TUSCAN GRILLED CHEESE SANDWICH
This sandwich was so delicious! From the herb infused bread, to the ooey, gooey cheese, to the crunchy little capers, to smoky bacon and the Parmesan marinara, there was nothing wrong with this sandwich. It was all good! So much flavor in this grilled cheese.
Provided by Krista Towns
Categories Sandwiches
Time 40m
Number Of Ingredients 17
Steps:
- 1. Sprinkle bacon slices on both sides with the herbs and place in a preheated non-stick skillet over medium-high heat. Fry until crispy. Remove to paper towels to drain.
- 2. Whisk egg and water together in a small bowl and stir in the capers.
- 3. In a separate bowl, combine flour and cornmeal. Drain the capers, add to flour mixture and toss to coat. Heat 1/2 inch of oil over medium-high heat in a small saucepan.
- 4. When the oil begins to shimmer, carefully add the capers (shake off excess flour) and fry until golden - about 3-4 minutes, remove to paper towels to drain.
- 5. Pour marinara sauce in saucepan over medium heat. Add Parmesan cheese, stir and continue to cook until the cheese is melted and the sauce is heated through. Remove from heat and set aside.
- 6. To make the herb butter, combine the rosemary, lemon juice, salt, and melted butter in a small bowl and whisk together.
- 7. To finish the sandwiches, preheat the broiler and place a large, non-stick skillet over medium heat.
- 8. Brush one side of each of the bread slices with the herb butter mixture. Place slices butter-side down in the skillet and coat with a portion of the marinara sauce, and then one slice each of the fontina and provolone.
- 9. When the bread is golden brown and crispy, move the slices to a baking sheet and place under the broiler. Cook until the cheese is melted and beginning to bubble. Remove from the oven and evenly add to each bottom slice, two slices bacon and half of the capers. Add the top bread slices cheese side down, slice, serve and enjoy!.
TUSCAN SANDWICHES
Provided by Florence Fabricant
Categories dinner, easy, lunch, main course
Time 40m
Yield 8 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 18 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 513 milligrams, Sugar 6 grams, TransFat 0 grams
TUSCAN CHICKEN SANDWICH
Make and share this Tuscan Chicken Sandwich recipe from Food.com.
Provided by Lacey Lou
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 8
Steps:
- Spread vinaigrette in a thin layer over the bottom slice of focaccia.
- On top of the vinaigrette, layer greens, tomato, onion and chicken.
- Stir together mayonnaise and pesto; spread on the top slice of focaccia.
- Close the sandwich and serve.
Nutrition Facts : Calories 190.6, Fat 6.3, SaturatedFat 1.1, Cholesterol 53.1, Sodium 165.6, Carbohydrate 12.8, Fiber 3.1, Sugar 4.4, Protein 21.3
ITALIAN HERO SANDWICH
Italian hero, sub, hoagie, grinder - this classic sandwich has many names, and every deli makes it differently. Its deliciousness lies in the proportion of rich-and-fatty ingredients to spicy-and-crunchy ones. For optimal structure and texture, start with crusty rolls with pillowy insides (or toast soft rolls). Use two to four types of cured meat for a range of umami, and plenty of lettuce and pickles to counterbalance them. Then assemble wisely: Shingle the meat and cheese across the rolls, then top with pickles, onions and dressed lettuce. Once put together, the wet ingredients are wrapped in meat so they're held in place and the bread doesn't get soggy. Wrap with parchment or wax paper for tidier eating and transporting.
Provided by Ali Slagle
Categories dinner, easy, lunch, sandwiches, main course
Time 10m
Yield 4 sandwiches
Number Of Ingredients 11
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.
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