Sandwiches Recipes

[Guest]

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 jalapeño 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.

.

[Author]

Posts