Italian Sub Egg Rolls Recipes

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ITALIAN EGG SANDWICH



Italian Egg Sandwich image

Provided by Giada De Laurentiis

Time 10m

Yield 1 serving

Number Of Ingredients 18

2 teaspoons olive oil
1 large egg
Salt and pepper
1 slice rustic white bread (1/2-inch-thick)
1 garlic clove
1 tablespoon grated Parmesan
1/4 cup warm Simple Tomato Sauce, recipe follows, or store-bought chunky marinara sauce, drained of excess liquid
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • Heat 2 teaspoons of oil in a heavy small skillet over medium heat. Crack the egg into the skillet. Sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk is almost set, about 4 minutes. Season with salt.
  • Meanwhile, toast the bread until golden brown. Rub the garlic over the toast. Sprinkle with the Parmesan. Spoon the drained marinara sauce over the Parmesan. Top with the egg. Place the open-faced sandwich on a plate and serve.
  • In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

CLASSIC ITALIAN SUB WITH ROASTED EGGPLANT



Classic Italian Sub with Roasted Eggplant image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 19

1/2 eggplant, thinly sliced into 1/4-inch slices
Homemade Italian Dressing, recipe follows
4 crusty hoagie rolls, cut in half lengthwise
8 ounces fresh mozzarella, cut into thin slices
1 pound genoa salami, thinly sliced
8 ounces hot capicola, thinly sliced
8 ounces prosciutto, thinly sliced
1 pound mortadella, thinly sliced
1/4 head iceberg lettuce, shredded
1 medium yellow tomato, cut into 1/4-inch slices
1/2 teaspoon Dijon mustard
1 tablespoon sugar
1/4 cup red wine vinegar
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 clove garlic, minced
1/4 shallot, chopped
1/2 cup olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the eggplant slices on a baking sheet in a single layer and brush liberally with the Homemade Italian Dressing. Roast in the oven until cooked through and golden, 12 to 15 minutes.
  • Build the sandwich on the rolls with the mozzarella first, then the salami, capicola, prosciutto, mortadella, roasted eggplant and top with the lettuce, tomato and a generous drizzle of the Homemade Italian Dressing. Serve while blasting Louis Prima.
  • Place the vinegar, mustard, sugar, Italian seasoning, salt, pepper, garlic and shallots in a blender or food processor. While the machine is running, slowly drizzle the olive oil through the blender top or feed tube until the dressing is combined and emulsified. Adjust the seasoning if necessary; add more oil if you want it less acidic. Store the dressing up to 2 weeks in the fridge.

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

ITALIAN SAUSAGE & EGG CROISSANTS



Italian Sausage & Egg Croissants image

Wake up your taste buds with eye-opening breakfast sandwiches featuring spicy sausage, fluffy egg, tomato and creamy avocado piled high on a flaky croissant.-Emory Doty, Jasper, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 13

1 cup (4 ounces) crumbled blue cheese
1 jalapeno pepper, seeded and minced
1 teaspoon each dried basil, oregano and parsley flakes
1 pound bulk Italian sausage
8 large eggs
3 tablespoons 2% milk
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons butter
1/2 cup mayonnaise
8 croissants, split
8 slices tomato
1 medium ripe avocado, peeled and sliced

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 SUB EGG ROLLS



Italian Sub Egg Rolls image

It's a classic Italian sub in egg roll form. Filled with cheese, deli meats, lettuce and pepperoncini for a bit of a kick. Served with Italian dressing for dipping to give it that perfect sub taste.

Provided by Jonathan Melendez

Categories     Chinese

Time 25m

Yield 8 egg rolls, 8 serving(s)

Number Of Ingredients 12

1 quart vegetable oil (for frying)
8 egg roll wraps
1/4 lb sliced provolone cheese, sliced into 3/4-inch strips
1/4 lb sliced deli ham, sliced into 3/4-inch strips
1/4 lb sliced deli genoa salami, sliced into 3/4-inch strips
1/4 lb sliced deli mortadella, sliced into 3/4-inch strips
1/4 lb sliced pepperoni, sliced into 3/4-inch strips
1 cup drained pepperoncini pepper
1 1/2 cups shredded iceberg lettuce
2 teaspoons dried oregano
1 large egg, beaten
1 cup Italian dressing

Steps:

  • Fill a pot or skillet with high sides halfway up with oil and bring to 365 degrees F.
  • Place the egg roll wrappers at an angle on a clean work surface. Lay slices of cheese and a bit of each deli meat in the center. Top with pepperoncini, lettuce and a dash of oregano.
  • Bring the corners into the center, over the filling, and roll into a tight log. Seal the edge with a bit of egg wash and place on a platter or baking sheet. Continue rolling the rest of the egg rolls in the same manner.
  • Working in batches, fry rolls until golden brown, about 2-3 minutes per side. Drain on paper towels and serve with Italian dressing on the side for dipping.

Nutrition Facts : Calories 1398.7, Fat 137.9, SaturatedFat 23.7, Cholesterol 81.2, Sodium 1669, Carbohydrate 24.5, Fiber 1.2, Sugar 3.4, Protein 18.8

ITALIAN EGG ROLLS



Italian Egg Rolls image

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

1/2 pound bulk hot Italian sausage
3/4 cup finely chopped green pepper
1/2 cup finely chopped onion
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
14 egg roll wrappers
Oil for frying
Meatless spaghetti sauce, warmed, optional

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 :

ITALIAN EGG ROLLS



Italian Egg Rolls image

Everyone loves egg rolls! These are stuffed with sausage and spinach for an unexpected treat. Yummy!

Provided by College Girl

Categories     Lunch/Snacks

Time 2h9m

Yield 8 egg rolls, 4 serving(s)

Number Of Ingredients 11

1/2 cup onion, chopped
1/2 cup green pepper, chopped
2 teaspoons oil
1 lb Italian sausage, hot
2 (10 ounce) packages frozen spinach, thawed and drained
1/2 cup parmesan cheese, grated
3 cups mozzarella cheese, shredded
1/2 teaspoon garlic powder
14 ounces package egg roll wraps
oil, plain regular olive oil is good make sure it's not evoo because it would make everything bitter (for frying)
pizza sauce, warmed

Steps:

  • In a skillet over medium heat, saute onion and green pepper in oil. Remove to a medium bowl and set aside.
  • Brown sausage in skillet; drain and combine with onion mixture.
  • Add spinach, cheeses, and garlic powder; mix well.
  • Top each egg roll wrapper with 3 T. of mixture; roll up, following directions on egg roll package.
  • Heat 3 to 4 inches oil in a deep fryer. Add egg rolls a few at a time, frying until golden. Drain on paper towels. Serve warm with pizza sauce for dipping.

MEAT LOVERS SANDWICH ROLL RECIPE BY TASTY



Meat Lovers Sandwich Roll Recipe by Tasty image

Here's what you need: sandwich bread, large egg, mayonnaise, provolone cheese, mortadella, ham, capicola, pepperoni, salami, peperoncini, unsalted butter, garlic powder, italian seasoning

Provided by Claire Nolan

Categories     Lunch

Yield 6 servings

Number Of Ingredients 13

12 slices sandwich bread
1 large egg, beaten
¼ cup mayonnaise
9 slices provolone cheese
5 slices mortadella
8 slices ham
12 slices capicola
14 slices pepperoni
16 slices salami
1 cup peperoncini
4 tablespoons unsalted butter
½ teaspoon garlic powder
½ teaspoon italian seasoning

Steps:

  • Place a slice of bread on top of a piece of plastic wrap on large cutting board. Brush the right edge of the bread with egg wash and place the left edge of another slice of bread over the brushed edge, pressing together firmly. Repeat with the rest of the bread so you have a rectangle of 4 slices across and 3 slices down.
  • Using a rolling pin, roll out the bread so all of the pieces of bread are sealed together.
  • Spread mayonnaise over the bread, then arrange the sliced provolone across, starting about ¼ of the way up the bread. Layer on the mortadella, ham, capicola, pepperoni, salami, and peperoncini.
  • Starting at the bottom, roll the sandwich tightly, then cover snugly with plastic wrap. Chill in the refrigerator for 30 minutes.
  • Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
  • In a small bowl, melt the butter in the microwave for 1 minute, stirring every 15 seconds, or until fully melted. Mix in the garlic powder and Italian seasoning.
  • Transfer the sandwich roll to the baking sheet. Brush the outside with the garlic butter and bake for 18-20 minutes or until golden brown.
  • Let the roll sit for 5 minutes before cutting into thick slices.
  • Enjoy!

Nutrition Facts : Calories 236 calories, Carbohydrate 5 grams, Fat 20 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram

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