...

Download

Share your recipe

Choose how you’d like to share this recipe.

Italian Sandwich

Name: Italian Sandwich
Prep time: 2100 s
Total time: 13500 s
Yield: 8
Ingredients: 14 ounces Artichokes (globe or french) cooked boiled drained with salt; 16 ounces Bread italian; 12 ounces Peppers sweet red cooked boiled drained with salt; 1/4 cup Peppers hot pickled canned; 1/4 cup Onions raw; 1/8 cup Tomatoes sun-dried packed in oil drained; 200 grams Salami cooked beef; 4 ounces Turkey breast low salt prepackaged or deli luncheon meat; 4 ounces Cheese provolone; 1/8 cup Sauce pesto ready-to-serve refrigerated; 15 grams Vinegar distilled; 4 tablespoons Olives ripe canned (small-extra large)

225'

Let's cook

Save

Not included in this recipe

Peanuts

Fish

Egg

Crustaceans

Lunch

Peanuts-Free

Fish-free

Ingredients

Servings

- 8 Portions +

Artichokes, (globe or french), cooked, boiled, drained, with salt

14 ounces Artichokes, (globe or french), cooked, boiled, drained, with salt

Bread, italian

16 ounces Bread, italian

Peppers, sweet, red, cooked, boiled, drained, with salt

12 ounces Peppers, sweet, red, cooked, boiled, drained, with salt

Peppers, hot pickled, canned

1/4 cup Peppers, hot pickled, canned

Onions, raw

1/4 cup Onions, raw

Tomatoes, sun-dried, packed in oil, drained

1/8 cup Tomatoes, sun-dried, packed in oil, drained

Salami, cooked, beef

200 grams Salami, cooked, beef

Turkey breast, low salt, prepackaged or deli, luncheon meat

4 ounces Turkey breast, low salt, prepackaged or deli, luncheon meat

Cheese, provolone

4 ounces Cheese, provolone

Sauce, pesto, ready-to-serve, refrigerated

1/8 cup Sauce, pesto, ready-to-serve, refrigerated

Vinegar, distilled

15 grams Vinegar, distilled

Olives, ripe, canned (small-extra large)

4 tablespoons Olives, ripe, canned (small-extra large)

Italian Sandwich

Nutri value

Go to instructions

Instructions

7 Steps

225'

Total

35'

Preparation

Cooking

Waiting

Step by step

1 of 7

10'

Prepare Bread

Slice the loaf of bread in half lengthwise, and with a fork scoop out part of the bread from each half to make 2 cavities for the filling. Be careful not to cut through to the bread crust. Reserve the breadcrumbs for later use. Set the bread aside.

Check

2 of 7

10'

Chop Ingredients

Pile the artichoke hearts, red peppers, olives, pickled peppers, onion, sundried tomatoes, meat, and cheese onto a large cutting board. Roughly chop everything into small pieces (bite-sized).

Check

3 of 7

Mix Filling Ingredients

Put the chopped sandwich filling ingredients into a large mixing bowl.

Check

4 of 7

Combine Dressing

Combine the pesto and red wine vinegar in a cup or bowl. Pour the dressing over the salad ingredients. Toss everything to combine well.

Check

5 of 7

10'

Let Mixture Sit

Let the sandwich filling mixture sit for about 10 minutes to allow the flavors to combine.

Check

6 of 7

Assemble the Sandwich

Fill the bottom half of the bread with about 2/3 of the ingredients. Fill the top of the bread with the remaining sandwich filling. Try to contain it within the hollowed-out portion to make it easier to join the two pieces.

Check

7 of 7

180'

Wrap and Refrigerate Sandwich

Place both halves of the sandwich together and wrap tightly in foil. Refrigerate for up to 3 hours or until ready to slice and serve.

Check