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Thread: Sandwiches Recipes
07-09-2007, 08:39 PM #1KellyGuest
Tex-Mex Veggie Hoagies
6 hoagie buns, split
6 slices (3/4 oz each) Monterey Jack cheese, cut diagonally in half
1/2 cup finely chopped cucumber
1/4 cup mayonnaise or salad dressing
1/4 cup Thick 'n Chunky salsa
1 teaspoon finely chopped seeded jalapeņo chile
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 medium tomatoes, seeded, finely chopped (1 1/2 cups)
1 medium green bell pepper, finely chopped (1 cup)
2 medium green onions, thinly sliced (2 tablespoons)
1. Scoop out bread from bottoms of buns; reserve for another use.
Line bottom of each bun with 2 triangles of cheese.
2. In medium bowl, mix remaining ingredients. Divide evenly among
buns. Serve immediately.
Use hoagie buns or other buns with a firm, crusty outside. This
filling is moist, so soft breads, such as hot dog buns, aren't the
1 round focaccia bread (8 or 9 inches in diameter)
1/4 cup Italian dressing
4 to 5 leaves leaf lettuce
1/4 pound sliced provolone cheese
1/4 pound sliced fully cooked ham
1/4 pound sliced salami
8 pepperoncini peppers (bottled Italian peppers), drained and cut
lengthwise in half
1. Cut bread horizontally in half. Drizzle dressing evenly over cut
sides of bread.
2. Layer lettuce, cheese, ham, salami and peppers on bottom half of
bread. Top with top half. Secure loaf with toothpicks or small
skewers. Cut into 6 wedges.
You can use an unsliced 8- or 10-inch round loaf of Italian or
sourdough bread instead of the focaccia. If you don't have
pepperoncini peppers, use sliced tomatoes, sliced red onion or bell
You can make this hero up to 6 hours ahead; just wrap it (uncut)
securely with plastic wrap and refrigerate.
Italian Vegetable Focaccia Sandwich
1 round focaccia bread (10 to 12 inches in diameter)
2 cups shredded mozzarella cheese (8 ounces)
2 cups deli marinated Italian vegetable salad, drained and coarsely
1. Sprinkle bottom half of focaccia with 1 cup of the cheese. Spread
vegetables over cheese. Sprinkle with remaining cheese.
2. Top with top of bread. Cut into wedges.
Milano Ciabatta Sandwich
1 loaf (1 pound) unsliced rustic ciabatta bread
1/2 cup kalamata olive tapenade
2 cups shredded romaine lettuce
1/4 large sweet onion, sliced (1 cup)
8 ounces sliced salami
8 ounces sliced provolone cheese
2 medium tomatoes, sliced
1. Cut bread horizontally in half. Spread tapenade over bottom half
of bread; top with lettuce. Layer onion, salami, cheese and tomatoes
on lettuce. Add top of loaf.
2. Cut sandwich into 16 pieces.
07-10-2007, 09:53 AM #2Don CalkinsGuest
on 7/9/07 6:39 PM, Kelly at firstname.lastname@example.org wrote:
> Italian Vegetable Focaccia Sandwich
> Makes:6 wedges
> 1 round focaccia bread (10 to 12 inches in diameter)
> 2 cups shredded mozzarella cheese (8 ounces)
> 2 cups deli marinated Italian vegetable salad, drained and coarsely
> 1. Sprinkle bottom half of focaccia with 1 cup of the cheese. Spread
> vegetables over cheese. Sprinkle with remaining cheese.
> 2. Top with top of bread. Cut into wedges.
Another one similar to what I do -
After putting the cheese on the bottom, I nuke it for 30 seconds
Add veggies and more cheese and nuke for a minute.
I also am apt to sprinkle in some left over meat and usually don't top with
He who believes himself spiritual proves he is not.