Best Roman Melt Recipes

Roman Burger Melts image

Provided by hungrykitten

Categories Meat

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

6 tablespoons dried fine breadcrumbs
2 teaspoons italian seasoning
1/4 cup water
1 lb lean ground beef or 1 lb turkey
1 (10 3/4 ounce) can Healthy Request tomato soup
6 slices reduced-fat mozzarella cheese
6 hamburger buns

Steps:

In a large bowl, combine bread crumbs, 1 teaspoon Italian seasoning and water. Add meat. Mix well to combine.
Using a 1/3 measuring cup as a guide, form into 6 patties.
Place patties in a large skillet sprayed with olive-oil flavored cooking spray. Brown patties for 3 minutes on each side.
In a medium bowl, combine tomato soup and remaining 1 teaspoon Italian seasoning. Pour soup mixture evenly over browned patties.
Lower heat, cover, and simmer for 10 minutes.
Place one slice of mozzarella cheese over each patty. Continue simmering, uncovered, for 2 to 3 minutes or until cheese starts to melt.
For each sandwich, place 1 patty between hamburger bun and spoon about 2 tablespoons sauce mixture over top. Serve at once.

Nutrition Facts : Calories 351.2, Fat 14.3, SaturatedFat 6.5, Cholesterol 67.3, Sodium 480, Carbohydrate 26.8, Fiber 1.2, Sugar 3.4, Protein 27

Roman Meat Loaf image

Provided by ElaineAnn

Categories Meatloaf

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 14

2 eggs, beaten
1/4 cup creamy Italian dressing, bottled
1 1/2 cups soft breadcrumbs
2 teaspoons instant minced onion
1 1/2 teaspoons Italian herb seasoning
1 teaspoon salt
1/4-1/2 teaspoon pepper
2 lbs ground beef round
1 cup mozzarella cheese, shredded
1/4 cup fresh parsley, snipped
3 hard-boiled eggs
3 tablespoons creamy Italian dressing, bottled
1 1/2 teaspoons prepared mustard
1/2 teaspoon sugar

Steps:

In a large bowl combine beaten eggs, 1/4 cup creamy Italian dressing, bread crumbs, onion, herb seasoning, salt and pepper. Add ground beef, mix well.
In a 12 x 7 x 2-inch baking dish, pat half the meat mixture to a 9 x 4-inch rectangle. Sprinkle 1/2 cheese and all parsley on top to within 1-inch of all edges.
Peel and place hard-cooked eggs end to end down the center of the rectangle.
On wax paper pat remaining meat mixture to a 9 x 4-inch rectangle. Sprinkle remaining cheese on top to within one-inch on all edges, press cheese into meat.
Invert on top of egg rectangle. Remove wax paper.
Now shaping meat into a loaf about 10-inches long, seal ends and sides well.
Make shallow diagonal cuts on top of loaf forming diamond shapes. Bake uncovered in 350 degrees oven for 1 hour.
For Sauce Topping: Combine remaining 3 tablespoons salad dressing, mustard and sugar, drizzle over the loaf. Bake 15 minutes more or until done. Transfer to serving platter, let stand 10 minutes before slicing.

Nutrition Facts : Calories 114.9, Fat 6.6, SaturatedFat 2.9, Cholesterol 127.5, Sodium 474.4, Carbohydrate 5.6, Fiber 0.3, Sugar 1.2, Protein 7.8

Roman-Style Braised Fennel image

Provided by Kay Chun

Categories vegetables

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
8 ounces shallots, peeled and thinly sliced
Salt and black pepper
2 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
3 pounds medium fennel heads, trimmed of stalks and bulbs quartered through the core
1/2 cup dry white wine
2 tablespoons lemon juice
1 oregano sprig
6 parsley sprigs plus 2 tablespoons chopped parsley, for garnish

Steps:

In a 12-inch high-sided skillet, melt butter over medium. Add shallots, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add oil and garlic, and stir until fragrant, 1 minute. Add fennel, wine, lemon juice, oregano, parsley and 1½ cups of water, and season with salt and pepper. Bring to a boil over high, stirring to evenly coat the fennel in the liquid. Arrange the fennel in an even layer.
Cover, reduce heat to medium and braise until fennel is tender, about 30 minutes, stirring and flipping halfway through.
Transfer fennel to a serving platter, and spoon over the shallots and sauce. Garnish with chopped parsley, and serve warm or at room temperature.