ITALIAN EGG SANDWICHES
i saw this on Everyday italian and have tweaked it to my taste a little. This is by all means to die for. I am a picky eater and would never have thought that eggs and tomato sauce would be good, but this is superb. Breakfast, lunch, brunch, midnight snack. My husband and i love this. The kids not so much, but that means more for us! Please try it and let me know what you think.
Provided by Junkintrunk
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- toast your bread. I like D'Annuzios. Use a good quality french, italian or ciabatta. Fry egg to your personal preference, me, i like it over easy. sprinkle with garlic salt to taste. Heat pizza sauce in microwave, then spread on toasted bread.You may use more than 1 tbsp if you like it saucey. Place your egg on top of sauce and sprinkle liberally with freshly grated parmesan. You may use marina, spaghetti or plain tomato sauce, but i found i really prefer a good quality pizza sauce. Enjoy!
ITALIAN BEEF SANDWICHES
Giardiniera is an Italian relish of pickled vegetables; in the US, it is very popular in Chicago. Ree's recipe here is a quick version which she serves on sandwiches.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the giardiniera: Combine the carrots, pepperoncini, jalapeños, roasted red peppers, olive oil, pepperoncini liquid, garlic powder and pepper in a bowl. Toss well, then set aside.
- For the beef: Remove the sirloin from the freezer and, using a mandoline or a sharp knife, cut into very thin strips against the grain. Sprinkle the meat with salt and pepper.
- Heat the olive oil over medium-high heat in a large saute pan. Add the beef and sauté until starting to brown, but still pink, about 2 minutes. Add the Italian seasoning and garlic, then cook for 30 seconds. Add the broth and vinegar, then bring to a simmer. Remove from the heat.
- Place 3 slices of provolone on each roll. Top with the hot beef. Sprinkle with some of the giardiniera. Serve with extra broth on the side for dipping.
EGG SANDWICH
A delicious microwave egg and cheese sandwich on toast.
Provided by Kathy Ellis
Categories 100+ Breakfast and Brunch Recipes Eggs Breakfast Sandwich Recipes
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Crack the egg into a microwave-safe cereal bowl and whisk in the milk. Season with salt and pepper. Cook in the microwave on 100% power for 1 to 2 minutes, or until cooked through.
- While the egg is cooking, toast the bread. Use a spoon to remove the cooked egg from the bowl and set it on one piece of toast. Top with a slice of cheese and the other piece of toast. Cook in the microwave until cheese is melted, about 15 seconds.
Nutrition Facts : Calories 318.4 calories, Carbohydrate 26.9 g, Cholesterol 213.9 mg, Fat 15.8 g, Fiber 1.2 g, Protein 16.9 g, SaturatedFat 7.7 g, Sodium 838.9 mg, Sugar 3.4 g
ITALIAN PORK SANDWICHES
In a twist on the classic chicken Parmesan, crisp pork cutlets, mozzarella, marinara, and arugula are tucked into crusty rolls for a satisfying, inexpensive supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Place flour, egg, and breadcrumbs in separate shallow dishes. Season flour and breadcrumbs with salt and pepper. Coat pork in flour, shaking off excess, dip in egg, then coat with breadcrumbs, pressing to adhere. Place pork on a wire rack set in a rimmed baking sheet.
- Heat broiler. In a large skillet, heat oil over medium-high. In 2 batches, cook pork until deep golden brown, about 3 minutes, flipping halfway through. Line rack with paper towels. Transfer pork to towels and let drain 1 minute. Top pork with cheese, place on sheet, and broil until cheese is melted, 1 minute. Divide among rolls and top with marinara and arugula.
Nutrition Facts : Calories 662 g, Fat 47 g, Fiber 2 g, Protein 27 g, SaturatedFat 11 g
EASY ITALIAN GRILLED SANDWICHES
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
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.
GRANDMA'S ITALIAN GRILLED CHEESE SANDWICH
This is a great twist on the classic grilled cheese. My grandmother taught me how to make these when I was a teenager. My kids love them!
Provided by Rae
Categories World Cuisine Recipes European Italian
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Whisk eggs, milk, garlic powder, Italian seasoning, and Parmesan cheese together in a bowl.
- Place each American cheese slice between two pieces of bread to assemble 6 sandwiches.
- Dip both sides of each sandwich in egg mixture.
- Heat a non-stick frying pan over medium heat.
- Place dipped sandwiches in the hot frying pan; cook until golden brown and cheese is melted, about 3 minutes per side.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 27.3 g, Cholesterol 121.5 mg, Fat 13.6 g, Fiber 1.5 g, Protein 14.3 g, SaturatedFat 7.1 g, Sodium 825.5 mg, Sugar 3 g
ITALIAN PEPPERS AND EGG SANDWICHES
These sandwiches are so good. I made them for a romantic breakfast in bed situation with very nice results but they would be just as good for lunch or a light dinner. The eggs are tender and creamy, the peppers and onions are slightly sweet and match well with the saltiness of the meat. And who doesn't love ciabatta? Fresh fruit is a nice accompaniment.
Provided by little_wing
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put bread pieces into warming oven until needed.
- In a large skillet, heat oil over medium heat and sauté onions and peppers until tender (about 10 minutes).
- Add prosciutto and cook 1 minute.
- Remove from heat and stir in basil.
- Keep warm.
- In large bowl, combine mascarpone, eggs, salt and pepper until completely blended.
- Melt butter in large skillet over medium heat.
- When butter starts to foam, add egg mixture.
- Push eggs gently with a rubber spatula in a figure-8 motion forming soft curds. Cook until just set but still creamy and moist, about 7 minutes.
- Transfer eggs to bottoms of bread.
- Top with cheese slices.
- Spoon pepper mixture over cheese and top with remaining bread.
- Serve immediately.
Nutrition Facts : Calories 410.5, Fat 30.5, SaturatedFat 13.4, Cholesterol 576.5, Sodium 588.1, Carbohydrate 10.1, Fiber 1.7, Sugar 4.3, Protein 24.1
ITALIAN SAUSAGE & EGG CROISSANTS
Steps:
- In a large bowl, combine the cheese, jalapeno and herbs. Crumble sausage over mixture and mix well. Shape into eight patties. , In a large nonstick skillet over medium heat, cook patties for 4-5 minutes on each side or until no longer pink. Set aside and keep warm., Whisk the eggs, milk, salt and pepper. In another large nonstick skillet, melt half of the butter over medium-high heat. Add half of the egg mixture to the skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. Cover and cook 1-2 minutes longer or until top is set. Slide eggs onto a plate; cut into four wedges. Repeat with remaining butter and egg mixture., Spread mayonnaise over croissants; layer with sausage patties, eggs, tomato and avocado. Replace tops.
Nutrition Facts : Calories 741 calories, Fat 58g fat (22g saturated fat), Cholesterol 322mg cholesterol, Sodium 1293mg sodium, Carbohydrate 31g carbohydrate (8g sugars, Fiber 3g fiber), Protein 24g protein.
ITALIAN EGG ROLLS
Impress your company with these homemade egg rolls filled with yummy sausage, veggies and cheese from Shirley Intihar of Eveleth, Minnesota. . The simple party starters come together really easily. You'll master the technique quickly!
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 14 egg rolls.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the sausage, green pepper and onion over medium heat until meat is no longer pink; drain and cool. Stir in the spinach, cheeses and garlic powder., Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. , In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry egg rolls, in batches, for 2-4 minutes on each side or until golden brown. Drain on paper towels. Serve with spaghetti sauce if desired.
Nutrition Facts :
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Category Quick & Easy Low-Calorie Chicken RecipesCalories 244 per servingTotal Time 30 mins
- Lightly coat a large nonstick skillet with cooking spray. In a small bowl combine egg product, Italian seasoning and salt. Heat skillet over medium heat; pour in egg mixture. Cook without stirring, until mixture begins to set on the bottom and around edges. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat.
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