DELI BEEF HEROS
Marinated artichokes, caramelized onions and green olives add loads of flavor to these crusty roast beef sandwiches. They're also good with pastrami or corned beef. -Cameron Byrne, Riverton, Wyoming
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook onions in oil over low heat for 15-20 minutes or until golden brown, stirring occasionally. , Meanwhile, place the cream cheese, ricotta cheese, olives and garlic in a food processor. Cover and process until blended. Spread over baguettes. Layer bread bottoms with roast beef, peppers, artichokes and caramelized onions; replace tops. Cut each into six slices.
Nutrition Facts : Calories 459 calories, Fat 25g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 1000mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 3g fiber), Protein 15g protein.
SIX-FOOT MEATLESS ITALIAN HERO
This sandwich serves many dainty folks or fewer rugged types. Preorder the bread from an Italian bakery or deli counter, and build first, season last. Success here is in achieving a perfect filling-to-bread ratio, a generousness with the seasonings, and the ability to close the sandwich around the filling without finding it woefully over- or under-stuffed when it's time to slice. It's a huge help to have on hand 8-inch wooden skewers, disposable gloves, a good serrated knife and an egg-slicer gadget. The assembly instructions here are meant to be helpful but not prescriptive, as I trust that everybody knows how to build a sandwich to their own liking.
Provided by Gabrielle Hamilton
Categories sandwiches, main course
Time 1h30m
Yield 1 six-foot hero (serves 12 to 30, depending on the group)
Number Of Ingredients 19
Steps:
- Wash and dry bell peppers, iceberg, tomatoes, celery hearts and parsley.
- Grind artichokes in a food processor with the peeled garlic and a pinch or 2 of salt, until largely puréed but still textural, like tapenade. If a little loosening is needed, blend in a glug of olive oil.
- Using a sharp knife, shave celery crosswise. Transfer to a medium bowl, and add the artichoke purée. Season assertively with salt and pepper, plus a nice long drizzle of olive oil; toss well and then set aside.
- Slice everything else that was washed and dried into the thinnest slices you can manage. Thinly slice the red onions into rings, then cut the rings in half to create half-moons. (Full rings of thinly sliced red onion have a tendency to become stringy as they wilt inside a sandwich, creating a bit of a choking hazard.)
- When ready to assemble the sandwich (at least 1 hour before eating, though the assembled sandwich can sit up to 12 hours in a cool place), chop the parsley, and stir it into the artichoke-and-celery mixture. Taste that the mixture is highly seasoned to your liking.
- Set up an efficient workstation with enough counter space for the bread, and have all your mise en place in neat containers in front of you. If possible, put the vinegar, oil and mayonnaise into squeeze bottles, just as they do at delis and salad bars. Wear gloves to make separating slices of cheese and onion and tomatoes while assembling more "grippy."
- Hinge the bread horizontally without slicing all the way through. Be assertive in butterflying the loaf open - like breaking the spine on an open book - in order for it to lie flat enough to receive all the fillings without your having to hold it open along the way.
- Build by overlapping the ingredients, or "shingling" them, along the central channel of the hinged loaf in the following order: cheese, lettuce, tomato, bell pepper, artichoke-and-celery mixture, red onions, black olives, hard-boiled eggs, jalapeños and cubanelle peppers.
- Generously salt and pepper the whole thing, then zigzag squiggles of mayonnaise, squirts of vinegar and olive oil. Finish with a light dusting of oregano.
- Squeeze the sandwich closed, and insert 8-inch wooden skewers, driving them in diagonally to prevent the sandwich from springing back open. Trim a couple of inches off each end, then serve and slice to order.
ITALIAN HERO SANDWICH
This is the sandwich to make when you want an attention grabber! At a good Italian delicatessen, you'll be able to find the peppers and sliced meats as well as a crusty loaf that will hold all the fixings. Adapted from Williams-Sonoma Outdoors Series,Picnics and Tailgates,by Diane Rossen Worthington (Time-Life Books, 1998).
Provided by Michigan Dreamer
Categories Lunch/Snacks
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 538.5, Fat 37.6, SaturatedFat 11.6, Cholesterol 46.3, Sodium 1203, Carbohydrate 32.3, Fiber 3, Sugar 4.5, Protein 18.6
ITALIAN HEROES
These flavorful sandwiches can be made ahead of time and stored in the fridge for later. They are full of flavor and you can vary the ingredients to your taste.
Provided by Cynthia Feldman
Categories World Cuisine Recipes European Italian
Time 2h10m
Yield 4
Number Of Ingredients 11
Steps:
- In a food processor or blender, combine the artichoke hearts, garlic and olive oil. Process until smooth. Season with salt and pepper to taste.
- Slice the sandwich rolls in half lengthwise, and pull out most of the soft bread from the top and bottom. Spread the artichoke paste onto each side of each roll. Place layers of red peppers, arugula, salami, provolone cheese, pepperoncini, olives and onion into the rolls. Press sandwiches together, and wrap tightly in aluminum foil.
- Place sandwiches in the refrigerator, and place something heavy on top. It helps to place a plate on top, then place cans or any weighted containers on top. I used cottage cheese. Chill for up to 3 hours. Unwrap, cut in half and enjoy.
Nutrition Facts : Calories 1067.6 calories, Carbohydrate 96.3 g, Cholesterol 95.1 mg, Fat 56 g, Fiber 8.2 g, Protein 48.3 g, SaturatedFat 18.6 g, Sodium 3762.3 mg, Sugar 5.7 g
ITALIAN STYLE HERO
Provided by Food Network
Yield 1 serving
Number Of Ingredients 9
Steps:
- Add meats and cheese to roll. Top with lettuce and tomato. Pour on oil and vinegar mix. Spread mustard and mayonnaise on roll, close and serve.
MINI MEATBALL HEROES
Provided by Giada De Laurentiis
Categories appetizer
Time 55m
Yield 12 sandwiches
Number Of Ingredients 26
Steps:
- To make the meatballs: Whisk the first 7 ingredients in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the beef, veal, and pork. Using about 2 tablespoons of meat for each, shape the meat mixture into 1 1/4 to 1 1/2-inch-diameter meatballs. Place on a baking sheet.
- Heat the oil in heavy large frying pan over medium-high heat. Working in 2 to 3 batches, add the meatballs and saute until browned on all sides, about 5 minutes. Using a slotted spoon, transfer the meatballs to a plate. Pour off any excess oil. Return all the meatballs to the pan. Add the Marinara Sauce. Simmer over medium-low until the sauce thickens slightly and the flavors blend, about 10 minutes. Season the sauce, to taste, with salt and pepper. (The meatball mixture can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before continuing.)
- To make the sandwiches: Spoon the hot meatballs with some sauce over the bottoms of the rolls. Place 1/2 slice provolone on top of meatballs and sprinkle with the Parmesan. Spread more sauce over the roll tops, then fold the tops of the rolls over and serve.
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
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.
BAKED ITALIAN HEROS
Make and share this Baked Italian Heros recipe from Food.com.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 25m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F.
- Brush the cut sides of the rolls with the Italian dressing.
- Layer the bottom halves with the salami, turkey, ham, cheese, tomato, and onion and replace the tops.
- Place each on a piece of aluminum foil and wrap tightly.
- Bake for 12 to 15 minutes, or until the cheese is melted.
- Carefully remove the aluminum foil and serve.
Nutrition Facts : Calories 470.5, Fat 22.6, SaturatedFat 8.9, Cholesterol 68.6, Sodium 1791, Carbohydrate 39.3, Fiber 2.5, Sugar 5.5, Protein 27.2
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ITALIAN SAUSAGE HEROES WITH PEPPERS AND ONIONS RECIPE
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- In a large skillet, heat 1/4 cup of the olive oil. Add the onions and cook over high heat, stirring frequently, until golden, 10 minutes. Stir in the paprika, sugar and red and green bell peppers. Reduce the heat to moderate and cook, stirring occasionally, until the peppers are softened, about 12 minutes. Stir in the water and oregano. Season with salt and pepper, cover and keep warm.
- Meanwhile, heat the remaining 1 tablespoon of olive oil in a medium skillet. Prick the sausages all over, add them to the skillet and cook over moderately high heat, turning frequently, until browned all over, about 5 minutes.
- Transfer the sausages to a cutting board and halve lengthwise. Return the halves to the skillet and cook over moderately high heat, turning occasionally, until no trace of pink remains within, about 5 minutes. Transfer to a plate.
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- Working one sandwich at a time, spread mayonnaise over each roll and ¼ cup Italian sauce mixture over bottom half. If using prosciutto and/or mortadella, drape slices so that the meat folds over itself to make a pleated mound down the length of the roll (about 4 slices total). Shingle other sliced meats of your choosing over top, overlapping slightly. Top with provolone, ½ cup iceberg, and some onion; season with salt and pepper. Drizzle with vinegar and oil and sprinkle with a little more oregano. Close sandwich and cut in half crosswise.
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