Baked Italian Sandwich {recipe}

I love a a good sandwich piled high with lunchmeat and veggies.  It seems like such a cheat to make sandwiches for dinner, though.  Ah, but a hot sandwich... that's a little fancier.

I first made this a couple years ago and it was quite tasty.  I've changed it up a few times since then and make it two ways now.  If you don't have picky eaters, you can get a loaf of Italian bread, slice it in half and make one large sandwich.  If you have people with specific tastes, get some good rolls or specialty bread and use that to make individual sandwiches.  At this point, with a toddler who doesn't actually eat a sandwich, I make individuals with some tasty Asiago cheese rolls.

  • Italian bread, foccia, sandwich rolls
  • Lunchmeat: ham, turkey, salami, pepperoni, mortadella
  • Cheese: mozzarella, provolone, American
  • Spreads: olive tapenade, artichoke bruschetta (with the pizza fixings in the grocery store)
  • Veggies: tomato, onion, olives, mushrooms

  • Cut the loaf of Italian bread in half or cut your rolls in half.  
  • Spread the bottom half with artichoke spread. 

  • Spread the top half with olive tapenade.
  • Layer lunchmeat on the bottom half and top with one type of cheese. 
  • Layer your veggies on top of the lunchmeat and top with the remaining cheese.

  • Wrap in foil.

  • Bake at 350 until the sandwich is heated through and the cheese is melted.
  • If you made one large sandwich, let it cool for a few minutes and then slice it into sections.
This is a delicious sandwich.  I don't make it often, but I thoroughly enjoy it.  Making individual sandwiches means that Doug gets to have extra tomato, I get to have mushrooms and Phee gets to have plain ham and cheese which she then pulls apart.  To each his own!

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