Hot Italian Sandwiches
User Reviews
5
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Prep Time
15 mins
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Total Time
20 mins
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Servings
6 4-in sandwhiches
Hot Italian Sandwiches
Description
Hot Italian Sandwiches bring together various Italian-style deli meats including salami, pepperoni, and smoked turkey layered over a garlic mayonnaise spread and complemented by a pesto coating on one half of toasted ciabatta bread. Fresh mozzarella cheese and tomatoes provide creaminess and brightness, enhancing the sandwich’s flavor profile. The bread is brushed with olive oil and toasted under the broiler until golden and crisp, providing a sturdy base that holds the fillings well without becoming soggy.
The sandwich's preparation involves assembling the ingredients after toasting the bread, combining savory, fresh, and herbaceous elements in each bite. The mixture of meats delivers a robust, slightly spicy flavor, balanced with the creamy mozzarella and the fresh or roasted tomato addition. The garlic-infused mayonnaise adds a subtle pungency while the pesto offers an herbal depth.
These sandwiches work well as a filling meal on their own and are suitable for serving at casual gatherings or packed lunches. They offer a combination of textures from the crisp bread to the tender meats and soft cheese.
Ingredients
- 1/2 cup mayonnaise
- 1 garlic small clove
- 1 ciabatta bread I use a 24" one from Trader Joe's, large
- olive oil
- 1/2-3/4 cup pesto
- 8-10 oz smoked turkey
- salami abt 12-15 slices
- pepperoni abt 12-15 slices
- mozzarella cheese fresh
- tomato or sub fresh or sun-dried, oven roasted
- balsamic glaze optional
Instructions
- Place mayo in a small bowl and use garlic press to press garlic into it. If you don't have a garlic press, mince it very finely. Set mayo aside (this step can be done hours or even days ahead of time).
- Preheat oven to broil and place oven rack on the top.
- Cut ciabatta roll in half lengthwise and place on a foil-lined baking sheet. I use extra large size baking sheets, for standard, you may need to place baguette diagonally across the pan, or cut in half to fit.
- Brush both sides of open baguette with olive oil and place under broiler until golden brown. Remove from oven, but leave broiler turned on. Move your oven rack to the middle or lower position.
- Spread pesto on one side of the baguette (I like to spread the pesto on the piece that will be the bottom of the sandwich) and spread garlic-mayo liberally over the other half.
- Layer turkey over the mayo side and top with salami and pepperoni.
- Place mozzarella cheese over the pesto side and top with roasted tomatoes.
- Turn the broiler off- we're just going to warm the sandwich now with the residual heat, and place sandwich back in oven, again, not on the top rack, but somewhere in the middle. Leave the sandwich for 3-5 minutes, until it looks warm and a little bubbly and the cheese is getting melty.
- Remove from oven. If using a store-bought balsamic glaze, drizzle it on now and then carefully put the sandwich together. It helps to use the foil to gently push them together.
- Use a sharp knife to slice.
User Reviews
Overall Rating
5
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