Italian Country 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

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Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep an Italian sandwich in 30 minutes or less!

Nutrition Facts :

ITALIAN COUNTRY SANDWICH

Italian Country Sandwich image

Bring a touch of Italy to the dinner table with these peasant-style rustic bread sandwiches filled with cheese, salami, sliced prosciutto and red onions - ready in just 10 minutes!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

1 uncut loaf (1 lb) Italian peasant-style rustic bread or ciabatta bread
1/3 cup rosemary-flavored or plain olive oil
1/4 lb hard salami, thinly sliced
1/4 lb sliced provolone cheese
1/4 lb thinly sliced prosciutto
1 small red onion, thinly sliced

Steps:

Cut bread loaf horizontally in half. Drizzle oil over cut sides of bread.
Layer salami, cheese, prosciutto and onion on bottom of bread; add top of bread. Cut loaf into 4 pieces.

Nutrition Facts : Calories 740, Carbohydrate 60 g, Cholesterol 60 mg, Fat 4, Fiber 3 g, Protein 30 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1860 mg, Sugar 3 g, TransFat 1 g

ITALIAN COUNTRY SANDWICH

Italian Country Sandwich image

This recipe is from Kathleen Cannata Hanna's cookbook, "The Good-to-Go Cookbook: Take-Along Food, Quick Suppers, and Satisfying Snacks for On-the-Go Families". The author's goal is to help parents walk the very fine line of nutritiom, economy and readily available ingredients when trying to feed the family. This recipe, published in the Chicago Tribune, is her family's favorite and is very flexible: you can wrap it in foil and put it in the oven, you can cook it on the stove, bring it camping, cook it on the grill, make it in the microwave.

Provided by duonyte

Categories Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 precooked prepared pizza crust, 8 inches across
4 ounces cream cheese
4 thin slices tomatoes
4 thin slices green bell peppers
4 thin slices pastrami
4 thin slices salami
2 thin slices red onions
4 slices provolone cheese

Steps:

Take one of the the pizza crusts and spread it with the cream cheese.
Layer with all the remaining ingredients.
Top with the other crust; wrap in foil, and set on a baking sheet.
Bake 25 minutes at 350 degrees. Cut into wedges.
Note: The recipe does not call for it, but for "older" palates, I would add some oregano, crushed red pepper, perhaps some other things.

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.

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