Sheet Pan Italian Sub Dinner Food

SHEET-PAN ITALIAN SUB DINNER

Sheet-Pan Italian Sub Dinner image

The Italian sub, a deli sandwich that piles some combination of cheese, cured meats and preserved vegetables onto a soft roll, is an Italian-American classic. But toss those fillings onto a sheet pan and hit them with a little heat, and they caramelize and crisp into a complete dinner with loads of character - sweet and spicy, bitter and briny. In this recipe, salami, red onions, pepperoncini, tomatoes, radicchio and chickpeas get tossed with an oregano-garlic vinaigrette before roasting. The radicchio and red onion mellow, the tomatoes sweeten and the salami releases fat and seasonings that add even more flavor and richness. (You can swap in cauliflower florets, cubes of squash or halved red potatoes for the radicchio.) Serve with a plop of ricotta for creaminess (or provolone and Parmesan, for a more traditional take), more vinaigrette and crusty bread for sopping it all up or piling it into a sandwich.

Provided by Ali Slagle

Categories dinner, easy, weekday, sandwiches, sausages, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 garlic cloves
2 tablespoons dried oregano
Kosher salt and black pepper
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 (14-ounce) can chickpeas, drained and patted dry
5 ounces salami (casing removed if there is one), cut into 1/2-inch pieces
1 red onion, peeled, halved lengthwise and cut into 1/2-inch wedges
1 medium head radicchio (about 3/4 pound), quartered lengthwise
1 cup cherry or grape tomatoes, halved
8 pepperoncini peppers
1/2 cup ricotta
Crusty bread, for serving

Steps:

Heat the oven to 450 degrees. Coarsely chop the garlic, then add the dried oregano and 2 teaspoons salt on top of the garlic and chop together until it forms a paste. Transfer to a bowl, then stir in the vinegar and olive oil.
Pour half the dressing into a large bowl, then add the chickpeas, salami, red onion, radicchio, tomatoes and pepperoncini. Mix gently to coat in the dressing, trying not to break up the radicchio and red onions, then spread evenly on a baking sheet. Roast, tossing halfway through, until the red onions and chickpeas are golden, 15 to 20 minutes.
Season the ricotta with salt and pepper. Serve the roasted mixture with crusty bread, with a dollop of ricotta and extra vinaigrette, or assemble into sandwiches.

ITALIAN CHICKEN SHEET PAN SUPPER

Italian Chicken Sheet Pan Supper image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/4 cup balsamic vinegar
1 teaspoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
5 cloves garlic, minced
1 cup plus 3 tablespoons olive oil
8 bone-in, skin-on chicken thighs
1 pound green beans
2 cups mixed cherry tomatoes
1 loaf crusty ciabatta bread
2 tablespoons minced fresh parsley

Steps:

Preheat the oven to 425 degrees F.
To a bowl or pitcher, add the vinegar, parsley, basil, salt, pepper, garlic and 1 cup of the olive oil. Whisk until well combined.
Put the chicken in a large zipper bag and pour in half the dressing. Seal the bag and squish to coat the chicken.
Trim the ends of the green beans and put in a large bowl with the tomatoes. Pour over the remaining dressing and toss.
Using tongs, arrange the chicken skin-side up on a sheet pan. Use a slotted spoon to transfer the beans and tomatoes to the sheet pan, leaving the excess marinade behind. Roast for 20 minutes.
Meanwhile, rip the bread into large chunks. Add to a bowl, drizzle with the remaining 3 tablespoons olive oil and toss.
After the chicken and vegetables have roasted for 20 minutes, shake the pan to prevent sticking, then add the bread chunks to the pan. Continue to roast until the chicken is cooked through and the skin is golden and crisp, about another 10 minutes. Sprinkle the sheet pan with parsley and serve.

ITALIAN SAUSAGE SHEET PAN DINNER

Italian Sausage Sheet Pan Dinner image

This Italian Sausage Sheet Pan Dinner is the ultimate easy meal recipe for a quick weeknight dinner! It's bursting with delicious Italian flavours and it's on your dinner table in 30-minutes or less with hardly any clean-up!

Provided by Chrissie Baker (thebusybaker.ca)

Categories Main Course

Number Of Ingredients 11

Ingredients

8 medium or large Italian sausages
1/2 large red onion (cut into chunks)
1 pound mixed baby potatoes (halved)
1 red bell pepper (cut into chunks)
1 yellow bell pepper (cut into chunks)
1 slices small zucchini (cut into thick)
3-4 teaspoons smoked paprika
2 teaspoons dried oregano
sea salt and pepper to taste
cooking spray of your choice
fresh cilantro for garnish (optional)

Steps:

Preheat your oven to 425 degrees Fahrenheit and spray a large baking sheet with some cooking spray.
Add the sausages, red onion chunks, baby potatoes, bell pepper chunks, and zucchini slices to the greased baking sheet. Sprinkle the smoked paprika, the oregano and the salt and pepper over everything and toss well.
Arrange the sausages evenly on the baking sheet and nestle them into the vegetables.
Roast everything at 425 degrees Fahrenheit for about 20-25 minutes, or until the sausages are cooked through completely and the baby potatoes are soft. Use a meat thermometer to ensure the sausages have reached an internal temperature of at least 165 degrees Fahrenheit.
Garnish with some fresh cilantro or parsley and serve this meal to your hungry family!

Nutrition Facts : ServingSize 1 serving, Calories 446 kcal, Carbohydrate 14 g, Protein 18 g, Fat 35 g, SaturatedFat 13 g, Cholesterol 85 mg, Sodium 824 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 21 g

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