Best Mini Salami Subs Recipes

MINI SALAMI SUBS

Steps:

• Split open an Italian sub roll; drizzle the inside with olive oil and fill with sliced salami, provolone and fresh basil. Cut into 2-inch pieces. Thread a pickled pepper and a sandwich piece onto each skewer; toast over a flame until the cheese melts.

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.

ITALIAN SUBS (HOAGIES OR SUBMARINE SANDWICHES)

Steps:

• Toast open sub rolls under the broiler until lightly browned.
• Top each roll (covering both sides) with 1 slice ham, 1 slice turkey (optional), 4 slices hard salami, 6 slices pepperoni and 1-2 slices provolone cheese.
• Place back under the broiler and heat until the cheese it brown and bubbly.
• Remove from oven and top with Italian Dressing or mayo. Serve with chips and carrot sticks.

MINI ITALIAN CLUB SANDWICHES

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.