The Italian Love Sammich Recipes

Steps:

• Take the slices of focaccia and toast them slightly in a 375 degree oven; about 5 minutes.
• While the bread is toasting, slice your tomatoes and mozzerella, you want thin slices.
• Remove the bread from the oven.
• Top one side with slices of proscuitto, cheese, tomato and finally basil leaves.
• Sprinkle a tiny bit of red wine vinegar and olive oil and the other piece of bread, on the side that will be facing towards the toppings; just a little bit, you don't want it soggy.
• Put both slices together and with your hands (or a brush), rub a bit of olive oil on the outside of each slice.
• Place on a hot grill for about 2 minutes on each side.
• I used my George Foreman grill for that step and it worked FABULOUSLY!
• Remove from the grill, wrap in foil and place in the oven (still at 375) for about 7 minutes.
• Remove, unwrap, slice in half and enjoy.
• Suggested sides: a really good pickle spear, olive salad, gourmet chips, a leafy green salad or whatever you enjoy with your favorite sammich.

Steps:

• In a Dutch oven, cook beef and sausage over medium heat until no longer pink, breaking both into crumbles; drain. Place a third of the onions and peppers in a 5-qt. slow cooker; top with half the meat mixture. Repeat layers; top with remaining vegetables. Sprinkle with salt, pepper and pepper flakes., Cover and cook on low for 3-4 hours or until vegetables are tender. With a slotted spoon, serve about 1 cup of meat and vegetables on each roll. Top with cheese if desired. Use pan juices for dipping if desired.

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.