Not really a sandwich, but what about something like spinach bread? You can make it ahead and just warm, and cut in slices, and it really does’t have a lot of spinach, mostly 2-3 kinds of melted cheeses.
OK – I call this "Becky’s Roll" because I got the basic idea of this from a woman names…Becky.
It’s sort of a strombolli. The figures aren’t exact, so you are MORE than welcome to do it your own way.
Preheat oven to 425 degrees.
I take pizza dough and shape into a rectangle about 12" X 16" on a floured surface.
Face it so that the 12" inch sides are top to bottom and the 16" are on the sides.
be sure the underneath is well floured
Add a thin layer of pesto to entire "pizza" rectangle. all the way to the edges.
now adding ingredients. Add these in rows from left to right so that later, when this is cooked and we’re slicing the pieces, every piece will have some of each ingredient.
two rows of chopped morrocan cured black olives (original recipe used Kalamata, but I think the morrocan cured adds more flavor)
two rows of sundried tomatoes
two rows of halved slices of provolone cheese. (do not use mozzarella, when you cut the slices, it will be gooey and hard to separate the slices)
One row of hard salami
two rows of pepperoni, or one row of the cold cut sized.
a row or two of prosciutto
Make a log by rolling the dough bottom to top (from the 12" side to the 12" side) so that you have a 12" long log (about 4" or 5" wide)
let log sit, and warm up your pizza stone or cookie sheet. Not all the way up to 425, but nice and warm. This will help the bottom get as crisp as the rest.
Cook for about 15 – 20 minutes (Like a pizza). It’ll be brown all around.
Take out of oven and let log cool some on bakers rack.
with the 12" log left to right in front of you. Make 1/2" slices using harp bread knife or I use an electric knife. You do not want to crush this at all when you’re cutting it.
Yields 24 1/2" slices. (you can make thinner slices if you wish)
For a party, I usually make 2 rolls.
I made my version of hot sausage sandwiches the other day…
1 lb Italian sausage (your choice, hot, mild…I use Grazianos mild so kids can eat it too)
1 small can of pizza sauce or homemade if you have it
Mozzarella cheese, shredded about 3 cups
Peppers if you want them
Sauted onions if you want them
Brown Italian sausage
Spread pizza sauce on the bun, be generous or your sandwich will be dry…
Add sausage, cheese, and top with peppers, onions, or whatever else you choose to top with…
Wrap in aluminum foil (you may want to spray lightly with some cooking spray so the mozz doesn’t stick to it) and place in the oven at about 350 degrees for approximately 15 – 20 minutes or until the cheese starts to bubble and the bun is slightly crispy to the touch.
*Edited to add… this will make about 6 hoagie sized sandwiches.
A Food Network show had some really good sandwiches for a poker party, fittingly titled "Panini Poker Party."
I agree. What’s poker without some manly "scents" filling the room?[8D][;)]
Here’s a sandwich I came up with years ago at the firehouse. The guys always loved them.
Split and spread onion hamburger buns with garlic butter, sprinkle some parmesan or romano then grill or broil. Split lengthwise and grill or pan fry some 6" or so red hot polish type sausages. Dump a generous serving spoon worth of heated marinara sauce over the sausage pieces on each bun half, then plop on some shredded mozzarella and shredded hard cheese and a little handful of sliced spring onion. Close it up and serve.
Poker party at Mamma’s house!!!!
How about doing a stuffed bread?
Buy a large,round loaf of white, rye, whatever you like.
cut the top of the loaf, scoop out the bread inside, freeze for making stuffing.
Brush the hollowed out loaf with italian dressing and begin layers of meats, cheeses, what ever you prefer, remember to add some peppers, olives, sliced onion, tomato, pickle, etc, etc, until the bread hollow is full.
Wrap in foil, chill overnight.
You can make this with italian meats, turkey breast, anything you pick and since it’s so variable, you can make it more than once.
How about a Hot Brown Sandwich? I think it was invented in the 20’s in Louisville at the Brown Hotel.
You need to make a basic white sauce (bechamel) with the addition of a bay leaf or two, a splash of Tabasco (or the regional variety you prefer) and a pinch of nutmeg. Reduce the heat to very low and simmer for about 10 minutes, then remove the bay leaf, add some grated Parmesan cheese and thin with a bit of cream. The sauce should be almost as thick as a holandaise.
Place a slice of buttered, toasted bread (a homemade-type white bread is ideal) on a heat proof plate, top with a generous amount of sliced turkey, cover with some of the white sauce and then sprinkle the top with crumbled bacon and diced, roasted red peppers. Bake in a 425 degree oven until the sauce is bubbly and spotted with brown flecks on the top.
Since this only bakes for about 10 minutes, make sure that the turkey is not cold from the fridge or it will not heat through by the time the top is browned.
Ventilation–hey its a poker game not the ballet![8D]
… Good idea … just make sure the room is well ventilated.
Not culinarily-inspiring (look, Ma, I’m making up words!) but fast and good.
Large flour tortillas
sliced cappicola or a good strong sliced ham
sliced or shredded mozzarella
melted or very soft butter
marinara sauce for dipping
Preheat oven to about 375/400. For each tortilla; Brush each side with butter, sprinkle with parmesean (I just fill a plate w/parm. and lay the tortilla on it as I work) and layer with ham, pepperoni, mozzarella, and roll up "wrap style" by tucking the ends in. You want a wrap, not a burrito so keep the fillings fairly straight and level as you roll them. Place on greased baking sheet, sprinkle with a little additional shredded mozzarella and bake for about 15 minutes or until cheese on top is browned. Serve with marinara.
Here is a recipe that I have used many times and love it………………easy to eat as you do not need a fork and knife; just a small bowl of pasta sauce to dip it in.
Mini Sausage Calzones
Preparation time: 25 min.
Cooking time: 15 min.
Ideal condiment: pizza sauce
1 pound frozen bread dough, thawed
8 ounces sweet Italian sausage
1/4 cup chopped onion
2 cloves garlic, minced
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 cup Italian-style tomato sauce
1/2 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese
2 tablespoons milk
MAKES 8 CALZONES
Divide dough into 8 portions. Heat a large skillet over medium heat; add sausage. Cook until brown and crumbly; drain fat. Preheat oven to 425′ F. Grease a baking sheet.
Stir onion, garlic, basil, oregano, and tomato sauce into skillet; simmer for 10 minutes. Roll each dough piece into a 5-inch circle. Spoon sausage mixture onto each circle; sprinkle with cheeses.
Moisten edges of dough with water. Fold dough over to enclose filling; press to seal. Place on prepared baking sheet.
Beat egg with milk. Brush over calzones. Bake for about 15 minutes or until golden brown. Serve immediately.
If it is more convenient than you can prepare calzones as recipe directs and wrap individually in foil; freeze for up to 2 weeks. Thaw; reheat in a 325′ F oven for 10 minutes or until heated through.
The filling possibilities are endless-add 1/4 cup chopped black olives, chopped pepper or sun dried tomatoes.
These will all make my list. Keep ’em coming! It’s a long winter…
How about some dainty, little cucumber tea sandwiches? [;)]
Just kidding. Check out this recipe.
Chicken Cordon Bleu Stromboli
1 (11-oz.) can Pillsbury� Refrigerated Crusty French Loaf
1/2 cup grated Parmesan cheese
4 oz. thinly sliced cooked deli ham
6 oz. thinly sliced cooked deli chicken
1 (6-oz.) jar Green Giant� Sliced Mushrooms, drained
1 large green bell pepper, thinly sliced
4 oz. (1 cup) shredded mozzarella cheese
6 oz. (1 1/2 cups) shredded Swiss cheese
1/4 cup purchased honey-Dijon salad dressing
Prep Time: 15 min (Ready in 45 min )
1. Heat oven to 375�F. Spray cookie sheet with butter-flavored nonstick cooking spray. Unroll dough onto sprayed cookie sheet. Press to form 14×12-inch rectangle.
2. Reserve 2 tablespoons of the Parmesan cheese. Sprinkle remaining Parmesan cheese lengthwise in 4-inch-wide strip down center of dough to within 1/4 inch of each end. Top with ham, chicken, mushrooms, bell pepper, cheeses and salad dressing.
3. Bring one long side of dough up and over filling, completely covering filling. Repeat with remaining long side, overlapping dough. Press edge to seal. Fold ends under. With sharp knife, cut 5 slits in top of dough to allow steam to escape. Sprinkle with reserved 2 tablespoons Parmesan cheese.
4. Bake at 375�F. for 18 to 24 minutes or until golden brown. Cool 5 minutes. Cut into slices.
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