Italian Hero Sandwich Recipes

Steps:

• Mix together the mayonnaise and italian salad dressing.
• Toss the lettuce with 1/4 cup of the dsressing mixture, set aside.
• Brush cut sides of bread with remaining dressing mixture. Fill bread with lettuce mixture, meat, tomatoes, american cheese and green pepper. Cut crosswise into 8 slices.

Steps:

• In a small bowl, combine the vinegar, oregano, mustard, salt and pepper.
• Stir to mix well.
• Whisk in the olive oil until incorporated.
• On a work surface, lay out 3 long pieces of plastic wrap, placing them side by side and slightly overlapping.
• Place the bottom half of the loaf over the wrap.
• Spread the pepperoncini and cherry peppers over the bread.
• Scatter evenly with the lettuce and layer with the tomatoes.
• Drizzle with a few tablespoons of the dressing.
• Layer the meats, one at a time, over the tomatoes, making sure to distribute them evenly.
• Top with a layer of provolone cheese.
• Drizzle the remaining dressing over the cut side of the top of the loaf.
• Place on the layered sandwich and enclose in the plastic.
• Refrigerate for at least 1 hour or for up to 4 hours to develop the flavors.
• To serve, unwrap the sandwich and slice into large pieces about 3 to 4 inches wide.

Steps:

• Rinse the red onion under cold water, then transfer to a large bowl. Add the red wine vinegar, dried oregano and 1 teaspoon salt. Stir to combine and set aside.
• Arrange the rolls cut side up so they lie flat. Spread with a thin layer of mustard and/or mayonnaise, if using. Shingle the entire surface with the cheese, then the cured meats. Scatter an even layer of pickled peppers.
• Add the iceberg lettuce and olive oil to the onion-oregano mixture and toss until well coated. Season to taste with salt. Pile the lettuce on one side of the sandwich, then close the sandwich and press down lightly. If packing, wrap the sandwich tightly in parchment paper or foil, then cut in half crosswise. Sandwiches will keep for up to 4 hours refrigerated.

Steps:

• Cut bread diagonally into 12 (1/4 inch thick) slices; arrange on baking sheet.
• Brush slices evenly with Italian dressing and sprinkle with Parmesan cheese.
• Bake 375 degrees 5 - 6 minutes or until lightly toasted.
• Spread untoasted sides of bread slices evenly with mayonnaise and mustard.
• Layer 4 bread slices, mayonnaise side up with salami, bologna and provolone. Top with 4 bread slices, mayonnaise side up; layer with lettuce tomatoes and bacon. Top with remaining 4 bread slices, mayonnaise side down.
• Cut in half and secure with wooden picks.

Steps:

• Combine mayonnaise, vinegar, Italian seasoning, garlic powder and Tabasco.
• Butter baguette- this acts as a seal to prevent the sandwich from getting soggy, and it tastes good too.
• Spread with mustard.
• Layer deli meats, cheese, lettuce, pickles, olives and tomatoes.
• Season tomatoes lightly with salt and freshly ground pepper.
• Spread mayonnaise over.
• Cut baguette into 6 sandwiches, on the diagonal.

Steps:

• Mix dressing and seasoning.
• Spread cut surfaces of bread loaf with dressing mixture; fill loaf with remaining ingredients.
• Cut crosswise into 8 slices to serve.