ITALIAN HEROES
These flavorful sandwiches can be made ahead of time and stored in the fridge for later. They are full of flavor and you can vary the ingredients to your taste.
Provided by Cynthia Feldman
Categories World Cuisine Recipes European Italian
Time 2h10m
Yield 4
Number Of Ingredients 11
Steps:
- In a food processor or blender, combine the artichoke hearts, garlic and olive oil. Process until smooth. Season with salt and pepper to taste.
- Slice the sandwich rolls in half lengthwise, and pull out most of the soft bread from the top and bottom. Spread the artichoke paste onto each side of each roll. Place layers of red peppers, arugula, salami, provolone cheese, pepperoncini, olives and onion into the rolls. Press sandwiches together, and wrap tightly in aluminum foil.
- Place sandwiches in the refrigerator, and place something heavy on top. It helps to place a plate on top, then place cans or any weighted containers on top. I used cottage cheese. Chill for up to 3 hours. Unwrap, cut in half and enjoy.
Nutrition Facts : Calories 1067.6 calories, Carbohydrate 96.3 g, Cholesterol 95.1 mg, Fat 56 g, Fiber 8.2 g, Protein 48.3 g, SaturatedFat 18.6 g, Sodium 3762.3 mg, Sugar 5.7 g
ITALIAN HERO SANDWICH
This is the sandwich to make when you want an attention grabber! At a good Italian delicatessen, you'll be able to find the peppers and sliced meats as well as a crusty loaf that will hold all the fixings. Adapted from Williams-Sonoma Outdoors Series,Picnics and Tailgates,by Diane Rossen Worthington (Time-Life Books, 1998).
Provided by Michigan Dreamer
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine the vinegar, oregano, mustard, salt and pepper.
- Stir to mix well.
- Whisk in the olive oil until incorporated.
- On a work surface, lay out 3 long pieces of plastic wrap, placing them side by side and slightly overlapping.
- Place the bottom half of the loaf over the wrap.
- Spread the pepperoncini and cherry peppers over the bread.
- Scatter evenly with the lettuce and layer with the tomatoes.
- Drizzle with a few tablespoons of the dressing.
- Layer the meats, one at a time, over the tomatoes, making sure to distribute them evenly.
- Top with a layer of provolone cheese.
- Drizzle the remaining dressing over the cut side of the top of the loaf.
- Place on the layered sandwich and enclose in the plastic.
- Refrigerate for at least 1 hour or for up to 4 hours to develop the flavors.
- To serve, unwrap the sandwich and slice into large pieces about 3 to 4 inches wide.
Nutrition Facts : Calories 538.5, Fat 37.6, SaturatedFat 11.6, Cholesterol 46.3, Sodium 1203, Carbohydrate 32.3, Fiber 3, Sugar 4.5, Protein 18.6
ITALIAN HERO SANDWICH
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
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.
HOT ITALIAN-STYLE VEGETABLE HERO
Make and share this Hot Italian-Style Vegetable Hero recipe from Food.com.
Provided by Annisette
Categories Lunch/Snacks
Time 32m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat broiler.
- Slice the Italian bread in half lengthwise. Scoop out the center of each half.
- Place the two halves, cut side up, on a baking sheet. Place in oven, 4 inches from the heat, and broil for 1 minute or until lightly toasted. Remove from oven and set aside.
- Heat the olive oil in a 10 inch skillet over medium heat. Add onion and garlic. Cook, uncovered, until soft (about 5 minutes).
- Add the carrots, red pepper, zucchini and cook, covered, until the carrots are tender (about 8 minutes).
- Stir in the tomato sauce and spices. Simmer, uncovered, for 2 minutes.
- Spoon the vegetable mixture into the bottom half of the bread. Top with cheese.
- Broil for 1 minute, or until the cheese is melted (watch carefully).
- Remove from baking sheet and transfer to a cutting board or other surface. Top with the upper half of the bread.
- Cut into 4 sandwiches and serve immediately.
Nutrition Facts : Calories 400.3, Fat 14.9, SaturatedFat 6.6, Cholesterol 27.2, Sodium 964.8, Carbohydrate 52.3, Fiber 5.3, Sugar 8, Protein 15.6
ITALIAN-HERO CHOPPED SALAD
This versatile lunch salad works well with whatever meats you have on hand. It's an Italian take on the chopped salad with spicy marinated vegetables and garlic-ciabatta croutons. The croutons and dressing can be made ahead and will stay fresh up to a week. Pack everything in a resealable container and you're ready to go.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Toss ciabatta with garlic, extra-virgin olive oil, and enough finely grated provolone to coat lightly and evenly; season with kosher salt and freshly ground pepper. Bake until crisp and golden, about 10 minutes.
- Stir together balsamic vinegar, olive oil, and mayonnaise. Add hoagie spread, salt, and pepper to taste and stir to combine.
- Pack mixed greens in a resealable container with sliced roast turkey, salami, provolone, celery, and giardiniera. Pack dressing and croutons separately. Toss to combine just before eating.
SIX-FOOT MEATLESS ITALIAN HERO
This sandwich serves many dainty folks or fewer rugged types. Preorder the bread from an Italian bakery or deli counter, and build first, season last. Success here is in achieving a perfect filling-to-bread ratio, a generousness with the seasonings, and the ability to close the sandwich around the filling without finding it woefully over- or under-stuffed when it's time to slice. It's a huge help to have on hand 8-inch wooden skewers, disposable gloves, a good serrated knife and an egg-slicer gadget. The assembly instructions here are meant to be helpful but not prescriptive, as I trust that everybody knows how to build a sandwich to their own liking.
Provided by Gabrielle Hamilton
Categories sandwiches, main course
Time 1h30m
Yield 1 six-foot hero (serves 12 to 30, depending on the group)
Number Of Ingredients 19
Steps:
- Wash and dry bell peppers, iceberg, tomatoes, celery hearts and parsley.
- Grind artichokes in a food processor with the peeled garlic and a pinch or 2 of salt, until largely puréed but still textural, like tapenade. If a little loosening is needed, blend in a glug of olive oil.
- Using a sharp knife, shave celery crosswise. Transfer to a medium bowl, and add the artichoke purée. Season assertively with salt and pepper, plus a nice long drizzle of olive oil; toss well and then set aside.
- Slice everything else that was washed and dried into the thinnest slices you can manage. Thinly slice the red onions into rings, then cut the rings in half to create half-moons. (Full rings of thinly sliced red onion have a tendency to become stringy as they wilt inside a sandwich, creating a bit of a choking hazard.)
- When ready to assemble the sandwich (at least 1 hour before eating, though the assembled sandwich can sit up to 12 hours in a cool place), chop the parsley, and stir it into the artichoke-and-celery mixture. Taste that the mixture is highly seasoned to your liking.
- Set up an efficient workstation with enough counter space for the bread, and have all your mise en place in neat containers in front of you. If possible, put the vinegar, oil and mayonnaise into squeeze bottles, just as they do at delis and salad bars. Wear gloves to make separating slices of cheese and onion and tomatoes while assembling more "grippy."
- Hinge the bread horizontally without slicing all the way through. Be assertive in butterflying the loaf open - like breaking the spine on an open book - in order for it to lie flat enough to receive all the fillings without your having to hold it open along the way.
- Build by overlapping the ingredients, or "shingling" them, along the central channel of the hinged loaf in the following order: cheese, lettuce, tomato, bell pepper, artichoke-and-celery mixture, red onions, black olives, hard-boiled eggs, jalapeños and cubanelle peppers.
- Generously salt and pepper the whole thing, then zigzag squiggles of mayonnaise, squirts of vinegar and olive oil. Finish with a light dusting of oregano.
- Squeeze the sandwich closed, and insert 8-inch wooden skewers, driving them in diagonally to prevent the sandwich from springing back open. Trim a couple of inches off each end, then serve and slice to order.
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