Italian Deli Rollers Recipes

BAKED ITALIAN SLIDERS

Steps:

• Preheat oven to 350 degrees. Place Hawaiian rolls in an oven safe, 9x9 dish.
• Layer cheese, onions and meats on top of bottom half of rolls. Place remaining half of rolls on top.
• Pour salad dressing on top of bread, then sprinkle with Italian seasoning.
• Cover with foil and bake, 15 minutes until heated through and cheese is melted. Remove foil and cook for 5 more minutes. Allow to cool slightly. Cut & serve.
• Place Hawaiian rolls in an oven safe, 9x9 dish. Layer cheese, onions and meats on top of bottom half of rolls. Place remaining half of rolls on top. Cover with foil and freeze.
• Thaw in the refrigerator overnight. Pour salad dressing on top of bread, then sprinkle with Italian seasoning.
• Cover with foil and bake, 15 minutes until heated through and cheese is melted. Remove foil and cook for 5 more minutes. Allow to cool slightly. Cut & serve.

BRACIOLE

Steps:

• Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
• Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
• Preheat the oven to 350 degrees F.
• Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
• Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
• In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
• Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

ITALIAN DELI ROLLERS

Steps:

• Spread butter on one side of tortillas.
• Layer each with cheese, ham, bologna, pepperoni, peppers, tomatoes and lettuce within 2 inches of edge.
• Spread mayonnaise over lettuce. Roll up tightly.
• Serve immediately or wrap in plastic wrap and chill up to 2 hours.