TUSCAN-STYLE SAUSAGE SANDWICHES
A rich pasta sauce with Italian sausage, sliced onions, spinach, and mushrooms is spooned onto split chunks of crusty bread for a hearty lunch or dinner.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- In large nonstick skillet, brown sausage over medium-high heat. Stir in onion, spinach and mushrooms. Cook, stirring occasionally, 5 minutes or until sausage is done. Stir in Sauce; heat through.
- For each sandwich, split open each bread piece, and evenly spoon in sausage mixture. Sprinkle, if desired, with crushed red pepper flakes.
Nutrition Facts : Calories 760.1 calories, Carbohydrate 90.3 g, Cholesterol 61 mg, Fat 28.9 g, Fiber 17.1 g, Protein 33.6 g, SaturatedFat 8.3 g, Sodium 2256.4 mg, Sugar 2.4 g
TUSCAN CHICKEN SANDWICHES
Chicken thighs slow cooked in a crockpot with garlic and roasted red pepper, then shredded, make up the base for this yummy sandwich! Serve on focaccia bread which is spread with a mixture of mayonnaise and pesto and top with tomato slices. This is to die for! Recipe courtesy of Pillsbury.
Provided by Marie
Categories Lunch/Snacks
Time 6h10m
Yield 6 sandwiches
Number Of Ingredients 8
Steps:
- Place chicken thighs in a 3 to 4 quart slow cooker.
- Sprinkle with garlic, roasted red pepper strips and salt.
- Cover and cook on low setting for 6 hours.
- Just before serving, remove chicken from slow cooker and place on a large plate.
- Shred chicken with two forks, return to slow cooker and mix well.
- In a small bowl, combine mayonnaise and pesto and blend well.
- Cut focaccia into 6 wedges and split each wedge in half.
- Spread cut sides with mayonnaise mixture.
- With slotted spoon, place about 1/3 cup of chicken mixture onto bottom half of foccacia wedge.
- Top each with a tomato slice and top half of foccacia.
Nutrition Facts : Calories 158.2, Fat 7.1, SaturatedFat 1.4, Cholesterol 81.2, Sodium 505.8, Carbohydrate 3.9, Fiber 0.4, Sugar 1.2, Protein 19.1
TUSCAN SANDWICHES
Provided by Florence Fabricant
Categories dinner, easy, lunch, main course
Time 40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat a grill or broiler. Slice the eggplant one-half inch thick and grill or broil the slices until they are lightly browned. Brush the browned slices with all but one tablespoon of the oil and season them to taste with salt and pepper. Sprinkle with the parsley and set aside.
- Puree the beans and mix them with the garlic and the remaining olive oil. Salt and pepper to taste.
- Cut the bread into 16 slices, to make 8 sandwiches. Spread the slices with the bean puree, then arrange the eggplant slices on half of them. Top the eggplant with the peppers, sun-dried tomatoes, arugula and cheese. Cover with the remaining slices of bread and serve.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 18 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 513 milligrams, Sugar 6 grams, TransFat 0 grams
TUSCAN CHICKEN SANDWICH
Make and share this Tuscan Chicken Sandwich recipe from Food.com.
Provided by Lacey Lou
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 8
Steps:
- Spread vinaigrette in a thin layer over the bottom slice of focaccia.
- On top of the vinaigrette, layer greens, tomato, onion and chicken.
- Stir together mayonnaise and pesto; spread on the top slice of focaccia.
- Close the sandwich and serve.
Nutrition Facts : Calories 190.6, Fat 6.3, SaturatedFat 1.1, Cholesterol 53.1, Sodium 165.6, Carbohydrate 12.8, Fiber 3.1, Sugar 4.4, Protein 21.3
TUSCAN TUNA-AND-BEAN SANDWICHES
Categories Sandwich Bean Fish Olive No-Cook Super Bowl Quick & Easy Lunch Tuna Poker/Game Night Healthy Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- Prepare beans:
- Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.
- Make tuna:
- Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.
- Assemble sandwiches:
- Spoon one fourth of bean mixture on 1 slice of bread, then top with one fourth of tuna salad, some watercress, and a slice of bread. Make 3 more sandwiches in same manner.
COPYCAT ITALIAN GRINDER
This Italian Grinder sandwich is crunchy, saucy, meaty and cheesy! After one bite, you'll understand why I love it so much! The recipe is fairly simple - and the number one thing you need is a GOOD Italian sausage - that makes the recipe!
Provided by FoodHussy
Categories Entree
Time 25m
Number Of Ingredients 11
Steps:
- If sausage has casings remove them and crumble into pan with the ground beef. Brown both meats together until no longer pink. Drain fat.
- And pepper & onion
- add garlic salt, red pepper flakes & pizza sauce.
- stir to combine and heat for 5 min
- Preheat oven to 400 F. Cut the split French loaf into 2 separate sandwiches. Repeat with second loaf.
- Pull a small amount of bread out of the bottom and top of the loaf to make a bowl for the meat.
- Fill the bowl with meat mixture.
- Cover the meat mixture with shredded Mozzarella cheese.
- Place the top of loaf onto the sandwich
- Lay out foil for each sandwich and spray with non-stick spray. Lay sandwich on foil and wrap. Bake for 10 minutes in the oven
- Open foil up and brush with butter and sprinkle with garlic salt. Bake 5 min more with the foil packet open
- Remove from foil packets and serve
Nutrition Facts : ServingSize 1 sandwich, Calories 1146 kcal, Carbohydrate 44.1 g, Protein 46.6 g, Fat 89.5 g, SaturatedFat 28.8 g, Cholesterol 144 mg, Sodium 1752 mg, Fiber 6.1 g, Sugar 9.8 g
TUSCAN GRILLED CHEESE
Categories Sandwich Cheese Garlic Tomato Sauté Quick & Easy Lunch Vinegar Mozzarella Basil Summer Poker/Game Night Grill/Barbecue Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Brush 1 side of each bread slice lightly with oil, using about 1 tablespoon total. On 2 slices, arrange half of cheese, then tomato, basil, and remaining cheese. Top with remaining bread slices, oil side down. Brush tops of sandwiches with about 1 tablespoon of remaining oil.
- Heat medium skillet or range-top grill pan over medium heat. Place sandwiches, oil side down, in skillet. Brush tops with remaining 1 tablespoon oil. Cook until sandwiches are golden brown on both sides and cheese is melted, turning once, about 5 minutes per side.
- Toss arugula with vinaigrette and divide between 2 plates. Cut sandwiches in half or quarters and arrange around arugula. Serve.
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TUSCAN TUNA SANDWICH. - HALF BAKED HARVEST
From halfbakedharvest.com
3.8/5 (44)Total Time 20 minsCategory Main Course, SandwichesCalories 574 per serving
- In a food processor or blender, combine the tahini, greek yogurt, zest + juice of 2 lemons and the olive oil until smooth and combined. If needed thin with just a little water. Add the basil + a pinch of salt and pepper and the crushed red pepper flakes to the blender or food processor and pulse once more to combine.
- Cut the loaf of ciabatta in half lengthwise and then generously spread both halves with the basil tahini yogurt sauce. Now spread the tuna mixture over the bottom half of the ciabatta. Layer the following ingredients in a single layer: avocado, cucumber, hard boiled eggs, cabbage and arugula. Crumble the feta over the arugula and season with pepper. Add the top half of the ciabatta and gently push down on the sandwich to help it stick together.
- From here, you can either wrap the sandwich in plastic wrap and place in the fridge for up to 1 day OR you can serve.
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- Chicken Parmesan Sandwich. Chicken Parmesan is a mouth-watering dish and an icon in Italian cuisine. As great as it is, it's almost a little better when it's transformed into a sandwich.
- Muffuletta Sandwich. New Orleans is known for many famous foods and among those is one of the best sandwiches in the country. If you have yet to experience the taste of an authentic Muffuletta Sandwich, here's your chance.
- Mini Italian Meatball Sliders. If you're looking for an incredibly simple recipe for a party, check out these Italian Meatball Sliders. These tasty bites are on mini rolls and the combination of whole grain mustard, cheesy meatballs, roasted peppers, and capers is a guaranteed crowd-pleaser.
- Roasted Chicken Caprese Sandwich. The caprese sandwich is a true classic in Italian cuisine. While it's delicious, it can be made a little healthier with a few changes.
- Porchetta Sandwich. A salsa verde makes this Porchetta Sandwich Recipe a top-notch pick. The butterflied pork shoulder is adorned with rosemary, fennel, and garlic.
- Italian Ciabatta Sandwich Recipe. While you have ciabatta in the house, you'll definitely want to try a Classic Italian Ciabatta Sandwich. This sub is stacked with meat, but it's not overwhelming like many tend to be.
- Roasted Pork and Broccoli Rabe Hoagie. For an extraordinary sandwich, it's hard to beat this Roasted Pork Hoagie. It was inspired by a famous sandwich from Philadephia's DiNic's and it rivals the real thing.
- Grilled Portobello Burger. Portobello burgers are a classic vegetarian sandwich. It's one that everyone can enjoy and with a big, meaty mushroom cap, even burger lovers won't miss the beef.
- Chicken Provencal Wrap. Maybe an Italian-inspired wrap is more your style. If so, the Chicken Provencal Wrap is the perfect recipe for you. This is an ideal way to use up any leftover rotisserie chicken.
- Meatball Smash Grilled Cheese. Meatballs and spaghetti on a grilled cheese? It sounds too amazing to be true, but it's real and it is delicious. If you're a fan of gooey cheese sandwiches, do yourself a favor and grill up the Meatball Smash Grilled Cheese.
10 SANDWICHES TO EAT IN ITALY BEFORE YOU DIE | FOOD & WINE
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- Porchetta di Ariccia. Roman Porchetta.jpg. The fatty, heavily seasoned boneless pork roast, so often enjoyed in sandwiches, is said to have originated in the Rome area, making porchetta di ariccia the most classic version of the dish, of which you can find iterations throughout Italy.
- 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. Panino al prosciutto.jpg. The prosciutto in Italy is so excellent that it shines on its own in a sandwich, even though cheese and tomato can certinaly enhance it.
- Mozzarella di Bufala e Pomodoro. Tomato and Mozzarella di Bufala.jpg. 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. Piadina with arugula and stracciatella.jpg. A thin flatbread served on the street or at bars, particularly in the Emilia-Romagna region of Italy, these light sandwiches are often stuffed with prosciutto, arugula, and some kind of melty or soft cheese, whether robiola or stracciatella.
- Lampredotto. Lampredotto.jpg. 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 ca meusa. Pani ca meusa.jpg. 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 iis the pane e panelle, a panino stuffed with chickpea fritters and served on a sesame seed roll.
- Panino con mortadella. Mortadella.jpg. 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.
TOP FOOD IN TUSCANY - 14 DISHES YOU HAVE TO TRY | LOVE ...
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Estimated Reading Time 7 mins
- Tuscan Salumi. Tuscany is a master of salumi (cured meat made from pork) and the sheer variety of offerings is astonishing. Every area has its own speciality.
- Florence’s favourite soups. Ribollita and pappa al pomodoro are two of the backbones of Florentine gastronomy. “Cucina povera” indicates traditional peasant cooking, dishes often made with very simple ingredients and the “leftovers” in the pantry.
- Panzanella. Another bread-based dish, the summery panzanella is as simple and delicious as it gets. Tuscan (stale) bread gets soaked in cold water and then squeezed dry.
- Crostini Toscani. This is one of Tuscany’s beloved festive starters: Tuscan bread topped with chicken liver paté. Sometimes the slices of bread are soaked in broth or milk first to make them more tender, and served hot.
- Bistecca alla fiorentina. Tuscany loves its meat. And Florence has the reigning champion of steak cuts. The prized Fiorentina, the thick Florentine t-bone steak cooked on a wooden fire which is seared on the outside and red in the middle.
- Cacciucco fish soup. A fish dish to die for, Cacciucco hails from Livorno. This thick fish soup for which at least 6 different varieties of fish must be used – mussels, prawns, palombo, clams, cuttlefish, octopus, scorpionfish, tracina and gallinella.
- Pici. Pici are hand-rolled thick spaghetti made in Siena and the surrounding area. Traditionally they are made without eggs, using only flour and water.
- Pecorino cheese. Pecorino Toscano DOP cheese is Tuscany’s signature cheese. The most famous variety is produced in Pienza, south of Siena. The delicate flavour of a young pecorino (made from ewe’s milk) goes well with pears and vegetables and is a tasty accompaniment to fava beans in Spring.
- Schiacciata all’olio. Tuscan bread is unique because it is unsalted. Schiacciata on the contrary is a flat bread with plenty of salt and olive oil sprinkled on top.
- Tortelli alla Maremmana. The ‘Maremma-style tortelli’ are in fact fresh ravioli stuffed with spinach and ricotta cheese, one of southern Tuscany‘s traditional dishes.
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TOASTED ITALIAN SANDWICH - FOOD FUN FRIDAY - MESS FOR LESS
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5/5 (8)Calories 860 per servingCategory Sandwich
- Cut the ciabatta roll in half and toast each half for a few minutes until the edges start to brown a bit.
- Spread the pesto sauce on the top slice of roll and spread the sun-dried tomatoes on the bottom slice of roll.
- Pile on your smoked ham, salami, black pepper salami, pepperoni and turkey pepperoni and top with the mozzarella slices.
- Toast the bottom half of the sandwich for a few minutes until the mozzarella melts and the meats warm up. You do not need to toast the pesto side again.
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