Italian Deli Sandwich

Italian Deli Sandwich

Ingredients:

4 Ciabatta sandwich rolls or 1 loaf (12 ounces) focaccia bread
1/4 cup prepared pesto
1/4 pound sliced deli ham
1/4 pound sliced deli smoked turkey
1/4 pound sliced deli pastrami
Provolone cheese, 4 - 6 slices
1 small onion, thinly sliced
1 small tomato, sliced
1/2 teaspoon Italian seasoning

Directions:

I use the ciabatta sandwich (square) rolls for this Italian deli sandwich recipe. Which ever bread you choose, cut horizontally in half.

Spread the pesto over cut sides. On bread bottom, layer the ham, turkey, pastrami, cheese, onion and tomato. Sprinkle with Italian seasoning. Replace the bread top and wrap sandwich rolls or loaf in aluminum foil. Place on a baking sheet.

Bake at 350 degrees for 20 -25 minutes or until heated through. Let stand for 10 minutes. Cut into wedges.

4 servings

Interested in making your own pesto sauce? If yes, here's the recipe.
http://crowdedkitchen509.blogspot.com/2012/10/pesto-sauce.html

Meatball Sandwich

Meatball Sandwich

You can buy bottled spaghetti sauce if you are rushed on time.   If you have time, you can make the spaghetti sauce from scratch and it will guarantee the best meatball sandwich ever!  The "All Time Favorite Tomato Sauce" is tasty and easy to make.  Give it a try!  Make the sauce and meatballs the night before and put them together in one bowl and refrigerate. This meatball sandwich will become a family favorite!

Ingredients:

1 pound ground beef
1/3 cup chopped green onions
1/2 cup Progresso, Italian style bread crumbs
2 tablespoons dried Italian seasoning
2 to 3 cloves garlic, minced
3 tablespoons chopped fresh parsley
3 tablespoons grated Parmesan cheese
1 egg, beaten

6 hoggie rolls
Olive oil
1/2 teaspoon garlic powder
1 pinch salt, or to taste
1 (14 oz) jar  "All Time Favorite Tomato Sauce" (recipe address below)
http://crowdedkitchen509.blogspot.com/2012/04/all-time-favorite-tomato-sauce.html
6 slices provolone cheese, halved

Directions:

Preheat oven to 400 degrees.

In a medium bowl, gently mix by hand the ground beef, onions, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg.  Shape into 24 meatballs, and place in a baking dish.

Bake for 12 to 18 minutes, or until cooked through.

Meanwhile, cut the hoggie in half lengthwise, and remove some of the bread from inside to make a well for the meatballs.  Brush with olive oil, and season with garlic powder and salt.

SLIP THE HOGGIE INTO THE OVEN DURING THE LAST 5 MINUTES OF THE MEATBALL'S TIME, OR UNTIL LIGHTLY TOASTED.

While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat.

When the meatballs are done, use a slotted spoon to transfer them to the sauce.

Spoon the sauce/ meatball mixture onto the hoggie and top with slices of provolone cheese.

Return to the oven for 2 to 3 minutes to melt the cheese.  Cool slightly, and cut into servings.

6 servings