The Italian Love Sammich Recipes

Steps:

• Take the slices of focaccia and toast them slightly in a 375 degree oven; about 5 minutes.
• While the bread is toasting, slice your tomatoes and mozzerella, you want thin slices.
• Remove the bread from the oven.
• Top one side with slices of proscuitto, cheese, tomato and finally basil leaves.
• Sprinkle a tiny bit of red wine vinegar and olive oil and the other piece of bread, on the side that will be facing towards the toppings; just a little bit, you don't want it soggy.
• Put both slices together and with your hands (or a brush), rub a bit of olive oil on the outside of each slice.
• Place on a hot grill for about 2 minutes on each side.
• I used my George Foreman grill for that step and it worked FABULOUSLY!
• Remove from the grill, wrap in foil and place in the oven (still at 375) for about 7 minutes.
• Remove, unwrap, slice in half and enjoy.
• Suggested sides: a really good pickle spear, olive salad, gourmet chips, a leafy green salad or whatever you enjoy with your favorite sammich.

Steps:

• Preheat the oven to 375 degrees F.
• In a mixer on medium speed, cream together the butter, sugar and salt until very fluffy, about 4 minutes. Add the vanilla and eggs and continue to beat very well for an additional 4 minutes, scraping down the sides at least once. Turn the mixer on low speed and add the flour and baking powder, and mix until just combined.
• Put the dough into a pastry bag or cookie press fitted with a star tip. On an ungreased cookie sheet, pipe cookies in 2-inch lines, spaced at least 1 inch apart. Place in the freezer for 5 minutes (this will help them retain their shape when baking).
• Bake until golden brown, 15 minutes. Let cool on the cookie sheets 3 minutes, then transfer to wire racks to cool completely. Spread a little more than half a teaspoon of jam on half of the cookies, then top with the remaining cookies to make sandwiches. Place in the freezer for another 5 minutes to help set while you prepare the chocolate.
• Toss together the chocolate and the oil and place in a microwave-safe mug. Microwave in 30-second increments, stirring occasionally, until completely melted. Put the rainbow sprinkles onto a plate.
• Working quickly, dip the cookies halfway into the chocolate, then roll in the sprinkles. Place finished cookies on a tray lined with either wax or parchment paper to set completely. Cookies will keep in an airtight container for about 1 week.

Steps:

• In a medium nonporous bowl, combine the soy sauce, Worcestershire sauce and lemon juice and mix well. Place the pork in the bowl, turning to coat well on all sides. Cover and refrigerate for at least two hours, allowing the pork to marinate.
• Preheat oven to 375 degrees F (190 degrees C). Place tenderloin in a 9x13 inch baking dish.
• Bake, uncovered, at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until internal pork temperature reaches 140 degrees F (60 degrees C).
• Remove pork from oven. Drain the liquid from the baking dish and reserve for later as a gravy, if desired. Roll out the two puff pastry sheets and wrap each piece of tenderloin in the dough, sealing the edges to completely enclose the meat. Return this to the baking dish.
• Bake at 375 degrees F (190 degrees C) for 20 minutes, or until the pastry is golden brown.

Steps:

• 1. in a heated large skillet, add oil and fry onions until soft. Remove from pan
• 2. in the same skillet, add bologna, sprinkle with italian seasoning fry until golden brown, flipping once. Remove from pan
• 3. add cheese and allow to melt
• 4. mix mayo and sriracha in a small bowl
• 5. toast bread on both sides in same skillet. build your sammich: spread mayo on bread,add arugula, tomato sprinkle with seasoning salt, add bologna,

Steps:

• In a Dutch oven, cook beef and sausage over medium heat until no longer pink, breaking both into crumbles; drain. Place a third of the onions and peppers in a 5-qt. slow cooker; top with half the meat mixture. Repeat layers; top with remaining vegetables. Sprinkle with salt, pepper and pepper flakes., Cover and cook on low for 3-4 hours or until vegetables are tender. With a slotted spoon, serve about 1 cup of meat and vegetables on each roll. Top with cheese if desired. Use pan juices for dipping if desired.

Steps:

• In a 3-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on low until vegetables are tender, about 4 hours., Grill sausages according to package directions. Serve on buns with sauce. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Steps:

• Cut sub rolls in half, but not completely through.
• Layer cheese and ham on each of the rolls.
• Top with sliced pickles, tomato, olives, onion, and green pepper.
• Drizzle each sandwich with oil and vinegar and sprinkle with salt and pepper.
• Enjoy!