Toscano Deli Sandwich For 2 Recipes

Steps:

• *~fyi~A vegetarian made-from-scratch version is used in the restaurant-minus the anchovies.
• Spread each roll slice with the garlic aioli (and Dijon mustard, if using.).
• Next add the ingredients as listed above.
• Cut sandwich in half and serve.

Steps:

• Preheat a grill or broiler. Slice the eggplant one-half inch thick and grill or broil the slices until they are lightly browned. Brush the browned slices with all but one tablespoon of the oil and season them to taste with salt and pepper. Sprinkle with the parsley and set aside.
• Puree the beans and mix them with the garlic and the remaining olive oil. Salt and pepper to taste.
• Cut the bread into 16 slices, to make 8 sandwiches. Spread the slices with the bean puree, then arrange the eggplant slices on half of them. Top the eggplant with the peppers, sun-dried tomatoes, arugula and cheese. Cover with the remaining slices of bread and serve.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink., Meanwhile, cut bread in half lengthwise; hollow out top and bottom of loaf, leaving a 1/2-in. shell (discard removed bread or save for another use). , In a small bowl, beat cream cheese and salsa until blended. Spread inside bread shell; set aside., Drain beef. Stir in taco seasoning. Layer lettuce and tomato in bottom of bread shell; top with beef mixture and cheese. Replace bread top.

Steps:

• In a small nonstick skillet coated with cooking spray, brown the ham and turkey. Meanwhile, spread butter over one side of each slice of bread. Remove ham and turkey from skillet. , On unbuttered side of one slice of bread, layer cheese, ham and turkey; top with remaining bread, buttered side up. In the skillet, toast sandwich for 1-2 minutes on each side or until bread is lightly browned.