Italian Deli Sandwich Recipes

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ITALIAN SUBS



Italian Subs image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 14

1/2 large onion, thinly sliced
1 12-inch loaf soft Italian bread
5 tablespoons red wine vinegar
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 pound deli-sliced provolone cheese
1/4 pound deli-sliced Genoa salami
1/4 pound deli-sliced boiled ham
1/4 pound deli-sliced mortadella
1/4 pound deli-sliced capicola
1/2 head iceberg lettuce, finely shredded
1/4 to 1/2 cup sliced pickled pepperoncini (optional)
3 plum tomatoes, thinly sliced
1 1/2 teaspoons dried oregano

Steps:

  • Soak the onion slices in a large bowl of cold water, 15 minutes.
  • Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.
  • Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini (if using) and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.
  • Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.

MOIST ITALIAN BEEF SANDWICHES



Moist Italian Beef Sandwiches image

"Italian Beef Sandwiches are ready in a snap, I simply stop at the deli on the way home from work to pick up sliced roast beef and sandwich buns." Served with an au jus created by dressing up canned beef broth, the pepper-topped sandwiches make a perfect weeknight dinner.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1 can (14-1/2 ounces) beef broth
2 garlic cloves, minced
1 teaspoon dried oregano
1/8 teaspoon pepper
1 medium green pepper, thinly sliced into rings
1 pound thinly sliced deli roast beef
6 hoagie buns, split

Steps:

  • In a large skillet, bring the broth, garlic, oregano and pepper to a boil. Add green pepper. Reduce heat; simmer, uncovered, about 5 minutes or until green pepper is tender. Remove green pepper with a slotted spoon; keep warm., Return broth to a boil. Add roast beef; cover and remove from the heat. Let stand for 2 minutes or until heated through. Place beef and green pepper on buns; serve with broth for dipping.

Nutrition Facts : Calories 357 calories, Fat 8g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 1674mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 2g fiber), Protein 29g 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 DELI SANDWICHES



Italian Deli Sandwiches image

Perfect for a Super Bowl get together! The ingredients may be doubled or tripled, if desired for more amount. Note: thinly sliced red onions, and green sliced ripe olives may be add to the sandwich if desired, but it is not necessary.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

2/3 cup fresh basil leaf
2/3 cup fresh flat-leaf Italian parsley
1/4 cup plain breadcrumbs
2 tablespoons grated parmesan cheese
1 tablespoon water
2 -3 chopped fresh garlic cloves, to taste
1 tablespoon olive oil
4 Italian rolls, split lengthwise (3x5 inches)
1 (7 1/2-15 ounce) jar roasted red peppers, drained
4 slices mozzarella cheese
4 slices thin prosciutto ham
1 bunch arugula, washed and tough stems removed

Steps:

  • In a food processor, with a metal blade, process the basil, parsley, bread crumbs, Parmesan cheese, water, fresh garlic and olive oil, until a paste is formed.
  • Spread the mixture evenly between the bread slices.
  • Layer ONE side of the roll with peppers, mozzarella cheese Italian prosciutto and arugula, top with a thin layer of onions and/or olives (if using).
  • Top with bread.
  • Cut, wrap in plastic wrap.
  • Refrigerate until serving.
  • All ingredients may be doubled or tripled for more sandwiches.

Nutrition Facts : Calories 282.7, Fat 12.9, SaturatedFat 5.2, Cholesterol 25, Sodium 1244.7, Carbohydrate 29.4, Fiber 3.5, Sugar 1.1, Protein 13

10 CLASSIC ITALIAN SANDWICHES



10 Classic Italian Sandwiches image

These Italian sandwiches are totally perfect for lunch! From Caprese to meatloaf to meatball subs, you'll count down the minutes until lunch is served with these easy recipes.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

The BEST Caprese Sandwich
Italian Grilled Cheese Sandwich
Toasted Italian Sub Sandwiches
Italian Pinwheels
Italian Meat Loaf Sandwiches
Italian Sandwich With Prosciutto Di Parma
Italian Tuna Salad Sandwich
Mortadella Focaccia Sandwich
Meatball Subs
Grilled Marshmallow Nutella

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an Italian sandwich in 30 minutes or less!

Nutrition Facts :

STUFFED ITALIAN DELI SANDWICH



Stuffed Italian Deli Sandwich image

Enjoy the taste of a Stuffed Italian Deli Sandwich from your kitchen. Our Stuffed Italian Deli Sandwich features faves like mortadella, capicola & salami.

Provided by My Food and Family

Categories     Meal Recipes

Time 45m

Yield 8 servings

Number Of Ingredients 10

1 Italian bread loaf (1 lb.)
1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread, divided
6 slices OSCAR MAYER Hard Salami
6 slices mortadella
6 slices capicola
8 KRAFT Provolone Cheese Slices
1/3 cup CLASSICO Bruschetta Tomato & Basil
1/2 cup slivered red onions
1/4 cup drained banana pepper rings
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 350°F.
  • Cut thin slice off top of bread loaf; reserve for later use. Remove bread from inside of bottom of loaf, leaving 1/2-inch-thick shell. Discard removed bread or reserve for another use.
  • Spread half the pesto sauce evenly onto inside of bread shell; fill with layers of half each of the meats and provolone. Top with bruschetta. Repeat layers of meats and provolone; top with onions and peppers. Sprinkle with Parmesan.
  • Spread remaining pesto sauce onto cut side of top of bread; place, cut side down, over sandwich, pressing firmly into sandwich filling to secure. Wrap tightly with foil; place on baking sheet. Top sandwich with second baking sheet.
  • Bake 25 to 30 min. or until sandwich is heated through.

Nutrition Facts : Calories 370, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1180 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 2 g, Protein 18 g

ITALIAN DELI SUBMARINE SANDWICH



Italian Deli Submarine Sandwich image

This is an authentic Italian deli submarine sandwich, try to use the best quality cold cuts and a fresh crusty loaf French or Italian bread, if you are a sandwich lover like my family is, then you will simply love this! Since I really don't bother measuring when I make this sandwich the amounts stated are just estimated you can adjust the amounts to taste but please try to use all the ingredients listed for the best Italian sub sandwich you will ever have!

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 13

1 loaf unsliced bread (use a crusty French or Italian loaf about 15-inches long)
1/4 cup mayonnaise (can use more) or 1/4 cup salad dressing (can use more)
2 ripe firm tomatoes, thinly sliced
5 ounces prosciutto, thinly sliced (Italian ham)
6 ounces italian dry salami
sliced cheddar cheese (to taste)
6 ounces ham slices (just use the regular sliced ham)
sliced provolone cheese (to taste)
sliced dill pickle (to taste)
shredded iceberg lettuce
fresh ground black pepper
10 small sweet pickled peppers (or to taste)
1/4 cup Italian salad dressing (or to taste) or 1/4 cup vinaigrette (or to taste, I use Kittencal's Creamy Italian Salad Dressing)

Steps:

  • Slice the loaf of bread in half lengthwise,.
  • Spread both sides with mayo or salad dressing.
  • Layer the bottom half of bread starting with sliced tomatoes, then prosciutto, then salami, then cheddar slices, then ham, then provolone cheese slices, then sliced dill pickles.
  • Top with shredded lettuce then sprinkle with black pepper.
  • Top with the pickled peppers.
  • Spoon the Italian vinaigrette over the filling.
  • Cover with the other top half of bread.
  • Press down firmly with your hand.
  • Slice as desired.

Nutrition Facts : Calories 648.5, Fat 25.7, SaturatedFat 6, Cholesterol 51.3, Sodium 2394.8, Carbohydrate 80.1, Fiber 4.9, Sugar 10.8, Protein 23.8

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.

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