BREADLESS ITALIAN SUB
Steps:
- Combine the mayonnaise and pesto in a small bowl and stir to combine.
- Cut the top off the pepper and slice the pepper in half. Remove the seeds and white pith.
- Cover the inside of each pepper half with the pesto mayonnaise and top with provolone. Layer the mushrooms and spinach on top of the provolone, and the basil on top of the spinach. Place final slice of provolone on the pepper half that you are using as the top to help hold the ingredients in and close each half together. Wrap in parchment and use a toothpick to hold in place.
MOM'S PERFECT SUB SANDWICH
Provided by Valerie Bertinelli
Time 20m
Yield 4 sandwiches
Number Of Ingredients 14
Steps:
- Stir together the oil, vinegar and salt and pepper to taste.
- Using a serrated knife, slice open the rolls. Drizzle half the dressing on the roll bottoms and sprinkle on the oregano. Divide the cold cuts, cheese, tomatoes, lettuce, onion and pepperoncini evenly among the bottom rolls. Top with the basil, if using. Drizzle the remaining dressing on the top halves of the rolls and place on top to make sandwiches. Wrap in wax paper. Slice in half and serve.
BREADLESS ITALIAN SUB SANDWICH
No need to pile on the deli-counter favorites on these low-calorie 'shroom sandwiches-a little goes a long way. Portobello mushroom caps stand in for bread, perfect for those looking for a gluten-free option. Be sure to serve each sub wrapped in wax paper to keep all the juices contained--then bite with confidence!
Provided by Food Network Kitchen
Time 20m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- Position an oven rack in the top third of the oven and preheat the oven broiler.
- Remove the stems from the mushrooms and discard. Lay the mushroom caps gill-side-up and use a sharp knife to completely remove the gills (so that the caps will lie flat). Arrange the mushroom caps on a baking sheet, brush all over with 1 tablespoon of oil and sprinkle with 1/4 teaspoon salt. Broil until the caps are just tender, flipping halfway through, 4 to 5 minutes per side. Allow to cool completely.
- Whisk together the vinegar, pepperoncini, oregano, remaining 1 tablespoon oil and a few grinds of black pepper in a small bowl.
- Assemble the sandwiches: Arrange one mushroom cap, cut side-up, on a work surface. Fold 1 piece of provolone to fit on top of the cap and repeat with 1 slice each of ham and salami. Top with 1 slice of tomato and about 2 tablespoons of lettuce. Drizzle with some of the pepperoncini vinaigrette. Sandwich with another mushroom cap and secure with a toothpick threaded with an olive. Repeat with the remaining ingredients to make 3 more sandwiches. Wrap each sandwich halfway in wax paper (this will help catch all the juices) and serve.
Nutrition Facts : Calories 200 calorie, Fat 14 grams, SaturatedFat 4.5 grams, Cholesterol 25 milligrams, Sodium 590 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 12 grams, Sugar 6 grams
ITALIAN SUB STOUP AND GARLIC TOAST FLOATERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a soup pot or deep sided skillet on the stove top and preheat to medium high heat. Add olive oil, 2 turns of the pan and the sausage. Brown and crumble the sausage, drain off excess fat if necessary then add the ham and pepperoni. Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more. Add diced tomatoes and season with salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes. Make croutons while pasta cooks.
- In a large skillet heat about 1/4 cup of olive oil, 4 turns of the pan over medium heat. Add garlic and cook 1 minute. Add bread to garlic oil, toss and toast the cubes 5 or 6 minutes. Season the toasty cubes with red pepper flakes, oregano and lots of grated cheese.
- Stir arugula into soup just before you serve it up. Ladle up the stoup and float several toasty garlic bread cubes in each bowl.
ITALIAN SUBS
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Soak the onion slices in a large bowl of cold water, 15 minutes.
- Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.
- Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini (if using) and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.
- Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.
ITALIAN SUB SALAD
Provided by Food Network Kitchen
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Toss the bread cubes and 1 tablespoon olive oil in a bowl. Spread on a rimmed baking sheet and bake, tossing occasionally, until crisp, 8 to 10 minutes. Let cool.
- Meanwhile, toss the giardiniera in a large bowl with the basil, olives, peppers, romaine, mortadella, prosciutto, capicola, salami, provolone and the remaining 1 tablespoon olive oil. Drizzle with the giardiniera brine and toss. Let sit about 20 minutes to let the flavors combine.
- Add the croutons to the salad and toss. Divide among bowls.
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