RECIPE: Rec: Stuffed Italian Sandwich

[dawnnys]

1 large round hearty bread loaf, unsliced

2 tablespoons Italian dressing

8 slices provolone cheese

2 oz salami, sliced

1 small can sliced black olives, drained

8 oz mild Italian sausage, cooked and sliced

1 (1/2-inch-thick) slice red onion

4 slices mortadella

6 tablespoons pizza sauce

6 pepperoncini, drained and sliced

3 oz pancetta, cooked and sliced

4 oz sliced turkey

4 oz sun dried tomatoes in oil, drained,sliced

2 tablespoons freshly grated Parmesan cheese

1 tablespoon pesto

Place bread on a baking sheet. Remove top one-fourth of loaf. With fingers, hollow out bread top and bottom without breaking through crust.

Spread Italian salad dressing evenly inside bottom of loaf.

Place half of the provolone cheese slices across bottom of bread. Layer the following ingredients: salami, black olives, sausage, onion, mortadella, pizza sauce, pepperoncini, pancetta, turkey, sun-dried tomatoes, Parmesan cheese, pesto and remaining slices of provolone.

Replace top onto bread. Place another baking sheet on top of bread and top with a 5-10 pound weighted object. Allow to sit for 30 minutes to 1 hour. Sandwich should be compressed, but not smashed. Cut into wedges, and serve.

Makes 10 servings.

 

[angak]

here's another stuffed bread: Stuffed Garlic Bread. Good to throw on the grill. Not for dieters!

STUFFED GARLIC BREAD

1 unsliced loaf french bread
6 T. butter
1 whole head of fresh garlic, peeled and
chopped fine
7 t. sesame seeds
1/4 c. parmesan cheese, grated
1 1/2 c. sour cream
2 C. monterey jack cheese, cut into 1" cubes
2 t. lemon pepper
2 t. parsley
2 c. chopped artichoke hearts

Cut loaf in half lengthwise. Tear out soft
center of bread in chunks, leaving crust
intact.

Put crust shells on a foil covered cookie
sheet, crust sides down.

Melt butter in a large skillet, stir in
garlic and sesame seeds. Cook for 1-2 minutes
on medium heat (don't burn the garlic!). Stir
in torn bread chunks, and cook until golden
brown and butter has been absorbed. Remove
from heat.

In a very large bowl combine sour cream, jack
cheese, parmesan, parsley and lemon pepper.
Stir in artichoke hearts and toasted bread
(garlic bits too!).

Mix well and spoon back into bread shells.
Cover with foil and Bake at 350 for 20
minutes. Remove foil and bake for an
additional 10 minutes uncovered.
Let rest 5-8 minutes before cutting.

 

[rvb]

oh yum. i might...

sprinkle generously with parmesan after removing foil and run under the broiler.

come to think of it, i'd prolly sub gruyer for the jack.

 

[angak]

Did you just channel Rachael Ray? Although, she said yum-o the other night.

Parm would be great on top.

 

[rvb]

sure. who's rachael ray?

 

[angak]

Of FoodTV fame. She is starting to get on my nerves. Can you tell?

 

[misplaced-in-az]

Ang, Are you aware that RR is going to have her own show on CBS or (m)

ABC, staring in Sept. It is not going to be just a cooking show. I wonder if she is aiming to become the next "Martha"????

 

[richard-in-cincy]

I hear she was the actor who played....

the "joker" in the batman movies.

 

[carianna-in-wa]

She is awfully perky, I admit. But she doesn't come close to the annoyance level

raised by Sandra Lee. That woman is just like fingernails on a chalkboard to me!

GACK!!!!!!

 

[richard-in-cincy]

Yes. Sandra Lee = Fingernails on Chalkboard

It truly is sad what the food channel is doing to itself. Five years ago they had wonderful cooking shows. Now (pardon me for the RR reference) it's ALL ABOUT the shitck. (And I blame Emeril's "bam" for this). Do they not realize we are looking for education and ideas for our kitchens? Not pop "culture"???

I just don't get it. I used to watch food channel all the time. Now, I can barely tolerate the swill they put on.

So sad that the management has destroyed a truly good thing.

 

[angak]

don't get me wrong. I have used many of her recipes, but enough already with over-perkiness.

She is everywhere now, but, we still watch so I shouldn't complain. I can always turn the channel.

 

[richard-in-cincy]

Turn the channel. You'll be much better off!

 

[andreaindc]

I no longer get foodnetwork but heard that Sara Moulton's leaving.

 

[jadaore]

Last Friday's A&E guide had this story about Rachel Ray's recent visit to Portland

http://www.oregonlive.com/dining/oregonian/index.ssf?/base/entertainment/1152640532229170.xml&coll=7

 

[durward]

She does cook real food with real ingredients.Encouraging to new cooks--and old?

 

[aajay]

She's been on my nerves since day one. Too bad because her recipes are not bad.

Maybe since she has her own network show now she'll get off the Food Network. She's absolutely ubiquitous. Don't watch Food network much anymore since they've tarted it up with Emeril, Iron Chef and RR in prime time. PBS calls to me with Lidia, et al.

 

[curious1]

The Food Network really isn't aimed at serious cooks, is it? It's entertainment and I'll bet the

biggest share of their audience doesn't do much cooking. Pure escapism, but the good thing is, it just might get someone's creative juices flowing. I also don't watch it much any more, but do enjoy Tyler Florence and his recipes. Btw, I think Rachael's new show is going to be syndicated, so stations will vary.

 

[angak]

LOL. I didn't mean to start a RR bashing thread. I was trying to be funny and use the "channeling"

line first used by David Lebovitz on his blog, see post 2648 above. It was very funny in the blog.

 

[randi]

is she the one that looks like a Stepford wife in desparate need of...

more supportive undergarments? that one is a real eeeeek!

I only saw one Ina Garten show and she just irritated me to no end and then when she brought out her little lap dog, Jeffrey, I knew I could never watch her again.