ITALIAN CLUB SANDWICH
Make and share this Italian Club Sandwich recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 31m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 11
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.
MINI ITALIAN CLUB SANDWICHES
Provided by Giada De Laurentiis
Categories appetizer
Time 33m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
- Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.
- Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.
ITALIAN CLUB SANDWICHES
Provided by Giada De Laurentiis
Time 26m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Frittata: In a nonstick 10-inch skillet, heat the oil over medium heat. Add the pancetta and cook, stirring frequently, until golden brown and crispy, about 6 to 8 minutes.
- While the pancetta is cooking, in a medium bowl, whisk together the eggs, whipping cream, salt and pepper. Pour the egg mixture over the cooked pancetta and stir once to incorporate. Cook the egg mixture, without stirring, until the eggs are almost set and the bottom is golden brown, about 5 to 6 minutes. Slide the frittata onto a dinner plate and invert back into the skillet until cooked through, about 3 to 4 minutes longer. Transfer the frittata to a cutting board and cut into 4 wedges.
- Mayonnaise: In a small bowl, combine the mayonnaise and chives until smooth.
- To assemble the sandwiches: Divide the mayonnaise mixture and spread it evenly over 1 side of each bread slice. Arrange the arugula, a slice of cheese and 2 tomato slices on 4 of the bread slices. Lay the frittata wedges on top of the tomatoes. Cover with the remaining bread slices and serve.
CLUB SANDWICHES
Janet Miller of Midland, Texas is a busy wife, mother, grandmother and great-grandmother, who loves to cook and sew. "One of our favorite sandwiches is what we call 'hunka munka'...and it's a complete meal," she writes of the satisfying layered sandwich.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Spread mayonnaise over cut sides of rolls. On roll bottoms, layer the lettuce, tomato and avocado. Drizzle with dressing; sprinkle with pepper. Layer with bacon, turkey, ham and cheese. Replace roll tops.
Nutrition Facts : Calories 815 calories, Fat 54g fat (13g saturated fat), Cholesterol 101mg cholesterol, Sodium 2242mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 5g fiber), Protein 41g protein.
ITALIAN CLUB SANDWICHES
This is an excellent sandwich adapted from a magazine. Be sure to use deli fresh meats and a good quality Italian dressing and Italian bread. I use precooked bacon warmed up according to the package directions.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 26m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut bread diagonally into 12 (1/4-inch-thick) slices; arrange on a baking sheet. Brush slices evenly with Italian dressing, and sprinkle with Parmesan cheese.
- Bake at 375° for 5 to 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, mortadella, and provolone.
- Top with 4 bread slices, mayonnaise side up; layer with lettuce, tomato, and bacon.
- Top with remaining 4 bread slices, mayonnaise side down.
- Cut in half, and secure with wooden picks.
Nutrition Facts : Calories 1079.5, Fat 80.6, SaturatedFat 27.9, Cholesterol 154.8, Sodium 3630.8, Carbohydrate 45, Fiber 3.1, Sugar 6, Protein 43.6
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