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  1. #1
    Kelly
    Guest

    Default Sandwiches Recipes

    Tex-Mex Veggie Hoagies

    Makes:6 sandwiches



    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

    best choice.

    --------------------

    Stromboli Hero

    Makes:6 servings



    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.



    Substitution

    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

    pepper rings.



    You can make this hero up to 6 hours ahead; just wrap it (uncut)

    securely with plastic wrap and refrigerate.

    ----------------

    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

    chopped



    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



    Makes:16 servings



    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.

    --------------------












  2. #2
    Don Calkins
    Guest

    Default Sandwiches Recipes

    on 7/9/07 6:39 PM, Kelly at feelmykissesnow@yahoo.com 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

    > chopped

    >

    > 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

    bread.



    Don C



    --

    He who believes himself spiritual proves he is not.








 

 

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