Hot Layered Hero Sandwich Recipes

Steps:

• Mix together the mayonnaise and italian salad dressing.
• Toss the lettuce with 1/4 cup of the dsressing mixture, set aside.
• Brush cut sides of bread with remaining dressing mixture. Fill bread with lettuce mixture, meat, tomatoes, american cheese and green pepper. Cut crosswise into 8 slices.

Steps:

• 1. Cut loaf in half lengthwise. Spread butter on cut sides and sprinkle with oregano.
• 2. On bottom half, layer ham, salami, pepperoni, cheese, tomato, onion and lettuce. Sprinkle with salt and pepper to taste and drizzle with Italian dressing. Top with upper half of loaf.
• 3. Wrap tightly in aluminum foil and warm in a 300 degree oven for 15 to 20 minutes to combine flavors. Remove from oven and cut into serving size peices. May be rewarmed in microwave oven.

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.

Steps:

• Cut bread in half; carefully hollow out part of the bottom and top of bread and discard this or give it to the birds.
• Spread mustard on cut sides of bread.
• On the bread bottom layer in the order given above EXCEPT for the lettuce; the lettuce goes on after it comes out of the oven.
• Replace top and wrap in heavy-duty foil.
• Place on baking sheet.
• Bake at 450 degrees for 12-15 minutes or till heated through.
• Unwrap and put the lettuce on top of the tomato layer.
• Cut into wedges.

Steps:

• In a small bowl, combine the vinegar, oregano, mustard, salt and pepper.
• Stir to mix well.
• Whisk in the olive oil until incorporated.
• On a work surface, lay out 3 long pieces of plastic wrap, placing them side by side and slightly overlapping.
• Place the bottom half of the loaf over the wrap.
• Spread the pepperoncini and cherry peppers over the bread.
• Scatter evenly with the lettuce and layer with the tomatoes.
• Drizzle with a few tablespoons of the dressing.
• Layer the meats, one at a time, over the tomatoes, making sure to distribute them evenly.
• Top with a layer of provolone cheese.
• Drizzle the remaining dressing over the cut side of the top of the loaf.
• Place on the layered sandwich and enclose in the plastic.
• Refrigerate for at least 1 hour or for up to 4 hours to develop the flavors.
• To serve, unwrap the sandwich and slice into large pieces about 3 to 4 inches wide.

Steps:

• Cut bread in half horizontally. Using a short serrated knife, carve out insides of bread, in whole pieces if possible. Using a long serrated knife, thinly slice inside pieces. Cover; set aside. Pull out any remaining bread from crusts, leaving 1/4-inch bread border. Cover crusts; set aside.
• Thinly slice mushrooms. Heat a grill to medium hot, or place a grill pan over high heat. Brush mushrooms with olive oil; sprinkle with salt and pepper. Grill until tender, 2 to 3 minutes per side.
• Brush fennel with oil; sprinkle with salt and pepper. Grill until tender, 3 to 4 minutes per side.
• Arrange filling in bottom of bread: First, cover with half the tomatoes, then half the onions. Sprinkle with salt and pepper; drizzle with 3 tablespoons dressing. Cover with 1 cup basil, and top with a layer of sliced bread. The second layer is made up of half the mushrooms, then salt and pepper, dressing, basil, and bread. The third layer is peppers, salt and pepper, dressing, basil, and bread. The fourth layer is the remaining mushrooms, salt and pepper, dressing, basil, and bread. The fifth layer is fennel, salt and pepper, dressing, basil, and bread. The last layer is the remaining tomatoes, onions, salt and pepper, dressing, and basil.
• Place top of bread on bottom half, enclosing vegetables. Wrap with plastic; weight with heavy books. Let stand 45 minutes.
• Unwrap sandwich. Using a large serrated knife, cut into eight wedges.

Steps:

• Slice the loaf of bread in half lengthwise.
• Scoop out the soft bread center, save or discard.
• In a bowl, combine mayo, yellow mustard, minced onion and horseradish.
• Spread mixture onto halves of bread.
• Layer the remaining ingredients on the bottom half of the bread.
• Sprinkle with black pepper.
• Cover with the top half of bread, pressing gently with hands.
• Wrap in plastic wrap; chill for 30 minutes (or longer).
• Cut into thick slices, secure each slice with a long toothpick and serve.
• Delicious!

Steps:

• Combine mayonnaise, vinegar, Italian seasoning, garlic powder and Tabasco.
• Butter baguette- this acts as a seal to prevent the sandwich from getting soggy, and it tastes good too.
• Spread with mustard.
• Layer deli meats, cheese, lettuce, pickles, olives and tomatoes.
• Season tomatoes lightly with salt and freshly ground pepper.
• Spread mayonnaise over.
• Cut baguette into 6 sandwiches, on the diagonal.

Steps:

• In a large bowl, whisk the first 6 ingredients until blended. Add tomato, mushrooms and onion; toss gently to coat. Let stand 15 minutes., Meanwhile, cut loaf horizontally in half. Hollow out both parts, leaving a 1/2-in.-thick shell (save removed bread for another use)., Drain marinated vegetables, reserving marinade. Brush marinade over inside of bread halves. Top bottom half with zucchini. Layer with half the marinated vegetables, half the turkey and 3 slices cheese; repeat layers. Replace top of loaf. Cut into wedges.

Steps:

• Slice open Italian loaf of bread
• Place 6 slices of pepperoni on each side of bread
• 8 slices of ham on each side of bread
• 4 provolone and 4 mozzarella cheese on each side of bread
• Place in oven at 350 until chesses is melted and bread is slightly toasted
• Remove form oven and place lettuce and diesel with Italian dressing
• Shut, cut, and enjoy !
• Ps I love Italian dressing so I usually have a bowl of it, for dunking.