ITALIAN SALAMI SANDWICH
Your local sandwich shop should consider itself warned: When you can make this reinterpretation of a classic Italian sub at home, you may not need to call in for one ever again. The arugula's kick blends with the heat of the soppressata. The fennel and fontina bring mellower flavors.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 6
Steps:
- Slice baguette horizontally, and spread both sides with remoulade. Layer one side with remaining ingredients, and top with the other half of baguette.
KITCHEN SINK SALAMI SANDWICH
Make and share this Kitchen Sink Salami Sandwich recipe from Food.com.
Provided by Liza at Food.com
Categories Lunch/Snacks
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Slice baguette lengthwise.
- Spread red pepper tapenade on one half.
- Spread goat cheese on other.
- Layer salami, cheese, roasted red peppers on top.
- Put whole thing together.
- Wrap in plastic wrap.
- Refrigerate overnight.
- Bring to room temp and slice into 1 inch pieces.
- Add anything else you like -- turkey, other cheese, arugula, but that would wilt overnight, etc.
- And you don't HAVE to refrigerate overnight, but I like the way the flavors meld.
LOADED SALAMI SANDWICH
Provided by Molly Yeh
Categories main-dish
Time 10m
Yield 1 great big sammy!
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Slice open the baguette and place it on a baking sheet. Top one half with a layer of the Camembert and the other half with the salami (go for about 2 layers of salami-not too much, not too little). Bake until the bread is toasty and the cheese is melty, about 5 minutes.
- Transfer to a serving plate and top with tomatoes, onions, bell pepper, a big pile of lettuce, olives, pickled peppers, cornichons and more cornichons, and drizzle liberally with the Vinaigrette. Sandwich together and enjoy!
- In a large measuring cup, combine the vinegar and shallot and let it sit for a few minutes so the shallot can mellow out. Whisk in the mustard and then drizzle in the olive oil while whisking continuously so that it emulsifies. Season with salt and pepper.
GRILLED SALMON SANDWICHES
Steps:
- For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes.
- For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.
- To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.
KITCHEN SINK FRITTATA BAGEL SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h5m
Yield 4 sandwiches
Number Of Ingredients 21
Steps:
- Adjust an oven rack to the middle position and set the oven to broil.
- In an ovenproof 12-inch nonstick skillet set over medium heat, add the bacon and cook until just crisp, 4 to 5 minutes. Then set aside. Add the sausage, cooking until well browned and making sure to break it up as it cooks, about 6 minutes. Set the sausage aside with the bacon and discard all but 1 to 2 tablespoons of the pork fat.
- Whisk the eggs and half-and-half together. Add the egg mixture to the skillet with the pork fat, set it over medium heat and stir the eggs using a rubber spatula, scraping and tilting the pan to slide the egg mixture around the pan. Cook until the bottom is set and the top is still wet and glistening, 2 to 3 minutes. Then add in the cooked meats and cheeses, and season with salt and pepper. Use a spatula and press the ingredients into the eggs.
- Place in the oven and cook until lightly golden on top and puffed up, 2 to 4 minutes. Then let the frittata rest for 5 minutes before slicing.
- Combine the cream cheese, sour cream, Sriracha and scallions in a mixing bowl and season with salt and pepper.
- Slide the frittata onto a cutting board and cut into rounds using a 3 1/2-inch-to-4-inch cookie cutter, depending on the size of your bagel. Place a frittata round on each bagel and top with a generous smear of sauce. Serve with a side of Atomic Hash Browns and some extra sauce for dippin'.
- Heat a 12-inch nonstick skillet over medium heat.
- Toss the potatoes with the granulated garlic, paprika, cayenne and some salt and pepper in a medium bowl.
- Add half of the butter and half of the oil to the skillet. Let melt, and then add the potatoes, pressing them down with a spatula. Cook until crisp and golden brown on one side, 5 to 7 minutes.
- Set a baking sheet or a large plate over the skillet and carefully invert the potatoes onto the baking sheet. Add the remaining butter and oil to the skillet and slide the potatoes back in, un-cooked side down, and cook until golden and crispy on the second side as well, 4 to 5 minutes.
- Slide onto a cutting board and cut into wedges to serve.
GUS'S KITCHEN SINK FRITTATA CROISSANT SANDWICH AKA CROISSATA
Provided by Jeff Mauro, host of Sandwich King
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Adjust an oven rack to the middle position and set the oven to broil on high.
- In an ovenproof 12-inch nonstick skillet set over medium heat, add the bacon and cook until just crisp, 4 to 5 minutes. Set aside. Add the sausage to the skillet and cook, breaking it up, until well browned, about 6 minutes. Add the sausage to the bacon, leaving behind the pork fat in the skillet.
- In a bowl, whisk the eggs and half-and-half together. Add the egg mixture to the skillet with the pork fat and cook over medium heat, stirring with a rubber spatula, scraping and tilting the skillet to slide the egg mixture around the skillet, until the bottom is set and the top is still wet and glistening, 2 to 3 minutes. Add the cooked meats and cheeses and season with salt and pepper. Use a spatula and press the ingredients into the eggs.
- Place the skillet in the oven and cook until lightly golden on top and puffed up, 2 to 4 minutes. Let the frittata rest for about 5 minutes before slicing. Slide the frittata on a cutting board and cut into wedges roughly the size of each croissant.
- Schmear the cut side of each croissant half with Giardiniera Chive Cream Cheese. Lay a couple of tomato slices right on there. Place a big wedge of frittata on each croissant. Close up and eat!
- Using a fork or small mesh sieve, drain the giardiniera from the jar and let most of its oil drip back into the jar. Place the drained giardiniera into a bowl with the softened cream cheese, chives and honey. Season with salt and pepper. Whisk vigorously until light and smooth. Season to taste.
2- HANDED KITCHEN SINK TOMATO SANDWICH
I got this recipe from an old Georgia Boy that was transplanted in Tennessee, he is 72 and says he grew up on this sandwich.
Provided by Danny Beason
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- In the peak of tomato season, chill 1 very large or 2 medium size tomatoes that have been vine-ripened and have plenty juice.
- Take 2- slices of bread and coat them with 1/4 inch good mayonnaise.
- Add layer of tomatoes cut 1/4 inch thick.
- Salt & Pepper to taste.
- Add another slice of tomatoes and salt and pepper to taste again.
- Add the other piece of bread on top of this.
- Roll up your sleeves and start eating over the kitchen sink while the juice runs down your elbows.
SIMPLE SALAMI SANDWICH
This simple salami sandwich is perfect for those hot summer days when you don't want to fire up the oven. The olive mixture poses as a dressing for the lettuce and tomato but also soaks down in that top piece of bread so it's not dry.
Provided by Soup Loving Nicole
Categories Sandwiches
Time 10m
Yield 1
Number Of Ingredients 9
Steps:
- Place bottom bun on a plate and spread mustard over the bun. Top with salami, cheese, tomato, and lettuce leaf.
- Combine black olives, green olives, and salad dressing in a bowl. Place mixture on top of the lettuce. Top with remaining half of bun. Serve immediately.
Nutrition Facts : Calories 986.9 calories, Carbohydrate 77.3 g, Cholesterol 138.9 mg, Fat 55 g, Fiber 4.8 g, Protein 44.7 g, SaturatedFat 23.9 g, Sodium 3238 mg
SALAMI SANDWICH RECIPE BY TASTY
Here's what you need: mini buns, sliced salami, mozarella, tomato, cream cheese, butter, parmesan cheese, parsley
Provided by Milloni Merchant
Categories Lunch
Yield 4 servings
Number Of Ingredients 8
Steps:
- Slice mini buns horizontally. Top with sliced salami, mozzarella cheese and chopped tomatoes.
- Spread cream cheese on the other half of the bun and layer.
- Drizzle melted butter on the buns. Sprinkle parmesan cheese and top with parsley. Bake at 300°F (150°C) for 10-15 minutes.
- Enjoy!
Nutrition Facts : Calories 292 calories, Carbohydrate 52 grams, Fat 4 grams, Fiber 1 gram, Protein 10 grams, Sugar 7 grams
SIMPLE SALAMI SANDWICH
This sandwich is so simple but sooooo delicious. My mother would make this for me as a special lunch...who knew it was so easy!
Provided by coastmom
Categories Lunch/Snacks
Time 10m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 4
Steps:
- Sautee the onion rings in a skillet with a tiny bit of oil.
- While the onions cook, cut a small slit in the middle of each salami slice. If you don't do this, once the salami starts to cook, it will curl up.
- Once the onions are about halfway done, add the salami. Brown on both sides.
- Slather mustard on each slice of bread.
- Place 2 slices of the salami and half the onions on a slice of bread and top with a slice of bread. Do the same for the second sandwich.
Nutrition Facts : Calories 290.3, Fat 13.2, SaturatedFat 5.5, Cholesterol 36.9, Sodium 935, Carbohydrate 31.9, Fiber 2, Sugar 5.3, Protein 10.9
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