Italianclubsandwiches Recipes

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:

• 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.

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.

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.

Steps:

• In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.
• Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.

Steps:

• Trim all crusts from bread.
• Spread 4 slices with herb soft cheese.
• Top each cheese covered slice with 2 slices each of prosciutto, 3 leaves of arugula, thinly sliced tomatoes seasoned with a pinch of salt. Place a completed layer a top another, making 2 stacks each 2 layers high.
• Set the final trimmed bread slices in place, making 2 triple-decker sandwiches.
• Thinly slice and salt the radishes.
• Pierce a couple of thin slices of radish on each toothpick as you place 4 toothpicks in each sandwich.
• Cut each sandwich into 4 equal parts, cutting the sandwich across evenly on each side.
• The yield will be 8 triple-decker, square-shaped, "club" finger sandwiches, 2 per portion.