Italian Club Sandwich

Delicious cold pressed Italian sandwich recipe - The EGGI have been dying to do a post about this Italian Club Sandwich I stumbled upon on Crepes of Wrath about, oh I don’t know, 2 years ago… Talk about procrastination. Really I was just waiting for the perfect opportunity to try this recipe out, and I finally found it. Last weekend I threw a Bridal Shower for one of my very best friends and in true non reality living Elizabeth form I decided I wanted to make all the food myself. Normally not a ridiculous order, unless you are planning a 32 person sit down meal kind of shower… My grandmother thought I was crazy, but entertained my lofty plans with little push back. The food portion actually worked out well and I would definitely recommend using this tasty little number for your next event. It tastes delicious, looks pretty, and you can make it the night before. However, next time I may cater or at least hire somebody to serve so I can enjoy the party a little more… Who am I kidding I am way too controlling to ever be able to sit down and enjoy anything.

Ingredients

  • Large Loaf of Ciabatta Bread (sliced lengthwise)
  • Fresh Pesto
  • Sliced Sopressata Salami
  • Sliced Prosciutto
  • Sliced Provolone Cheese
  • Sliced Mozzarella Cheese
  • Basil Leaves
  • Plastic Wrap

 Directions

Delicious cold pressed Italian sandwich recipe - The EGGSlice the ciabatta bread lengthwise. Spread fresh pesto over the bottom piece of bread. Ciabatta is pretty hearty so no need to skimp, but be sure not to use so much that the bread becomes soggy.

Delicious cold pressed Italian sandwich recipe - The EGG

Delicious cold pressed Italian sandwich recipe - The EGGTop the pesto with a layer of salami, layer of prosciutto, then a layer of provolone and a layer of mozzarella cheese. Top the cheeses with another layer of salami followed by a healthy amount of fresh basil leaves.

Delicious cold pressed Italian sandwich recipe - The EGGAdd a layer of pesto on the top half of the bread. Why? Because I love pesto, so more = better. Plus the additional pesto helps the sandwich all stick together in the pressing process.

Delicious cold pressed Italian sandwich recipe - The EGGPlace the top of the bread on the sandwich and press down on the sandwiches with your hands, then very tightly wrap them in plastic wrap.

Delicious cold pressed Italian sandwich recipe - The EGGPut the wrapped sandwich in the fridge and top with lots of heavy books, or whatever other heavy objects you can find. I used 1 very heavy book, then put a couple 2 liter bottles of soda on top of that. Don’t be afraid to over do it on the weight factor. If I had more room I would have done more. Let them sit in the fridge overnight. This gives the sandwich plenty of time to press into perfect little packages and all the flavors have a chance to marry together. If you are pressed for time and don’t have time to press (haha get it?) then add more weight and you sandwich should be good to go in about 4 hours.

Delicious cold pressed Italian sandwich recipe - The EGGWhen you are ready to eat, unwrap the sandwiches and use a very sharp knife to cut the sandwich into about 2-inch wide pieces. These will keep well after being sliced in an airtight container for up to 2 days – we ate them as leftovers after our party and they were still absolutely delicious.

EGG Signature

Grilled Peanut Butter and Jelly Sandwiches

Let me start off by saying, grilled peanut butter and jelly sandwiches are possibly the most amazing sandwiches since the invention of sliced bread, which is fitting since sliced bread is one of the 3 very important ingredients necessary for its existence. With that said, there really is no recipe when it comes to making this sandwich. You basically make a PB&J and then grill it the way you would a grilled cheese. It is pretty phenomenal and a must try. It gives the american staple sandwich a little something extra that you would never expect. By toasting the bread, melting the peanut butter and warming the jelly, it almost becomes a dessert. And who would not want dessert for lunch or even dinner for that matter? However, there is one rule you that you must abide by when making this delowcious sandwich. DO NOT skimp on the ingredients. I don’t care if you are a lotta peanut butter and a little jelly person, or a lotta jelly with a little peanut butter person. In this scenario you are going all out with both. The more the better my friends, so load her up and throw another sanny on the grill, because Mama’s hungry!

Peanut Butter and Jelly Ice Cream Sandwiches

Say what you want about Paula Deen and her ongoing weight, and new-found health issues. I think she is a genius. I don’t care if you are 90 lbs or 490 lbs, who would not want a peanut butter and jelly ICE CREAM sandwich? Okay, maybe my vegan aunt wouldn’t, but that is besides the point. I personally can not wait until I can make these. Keep in mind, when I make them I will probably go the semi homemade route. I am talking store bought ice cream, homemade cookies, but not necessarily from scratch. We will see what kind of mood I am in when it comes time to actually making them. One thing I do know, either way you make them, they will be FABULOUS!

Ingredients

Peanut Butter Cookies:

  • 1 cup peanut butter, creamy or crunchy
  • 1 ½ cups sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Strawberry Ice-Cream:

  • 1 cup whole milk
  • 1 cup whipping cream
  • 2 cups half-and-half
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups diced strawberries

Assembly:

  • 6 tablespoons strawberry preserves
  • Peanut butter chips or chopped peanuts, optional

Directions 

Peanut Butter Cookies:

Preheat the oven to 350 degrees F. Grease a large baking sheet.

In a mixing bowl, combine the peanut butter, 1 cup sugar, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining sugar. Cool slightly before removing from pan.

Strawberry Ice-Cream:

In a small bowl, whisk together the first 5 ingredients. Puree the strawberries in a food processor and add to cream mixture. Pour the mixture into an ice cream maker. After freezing in the ice cream maker, transfer to a container and place in the freezer, to freeze solid, for 6 hours before serving.

Assembly:

Spread the strawberry preserves on a peanut butter cookie. Top with a small scoop of strawberry ice cream and cover with another cookie. Roll sides in peanut butter chips or peanuts, if desired.

  • Source: Paula Deen
  • Cook Time: 12 min
  • Recipe Yields: 8 to 9 servings

Fried Peanut Butter and Banana Sandwich

Not only is today Valentine’s Day, but it is also day two of Myra’s Week of Peanut Butter Recipes. As promised I have another delowcious peanut butter recipe that happens to be another Paula Deen recipe. Paula must love her some peanut butter. This one is a peanut butter and banana sandwich. I wonder if I am the only one who does this, but every time I spell the word banana I start singing Gwen Stefani’s ‘Holla Back Girl”. You know what I am talking about? “This sh*t is bananas, B-A-N-A-N-A-S.” I love that song. Not only does it make me want to shake my booty, but it also helps me spell. HA! I am weird I know… Let’s get to frying some peanut butter. Happy Luv Day y’all!

Ingredients

Sandwich:

  • ½ cup butter, softened
  • ¾ cup crunchy peanut butter
  • 3 tablespoons honey
  • 1 ½  teaspoons ground cinnamon
  • 2 to 3 ripe bananas
  • 8 slices white bread

Topping:

  • ¼  cup sugar
  • 1 tablespoon ground cinnamon

Directions

Sandwich:

In a frying pan, melt 3 tablespoons of the butter. Make sure butter does not burn. In a small bowl mix together the peanut butter, honey, and cinnamon. Slice the bananas into ¼-inch thick slices. Spread the peanut butter mixture on 4 slices of bread and cover with banana slices. Top with the remaining 4 slices of bread. Spread the remaining butter on both sides of the sandwiches. Grill the sandwiches in the frying pan until each side is golden brown.

Topping:

Combine the sugar and cinnamon in shallow plate. Coat the grilled sandwiches with the mixture. Cut diagonally and serve hot.

  • Source: Paula Deen
  • Prep Time: 15min
  • Cook Time: 10min
  • Total Time: 24min
  • Recipe Yields: 4 sandwiches

Open-Faced Tomato, Mozzarella and Basil Sandwich

Ingredients

  • 8 medium tomatoes
  • 3 (16-ounce) balls fresh mozzarella
  • 4 loaves ciabatta, sliced in ½ lengthwise
  • 1 cup prepared pesto
  • Kosher salt and freshly ground black pepper
  • 32 basil leaves

Directions

Core the tomatoes and slice each tomato and each ball of mozzarella into ¼-inch thick slices.

Place the sliced ciabatta loaves on a work surface, and spread each half evenly with ⅛ cup pesto. Place 4 slices of tomato and 3 slices mozzarella side by side on the top of each half loaf and sprinkle with salt and pepper. Place 4 basil leaves on top of each sandwich.

Slice each half loaf crosswise into 4 serving portions, making sure that each piece has a slice of tomato, mozzarella and a basil leaf.

  • Source: Ina Garten
  • Prep Time: 15min
  • Total Time: 15min
  • Recipe Yields: 10 to 12 servings