Italian Stuffed Sandwich Recipes

STUFFED ITALIAN DELI SANDWICH

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.

10 CLASSIC ITALIAN SANDWICHES

Steps:

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

ITALIAN STUFFED TUNA SANDWICH (WW)

Steps:

• To prepare salad, in medium bowl, combine lettuce, tuna, onion and capers; set aside.
• To prepare dressing, in small jar with tight-fitting lid or small bowl, combine vinegar, oil, garlic, oregano, pepper and salt; cover and shake well or, with wire whisk, blend until combined.
• Pour dressing over salad; toss to combine.
• Split bread lengthwise almost all the way through; spread open.
• Line bottom half of bread with tomatoes; top evenly with salad mixture.
• Replace top half of bread to enclose.
• Wrap tightly in plastic wrap; refrigerate 2 hours, until chilled and flavors are blended.
• Cut loaf crosswise, through plastic wrap, into 4 equal portions.
• SERVING (ONE-FOURTH OF LOAF) PROVIDES: 1 Fat, 3 1/4 Vegetables, 1 Protein, 2 Breads.
• PER SERVING: 310 Calories, 8 g Total Fat, 1 g Saturated Fat, 24 mg Cholesterol, 759 mg Sodium, 37 g Total Carbohydrate, 4 g Dietary Fiber, 21 g Protein, 102 mg Calcium; 6 points.