Italianeggsandwiches Recipes

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ITALIAN CLUB SANDWICHES



Italian Club Sandwiches image

Provided by Giada De Laurentiis

Time 26m

Yield 4 sandwiches

Number Of Ingredients 12

1 tablespoon olive oil
4 ounces thinly sliced pancetta, diced
6 large eggs, at room temperature
1/4 cup whipping cream
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup mayonnaise
1/4 cup chopped fresh chives
8 (1/2-inch-thick) slices rosemary-olive bread
2 cups arugula
4 slices provolone cheese
8 slices tomato, about 2 medium tomatoes

Steps:

  • Frittata: In a nonstick 10-inch skillet, heat the oil over medium heat. Add the pancetta and cook, stirring frequently, until golden brown and crispy, about 6 to 8 minutes.
  • While the pancetta is cooking, in a medium bowl, whisk together the eggs, whipping cream, salt and pepper. Pour the egg mixture over the cooked pancetta and stir once to incorporate. Cook the egg mixture, without stirring, until the eggs are almost set and the bottom is golden brown, about 5 to 6 minutes. Slide the frittata onto a dinner plate and invert back into the skillet until cooked through, about 3 to 4 minutes longer. Transfer the frittata to a cutting board and cut into 4 wedges.
  • Mayonnaise: In a small bowl, combine the mayonnaise and chives until smooth.
  • To assemble the sandwiches: Divide the mayonnaise mixture and spread it evenly over 1 side of each bread slice. Arrange the arugula, a slice of cheese and 2 tomato slices on 4 of the bread slices. Lay the frittata wedges on top of the tomatoes. Cover with the remaining bread slices and serve.

ENGLISH AND ITALIAN FINGER SANDWICHES



English and Italian Finger Sandwiches image

Provided by Valerie Bertinelli

Categories     main-dish

Time 15m

Yield 12 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
2 teaspoons red wine vinegar
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
Freshly ground black pepper
One 14- to 16-ounce loaf Italian bread (from a bakery), sliced into 24 thin slices
1/3 cup roasted red peppers
1/3 pound thinly sliced salami
1/3 pound thinly sliced prosciutto di Parma
1/3 pound thinly sliced mortadella
1/2 cucumber, peeled if waxy, thinly sliced
Fresh basil leaves, as needed
4 to 5 pickled pepperoncini, sliced

Steps:

  • Stir together the oil, vinegar, oregano, salt and some pepper in a small bowl. On a work surface, spread out the bread and brush the oil and vinegar mixture onto all of the slices.
  • Layer half of the bread slices with the red peppers, salami, prosciutto, mortadella, cucumber slices, basil and pepperoncini. Top with the remaining bread slices. Using a serrated knife, cut away the crusts from each sandwich. Cut each sandwich into thirds. Place them on a tray and serve.

ITALIAN CLUB FINGER SANDWICHES



Italian Club Finger Sandwiches image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

6 slices thin cut white bread (recommended: Pepperidge Farm Thin White Sandwich Bread)
1 cup soft, spreadable herb cheese (recommended: Alouette)
8 slices prosciutto di Parma
12 leaves fresh arugula or basil (spicy vs. sweet)
2 plum tomatoes, thinly sliced
Salt
2 radishes, thinly sliced
Toothpicks

Steps:

  • Trim all crusts from bread. Spread 4 slices with herb soft cheese. Top each cheese covered slice with 2 slices each of prosciutto, 3 leaves of arugula, thinly sliced tomatoes seasoned with a pinch of salt. Place a completed layer a top another, making 2 stacks each 2 layers high. Set the final trimmed bread slices in place, making 2 triple-decker sandwiches. Thinly slice and salt the radishes. Pierce a couple of thin slices of radish on each toothpick as you place 4 toothpicks in each sandwich. Cut each sandwich into 4 equal parts, cutting the sandwich across evenly on each side. The yield will be 8 triple-decker, square-shaped, "club" finger sandwiches, 2 per portion.

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

GRANDMA'S ITALIAN GRILLED CHEESE SANDWICH



Grandma's Italian Grilled Cheese Sandwich image

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

3 eggs
2 tablespoons milk
2 teaspoons garlic powder
2 teaspoons Italian seasoning
2 tablespoons grated Parmesan cheese
6 slices American cheese
12 slices sandwich bread

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

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 :

ITALIAN BEEF SANDWICHES



Italian Beef Sandwiches image

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

1/2 cup shredded carrots
1/2 cup sliced pepperoncini
1/4 cup sliced pickled jalapeños
1/4 cup sliced roasted red peppers
1 tablespoon olive oil
1 tablespoon pepperoncini liquid
1/2 teaspoon garlic powder
Freshly ground black pepper
2 pounds sirloin steak, trimmed of excess fat and frozen for 10 to 15 minutes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 teaspoons Italian seasoning
2 garlic cloves, minced
1 1/2 cups low-sodium beef broth
1 1/2 tablespoons balsamic vinegar
4 hero rolls, split
12 slices provolone

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.

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.

GRILLED ITALIAN SANDWICHES



Grilled Italian Sandwiches image

I made this for a family gathering and everyone raved about it. It's a fun recipe to grill for a crowd and can be adjusted according to everyone's favorite sandwich fillings. -Tammy Kriz, Marshall, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 12 servings.

Number Of Ingredients 16

1 small sweet yellow pepper, julienned
1 small sweet red pepper, julienned
1 small green pepper, julienned
1 tablespoon olive oil
1/8 teaspoon salt
Dash pepper
1/2 cup butter, softened
1 tablespoon prepared mustard
2 teaspoons minced chives
1 garlic clove, minced
1/4 teaspoon crushed red pepper flakes
1 loaf (18 ounces) unsliced Italian bread
6 ounces sliced provolone cheese
1/3 pound thinly sliced hard salami
6 ounces sliced cheddar cheese
1/3 pound sliced deli roast beef

Steps:

  • In a large skillet, saute peppers in oil just until tender. Sprinkle with salt and pepper. Meanwhile, in a small bowl, combine the butter, mustard, chives, garlic and pepper flakes., Cut bread into 1/2-in. slices, leaving slices attached at the bottom. Cut loaf through the two center slices, separating loaf into two halves. Cut off and discard end slices. Place each loaf on heavy-duty foil coated with cooking spray. Spread butter mixture between every other slice. Alongside buttered slices, insert cheese, meat and peppers, using provolone cheese and salami in one loaf and cheddar cheese and roast beef in the other., Wrap each loaf tightly in foil; place on grill rack. Grill, covered, over indirect medium heat for 8-10 minutes or until cheese is melted. Using a serrated knife, separate sandwiches.

Nutrition Facts : Calories 364 calories, Fat 23g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 862mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 2g fiber), Protein 17g protein.

ITALIAN EGG SANDWICHES



Italian Egg Sandwiches image

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

2 slices good quality bread, toasted pretty crunchy, per person
1 tablespoon pizza sauce, per slice
2 eggs, per person
garlic salt
parmesan cheese

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!

HEARTY ITALIAN SANDWICHES



Hearty Italian Sandwiches image

I've been making this sweet and spicy sandwich filling for 35 years. It smells as good as it tastes! It's a great reward for a hungry family after a day working or playing outdoors. -Elaine Krupsky, Las Vegas, Nevada

Provided by Taste of Home

Categories     Lunch

Time 3h20m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 pounds lean ground beef (90% lean)
1-1/2 pounds bulk Italian sausage
2 large onions, sliced
2 large green peppers, sliced
2 large sweet red peppers, sliced
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
8 sandwich rolls, split and toasted
Shredded Monterey Jack cheese, optional

Steps:

  • In a Dutch oven, cook beef and sausage over medium heat until no longer pink, breaking both into crumbles; drain. Place a third of the onions and peppers in a 5-qt. slow cooker; top with half the meat mixture. Repeat layers; top with remaining vegetables. Sprinkle with salt, pepper and pepper flakes., Cover and cook on low for 3-4 hours or until vegetables are tender. With a slotted spoon, serve about 1 cup of meat and vegetables on each roll. Top with cheese if desired. Use pan juices for dipping if desired.

Nutrition Facts : Calories 587 calories, Fat 30g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 1251mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein.

ITALIAN WEDGIE SANDWICHES



Italian Wedgie Sandwiches image

My inspiration for this recipe came from two places...(1) My love for a traditional Italian Hoagie and (2) a little pizza shop I remember from my Hometown in PA that made "Wedgie" sandwiches out of Pizza crust instead of regular bread. I hope you enjoy this as much as I do!

Provided by Melanie B.

Categories     Lunch/Snacks

Time 25m

Yield 8 serving(s)

Number Of Ingredients 23

16 ounces pizza dough, store bought
3 garlic cloves, minced
1/4 cup olive oil
1 teaspoon salt, coarse
1/2 teaspoon black pepper
2 tablespoons parmiggiano cheese, fresh grated
1/4 cup balsamic vinegar
1 garlic clove, finely minced
2 tablespoons basil, freshly chopped
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon oregano, dried
1/4 lb genoa salami
1/4 lb prosciutto
1/4 lb mortadella
1/4 lb capicola
2 red bell peppers, Roasted, Seeded, Peeled and thinly sliced
1/2 lb provolone cheese
1 head romaine lettuce, washed and shredded
3 roma tomatoes, thinly sliced
1 small red onion, thinly sliced
1 cup pepperoncini pepper, pickled in jar and drained

Steps:

  • Make the Bread:.
  • Separate the Pizza Doug in half. Roll out as if you were making a regular pizza crust. Drizzle each round with Olive oil, salt, black Pepper, garlic, and Parm cheese. Bake according to manufacturers directions.
  • Make the Dressing:.
  • Whisk together all ingredients until well incorporated.
  • Make the Sandwich:.
  • Take one of the pizza crusts, seasoned side down, and drizzle 1/2 of the dressing on the bread. Layer the meat, cheese, and vegetables. Pour remaining dressing on top. Top the giant sandwich with the second pizza crust. Press.
  • Cut the Giant Pizza shaped sandwich into 8 wedges. Bake the wedges in oven or toaster oven at 350 for a few minutes to allow cheese to melt.
  • Serve and be happy!

Nutrition Facts : Calories 425.1, Fat 37.4, SaturatedFat 11.3, Cholesterol 44.3, Sodium 1508.2, Carbohydrate 9.2, Fiber 3, Sugar 3.9, Protein 15.1

ITALIAN PEPPERS AND EGG SANDWICHES



Italian Peppers and Egg Sandwiches image

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

1 tablespoon olive oil
1 large onion, halved and cut into strips
1 red pepper, seeded and cut into strips
1 yellow pepper, seeded and cut into strips
3 ounces pancetta or 3 ounces salami, cut into strips
1/4 cup fresh basil, chopped
10 large eggs
1/4 cup mascarpone cheese (can use softened whipped style cream cheese)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons butter
1 loaf ciabatta, quartered and split
4 slices fontina or 4 slices provolone cheese

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

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From insanelygoodrecipes.com


ITALIAN SANDWICHES FOR A PICNIC | GOOD LIFE EATS
Instructions. Slice the bread in half lengthwise. Spread Italian Dressing or oil and vinegar on the inside of both halves of the bread. Then sprinkle with Italian Seasonings. On the bottom half, layer sun-dried tomatoes, cucumbers, and black olives. Then layer your preferred amount of meat.
From goodlifeeats.com


HOT ITALIAN SANDWICHES + VIDEO - WONKYWONDERFUL
Instructions. Preheat oven to 350°. Mix butter and Italian season. Evenly spread butter on inside of hoagie rolls. Layer 2 slices of mozzarella, 2 slices salami, 2 slices pepperoni and 2 slices ham. Top with giardiniera mix and 2 more slices of mozzarella. Once sandwiches are assembled, place into a large baking dish.
From wonkywonderful.com


PRESSED ITALIAN PICNIC SANDWICHES - THESTAYATHOMECHEF.COM
Place the wrapped sandwiches onto a baking sheet. Place another baking sheet on top of the sandwiches. Place 2 heavy books or weights on the top baking sheet to squish the sandwiches. Place in the fridge, books and all, for 12 hours. Once 12 hours have passed, unwrap the sandwiches and slice into square for serving.
From thestayathomechef.com


HOT ITALIAN SANDWICHES - FAMILY FRESH MEALS
How to make Hot Italian Sandwiches. Preheat oven to 350 degrees F. Mix together butter, garlic and Italian season. Evenly spread butter on inside of hoagie rolls. Layer 2 slices of mozzarella, 2 slices salami, 2 slices pepperoni and 2 slices ham. Next, top …
From familyfreshmeals.com


ITALIAN-STYLE SANDWICHES RECIPE | MYRECIPES
Stir together goat cheese and pesto. Spread goat cheese-and-pesto mixture on cut sides of rolls. Layer pork roast, arugula, and remaining ingredients on bottom halves of rolls. Cover with top halves of rolls. Advertisement. Step 2. *1 lb. thinly sliced Slow-Cooker Pork Butt Roast may be substituted. Step 3.
From myrecipes.com


ITALIAN PRESSED SANDWICHES – MODERN HONEY
2017-07-26 In a small bowl, add tomatoes,olive oil, vinegar, and spices. Another option is to top with sliced tomatoes and drizzle with oil, vinegar, salt, pepper, and oregano. Top with shredded lettuce and thinly sliced red onion. Drizzle with an Italian dressing or olive oil, red wine vinegar, and a sprinkle of oregano.
From modernhoney.com


EASY ITALIAN SANDWICH - A PRETTY LIFE IN THE SUBURBS
Brush one side of the loaf with olive oil. Spread the vegetable spread on the other side of the loaf. If 1/4 of a cup isn’t enough for your liking, add more! Layer the meat and cheese on the bread. Add the fresh basil leaves. Cut into 1 – 2 inch pieces and enjoy! Keywords: Italian sandwich, sandwich recipe.
From aprettylifeinthesuburbs.com


25 BEST ITALIAN RECIPES - INSANELY GOOD
2022-06-17 This recipe transforms traditional lasagna into an easy meal you can even make on busy nights. Don’t worry about pre-cooking the lasagna noodles or making homemade marinara sauce. This lasagna is all about simplicity while keeping those amazing flavors. Your layers will be meat sauce, uncooked lasagna noodles, ricotta, mozzarella, and parmesan. Then repeat, …
From insanelygoodrecipes.com


HOW TO MAKE THE BEST HOMEMADE ITALIAN BEEF SANDWICHES FROM …
2017-07-27 Prepare a shallow baking pan with a rack inside. Mix the salt, black pepper, garlic powder, and Italian herbs in a small bowl. Rub the roast with olive oil on all sides of the beef roast. With your hands, rub the spice mixture all over the meat, on all side. Place the roast, fat side up, on the rack in the baking pan.
From homemadeitaliancooking.com


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