Italian Club Sandwiches Recipes

ITALIAN CLUB FINGER SANDWICHES

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 CLUB SANDWICHES

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.

ITALIAN CLUB SANDWICHES

Steps:

• Cut bread diagonally into 12 (1/4-inch-thick) slices; arrange on a baking sheet. Brush slices evenly with Italian dressing, and sprinkle with Parmesan cheese.
• Bake at 375° for 5 to 6 minutes or until lightly toasted.
• Spread untoasted sides of bread slices evenly with mayonnaise and mustard.
• Layer 4 bread slices, mayonnaise side up, with salami, mortadella, and provolone.
• Top with 4 bread slices, mayonnaise side up; layer with lettuce, tomato, and bacon.
• Top with remaining 4 bread slices, mayonnaise side down.
• Cut in half, and secure with wooden picks.

ITALIAN CLUB FINGER SANDWICHES

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 CLUB SANDWICH

Steps:

• Cut bread diagonally into 12 (1/4 inch thick) slices; arrange on baking sheet.
• Brush slices evenly with Italian dressing and sprinkle with Parmesan cheese.
• Bake 375 degrees 5 - 6 minutes or until lightly toasted.
• Spread untoasted sides of bread slices evenly with mayonnaise and mustard.
• Layer 4 bread slices, mayonnaise side up with salami, bologna and provolone. Top with 4 bread slices, mayonnaise side up; layer with lettuce tomatoes and bacon. Top with remaining 4 bread slices, mayonnaise side down.
• Cut in half and secure with wooden picks.

HOT ITALIAN PARTY SANDWICHES

Steps:

• Preheat oven to 350º. Cut rolls horizontally in half; place roll bottoms in a greased 11x7-in. baking dish. Mix mayonnaise and pesto until combined. Spread over cut sides of rolls. Layer bottoms with mozzarella cheese, ham, salami, pastrami, giardiniera, shredded Parmesan cheese, basil leaves and red onion. Place bun tops over filling and gently press to flatten. , Bake for 10 minutes. Remove from oven; brush with salad dressing. Bake until golden brown and cheese is melted, about 5 minutes longer. Cool slightly before cutting. Serve with pepperoncini and additional giardiniera if desired.