Best Mini Italian Sandwiches For A Crowd Recipes

20 Mini Sandwiches for a Party image

Provided by insanelygood

Number Of Ingredients 20

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Steps:

Nutrition Facts :

Mini Italian Club Sandwiches image

Provided by Giada De Laurentiis

Categories appetizer

Time 33m

Yield 6 servings

Number Of Ingredients 10

3 large eggs
2 tablespoons whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon (about) unsalted butter
10 slices bacon
2 (8-ounce) round loaves focaccia bread (7-inch diameter)
1 cup purchased pesto
8 ounces thinly sliced turkey
4 ounces thinly sliced provolone cheese

Steps:

Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.
Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.
Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.

Italian Party Sub image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 14-inch loaf Italian bread
1/2 pound sliced mortadella
1/4 pound sliced capicola
1/4 pound sliced Genoa salami or hot soppressata
1/4 pound sliced prosciutto
1/4 pound sliced aged provolone cheese
2 1/3 cups giardiniera (Italian pickled vegetables), drained and chopped
1 cup sliced pitted Cerignola olives (black and green)
1/2 cup chopped jarred Peppadew peppers
2 tablespoons extra-virgin olive oil
2 cups chopped romaine lettuce

Steps:

Split the bread in half lengthwise. Top the bottom half with the mortadella, capicola, salami, prosciutto and provolone. Toss the giardiniera in a bowl with the olives, peppers and olive oil. Tear out the soft center of the top bread half to make a shell. Pack the lettuce into the center of the bread and top with the giardiniera mixture. Carefully put the two sandwich halves together, pressing to keep the filling inside. Secure with small skewers and cut into pieces.