italian sandwich

This sandwich makes for the perfect fancied up weekday lunch. It would also be great to pack up and take on a spring picnic. Oh, and if you happen to be serving Easter lunch, this sandwich would be perfect for that too! @halfbakedharvest.com

Antipasto Mozzarella Sandwich with Lemon Pesto

ciabatta bread,

basil pesto ((recipe follows))

spicy salami

prosciutto

artichokes,

red pepper, sliced

oil oil

burrata

provolone,

baby arugula

basil

pine nuts

parmesan cheese

extra virgin olive oil

lemon

kosher salt

red pepper flakes

1. Lay the bread cut side up on a clean work surface. Working with the top piece of the loaf, pull out some of the insides to create a space for the filling. Spread both cut sides of bread with pesto.&nbsp;2. Working with the bottom piece of bread, layer on the salami, prosciutto, artichokes, red peppers, and sun-dried tomatoes. Tear the burrata and layer evenly over the veggies. Add the provolone. Sprinkle the arugula over top.&nbsp;Add the top half of the ciabatta and gently push down on the sandwich.3. Wrap the sandwich tightly in plastic wrap and place in the fridge for 1 hour or up to 1 day. Before serving, cut into 4-6 sandwiches.&nbsp;4. Alternately, you can warm the sandwich in a 350 degree oven for 15 minutes or until the cheese is melted. This is really good.&nbsp;

1. In a blender or food processor, combine all ingredients and pulse until chunky smooth. Taste and add salt as needed. Keep stored in the fridge for up to 2 weeks.

Lemon Basil Pesto

Domino&#8217;s Italian Sandwich Recipe

Lyoner thinly sliced

Salami thinly sliced

red onions

piquillo peppers

bell peppers

Provolone cheese slices

Italian sub bread

Preheat oven to 350 degrees.

Assemble sandwiches by layering pepperoni, ham, salami, onions, banana peppers, green peppers, and slices of provolone cheese.

Brush top of sub with melted butter and bake for 10 minutes until cheese is melted and bread is toasted.

Serve with your favorite Italian dressing.

Grinder Salad Sandwich

bread,

provolone and/or fontina cheese, thinly sliced

ham,

cured Italian meat,

mayonnaise

garlic, grated or minced

tbsp. red wine vinegar

oregano

tsp. black pepper

sugar

lettuce,

white onion, thinly sliced

c. cup giardiniera, roughly chopped

banana peppers

tomato

What is your favorite type of Italian sandwich?

Preheat oven to 375º. Slice loaf in half&nbsp;lengthwise, then scoop out insides of each half, leaving a well; reserve insides for another use.

Arrange hollowed-out halves on a sheet tray.&nbsp; Top one half with provolone and/or fontina, then&nbsp;the other with layers of ham and cured meat. Bake until cheese is melty and meat has started to blister, 12 to 15 minutes.

While sandwich toasts, in a small bowl, whisk mayonnaise, garlic, vinegar, oregano, salt, black pepper, red pepper flakes, and&nbsp;sugar&nbsp;until thoroughly combined.

In a large bowl, toss lettuce, onion, giardiniera, and banana peppers. Add desired amount of dressing, then toss again until coated and thoroughly combined. (This should be a wet, mayo-y salad, so don’t be stingy on the dressing!)

Top meat half of sandwich with a good dusting of Parmesan and tomatoes. Cover tomatoes with a good amount of grinder salad, then close with cheese half.

Slice sandwich into servings. Serve with any remaining grinder salad and chips alongside.

https://streaming.hearstdigitalstudios.com/a926af41-019e-49b6-a40b-82553bbacc8b/video_rover_16x9_1080p_hd_1652468472_30401.mp4

The grinder salad sandwich has absolutely blown up on TikTok and this is our spin. The crunch iceberg lettuce salad adds a crunchiness that goes perfectly on a toasted Italian sub

This TikTok Recipe Makes The Best Italian Sub

A gooey grilled cheese sandwich made with caramelized onions, green apple and horseradish.

Caramelized Onion and Apple Grilled Cheese

olive oil

butter

yellow onions (thinly sliced (1/8” slices))

tsp salt

light red wine

” egg bread

tbsp butter

horseradish

140 g/6 oz grated or thinly sliced Heidi cheese (divided)

caramelized onions (divided)

Granny smith apple (thinly sliced, divided)

Heat oil and butter over medium heat in a large pan. Add onions and salt, cook, stirring occasionally for 20-25 minutes or until onions are a deep brown. Add red wine, in splashes (about 3 additions), to onions. Stirring and allowing all liquid to absorb before adding more. Remove from heat and set aside.

For caramelized onions:

Heat a grill pan or regular pan over medium heat. Butter both pieces and sides of bread. Spread one slice with horseradish. Top a quarter of the cheese, top with one rounded tbsp of caramelized onions. Add half the apple slices, top with more cheese and slice of bread.

Cook on stovetop for about 5 minutes, turning the heat down to avoid burning. Flip and cook until golden brown on the other side another 3-5 minutes.

Repeat with remaining ingredients for second sandwich.

To assemble one sandwich:

 &lt;strong&gt;&lt;em&gt;Battered and fried mozzarella grilled cheese sandwich&lt;/em&gt;&lt;/strong&gt;

Mozzarella en Carrozza Recipe | Italian Grilled Cheese

(1 cup) all-purpose flour

salt

pepper

white bread,

mozzarella

eggs,

breadcrumbs (Panko makes them extra crispy!)

olive oil oil

In a medium bowl, mix together the flour, salt, and pepper. In another bowl, beat the eggs. In a third bowl, add the breadcrumbs.

Remove the crusts from your bread slices. Place a piece of mozzarella in the center and cover with another slice of bread. Pinch the edges together to seal the cheese inside.

Dip the sandwich in the flour mixture, coating all over. Then dip in the beaten eggs on both sides. Last, dip the sandwich in the breadcrumbs, turning to coat well on both sides. Repeat with the remaining sandwiches.

Heat the oil in a heavy-bottomed skillet until it is about 350F - if you drip water into the oil, it should sizzle. Place the sandwiches in the oil and fry until golden brown, about 2 minutes on each side. You may have to fry in batches if your pan isn't big enough for all of them.

Remove from the oil and place on a plate lined with a paper towel. Serve with marinara or tomato soup for dipping.

 <strong><em>Battered and fried mozzarella grilled cheese sandwich</em></strong>

Chopped Italian Sandwich

hoagie rolls

lettuce

pepperoni

salami

provolone cheese

red wine vinegar

Italian seasoning

Salt and pepper

Start with a base layer of shredded lettuce, then add your meats, cheese, tomatoes, banana peppers and red onions in a pile.

Chop up everything together, making sure it&#8217;s well mixed together.

Next add mayonnaise, olive oil, red wine vinegar, salt, pepper, and Italian seasoning.

Scoop a pile of the chopped Italian ingredients onto a hoagie roll and serve.

I made it it was so good but I changed it up I used kewpie mayo it was fabulous

I made it and this was wonderful! I put it in a skillet and heated for a few minutes . I also added a bit of pesto to the dressing. Thank you for sharing this! My husband love it as well and asked “What is this called?” I said they don’t name things on Instagram… then I named it “Jordons Jamwhich. ”

We have a hard time finding easy and delicious recipes during a busy work week. Made this tonight and it’s delicious. We will be adding it to our favorites!! Thank you!

Made this for two 20-something guy friends. They are then so quickly I think they forgot to chew!

Hey Jordan! I just recreated your recipe exactly for the Chopped Italian Subs and they were absolutely delicious! My entire family love them and I just wanted to thank you! Great recipe and love the website too! Nice job!!

This sandwich is simple and delicious! I was really surprised with the amount of flavor and how chopping it up really makes it! I will definitely be putting this in the rotation.

This recipe is SO good! We made it for our family bbq and it was the first thing gone. 12/10 recommend.

My husband saw the instagram and made these for dinner. Sooo good is right! Thank you for the recipe. We will make again

I just made this and hubby is very happy!  Love it so much

I will never eat this sandwich the traditional way! It was fabulous!

Hands down the easiest and most delicious recipe. It will be in our weekly rotation for sure! So glad I stumbled upon your Instagram. Can’t wait to try some of your other recipes.

Very filling and satisfying sandwich. You can make a bunch easily. Especially for parties.

My husband had a great idea to make the chopped Italian sub for a lake day! We chopped everything minus the Mayo, oil, and vinegar (those were added to a separate container) and placed in Tupperware overnight. Mixed everything together once we were ready to eat and scooped onto hoagie rolls! Easiest sandwiches on the boat, hands down! So good!

Soo delicious! Made it for dinner while camping and it was the best meal of the trip! Added chopped pickles and tapenade too! 

Thank you for sharing your great recipes!

I made these for dinner last night and they were soooo good!! I did add some black olives to the mix as well. My boys ate every bit, so no leftovers for me.  That's okay it's so easy to make! Thank you for sharing this recipe!

I made this over the weekend! It was a BIG HIT—so good, it’ll make ya wanna slap somebody! Perfect sandwich for hot summer days!

Made this today after church, did sub bread and wraps. So fast to make and delicious. Everyone enjoyed. Definitely make again.

Threw some prosciutto in, and it was a non-stop party in my mouth!

10/10 absolutely incredible! Thank you!!!!

So funny.... Everytime I had extra chop salads, I'd make sandwiches out of it. Now it's a thing.

Super yummy. Only thing I left out where the hoagie rolls! 
Great addition to my meal plan!

Great recipe, making it again today. Has anyone tried adding pickles? Wanna try it but don’t want to ruin the recipe lol

We are having this for my birthday party today and cannoli for dessert! 55 and still alive - Yum-O

So delicious! I prefer my sub sandwich made this way. So much better!!!

Family of 7 here, including a picky 4 year old who only likes cauliflower (lol). Every single person loved it! We've had it 3 times in the last 2 weeks on toasted whole wheat French bread loaf. I made it exactly as the recipe calls and it was excellent, then we modified it for experimental purposes and still loved it. We keep it in a big bowl in the fridge and surprisingly it's just as delicious the next day for lunch despite the fact that lettuce gets "soggy". Nope! Or maybe we just don't care! Haha. We've subbed bananas peppers with bread and butter pickles and still a thumbs up! I love that I can sneak in veggies like finely chopped carrot and celery and green olive and they hardly notice.  Thanks for the recipe!

So good,  finally,  finally made this for dinner.

I got to use my new food dicer/ chopper &amp; experiment with the size and found out what is capable of. Not usefully with cheese slices on the smallest squares,  perhaps if they were par-froze!  ;)

Thank you for the outline! Twas a hit!

Made this tonight for dinner, and it was amazing!!! The flavors mixed well together  and it was overall well balanced. Will make again.

This was so amazing made this for dinner for me and hubs and he went back for seconds lol. This will be a new favorite dinner especially in the summer!

I made this for one of the football games. It was delicious. Took my husband and I a few days to eat. But well worth it. Will make again.
Thank you Jorden! 😋

Super easy to make.  My whole family loved it!  I’ve made this several times now!

I made this for a Super Bowl party and it was a hit!  So many people asked for the recipe. It was easy to make and the flavor is great served on a fresh hoagie roll.

This Italian ciabatta sandwich tastes just as good as the ones you’d get from a deli. It’s filled with delicious Italian meats and spread with spicy Calabrian chile mayo. Eat it for lunch or a quick dinner!

Italian Sandwich with Calabrian Chile Aioli

(105 g) iceberg lettuce, shredded

(25 g) red onion, thinly sliced

tbsp red wine vinegar

Salt and pepper,

(60 g) mayo

-2 tbsp crushed Calabrian chiles

ciabatta

salami*

capocolla*

ham*

mortadella*

pepperoni*

provolone

Pepperonicini peppers, sliced (optional)

In a large bowl, whisk together the olive oil, red wine vinegar, dried basil, dried oregano, and salt and pepper. 

Toss in the shredded lettuce and thinly sliced red onion until everything is well coated. Set aside.

In a small bowl, mix the mayo and crushed Calabrian chiles until combined.

Cut the ciabatta loaf in half lengthwise and spread a layer of the Calabrian chile mayo on both sides. 

Layer on the meats and provolone cheese on top of the bottom layer of the bread.

Add the lettuce mix, tomatoes, and pepperoncini peppers (optional). 

Place the top half of the bread on top and cut into 4 equal sandwiches. A long bread knife works best.

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