Best Beef And Provolone Focaccia Sandwiches Recipes

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EASY ITALIAN BEEF SANDWICHES



Easy Italian Beef Sandwiches image

These hearty beef sandwiches make great appetizers to carry along to a party. Have this Italian delight slow cooking all day long.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 8h40m

Yield 24

Number Of Ingredients 5

3-pound beef boneless chuck roast
1 bottle (8 ounces) reduced-calorie Italian dressing
9 slices (1 ounce each) provolone or mozzarella cheese
2 large bell peppers, cut into rings
3 rounds focaccia bread (8 inches in diameter), cut horizontally in half

Steps:

  • Trim excess fat from beef. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes, turning once, until brown.
  • Place beef in 4- to 5-quart slow cooker. Pour dressing over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender.
  • Remove beef from slow cooker. Cut beef into thin slices; return to slow cooker. Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot.
  • Layer beef, cheese and bell peppers on bottom halves of focaccia; top with remaining halves. Cut each focaccia into 8 wedges.

Nutrition Facts : Calories 295, Carbohydrate 17 g, Cholesterol 45 mg, Fat 1, Fiber 1 g, Protein 172 g, SaturatedFat 5 g, ServingSize 1 Sandwich, Sodium 480 mg

BOB'S FOCACCIA TURKEY SANDWICHES



Bob's Focaccia Turkey Sandwiches image

Turkey and provolone combine with cucumber for a lighter, healthier take on a turkey melt. The condiments add a little zip to make these focaccia turkey sandwiches delicious as well as nutritious.

Provided by Robert Lockwood

Categories     Turkey Sandwiches

Time 25m

Yield 6

Number Of Ingredients 7

1 (12 ounce) loaf focaccia bread, cut in half horizontally
¼ cup reduced-fat olive oil mayonnaise
1 tablespoon spicy Dijon mustard
9 ounces sliced deli turkey meat
4 ounces sliced provolone cheese
1 medium cucumber, peeled and sliced
1 teaspoon garlic-pepper seasoning

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place focaccia, cut-sides up, on aluminum foil. Spread mayonnaise on both halves. Spread Dijon mustard on top half. Arrange turkey, provolone, and cucumber on bottom half of focaccia. Sprinkle with garlic pepper seasoning and cover with top half of focaccia.
  • Wrap bottom and sides of sandwich in the aluminum foil, keeping the top open. Put the sandwich on a cookie sheet.
  • Bake in the preheated oven for 15 minutes or until cheese melts. Cut sandwich into 6 pieces and serve warm.

Nutrition Facts : Calories 300.8 calories, Carbohydrate 32.9 g, Cholesterol 33.7 mg, Fat 11.1 g, Fiber 1.7 g, Protein 17.1 g, SaturatedFat 4.6 g, Sodium 1204.3 mg, Sugar 1.7 g

GRILLED BEEF AND PROVOLONE SANDWICHES



Grilled Beef and Provolone Sandwiches image

Presto! Tasty panini done in 10 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 2

Number Of Ingredients 6

4 slices Italian or Vienna bread
2 tablespoons refrigerated basil pesto
1/4 lb thinly sliced cooked roast beef (from deli)
1/4 cup thin slices roasted red bell peppers (from a jar)
2 slices (3/4 oz each) provolone cheese
1 tablespoons butter or margarine, melted

Steps:

  • Heat closed contact grill 5 minutes. Spread one side of each slice of bread with pesto. On 2 slices of the bread, layer beef, roasted peppers and cheese; top with remaining slices of bread, pesto side down. Brush outside of sandwiches with butter.
  • When grill is heated, place sandwiches on bottom grill surface. Close grill; cook 3 to 5 minutes or until bread is toasted and cheese is melted.

Nutrition Facts : Calories 380, Carbohydrate 23 g, Cholesterol 60 mg, Fat 2, Fiber 2 g, Protein 21 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 1180 mg, Sugar 3 g, TransFat 1 g

DRIPPING ROAST BEEF SANDWICHES WITH MELTED PROVOLONE



Dripping Roast Beef Sandwiches with Melted Provolone image

In less than 15 minutes, you can put together these mouthwatering, restaurant-style sandwiches that get a kick from banana peppers and cheesy goodness from melted provolone. Enjoy!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 13m

Yield 4

Number Of Ingredients 6

1 (10.5 ounce) can Campbell's® Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce
¾ pound thinly sliced deli roast beef
4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
4 slices diced provolone cheese, cut in half
¼ cup drained hot or mild pickled banana pepper rings

Steps:

  • Heat the oven to 400 degrees F.
  • Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
  • Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
  • Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.

Nutrition Facts : Calories 436.4 calories, Carbohydrate 41 g, Cholesterol 63.5 mg, Fat 17.1 g, Fiber 2.8 g, Protein 32.7 g, SaturatedFat 8 g, Sodium 2145.8 mg, Sugar 3.3 g

FOCACCIA SANDWICHES



Focaccia Sandwiches image

Slices of this pretty sandwich make any casual get-together more speical. Add or change ingredients to your taste. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 dozen.

Number Of Ingredients 11

1/3 cup mayonnaise
1 can (4-1/4 ounces) chopped ripe olives, drained
1 focaccia bread (about 12 ounces), split
4 romaine leaves
1/4 pound shaved deli ham
1 medium sweet red pepper, thinly sliced into rings
1/4 pound shaved deli turkey
1 large tomato, thinly sliced
1/4 pound thinly sliced hard salami
1 jar (7 ounces) roasted sweet red peppers, drained
4 to 6 slices provolone cheese

Steps:

  • In a small bowl, combine mayonnaise and olives; spread over the bottom half of bread. Layer with remaining ingredients; replace bread top. Cut into 24 wedges; secure with toothpicks.

Nutrition Facts : Calories 113 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 405mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

PROVOLONE BEEF PASTRY POCKETS



Provolone Beef Pastry Pockets image

My children always make sure they're home when they find out we're having these pockets for dinner. They're a smart way to use leftover pot roast. -Karen Burkett, Reseda, California

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 8

1 tablespoon butter
2 cups finely chopped fresh mushrooms
1 small onion, finely chopped
1 package (15 ounces) refrigerated beef roast au jus
1 large egg
1 tablespoon water
1 package (17.3 ounces) frozen puff pastry, thawed
6 slices provolone cheese

Steps:

  • Preheat oven to 425°. In a large skillet, heat butter over medium-high heat. Add mushrooms and onion; cook and stir 5-7 minutes or until tender and liquid is evaporated. Remove from pan; cool completely., Drain beef, discarding sauce or saving for another use. Coarsely chop beef. In a small bowl, whisk egg and water., Unfold one sheet of puff pastry. On a lightly floured surface, roll pastry into a 15x9-in. rectangle; cut crosswise into thirds, making three 5-in.-wide rectangles., Place a cheese slice on one half of each rectangle, trimming cheese to fit. Top each with a rounded tablespoon mushroom mixture and scant 3 tablespoons beef. Lightly brush edges of pastry with egg mixture. Fold pastry over filling; press edges with a fork to seal. Transfer to a parchment-lined baking sheet. Repeat with remaining pastry sheet and filling., Brush tops with egg mixture. Bake 17-20 minutes or until golden brown. Serve warm. Freeze option: Freeze unbaked pastries on a waxed paper-lined baking sheet until firm. Transfer to a resealable plastic freezer bag; return to freezer. To use, bake frozen pastries on a parchment-lined baking sheet in a preheated 400° oven 20-25 minutes or until golden brown and heated through.

Nutrition Facts : Calories 628 calories, Fat 36g fat (13g saturated fat), Cholesterol 100mg cholesterol, Sodium 725mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 6g fiber), Protein 29g protein.

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