cook for 30 seconds. Add the broth and vinegar, then bring to a simmer. Remove from the heat.
• Place 3 slices of provolone on each roll. Top with the hot beef. Sprinkle with some of the giardiniera. Serve with extra broth on the side for dipping.

ITALIAN COUNTRY SANDWICH

Steps:

• Take one of the the pizza crusts and spread it with the cream cheese.
• Layer with all the remaining ingredients.
• Top with the other crust; wrap in foil, and set on a baking sheet.
• Bake 25 minutes at 350 degrees. Cut into wedges.
• Note: The recipe does not call for it, but for "older" palates, I would add some oregano, crushed red pepper, perhaps some other things.

COUNTY FAIR ITALIAN SAUSAGE SANDWICHES

Steps:

• Parboil the sausages in 24 ounces of the beer for 10 minutes, then drain and discard the beer. Place the sausages aside in tinfoil or in a covered bowl where they'll stay warm.
• Place a wok or pan over high heat and after it has heated, pour in the olive oil. Before the olive oil smokes, dump in all the peppers and onions. Toss and stir them with some frequency and when you see the first indication of any browning, add in the sausages.
• When the sausages have browned a bit, pour in the reserved 8 ounces of beer and stir.
• When the beer has pretty much evaporated, serve the sausages, peppers and onions on pre-warmed (or steamed) buns. The buns are easily steamed at home by placing them in a gallon-sized zip-lock bag, flipping in about a tablespoon of water with your fingers and microwave the nearly-closed bag for about 15-20 seconds on the defrost mode -- don't do them on HIGH or they'll get rubbery!