SICILIAN OVERSTUFFED SANDWICH WEDGES
For a casual holiday lunch or supper, you'll have a guaranteed winner with this stacked-high, Italian-style sandwich. I like the convenience of assembling it a day in advance. -Pat Powell, Wooster, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cut loaf of bread in half; hollow out top and bottom, leaving a 3/4-in. shell (discard removed bread or save for another use). , In a small bowl, combine the olives, parsley, oil, oregano, vinegar, garlic, pepper and pepper flakes. Spoon half into bread shell. Layer with pepperoncini, salami, cheese, roasted peppers, pepperoni and remaining olive mixture. Replace bread top. , Wrap in plastic; refrigerate for 2-3 hours or overnight. Cut into eight wedges.
Nutrition Facts : Calories 434 calories, Fat 27g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 1410mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 15g protein.
STUFFED ITALIAN DELI SANDWICH
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
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
STUFFED SHELLS
Made with a cheesy ricotta filling, smothered in spaghetti sauce and mozzarella cheese, and then baked until gooey and browned, these Italian Stuffed Shells are the ultimate creamy, cheesy baked pasta dish.
Provided by Kristen Chidsey
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F and bring a large pot of water to a boil.
- Once the water comes to a boil, heavily salt the water and add in the shells. Cook for 9 minutes, or 2 minutes less than the package directions state. Drain the pasta and allow it to cool slightly.
- While the pasta is cooking, prepare the filling by mixing together the ricotta egg, parmesan, garlic, parsley, red pepper flakes, oregano, salt, and pepper in a medium mixing bowl.
- Spread a 2-quart baking dish with 1/2 cup of spaghetti sauce on the bottom of the pan.
- Once the shells are cool enough to handle, stuff each shell with the ricotta mixture, about 1/4 cup filling per shell. Remember to not overstuff the shells, so that the shells can somewhat close around the ricotta filling.
- Top the shells with the remaining spaghetti sauce and then cover with the mozzarella cheese.
- Bake for 30 minutes, or until cheese is melted and browned.
Nutrition Facts : Calories 275 kcal, Carbohydrate 34 g, Protein 17 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 56 mg, Sodium 1106 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
ITALIAN STUFFED SANDWICH WEDGES
Stuffing a large loaf of Italian bread with olives, peppers, salami, pepperoni, and roasted peppers, then slicing individual portions makes this the perfect sandwich to serve a crowd.
Provided by Allrecipes Member
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Cut bread in half horizontally. Scoop out bottom and top, leaving a 1/2-inch thick shell.
- Combine oil, green olives, ripe olives, parsley, oregano, pepper, crushed red pepper flakes, lemon juice and garlic in medium bowl. Stir to mix well.
- Spoon half the olive mixture into bread shell. Top with salami, cheese, roasted red peppers, pepperoni and the remaining olive mixture. Cover with bread top. Wrap tightly in plastic wrap and chill at least 3 hours or overnight. Cut loaf into wedges. Serve.
Nutrition Facts : Calories 492.4 calories, Carbohydrate 43.6 g, Cholesterol 38.2 mg, Fat 27.3 g, Fiber 3 g, Protein 17.8 g, SaturatedFat 7.4 g, Sodium 1583.9 mg, Sugar 2.1 g
ITALIAN STUFFED SANDWICH
Make and share this Italian Stuffed Sandwich recipe from Food.com.
Provided by Ceezie
Categories Lunch/Snacks
Time 30m
Yield 6-10 serving(s)
Number Of Ingredients 14
Steps:
- CUT bread in half horizontally. Scoop out bottom and top, leaving a ½-inch thick shell.
- COMBINE oil, green olives, ripe olives, parsley, oregano, pepper, crushed red pepper flakes, lemon juice and garlic in a medium bowl. Stir to mix well.
- SPOON half the olive mixture into the bread shell. Top with salami, cheese, roasted red peppers, pepperoni and the remaining olive mixture. Cover with bread top. Wrap tightly in plastic wrap and chill at least 3 hours or overnight. Cut loaf into wedges. Serve.
Nutrition Facts : Calories 559.5, Fat 32.5, SaturatedFat 9.1, Cholesterol 50.4, Sodium 2047.1, Carbohydrate 48.3, Fiber 4, Sugar 1.5, Protein 18.7
ITALIAN-STYLE VEGGIE WRAPS
Yummy! There are so many great flavors and textures in these wraps. Feel free to experiment with the ingredients-use mozzarella, pepperoni or any combo you like. -Maria Simmons, Rio Rancho, New Mexico
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 11 ingredients. To serve, place a romaine leaf on each tortilla; top with filling. Fold up bottom and sides of tortilla, securing with a toothpick, if desired.
Nutrition Facts : Calories 373 calories, Fat 21g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 1298mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 15g protein.
ITALIAN WEDGIE SANDWICHES
My inspiration for this recipe came from two places...(1) My love for a traditional Italian Hoagie and (2) a little pizza shop I remember from my Hometown in PA that made "Wedgie" sandwiches out of Pizza crust instead of regular bread. I hope you enjoy this as much as I do!
Provided by Melanie B.
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Make the Bread:.
- Separate the Pizza Doug in half. Roll out as if you were making a regular pizza crust. Drizzle each round with Olive oil, salt, black Pepper, garlic, and Parm cheese. Bake according to manufacturers directions.
- Make the Dressing:.
- Whisk together all ingredients until well incorporated.
- Make the Sandwich:.
- Take one of the pizza crusts, seasoned side down, and drizzle 1/2 of the dressing on the bread. Layer the meat, cheese, and vegetables. Pour remaining dressing on top. Top the giant sandwich with the second pizza crust. Press.
- Cut the Giant Pizza shaped sandwich into 8 wedges. Bake the wedges in oven or toaster oven at 350 for a few minutes to allow cheese to melt.
- Serve and be happy!
Nutrition Facts : Calories 425.1, Fat 37.4, SaturatedFat 11.3, Cholesterol 44.3, Sodium 1508.2, Carbohydrate 9.2, Fiber 3, Sugar 3.9, Protein 15.1
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