STUFFED ITALIAN DELI SANDWICH
Enjoy the taste of a Stuffed Italian Deli Sandwich from your kitchen. Our Stuffed Italian Deli Sandwich features faves like mortadella, capicola & salami.
Provided by My Food and Family
Categories Meal Recipes
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Cut thin slice off top of bread loaf; reserve for later use. Remove bread from inside of bottom of loaf, leaving 1/2-inch-thick shell. Discard removed bread or reserve for another use.
- Spread half the pesto sauce evenly onto inside of bread shell; fill with layers of half each of the meats and provolone. Top with bruschetta. Repeat layers of meats and provolone; top with onions and peppers. Sprinkle with Parmesan.
- Spread remaining pesto sauce onto cut side of top of bread; place, cut side down, over sandwich, pressing firmly into sandwich filling to secure. Wrap tightly with foil; place on baking sheet. Top sandwich with second baking sheet.
- Bake 25 to 30 min. or until sandwich is heated through.
Nutrition Facts : Calories 370, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1180 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 2 g, Protein 18 g
BAKED DELI SANDWICH
Frozen bread dough, easy assembly and quick baking time make this stuffed deli sandwich an appetizer I rely on often. This is one of my most-requested recipes. It's easy to double for a crowd or to experiment with different meats and cheeses. -Sandra McKenzie, Braham, Minnesota
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- On a baking sheet coated with cooking spray, roll dough into a small rectangle. Let rest for 5-10 minutes. , In a small bowl, combine the butter and seasonings. Roll out dough into a 14x10-in. rectangle. Brush with half of the butter mixture. Layer ham, mozzarella cheese, turkey and cheddar cheese lengthwise over half of the dough to within 1/2 in. of edges. Fold dough over and pinch firmly to seal. Brush with remaining butter mixture., Bake at 400° for 10-12 minutes or until golden brown. Cut into 1-in. slices. Serve immediately with pizza sauce if desired.
Nutrition Facts : Calories 476 calories, Fat 24g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 1223mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.
ITALIAN DELI SANDWICHES
Perfect for a Super Bowl get together! The ingredients may be doubled or tripled, if desired for more amount. Note: thinly sliced red onions, and green sliced ripe olives may be add to the sandwich if desired, but it is not necessary.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a food processor, with a metal blade, process the basil, parsley, bread crumbs, Parmesan cheese, water, fresh garlic and olive oil, until a paste is formed.
- Spread the mixture evenly between the bread slices.
- Layer ONE side of the roll with peppers, mozzarella cheese Italian prosciutto and arugula, top with a thin layer of onions and/or olives (if using).
- Top with bread.
- Cut, wrap in plastic wrap.
- Refrigerate until serving.
- All ingredients may be doubled or tripled for more sandwiches.
Nutrition Facts : Calories 282.7, Fat 12.9, SaturatedFat 5.2, Cholesterol 25, Sodium 1244.7, Carbohydrate 29.4, Fiber 3.5, Sugar 1.1, Protein 13
LAYERED PICNIC LOAVES
This big sandwich, inspired by one I tried at a New York deli, is a favorite with our football-watching crowd. Made ahead, it's easily carted to any gathering. Kids and adults alike say it's super. -Marion Lowery, Medford, Oregon
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 loaves (12 servings each).
Number Of Ingredients 15
Steps:
- Cut loaves in half horizontally; hollow out tops and bottoms, leaving 1/2-in. shells (discard removed bread or save for another use). , Combine oil and garlic; brush inside bread shells. Sprinkle with 1 teaspoon Italian seasoning. Layer bottom of each loaf with a fourth of each: roast beef, mozzarella, basil, tomatoes, salami, artichokes, salad greens, chicken and onion. Repeat layers. Season with salt, pepper and remaining Italian seasoning. , Drizzle with remaining oil mixture if desired. Replace bread tops; wrap tightly and refrigerate at least 1 hour before slicing.
Nutrition Facts : Calories 341 calories, Fat 18g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 991mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
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- Muffaletta Sandwich. A classic sandwich is a treat. The term “muffuletta” is used by the locals to refer to this famous sandwich. There’s more to a good muffuletta than ham, salami, and provolone cheese.
- Roasted Chicken Caprese Sandwich. This is a delicious chicken sandwich with roasted tomatoes, basil, and mozzarella cheese. It’s a perfect summertime lunch or appetizer for an evening cookout.
- Ciabatta Sandwich. This is an ideal sandwich if you want something less filling and light on your stomach. Some traditional sandwiches can be quite filled and large but this one will give you a different option.
- Meatball Smash. This fun sandwich is great if you’re looking for something a little bit more filling and heavy. Meatballs with spaghetti is something of a tradition in Italy, so why not put it in a sandwich with lots of cheese.
- Roasted Pork. If you are looking to use some lovely classic Italian meats this is the one for you. It is filled with pork, lots of veggies and also accompanied by flavorful sauces and dressings.
- Meatloaf Sandwiches. This particular sandwich is ideal for not wasting any food in your home. You are able to use the leftover meatloaf from your dinner to make it into a delicious snack.
- Tuna Salad. Tuna isn’t always everyone’s first pick for fish in a salad or sandwich but this particular recipe is likely to change your mind. It is creamy and zesty which doesn’t always work but this definitely does!
- Marshmallow Nutella. This option is not meaty but more of a dessert snack. It is filled with soft nutella spread and melted marshmallows combined. Everyone needs to treat themselves every now and then and this is the best way because it is just a creamy delight and is also easy to make – result!
- Panino Imbottito. A panini or ‘’small bread’’ is another way to make a sandwich just on different sizes of bread. This particular recipe shows off the delicious Italian cuisine and what they have to offer.
- Pinwheels. This has many different variations across the world where different ingredients and steps are used to create these pinwheels. The Italian way uses a mix of traditional ingredients that will all be very easy to get from your local supermarkets.
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- Porchetta Abruzzese. Another popular porchetta sandwich, this classic appears throughout the Italian region of Abruzzo, often served from white trucks on the side of the street.
- Panino al prosciutto. The prosciutto in Italy is so excellent that it shines on its own in a sandwich, even though cheese and tomato can certainly enhance it.
- Mozzarella di bufala e pomodoro. When buffalo mozzarella milk and sweet tomato juice join forces on a sandwich, seeping into the pillowy bread, something amazing happens.
- Puccia. This Apulian classic is made of pizza dough stuffed with meats and cheeses, particularly popular in the town of Lecce.
- Piadina. A thin flatbread served on the street or at bars, particularly in the Emilia-Romagna region of Italy, Piadina sandwiches are often stuffed with prosciutto, arugula, and some kind of melty or soft cheese, whether robiola or stracciatella.
- Lampredotto. Even if you're squeamish about innards, you have to try this classic Florentine sandwich of roasted cow stomach, which is the city's quintessential street food.
- Pani câ meusa. Served on Sicily's vastedda bread and typically topped with caciocavallo and ricotta cheese, this rich spleen panino is ubiquitous on the bustling streets of Palermo.
- Pane e panelle. Another extraordinary Sicilian delicacy is the pane e panelle, a panino stuffed with chickpea fritters and served on a sesame seed roll.
- Panino con mortadella. The black pepper- and pistachio-studded mortadella of Bologna is so flavorful that, as we keep saying about Italy's meats, it doesn't need much else.
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