Roman Melt Recipes

Steps:

• In a large bowl, combine bread crumbs, 1 teaspoon Italian seasoning and water. Add meat. Mix well to combine.
• Using a 1/3 measuring cup as a guide, form into 6 patties.
• Place patties in a large skillet sprayed with olive-oil flavored cooking spray. Brown patties for 3 minutes on each side.
• In a medium bowl, combine tomato soup and remaining 1 teaspoon Italian seasoning. Pour soup mixture evenly over browned patties.
• Lower heat, cover, and simmer for 10 minutes.
• Place one slice of mozzarella cheese over each patty. Continue simmering, uncovered, for 2 to 3 minutes or until cheese starts to melt.
• For each sandwich, place 1 patty between hamburger bun and spoon about 2 tablespoons sauce mixture over top. Serve at once.

Steps:

• In a large bowl combine beaten eggs, 1/4 cup creamy Italian dressing, bread crumbs, onion, herb seasoning, salt and pepper. Add ground beef, mix well.
• In a 12 x 7 x 2-inch baking dish, pat half the meat mixture to a 9 x 4-inch rectangle. Sprinkle 1/2 cheese and all parsley on top to within 1-inch of all edges.
• Peel and place hard-cooked eggs end to end down the center of the rectangle.
• On wax paper pat remaining meat mixture to a 9 x 4-inch rectangle. Sprinkle remaining cheese on top to within one-inch on all edges, press cheese into meat.
• Invert on top of egg rectangle. Remove wax paper.
• Now shaping meat into a loaf about 10-inches long, seal ends and sides well.
• Make shallow diagonal cuts on top of loaf forming diamond shapes. Bake uncovered in 350 degrees oven for 1 hour.
• For Sauce Topping: Combine remaining 3 tablespoons salad dressing, mustard and sugar, drizzle over the loaf. Bake 15 minutes more or until done. Transfer to serving platter, let stand 10 minutes before slicing.

Steps:

• In a 12-inch high-sided skillet, melt butter over medium. Add shallots, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add oil and garlic, and stir until fragrant, 1 minute. Add fennel, wine, lemon juice, oregano, parsley and 1½ cups of water, and season with salt and pepper. Bring to a boil over high, stirring to evenly coat the fennel in the liquid. Arrange the fennel in an even layer.
• Cover, reduce heat to medium and braise until fennel is tender, about 30 minutes, stirring and flipping halfway through.
• Transfer fennel to a serving platter, and spoon over the shallots and sauce. Garnish with chopped parsley, and serve warm or at room temperature.