Crusty Italian Sub Supreme Recipes

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10 CLASSIC ITALIAN SANDWICHES



10 Classic Italian Sandwiches image

These Italian sandwiches are totally perfect for lunch! From Caprese to meatloaf to meatball subs, you'll count down the minutes until lunch is served with these easy recipes.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

The BEST Caprese Sandwich
Italian Grilled Cheese Sandwich
Toasted Italian Sub Sandwiches
Italian Pinwheels
Italian Meat Loaf Sandwiches
Italian Sandwich With Prosciutto Di Parma
Italian Tuna Salad Sandwich
Mortadella Focaccia Sandwich
Meatball Subs
Grilled Marshmallow Nutella

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an Italian sandwich in 30 minutes or less!

Nutrition Facts :

CRUSTY ITALIAN BREAD



Crusty Italian Bread image

"Sunday supper at Grandma's was often pasta and loaves of this delicious bread."

Provided by @MakeItYours

Number Of Ingredients 7

1 cup plus 2 tablespoons water, divided
3 to 3 1/2 cups all-purpose flour, divided
1 ( 1/4-ounce) package active dry yeast
1 teaspoon granulated sugar
3/4 teaspoon salt
1 teaspoon cornmeal
1 large egg

Steps:

  • Heat 1 cup water over low heat until temperature reaches 120°F to 130°F. Mix 2 cups flour, yeast, sugar and salt in bowl. Stir in heated water to form soft dough. Stir in about 1 cup flour until dough begins to lose its stickiness, 2 minutes.
  • Knead dough on floured surface until smooth and elastic, 5 to 8 minutes; add more flour to prevent sticking, if necessary. Shape dough into ball. Place in oiled bowl; turn to oil top. Cover; let rise in warm place until double in size, about 1 hour.
  • Grease large baking sheet; sprinkle with cornmeal. Punch down dough. Flatten into 10-inch circle. Roll up tightly into an oblong. Pinch to seal. Taper ends by rolling back and forth. (The finished loaf should be about 12 inches long.) Place loaf on baking sheet, seam side down. Cover; let rise in warm place until double in size, about 30 to 40 minutes.
  • Preheat oven to 350°F. Lightly beat egg and remaining 2 tablespoons water in small bowl. Uncover loaf. Make several 3-inch-long diagonal slashes in top of loaf. Brush egg mixture evenly over loaf. Bake until loaf sounds hollow when tapped, about 30 to 35 minutes. Remove from baking sheet. Cool completely on wire rack.

CRUSTY ITALIAN BREAD



Crusty Italian Bread image

Found this tonight on a site called: cooklikeyourgrandmother.com. The recipe sounds promising, & the pic is from their website. I recommend checking out the website as well as the recipe, it's full of pics and a couple of videos. http://cooklikeyourgrandmother.com/2008/12/how-to-make-crusty-italian-bread/

Provided by Donna Roth

Categories     Other Breads

Number Of Ingredients 7

1 pkg (1/4 ounce, 2-1/2 teaspoons) active dry yeast
1 1/4 c warm water (105°-115°)
3 c unbleached or all-purpose flour
2 tsp sugar
1 tsp salt
1 Tbsp olive oil
cornmeal for dusting

Steps:

  • 1. Dissolve the yeast in a quarter-cup of warm water. You should actually check the temperature of the water. Too cold and it won't activate, too hot and you can kill the yeast.
  • 2. Give the yeast a few minutes, until it starts bubbling, then mix it in with the rest of the warm water.
  • 3. Add the flour, sugar and salt and stir.
  • 4. Don't add the oil until after you've worked the water and flour together. Otherwise the oil will coat the proteins and prevent gluten formation. Gluten lets the dough stretch when it rises, making it light and chewy instead of crumbling like cake.
  • 5. After mixing the oil in, turn the dough out onto a clean, floured surface to knead.
  • 6. Stretch the dough away from you, fold it back, turn a quarter turn and repeat. Once the dough is well incorporated, slap it on the surface a few times. This will encourage more gluten production leading to a lighter, airier bread.
  • 7. When the dough is smooth and silky, continue kneading for another several minutes. You can work it with both hands and keep turning the dough, or just hit it from opposite angles with each hand.
  • 8. Once the dough is thoroughly kneaded, place it in an oiled bowl. Toss the dough around so it is coated with oil all the way around.
  • 9. Cover the dough with plastic wrap, pressed right up against the dough. This will prevent a skin from forming on the dough, allowing it to rise more.
  • 10. Put the bowl someplace warm until the dough has doubled in size, about 1-1/2 to 2 hours.
  • 11. Pre-heat the oven to 425°. If you have a pizza stone, put it on the bottom rack. Otherwise, place a baking sheet upside-down on the bottom rack. Turn the dough out onto a floured surface and punch down to knock out most of the air out. Don't go crazy and try to turn it into a pancake. Just give it a quick couple of hits.
  • 12. Roll the dough out into a loaf shape and cut it in half. You can form the halves into loaves or, like I did here, divide each half into three smaller pieces.
  • 13. Roll out the pieces of dough until they are about 6-9 inches long.
  • 14. If you have a peel (the large wooden spatula you see in pizza shops) use that. If not, a wooden cutting board will work. Dust it with cornmeal so the dough doesn't stick.
  • 15. Cover the loaves with plastic and allow to rise for another 40 minutes. They should roughly double in width.
  • 16. Cut each loaf down the middle with the sharpest blade you have. If you don't have anything that is absolutely razor sharp, use a razor blade. You want to cut about a quarter-inch deep in a single quick stroke without sawing back-and-forth. This will prevent the bread from bursting open when it rises in the oven.
  • 17. Transfer the loaves onto the baking stone. Leave room between loaves for them to rise some more. If they don't all fit on your stone, put the rest on an upside-down baking sheet.
  • 18. Bake at 425° for 10 minutes, then turn the oven down to 400° and bake another 25-30 minutes. To check if they're done, pick one loaf up and thump on the bottom with your thumb. If it has a hollow sound, it's done. If you want really crusty bread, great for dipping in olive oil or marinara sauce, place a pan of water in the bottom of the oven. The steam will keep a skin from forming too fast, giving the bread more time to rise. It will also make the crust crisper. Don't put the loaves near the top. The radiant heat from the top of the stove will brown the crust too much, too fast. Serve immediately with butter, or with olive oil and balsamic vinegar for dipping.

CAESAR SALAD SUPREME



Caesar Salad Supreme image

A wonderful, rich, anchovy dressing makes this salad a meal. Serve with crusty Italian Bread.

Provided by Karen Weir

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 35m

Yield 6

Number Of Ingredients 12

6 cloves garlic, peeled, divided
¾ cup mayonnaise
5 anchovies anchovy fillets, minced
6 tablespoons grated Parmesan cheese, divided
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon lemon juice, or more to taste
salt to taste
ground black pepper to taste
¼ cup olive oil
4 cups day-old bread, cubed
1 head romaine lettuce, torn into bite-size pieces

Steps:

  • Mince 3 cloves of garlic, and combine in a small bowl with mayonnaise, anchovies, 2 tablespoons of the Parmesan cheese, Worcestershire sauce, mustard, and lemon juice. Season to taste with salt and black pepper. Refrigerate until ready to use.
  • Heat oil in a large skillet over medium heat. Cut the remaining 3 cloves of garlic into quarters, and add to hot oil. Cook and stir until brown, and then remove garlic from pan. Add bread cubes to the hot oil. Cook, turning frequently, until lightly browned. Remove bread cubes from oil, and season with salt and pepper.
  • Place lettuce in a large bowl. Toss with dressing, remaining Parmesan cheese, and seasoned bread cubes.

Nutrition Facts : Calories 383.8 calories, Carbohydrate 16.3 g, Cholesterol 17.7 mg, Fat 33.5 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 5.6 g, Sodium 549.1 mg, Sugar 2.2 g

PAT'S KING OF STEAKS PHILLY CHEESESTEAK



Pat's King of Steaks Philly Cheesesteak image

This ultimate Philly cheesesteak recipe is a best-seller at Pat's King of Steaks Restaurant. Patrons praise its thinly cut beef and crusty Italian rolls. -Frank Olivieri, Philadelphia, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 large onion, sliced
1/2 pound sliced fresh mushrooms, optional
1 small green pepper, sliced, optional
1 small sweet red pepper, sliced, optional
6 tablespoons canola oil, divided
1-1/2 pounds beef ribeye steaks, thinly sliced
4 crusty Italian rolls, split
Process cheese sauce
Ketchup, optional

Steps:

  • In a large skillet, saute the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm. In the same pan, saute beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness., On each roll bottom, layer the beef, onion mixture, cheese and, if desired, ketchup. Replace tops.

Nutrition Facts : Calories 714 calories, Fat 49g fat (12g saturated fat), Cholesterol 101mg cholesterol, Sodium 299mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 36g protein.

GOCHUJANG GRILLED CHEESE



Gochujang Grilled Cheese image

Provided by Edward Lee

Time 25m

Yield 2 sandwiches

Number Of Ingredients 15

2 ounces grated Gruyère (about 6 tablespoons)
2 ounces grated white cheddar (about 6 tablespoons)
1 ounce grated fontina cheese (about 3 tablespoons)
2 garlic cloves, finely grated
2 tablespoons coarsely chopped fresh parsley
2 tablespoons gochujang (Korean hot pepper paste)
2 tablespoons mayonnaise (preferably Duke's)
1 tablespoon chopped red onion
2 slices pancetta (about 1 ounce)
4 slices good-quality crusty Italian bread, such as ciabatta
2 tablespoons mayonnaise (preferably Duke's)
2 small pickled okra, thinly sliced
1/2 cup fresh bean sprouts
2 tablespoons olive oil
2 tablespoons unsalted butter

Steps:

  • Mix Gruyère, white cheddar, fontina cheese, garlic, parsley, gochujang, mayonnaise, and onion in a medium bowl until well combined.
  • Heat a large cast-iron or non-stick skillet over medium-high. Fry pancetta until crispy and fat has rendered, 3-5 minutes per side. Wipe out skillet and reserve for sandwiches.
  • Spread 1 side of each slice of bread with 2 Tbsp. mayonnaise total (doing this before toasting helps ensure a golden brown and crispy grilled cheese). Flip 2 slices over so mayo side is face down. Divide cheese spread between these 2 slices. Top each slice with a piece of pancetta, half of sliced okra, half of bean sprouts, and a second slice of bread with the mayo on the outside of the sandwich.
  • Heat reserved skillet over medium-high. Combine oil and butter, stir until butter is melted, and immediately add sandwiches. Cover skillet with a lid or baking sheet to properly melt cheese; toast until bread is crispy and browned, 3-5 minutes per side. Cut sandwiches in half and serve immediately.
  • Cheese spread can be made up to 3 days in advance and refrigerated.

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