Spamprese Sammich Recipes

MOM'S PERFECT SUB SANDWICH

Steps:

• Stir together the oil, vinegar and salt and pepper to taste.
• Using a serrated knife, slice open the rolls. Drizzle half the dressing on the roll bottoms and sprinkle on the oregano. Divide the cold cuts, cheese, tomatoes, lettuce, onion and pepperoncini evenly among the bottom rolls. Top with the basil, if using. Drizzle the remaining dressing on the top halves of the rolls and place on top to make sandwiches. Wrap in wax paper. Slice in half and serve.

CAPRESE SANDWICH

Steps:

• Salt the tomatoes and layer on the bottom piece of bread with the mozzarella and basil. Drizzle with Basil Oil. Top with the remaining piece of bread. Slice into portions.
• Add the basil to boiling water for 45 seconds to 1 minute. Remove to a bowl of ice water to stop it from further cooking. Dry and add to a blender. Add the olive oil, and blend until smooth. Strain through cheesecloth into a bowl. Add salt and pepper to taste. Add the lemon juice right before serving.

FANCY SAMMICH

Steps:

• In a medium nonporous bowl, combine the soy sauce, Worcestershire sauce and lemon juice and mix well. Place the pork in the bowl, turning to coat well on all sides. Cover and refrigerate for at least two hours, allowing the pork to marinate.
• Preheat oven to 375 degrees F (190 degrees C). Place tenderloin in a 9x13 inch baking dish.
• Bake, uncovered, at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until internal pork temperature reaches 140 degrees F (60 degrees C).
• Remove pork from oven. Drain the liquid from the baking dish and reserve for later as a gravy, if desired. Roll out the two puff pastry sheets and wrap each piece of tenderloin in the dough, sealing the edges to completely enclose the meat. Return this to the baking dish.
• Bake at 375 degrees F (190 degrees C) for 20 minutes, or until the pastry is golden brown.

THE ITALIAN LOVE SAMMICH

Steps:

• Take the slices of focaccia and toast them slightly in a 375 degree oven; about 5 minutes.
• While the bread is toasting, slice your tomatoes and mozzerella, you want thin slices.
• Remove the bread from the oven.
• Top one side with slices of proscuitto, cheese, tomato and finally basil leaves.
• Sprinkle a tiny bit of red wine vinegar and olive oil and the other piece of bread, on the side that will be facing towards the toppings; just a little bit, you don't want it soggy.
• Put both slices together and with your hands (or a brush), rub a bit of olive oil on the outside of each slice.
• Place on a hot grill for about 2 minutes on each side.
• I used my George Foreman grill for that step and it worked FABULOUSLY!
• Remove from the grill, wrap in foil and place in the oven (still at 375) for about 7 minutes.
• Remove, unwrap, slice in half and enjoy.
• Suggested sides: a really good pickle spear, olive salad, gourmet chips, a leafy green salad or whatever you enjoy with your favorite sammich.

A DIFFERENT GRILLED CHEESE SAMMICH

Steps:

• Place everything in order in a bowl and mix. Butter one side of your bread and put on a medium hot griddle. Top with the amount of pimiento cheese spread you want. Butter the other slice of bread and put butter side up. Grill until golden brown. It will drip down the sides if you use too much, but just makes it all the better. Remove and let sit for about a minute, to let cheese settle. Cut in half and serve.
• Drop a dollop on top of a bowl of chili.
• Melt slowly and serve as a nacho dip. I add a little hot sauce to spice it up or about a 1/2 cup salsa for another kind of dip.
• I have also used this to make macaroni and cheese. Cook your macaroni and drain. Mix the above mix, you may have to increase the amounts to make it cheesy enough. Add about 1 cup of milk. Pour into greased casserole and bake about 45 minutes at 400.

CAPRESE SANDWICH

Steps:

• If using focaccia, cut the slices across the middle so you have a total of eight slices. Spread 1/4 tbsp pesto over four of the focaccia or bread slices, and drizzle each of the remaining four slices with 1/2 tsp olive oil.
• Divide the rocket, mozzarella, tomatoes, basil leaves and red onion slices over the pesto-topped focaccia or bread. Drizzle 1/4 tsp balsamic vinegar over each of the remaining slices. Sandwich the slices together, wrap up for a picnic or serve straightaway. Best eaten on the day they're made.