Best The Italian Love Sammich Recipes

FRIED BOLOGNA SAMMICH ITALIAN STYLE

Steps:

• 1. in a heated large skillet, add oil and fry onions until soft. Remove from pan
• 2. in the same skillet, add bologna, sprinkle with italian seasoning fry until golden brown, flipping once. Remove from pan
• 3. add cheese and allow to melt
• 4. mix mayo and sriracha in a small bowl
• 5. toast bread on both sides in same skillet. build your sammich: spread mayo on bread,add arugula, tomato sprinkle with seasoning salt, add bologna,

CHICAGO ITALIAN BEEF

Steps:

• Preheat oven to 400 degrees F.
• Cut bread two-thirds of the way through. Toast bread in oven until crispy on outside.
• Drop sliced Roast into simmering Beef Juice. Jam beef in baguette. Dip sammich in beef juice pot.
• Drop Sweet Peppers into Beef Juice to get hot and wet.
• Add Giardiniera to sammich. Drape peppers across the beef.
• Serve with more Beef Juice on the side.
• Mix together the Italian seasoning, salt, pepper, granulated garlic and onion and oregano in a bowl until combined.
• Preheat oven to 400 degrees F.
• Cover roast with spice mix (you will have some spice mix left over). Drizzle olive oil over top of roast. Place roast on a rack with water in the bottom of the pan (don't let the water touch the meat). Roast until the internal temperature registers 118 degrees F on an instant-read thermometer, about 1 hour. Let roast cool. Reserve the juice.
• Thin-slice roast, as thin as you can. Can't slice thin? You are screwed. Or you can buy your chef friend a six-pack and she will do it for you. Save beef scraps!
• Portion roast slices into 5- to 7-ounce balls.
• Pour all the extra juice and beef scraps in a pot. If there's not enough juice, add some beef base and some water. Taste. Make sure it's not too salty. Simmer for 1 hour, strain and put juice back on to simmer.
• Split pepper in half, then clean white membrane out of it. Cut halves into thirds.
• Heat saute pan on high heat. Once hot, add olive oil. Drop in peppers skin-side down. Add a pinch of salt and pepper. Let pepper blister and char, then flip peppers and cook for another 2 minutes. Turn heat off and let peppers rest.
• Put the vinegar, salt, garlic, oregano, crushed red pepper, black pepper and 2 cups cold water into a 4-quart container and stir until the salt has dissolved.
• Cut carrots, celery, onions, green peppers and red peppers into 1/3-inch uniform dice.
• Thinly slice jalapenos and serrano (approximately 1/8-inch thick).
• Place cut veggies into brine and stir well until all ingredients are combined.
• Cover and refrigerate for 2 days. Stir in olive oil.

LOUIE'S FAMOUS ITALIAN SAMMIE

Steps:

• 1. In a large frying pan sauté the mushrooms, red pepper flakes, salt, pepper, light brown sugar, onion & garlic in olive oil till the onions are soft and transparent and mushroom have released all the liquid and start to get light golden brown. This should take about 10 minutes.
• 2. Once the mushroom mixture is fully cooked add the deli beef and marinara sauce " add a small amount of water to jar & shake " to get all the sauce out and cook on a low heat for about 20 minutes or until the sauce has thickens. Keep stirring every 5 minutes or so, making sure nothing burns on the bottom of the pan. Turn off but leave in the pan.
• 3. While this is cooking, smash the rest of the garlic and mix it thoroughly into the butter, divide this into equal portions so you have enough to smear on both sides of the bread.
• 4. Cut the bread into 1 inch slices you'll want 8 slices and spread the butter/garlic mixture on one side of each slice. Place these butter side down on a baking sheet, with parchment paper on it and spoon beef mixture on top, put some ½ of the cheese on top, butter the other 4 slices and top them with the butter side facing up.
• 5. Bake in a 375 oven watching them, as soon as they start to brown you'll want to turn them over, sprinkle the remaining cheese on top, and continue baking till the cheese is all melted and just starts to brown.
• 6. This is definitely a knife and fork kind of sandwich...and maybe extra napkins!

FANCY SAMMICH

Steps:

• In a medium nonporous bowl, combine the soy sauce, Worcestershire sauce and lemon juice and mix well. Place the pork in the bowl, turning to coat well on all sides. Cover and refrigerate for at least two hours, allowing the pork to marinate.
• Preheat oven to 375 degrees F (190 degrees C). Place tenderloin in a 9x13 inch baking dish.
• Bake, uncovered, at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until internal pork temperature reaches 140 degrees F (60 degrees C).
• Remove pork from oven. Drain the liquid from the baking dish and reserve for later as a gravy, if desired. Roll out the two puff pastry sheets and wrap each piece of tenderloin in the dough, sealing the edges to completely enclose the meat. Return this to the baking dish.
• Bake at 375 degrees F (190 degrees C) for 20 minutes, or until the pastry is golden brown.