Stuffed Italian Deli Sandwich Recipes

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

Number Of Ingredients 10

Ingredients

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 :

STUFFED ITALIAN DELI SANDWICH

Stuffed Italian Deli Sandwich image

Enjoy the taste of a Stuffed Italian Deli Sandwich from your kitchen. Our Stuffed Italian Deli Sandwich features faves like mortadella, capicola & salami.

Provided by My Food and Family

Categories Meal Recipes

Time 45m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 Italian bread loaf (1 lb.)
1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread, divided
6 slices OSCAR MAYER Hard Salami
6 slices mortadella
6 slices capicola
8 KRAFT Provolone Cheese Slices
1/3 cup CLASSICO Bruschetta Tomato & Basil
1/2 cup slivered red onions
1/4 cup drained banana pepper rings
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Heat oven to 350°F.
Cut thin slice off top of bread loaf; reserve for later use. Remove bread from inside of bottom of loaf, leaving 1/2-inch-thick shell. Discard removed bread or reserve for another use.
Spread half the pesto sauce evenly onto inside of bread shell; fill with layers of half each of the meats and provolone. Top with bruschetta. Repeat layers of meats and provolone; top with onions and peppers. Sprinkle with Parmesan.
Spread remaining pesto sauce onto cut side of top of bread; place, cut side down, over sandwich, pressing firmly into sandwich filling to secure. Wrap tightly with foil; place on baking sheet. Top sandwich with second baking sheet.
Bake 25 to 30 min. or until sandwich is heated through.

Nutrition Facts : Calories 370, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1180 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 2 g, Protein 18 g

ITALIAN HERO SANDWICH

Italian Hero Sandwich image

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

Ingredients

1 small red onion, thinly sliced
2 tablespoons red wine vinegar
1 1/2 tablespoons dried oregano
Kosher salt (Diamond Crystal)
4 (6- to 8-inch-long) sub, hero or hoagie rolls, split lengthwise but attached on one side
Mustard and/or mayonnaise (optional)
4 ounces sliced provolone and/or low-moisture mozzarella cheese
1 pound thinly sliced Italian cured meats, such as salami, prosciutto, mortadella, coppa and/or soppressata
1 cup sliced pickled peppers, such as pepperoncini, banana peppers, giardiniera and/or jalapeños
1 small head iceberg lettuce (about 1 pound), thinly sliced
2 tablespoons extra-virgin olive oil

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.

ITALIAN "STUFFED" TOAST (TOAST FARCITO)

Italian

The first time I went to a bar with friends in Italy, I was very curious when they offered me 'toast' as pub grub. When this panino showed up I understood that Italian toast and American toast is NOT the same thing. Cooked ham, fontina cheese, and giardiniera make up this hot panino that goes well with your favorite Italian beer.

Provided by Buckwheat Queen

Categories World Cuisine Recipes European Italian

Time 13m

Yield 2

Number Of Ingredients 5

Ingredients

2 slices prosciutto
2 slices fontina cheese
4 slices thinly sliced sandwich bread
¼ cup chopped giardiniera (pickled Italian vegetables)
2 hot pickled peppers

Steps:

Heat a panino press according to the manufacturer's instructions.
Place 1 slice prosciutto and 1 slice fontina cheese onto a slice of bread; repeat with remaining prosciutto, fontina cheese, and slice of bread. Add 1/2 of the giardiniera on top of each cheese layer and top sandwiches with remaining bread slices, creating 2 sandwiches.
Cook each panino in the press until the cheese has melted and the bread has toasted, about 3 minutes. Serve with hot pickled peppers on the side.

Nutrition Facts : Calories 310 calories, Carbohydrate 29 g, Cholesterol 45.5 mg, Fat 15.1 g, Fiber 1.9 g, Protein 14.2 g, SaturatedFat 7.6 g, Sodium 887.5 mg, Sugar 4.6 g

BAKED DELI SANDWICH

Baked Deli Sandwich image

Frozen bread dough, easy assembly and quick baking time make this stuffed deli sandwich an appetizer I rely on often. This is one of my most-requested recipes. It's easy to double for a crowd or to experiment with different meats and cheeses. -Sandra McKenzie, Braham, Minnesota

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons butter, melted
1/4 teaspoon garlic salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon pizza seasoning or Italian seasoning
1/4 pound sliced deli ham
6 thin slices part-skim mozzarella cheese
1/4 pound sliced deli smoked turkey breast
6 thin slices cheddar cheese
Pizza sauce, warmed, optional

Steps:

On a baking sheet coated with cooking spray, roll dough into a small rectangle. Let rest for 5-10 minutes. , In a small bowl, combine the butter and seasonings. Roll out dough into a 14x10-in. rectangle. Brush with half of the butter mixture. Layer ham, mozzarella cheese, turkey and cheddar cheese lengthwise over half of the dough to within 1/2 in. of edges. Fold dough over and pinch firmly to seal. Brush with remaining butter mixture., Bake at 400° for 10-12 minutes or until golden brown. Cut into 1-in. slices. Serve immediately with pizza sauce if desired.

Nutrition Facts : Calories 476 calories, Fat 24g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 1223mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein.

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