ITALIAN HERO SANDWICH
This is the sandwich to make when you want an attention grabber! At a good Italian delicatessen, you'll be able to find the peppers and sliced meats as well as a crusty loaf that will hold all the fixings. Adapted from Williams-Sonoma Outdoors Series,Picnics and Tailgates,by Diane Rossen Worthington (Time-Life Books, 1998).
Provided by Michigan Dreamer
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine the vinegar, oregano, mustard, salt and pepper.
- Stir to mix well.
- Whisk in the olive oil until incorporated.
- On a work surface, lay out 3 long pieces of plastic wrap, placing them side by side and slightly overlapping.
- Place the bottom half of the loaf over the wrap.
- Spread the pepperoncini and cherry peppers over the bread.
- Scatter evenly with the lettuce and layer with the tomatoes.
- Drizzle with a few tablespoons of the dressing.
- Layer the meats, one at a time, over the tomatoes, making sure to distribute them evenly.
- Top with a layer of provolone cheese.
- Drizzle the remaining dressing over the cut side of the top of the loaf.
- Place on the layered sandwich and enclose in the plastic.
- Refrigerate for at least 1 hour or for up to 4 hours to develop the flavors.
- To serve, unwrap the sandwich and slice into large pieces about 3 to 4 inches wide.
Nutrition Facts : Calories 538.5, Fat 37.6, SaturatedFat 11.6, Cholesterol 46.3, Sodium 1203, Carbohydrate 32.3, Fiber 3, Sugar 4.5, Protein 18.6
BAKED ITALIAN HEROS
Make and share this Baked Italian Heros recipe from Food.com.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 25m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F.
- Brush the cut sides of the rolls with the Italian dressing.
- Layer the bottom halves with the salami, turkey, ham, cheese, tomato, and onion and replace the tops.
- Place each on a piece of aluminum foil and wrap tightly.
- Bake for 12 to 15 minutes, or until the cheese is melted.
- Carefully remove the aluminum foil and serve.
Nutrition Facts : Calories 470.5, Fat 22.6, SaturatedFat 8.9, Cholesterol 68.6, Sodium 1791, Carbohydrate 39.3, Fiber 2.5, Sugar 5.5, Protein 27.2
ITALIAN SAUSAGE AND PEPPER HEROS
Categories Sandwich Pepper Pork Broil Fourth of July Picnic Super Bowl Quick & Easy Backyard BBQ Dinner Lunch Sausage Spring Summer Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 main-course servings
Number Of Ingredients 9
Steps:
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion, bell peppers, garlic, salt, and pepper, stirring occasionally, until onion is golden, about 15 minutes.
- While peppers cook, preheat broiler and prick sausages all over with a fork, then broil sausages on rack of a broiler pan 3 to 5 inches from heat, turning over once, until golden brown and cooked through, 10 to 12 minutes.
- Transfer sausages to a cutting board and let stand 5 minutes, then halve lengthwise.
- Make 4 sandwiches using bread, pepper mixture, and sausages.
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- Working one sandwich at a time, spread mayonnaise over each roll and ¼ cup Italian sauce mixture over bottom half. If using prosciutto and/or mortadella, drape slices so that the meat folds over itself to make a pleated mound down the length of the roll (about 4 slices total). Shingle other sliced meats of your choosing over top, overlapping slightly. Top with provolone, ½ cup iceberg, and some onion; season with salt and pepper. Drizzle with vinegar and oil and sprinkle with a little more oregano. Close sandwich and cut in half crosswise.
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- Heat a large cast-iron or nonstick griddle (you can also use 2 cast-iron or nonstick skillets). Add the oil, bell peppers, onion, garlic, oregano and crushed red pepper and season with salt. Cook over moderate heat, stirring occasionally, until the peppers are softened and just beginning to brown, 6 minutes. Push the vegetables to the back of the griddle, cover with an inverted heatproof bowl and keep warm over low heat; stir occasionally as you cook the sausages.
- Prick the sausages with a knife and cook over moderate heat, turning occasionally, until no trace of pink remains, 10 minutes. Add the sausages to the vegetables and keep warm. Brush the rolls with oil and toast on the griddle. Fill the rolls with the sausages and peppers, cut each one in half and serve.
THE BEST 10 RESTAURANTS IN ITALY - LIFE IN ITALY
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- Osteria Francescana (Modena) Osteria Francescana has been considered the best restaurant in the world for a few years now. Enters the king of restaurants according to critics.
- La Pergola dell’Hotel Rome Cavalieri (Roma) La Pergola is the kingdom of world-known chef Heinz Beck. Located within Waldorf Astoria Group’s Hotel Rome Cavalieri, everything related to this restaurant speaks of excellence.
- Le Calandre (Rubano, Padova) Le Calandre‘s chef, Massimiliano Alajmo, was the youngest chef to ever receive a third Michelin star, at the very young age of 28 (in 2002).
- Reale (Località Casadonna, Castel di Sangro, L’Aquila) The creative cuisine of its unique chef, Niko Romito, has made Reale one of the country’s best restaurants.
- Piazza Duomo (Alba, Cuneo) Piazza Duomo is lead by famous Italian chef Enrico Crippa and, as many of the restaurants presented in this articles, successfully merges together tradition and innovation.
- Dal Pescatore (Canneto sull’Oglio, Mantova) The Santini’s family is behind the huge success of this restaurant, which opened exactly 90 years ago, in 1925, when Antonio Santini, a fisherman, and his wife, Teresa Mazzi, decided to start a business together.
- Enoteca Pinchiorri (Firenze) Opened by Giorgio Pinchiorri and French born chef Annie Féolde in 1972, Enoteca Pinchiorri is an institution of Florence.
- Da Vittorio (Brusaporto, Bergamo) Family run by the Cereas, Da Vittorio has been around since 1966. It obtained its first Michelin Star in 1978 and the second in 1996.
- St. Hubertus (San Cassiano, Bolzano) When you decide to visit Saint Hubertus, you’ll go in for a great treat. The Hotel Rosa Alpina, home to the Saint Hubertus restaurant is beautifully located in the Italian Dolomites and offers accommodation, a familiar atmosphere and, of course, its three Michelin stars restaurant, skillfully guided by chef Norbert Niederkofler.
- Uliassi (Senigallia, Ancona) The latest entry in the kingdom of Italy’s three starred restaurant, Uliassi’s opened its doors for the first time in 1990 thanks to the efforts of chef Mauro Uliassi and his wife Catia.
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