Luncheon Sandwich Torte Recipes

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ITALIAN BRUNCH TORTE



Italian Brunch Torte image

We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. -Danny Diamond, Farmington Hills, Michigan

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h50m

Yield 12 servings.

Number Of Ingredients 12

2 tubes (8 ounces each) refrigerated crescent rolls, divided
1 teaspoon olive oil
1 package (6 ounces) fresh baby spinach
1 cup sliced fresh mushrooms
7 large eggs, divided use
1 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1/8 teaspoon pepper
1/2 pound thinly sliced deli ham
1/2 pound thinly sliced hard salami
1/2 pound sliced provolone cheese
2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry

Steps:

  • Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.

Nutrition Facts : Calories 403 calories, Fat 24g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 1360mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein.

LUNCHEON SANDWICH TORTE



Luncheon Sandwich Torte image

Make and share this Luncheon Sandwich Torte recipe from Food.com.

Provided by Olha7397

Categories     Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 22

1/2 cup cream cheese, at room temperature
1/2 cup mayonnaise
1/4 cup chopped green onion
1 tablespoon lemon juice
1 tablespoon poppy seed
2 1/2 cups finely diced cooked chicken breasts
1/3 cup ground walnuts, lightly toasted
salt and pepper
1 cup loosely packed basil leaves
2/3 cup loosely packed flat leaf parsley
2 garlic cloves, minced
3 tablespoons olive oil
1 lb cream cheese, at room temperature
2 -3 tablespoons sour cream
salt and pepper
8 large hard-boiled eggs, peeled
2/3 cup mayonnaise
1/3 cup finely chopped green olives
3 tablespoons minced red onions
salt and pepper
1 loaf whole wheat bread
1 loaf white bread

Steps:

  • Chicken Salad: Beat cream cheese, mayonnaise, green onion, lemon juice and poppy seeds until blended. Add chicken and walnuts and season to taste. Chill until ready to assemble.
  • Pesto Cheese: For pesto cheese, pulse basil, parsley, garlic and olive oil until a paste. Add cream cheese and pulse to combine, adding sour cream as necessary to make smooth. Season to taste and hold at room temperature until ready to assemble.
  • Egg Salad: Grate eggs coarsely on a box grater. Toss with mayonnaise, olives and onion and season to taste. Chill until ready to assemble.
  • Torte Base Layers: To assemble torte, line a 9-inch springform pan with plastic wrap so that it hangs over the sides. Remove crusts from sandwich bread. Cut each crustless slice of bread in half (so they are about the size of ladyfingers). Line the bottom of pan with bread slices, alternating whole wheat and white bread. Line alternating bread fingers up side of pan.
  • Spread chicken salad over bread-lined bottom of pan. Layer bread slices over chicken salad (alternating whole wheat and white again) and spread egg salad over. Repeat with bread slices and pesto cheese, and top with a final layer of bread slices. Pull hanging plastic wrap over top to cover and chill for at least 3 hours.
  • To garnish, top torte with remaining pesto (pipe as you would a cake). To serve, slice as you would a cake and serve with a side salad. Serves 8.
  • Chef Anna Olson.

Nutrition Facts : Calories 909.1, Fat 57.4, SaturatedFat 20.2, Cholesterol 312.1, Sodium 1183.2, Carbohydrate 63, Fiber 6.2, Sugar 11, Protein 36.5

STEAK SANDWICHES: TORTAS



Steak Sandwiches: Tortas image

Provided by Aarón Sánchez

Time 40m

Yield 1 serving

Number Of Ingredients 11

2 tablespoons canola oil
1 egg
1/4 cup dry bread crumbs
1 (1/2-pound) flank steak, pounded flat to 3 by 4 by 1/8 inches
1 French bread roll
2 tablespoons mayonnaise
1/2 avocado, cut into 4 slices
1/2 tomato, thinly sliced
1/4 cup mesclun greens
1/2 red onion, thinly sliced
1 pickled jalapeno

Steps:

  • In a skillet, heat 2 tablespoons of oil.
  • In a shallow bowl, lightly beat the eggs. In another shallow bowl, put the bread crumbs. Dip the beef in the egg, then in bread crumbs, carefully coating both sides.
  • Saute the meat in the hot oil until the bread crumbs are browned on both sides, about 3 minutes per side. Remove the meat from the oil, but keep the skillet and oil warm. Cut the meat into 1/2-inch strips.
  • Cut the roll in half lengthwise and pull out the soft center from both sides. Cover the bottom side with mayonnaise and beef strips. Place 4 ripe avocado slices on the other side and spread the slices, like a thick butter. Layer 4 slices of tomato on top of the beef and cover with a mound of mixed greens, some sliced onion, and the pickled jalapeno.
  • Put the torta back in the skillet and brown the roll, pressing down with a spatula. When brown on both sides, cut and serve.

SMORGASTARTA - SWEDISH SANDWICH TORTE



Smorgastarta - Swedish Sandwich Torte image

From Eatingwell.com - posted for ZWT #6! I think it sounds fun... They say to serve it with boiled red potatoes or beet salad...

Provided by Cadillacgirl

Categories     < 60 Mins

Time 35m

Yield 1 sandwich, 4 serving(s)

Number Of Ingredients 13

2/3 cup sour cream
1 teaspoon lemon zest, finely grated
2 teaspoons lemon juice
6 large hard-boiled eggs, finely chopped
1/4 cup fresh dill, chopped
1 tablespoon red onion, finely chopped
2 teaspoons rinsed capers, finely chopped
4 ounces smoked trout, skin removed, shredded
1/3 cup celery, finely chopped
2 teaspoons parsley, finely chopped
1/2 teaspoon caraway seed
fresh ground pepper, to taste
12 slices whole wheat bread or 12 slices rye bread, lightly toasted

Steps:

  • Mix sour cream, lemon zest and juice in a medium bowl. Combine eggs, dill, onion and capers (if using) in another medium bowl. Stir in half of the sour cream mixture.
  • Add trout, celery, parsley, caraway seeds (if using) and pepper to the remaining sour cream mixture.
  • To assemble sandwiches: Divide the egg mixture among 4 slices of bread. Top with bread, then spread with the trout mixture. Top with the remaining bread. Cut each sandwich in half and serve.

Nutrition Facts : Calories 463.6, Fat 22, SaturatedFat 8.7, Cholesterol 355.9, Sodium 624.7, Carbohydrate 42.3, Fiber 6.2, Sugar 5.9, Protein 26.6

CHOCOLATE BAR TORTE



Chocolate Bar Torte image

My mom made this dessert every Christmas for 50 years. Now it's one of my family's traditions since she passed on.

Provided by dar68

Categories     Desserts     Cakes     Torte Recipes

Time 2h35m

Yield 16

Number Of Ingredients 8

1 cup milk
2 tablespoons milk
48 large marshmallows, chopped
8 (1.55 ounce) bars chocolate candy (such as Hershey's®)
3 cups heavy whipping cream
30 graham cracker squares, crushed
¼ cup white sugar
6 tablespoons butter, melted

Steps:

  • Pour both amounts of milk into a saucepan, place over medium heat, and bring milk almost to a simmer, stirring often. Add marshmallows and chocolate candy bars. Stir until marshmallows and chocolate melt and the mixture is smooth. Set aside to cool.
  • Whip cream in a large bowl until fluffy and cream holds stiff peaks when beaters are lifted straight up, about 5 minutes. Gently fold cooled marshmallow mixture into whipped cream.
  • Combine graham cracker crumbs, sugar, and butter until crust mixture is evenly moist. Press mixture into the bottom of a 9x13-inch dish. Spread marshmallow filling evenly over the crumb crust. Refrigerate until set, about 2 hours.

Nutrition Facts : Calories 472.8 calories, Carbohydrate 52.4 g, Cholesterol 77.6 mg, Fat 28.6 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 16.6 g, Sodium 239.9 mg, Sugar 33.3 g

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