MINI ITALIAN CLUB SANDWICHES
Provided by Giada De Laurentiis
Categories appetizer
Time 33m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
- Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.
- Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.
ITALIAN PARTY SUB
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Split the bread in half lengthwise. Top the bottom half with the mortadella, capicola, salami, prosciutto and provolone. Toss the giardiniera in a bowl with the olives, peppers and olive oil. Tear out the soft center of the top bread half to make a shell. Pack the lettuce into the center of the bread and top with the giardiniera mixture. Carefully put the two sandwich halves together, pressing to keep the filling inside. Secure with small skewers and cut into pieces.
SANDWICH FOR A CROWD
My husband and I live on a 21-acre horse ranch and are pleased to invite friends to enjoy it with us. When entertaining, I rely on no-fuss make-ahead entrees like this satisfying sandwich. -Helen Hougland, Spring Hill, Kansas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- Cut bread loaves in half lengthwise. Hollow out both halves of each loaf, leaving a 1/2-in. shell (discard removed bread or save for another use). , Combine cheeses, onions, mayonnaise and Worcestershire sauce; spread over cut sides of bread. Layer ham and roast beef on bottom and top halves; place pickles on bottom halves. Gently press halves together. , Wrap and refrigerate for at least 2 hours. Cut each loaf into 7 slices.
Nutrition Facts : Calories 297 calories, Fat 15g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 1141mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 1g fiber), Protein 21g protein.
MINI SANDWICHES FOR A CROWD
These are great for a potluck or a picnic! Easy to make and you can assemble them in minutes! Don't make them too far in advance unless you put the lettuce and tomatoes on the side as they will become soggy. You can also put other things on the side for people to add like sliced onion, sweet peppers, etc.
Provided by Sooz Cooks
Categories Lunch/Snacks
Time 20m
Yield 32 sandwiches, 16 serving(s)
Number Of Ingredients 11
Steps:
- Cut rolls crosswise in half.
- Mix condiments together (Mustard and Mayonnaise for Turkey, Mayonnaise and Garlic Powder) and spread cut sides of rolls.
- Cut cheese slices to size.
- Fill rolls evenly with meat, cheese, lettuce and tomatoes.
- Secure each sandwich with long wooden toothpick.
- Stack on large platter. Cover and refrigerate until served.
Nutrition Facts : Calories 414.5, Fat 20.8, SaturatedFat 7.6, Cholesterol 47.2, Sodium 1092.2, Carbohydrate 37.7, Fiber 2.9, Sugar 4.5, Protein 20.4
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