Italian Country Sandwich Recipes

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CHICAGO-STYLE ITALIAN BEEF SANDWICH



Chicago-Style Italian Beef Sandwich image

Provided by Jeff Mauro, host of Sandwich King

Time 5h5m

Yield 6 sandwiches

Number Of Ingredients 16

1 boneless beef chuck eye roast (about 3 1/2 pounds), tied with butcher's twine
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, roughly chopped
1 tablespoon dried Italian seasoning
2 teaspoons crushed red pepper
6 cloves garlic, roughly chopped
1/2 cup dry red wine
5 cups beef stock (or enough to submerge the roast about three-quarters of the way)
2 sprigs fresh thyme
4 green bell peppers, cut into 1-inch-wide strips
1/4 cup olive oil
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
6 soft hinged French rolls (preferably from Turano or Gonnella bakeries)
Oil-packed hot giardiniera, for topping

Steps:

  • For the pot roast: Position an oven rack in the center of the oven and preheat to 300 degrees F.
  • Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized, 5 to 7 minutes per side; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium.
  • Add the onions and a pinch of salt and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, another minute. Deglaze with the red wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half, another 2 to 5 minutes. Add the stock and thyme and bring to a simmer. Adjust the seasoning of the liquid.
  • Put the roast back in the pot with any accumulated juices and place in the oven, covered. Cook the roast, turning every 30 minutes and uncovering the pot for the last 30 minutes of cooking, until very tender, 3 to 3 1/2 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350 degrees F for the peppers and bread.
  • For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and softened, about 45 minutes.
  • Strain the pot roast jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and simmer until reduced slightly, 5 to 10 minutes. Adjust the seasoning if necessary. Keep warm.
  • Once the meat has cooled a bit, remove the twine. Pull the meat into smaller chunks and return to the reduced jus until ready to build the sandwiches.
  • For the sandwich build: Rub the rolls with some of the giardiniera oil and toast in the oven until golden brown and crispy, 5 to 8 minutes.
  • Place some beef on a roll, then some sweet peppers (with some of the oil they were cooked in), followed by some hot giardiniera. Pour a small dish of reduced jus. Quickly dunk the whole sandwich in the hot jus, then wrap in deli paper or parchment paper and wait for 2 to 3 minutes while the magic happens. Repeat with the remaining rolls and toppings. When ready, open up and eat!

ITALIAN COUNTRY SANDWICH



Italian Country Sandwich image

Bring a touch of Italy to the dinner table with these peasant-style rustic bread sandwiches filled with cheese, salami, sliced prosciutto and red onions - ready in just 10 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 4

Number Of Ingredients 6

1 uncut loaf (1 lb) Italian peasant-style rustic bread or ciabatta bread
1/3 cup rosemary-flavored or plain olive oil
1/4 lb hard salami, thinly sliced
1/4 lb sliced provolone cheese
1/4 lb thinly sliced prosciutto
1 small red onion, thinly sliced

Steps:

  • Cut bread loaf horizontally in half. Drizzle oil over cut sides of bread.
  • Layer salami, cheese, prosciutto and onion on bottom of bread; add top of bread. Cut loaf into 4 pieces.

Nutrition Facts : Calories 740, Carbohydrate 60 g, Cholesterol 60 mg, Fat 4, Fiber 3 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1860 mg, Sugar 3 g, TransFat 1 g

FAVORITE ITALIAN BEEF SANDWICHES



Favorite Italian Beef Sandwiches image

I'm a paramedic/firefighter, and slow-cooked recipes like this one suit my unpredictable schedule. My husband and children and the hungry bunch at the firehouse love these robust sandwiches that have a little zip. -Kris Swihart, Perrysburg, Ohio

Provided by Taste of Home

Categories     Lunch

Time 8h20m

Yield 12 servings.

Number Of Ingredients 10

1 jar (11-1/2 ounces) pepperoncini
1 boneless beef chuck roast (3-1/2 to 4 pounds)
1/4 cup water
1-3/4 teaspoons dried basil
1-1/2 teaspoons garlic powder
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/4 teaspoon pepper
1 large onion, sliced and quartered
12 hard rolls, split

Steps:

  • Drain the pepperoncini, reserving liquid. Remove and discard stems of peppers; set peppers aside. Cut roast into large chunks; place a third of the meat in a 5-qt. slow cooker. Add water., In a small bowl, combine the seasonings; sprinkle half over beef. Layer with half the remaining meat, then the onion and pepperoncini. Pour pepperoncini liquid over the top. Add remaining meat to slow cooker; sprinkle with remaining seasonings., Cover and cook on low until meat is tender, 8-9 hours. Shred beef with 2 forks. Using a slotted spoon, serve beef and peppers on rolls.,

Nutrition Facts : Calories 376 calories, Fat 15g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 1132mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 31g protein.

ITALIAN SUBS - RESTAURANT STYLE



Italian Subs - Restaurant Style image

This is a classic Italian sub sandwich with three kinds of meat and provolone cheese. The kind you get in a mom and pop pizza joint. You'll be glad you tried it!

Provided by John

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 8

Number Of Ingredients 16

1 head red leaf lettuce, rinsed and torn
2 medium fresh tomatoes, chopped
1 medium red onion, chopped
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
2 cloves garlic, chopped
1 teaspoon dried basil
¼ teaspoon red pepper flakes
1 pinch dried oregano
½ pound sliced Capacola sausage
½ pound thinly sliced Genoa salami
¼ pound thinly sliced prosciutto
½ pound sliced provolone cheese
4 submarine rolls, split
1 cup dill pickle slices

Steps:

  • In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.
  • Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.

Nutrition Facts : Calories 707.7 calories, Carbohydrate 40.4 g, Cholesterol 78.9 mg, Fat 47.3 g, Fiber 3.3 g, Protein 29.2 g, SaturatedFat 16.5 g, Sodium 2083 mg, Sugar 4.5 g

HOT ITALIAN PARTY SANDWICHES



Hot Italian Party Sandwiches image

It doesn't get much easier, or more delicious, than this hot Italian sandwich recipe. These sandwiches are the perfect appetizer for parties, gatherings or a hungry family. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 35m

Yield 12 servings.

Number Of Ingredients 13

1 package (12 ounces) Hawaiian sweet rolls
1/2 cup mayonnaise
2 tablespoons prepared pesto
6 slices part-skim mozzarella or provolone cheese
6 thin slices deli ham
9 thin slices hard salami
6 thin slices deli pastrami
1-1/4 cups giardiniera
1/2 cup shredded Parmesan cheese
1 cup fresh basil leaves
1/2 cup sliced red onion
1/4 cup prepared zesty Italian salad dressing
Pepperoncini

Steps:

  • Preheat oven to 350º. Cut rolls horizontally in half; place roll bottoms in a greased 11x7-in. baking dish. Mix mayonnaise and pesto until combined. Spread over cut sides of rolls. Layer bottoms with mozzarella cheese, ham, salami, pastrami, giardiniera, shredded Parmesan cheese, basil leaves and red onion. Place bun tops over filling and gently press to flatten. , Bake for 10 minutes. Remove from oven; brush with salad dressing. Bake until golden brown and cheese is melted, about 5 minutes longer. Cool slightly before cutting. Serve with pepperoncini and additional giardiniera if desired.

Nutrition Facts : Calories 290 calories, Fat 17g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 1026mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 15g protein.

ITALIAN BEEF SANDWICHES



Italian Beef Sandwiches image

Lorriane Pierce was a master cook. Whenever these were on the menu, lines would form. Serve on crusty Italian bread.

Provided by Dick Pierce

Categories     World Cuisine Recipes     European     Italian

Time P1DT2h

Yield 8

Number Of Ingredients 7

4 pounds boneless rump roast
6 cloves garlic, slivered
1 cup water
1 tablespoon salt
1 tablespoon coarsely ground black pepper
1 tablespoon crushed red pepper
1 tablespoon dried oregano

Steps:

  • Preheat oven to 250 degrees F (120 degrees C). Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into pan, and season roast with salt, black pepper, red pepper, and oregano.
  • Cover, and bake in preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
  • The next day, Remove roast from pan, and slice as thinly as possible. Add a little water to roasting pan, and heat on stovetop, but do not boil. Stir to blend seasonings. When au jus is hot, add sliced beef just long enough to heat through. Serve on crusty Italian bread with au jus available for dipping.

Nutrition Facts : Calories 493.8 calories, Carbohydrate 2.3 g, Cholesterol 138.3 mg, Fat 32.7 g, Fiber 0.8 g, Protein 45.2 g, SaturatedFat 12.9 g, Sodium 985.2 mg, Sugar 0.2 g

ITALIAN PRESSED SANDWICH



Italian Pressed Sandwich image

Layer sliced deli meats such as soppressata or capocollo and provolone cheese for an Italian-American pressed sandwich-no cooking required!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 1h5m

Number Of Ingredients 11

1 loaf rustic boule (1 pound), halved horizontally
1/4 cup plus 2 tablespoons mayonnaise
Zest of 1 lemon (1 tablespoon), plus 3 tablespoons fresh juice
3 tablespoons capers, preferably salt-packed, rinsed and drained
Coarse salt and freshly ground pepper
3 ounces thinly sliced turkey
3 ounces thinly sliced provolone
3 ounces thinly sliced spicy capocollo or soppressata
1 bunch watercress, thick stems removed, chopped (1 1/2 cups)
1 medium tomato, thinly sliced
Potato chips and sliced fruit, such as figs, for serving

Steps:

  • Remove insides of bread halves; reserve for another use. Stir together mayonnaise, lemon zest and juice, and capers in a bowl; season with salt and pepper. Divide mixture evenly between top and bottom bread halves. Layer half of turkey, cheese, and capocollo on bottom, then repeat layering with remaining meats and cheese. Pack watercress into top half; layer with tomato slices and season with salt and pepper.
  • Close sandwich. Wrap tightly in plastic wrap, then foil. Place a heavy skillet on top; press down to flatten sandwich slightly. Add several heavy canned goods to top of skillet. Let sit at least 45 minutes or, in refrigerator, up to 12 hours before unwrapping, slicing into wedges, and serving with chips and fruit.

ITALIAN COUNTRY SANDWICH



Italian Country Sandwich image

This recipe is from Kathleen Cannata Hanna's cookbook, "The Good-to-Go Cookbook: Take-Along Food, Quick Suppers, and Satisfying Snacks for On-the-Go Families". The author's goal is to help parents walk the very fine line of nutritiom, economy and readily available ingredients when trying to feed the family. This recipe, published in the Chicago Tribune, is her family's favorite and is very flexible: you can wrap it in foil and put it in the oven, you can cook it on the stove, bring it camping, cook it on the grill, make it in the microwave.

Provided by duonyte

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 precooked prepared pizza crust, 8 inches across
4 ounces cream cheese
4 thin slices tomatoes
4 thin slices green bell peppers
4 thin slices pastrami
4 thin slices salami
2 thin slices red onions
4 slices provolone cheese

Steps:

  • Take one of the the pizza crusts and spread it with the cream cheese.
  • Layer with all the remaining ingredients.
  • Top with the other crust; wrap in foil, and set on a baking sheet.
  • Bake 25 minutes at 350 degrees. Cut into wedges.
  • Note: The recipe does not call for it, but for "older" palates, I would add some oregano, crushed red pepper, perhaps some other things.

ITALIAN HERO SANDWICH



Italian Hero Sandwich image

Italian hero, sub, hoagie, grinder - this classic sandwich has many names, and every deli makes it differently. Its deliciousness lies in the proportion of rich-and-fatty ingredients to spicy-and-crunchy ones. For optimal structure and texture, start with crusty rolls with pillowy insides (or toast soft rolls). Use two to four types of cured meat for a range of umami, and plenty of lettuce and pickles to counterbalance them. Then assemble wisely: Shingle the meat and cheese across the rolls, then top with pickles, onions and dressed lettuce. Once put together, the wet ingredients are wrapped in meat so they're held in place and the bread doesn't get soggy. Wrap with parchment or wax paper for tidier eating and transporting.

Provided by Ali Slagle

Categories     dinner, easy, lunch, sandwiches, main course

Time 10m

Yield 4 sandwiches

Number Of Ingredients 11

1 small red onion, thinly sliced
2 tablespoons red wine vinegar
1 1/2 tablespoons dried oregano
Kosher salt (Diamond Crystal)
4 (6- to 8-inch-long) sub, hero or hoagie rolls, split lengthwise but attached on one side
Mustard and/or mayonnaise (optional)
4 ounces sliced provolone and/or low-moisture mozzarella cheese
1 pound thinly sliced Italian cured meats, such as salami, prosciutto, mortadella, coppa and/or soppressata
1 cup sliced pickled peppers, such as pepperoncini, banana peppers, giardiniera and/or jalapeños
1 small head iceberg lettuce (about 1 pound), thinly sliced
2 tablespoons extra-virgin olive oil

Steps:

  • Rinse the red onion under cold water, then transfer to a large bowl. Add the red wine vinegar, dried oregano and 1 teaspoon salt. Stir to combine and set aside.
  • Arrange the rolls cut side up so they lie flat. Spread with a thin layer of mustard and/or mayonnaise, if using. Shingle the entire surface with the cheese, then the cured meats. Scatter an even layer of pickled peppers.
  • Add the iceberg lettuce and olive oil to the onion-oregano mixture and toss until well coated. Season to taste with salt. Pile the lettuce on one side of the sandwich, then close the sandwich and press down lightly. If packing, wrap the sandwich tightly in parchment paper or foil, then cut in half crosswise. Sandwiches will keep for up to 4 hours refrigerated.

EASY ITALIAN GRILLED SANDWICHES



Easy Italian Grilled Sandwiches image

Assemble this muffuletta-inspired pressed sandwich late-morning, then wrap it in foil and put it under a heavy skillet for at least an hour to let the flavors meld. After a spell on the grill or in the oven to melt the cheese, simply cut and pass the panini around the table.

Provided by Shira Bocar

Categories     Food & Cooking     Lunch Recipes     Sandwich Recipes

Time 1h55m

Number Of Ingredients 9

1 loaf ciabatta (1 pound)
Extra-virgin olive oil, for brushing
1/2 cup olive tapenade
4 ounces sliced provolone
8 ounces low-moisture mozzarella (such as Polly-O), thinly sliced
1 cup thinly sliced roasted red peppers
1 jar (12 ounces) marinated artichoke hearts, drained and chopped
4 ounces thinly sliced spicy salami
2 cups baby arugula

Steps:

  • Preheat oven to 375°F. Split bread horizontally; scoop out soft interior and reserve for croutons or breadcrumbs (see cook's note). Brush inside of each bread half with oil. Bake, cut-side up, until toasted, about 7 minutes. Let cool completely. Spread tapenade on bottom half of bread; add provolone and mozzarella. Top with peppers, artichokes, and salami. Scatter top with arugula. Top with other bread half; press to sandwich.
  • Wrap tightly with foil. Place a heavy skillet on top; weigh down with canned goods. Refrigerate at least 1 hour and up to 8 hours.
  • Preheat a grill to medium, or oven to 375°F. Transfer wrapped sandwich to grill and cover (or transfer to oven); cook, flipping once, until cheese begins to melt and bread is crisp, about 20 minutes. Remove foil, slice, and serve.

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HOW TO MAKE AMAZINGLY GOOD HOT ITALIAN SUBS - MOMSKOOP
2018-10-01 Step by Step Directions. Step 1: Preheat oven to 350 degrees. Step 2: Assemble the ingredients. Step 3: Dress the sandwiches. Step 4: Assemble the sub sandwiches. Step 5: Place into the oven safe baking dish and heat until the cheese is hot and melted. Serve these mouth watering Hot Italian Subs right away!
From momskoop.com
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ITALIAN SUB SANDWICH {QUICK & EASY!} - SPEND WITH PENNIES
2020-03-10 Shredded lettuce or prepared coleslaw Fresh spinach, sliced avocado Thinly sliced/roasted zucchini, mushrooms, onions, eggplant Black olives, sliced jalapenos Pepperoncini, pickles or banana peppers Condiments Stone Ground Mustard Spicy mustard Mayonnaise Pickle relish Sauces: Giardiniera – Italian relish of pickled vegetables
From spendwithpennies.com
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ITALIAN SANDWICH RECIPES - BETTYCROCKER.COM
Trusted italian sandwich recipes from Betty Crocker. Find easy to make recipes and browse photos, reviews, tips and more. Find easy to make recipes and …
From bettycrocker.com
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ITALIAN COUNTRY SANDWICH RECIPE - FOOD.COM
Jan 14, 2014 - This recipe is from Kathleen Cannata Hanna's cookbook, The Good-to-Go Cookbook: Take-Along Food, Quick Suppers, and Satisfying Snacks for On-the-Go Families. The author's goal is to help parents walk the very fine line of nutritiom, economy and readily available ingredients when trying to feed the family. This recipe, …
From pinterest.com
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HOMEMADE ITALIAN MISSISSIPPI BEEF SANDWICH RECIPE - HIDDEN VALLEY
2022-04-09 1. Preheat the broiler. Heat the oil in a large skillet set over medium heat. Add the onions and peppers and sauté until softened, about 6-8 minutes; then season to taste with salt and pepper. 2. Divide the leftover roast beef between the four rolls. Top with the pepper and onion mixture; then drape a slice of cheese over the top.
From hiddenvalley.com
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ITALIAN COUNTRY SANDWICH | RECIPE | SANDWICHES, RECIPES, SOUP AND …
Apr 4, 2013 - Bring a touch of Italy to the dinner table with these peasant-style rustic bread sandwiches filled with cheese, salami, sliced prosciutto and red onions – …
From pinterest.com
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Top Asked Questions

How do you make an Italian sub sandwich?
How to Make It. Place the sub roll in the middle of a sheet of wax or butcher paper and drizzle the inside of the bread with Italian vinaigrette and balsamic vinegar. Next, add the provolone, ham, mortadella, Soppressata, tomatoes, onion, lettuce, banana peppers and salt and pepper. Wrap the sandwich tightly in the butcher paper and slice...
What are Italian beef sandwiches?
Italian beef sandwiches are a classic Chicago-style sandwich. Our version is made with paper-thin slices of deli roast beef, sharp provolone cheese, spicy pepperoncini peppers, all wrapped in a soft roll with extra beef broth for dipping. If this doesn’t get your tastebuds rockin’, I don’t know what will!
What's in a Italian cold cut sandwich?
ITALIAN COLD CUT SANDWICH INGREDIENTS 1 Bread: 4-6 inch long sub rolls 2 Cured Meats: genoa salami, sopressata, deli ham 3 Cheeses: sliced provolone and mozzarella cheese 4 Veggies: lettuce, tomato, sliced pepperoncini 5 Condiments: spicy sandwich spread, dried oregano, olive oil & vinegar
How to make an Italian baguette sandwich?
Prep: Spread the mayonnaise on the bottom half of the baguette. Assemble: Layer the cheese slices on the bottom, the meats, lettuce, tomatoes, red onion, banana peppers and drizzle with Italian dressing. Finish: Cover with the top half of the baguette and cut into 4 (or 6) equal pieces. What Is An Italian Sub Sandwich?

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