Potted Pepperoni Sandwiches

posted in: Cooking, Sandwiches | 0

This is slightly unusual, but give it a try and it will be requested at every party you throw.  It is so simple, pepperoni and tomato puree.  A few spices and you’re done.  Deliciousness in every bite.

 

Ingredients

3 6-oz Packages of Sliced Pepperoni

1 29-oz Can Tomato Puree

1 Large Clove Garlic, minced

1 tsp Salt

1 tsp Italian Seasoning

 

Instructions

In a medium saucepan, add the tomato puree, minced garlic, salt and Italian seasoning.  Let simmer for 5 minutes.  Add the pepperoni and continue to simmer for 15 minutes.

Serve immediately on hard sandwich rolls.

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Mini Stromboli


Mini Stromboli

 Looking for a quick snack?  Nothing beats these.  Roll out the dough, fill it with sliced meat and cheese  and bake.  So simple, and so delicious.  This is a kid favorite.
Ingredients
Pillsbury Grands rolls (8 rolls)
8 Slices Deli Ham
16 Slices Salami
64 Slices Pre-cut Pepperoni
16 Slices Capicola
8 Slices Mozzarella
1 Egg
Instructions
Preheat oven to 350º.    Work each roll to be a rectangular shape approximately 4 inches long.

 

Option 1:  In the middle of the rectangle, place 1 slice deli ham, 2 slices salami, 8 slices pepperoni, 2 slices capicola and 1 slice mozzarella.  Fold the dough so both ends meet and crimp closed.  Squeeze the sides of each Stromboli closed.

Option 2:  Fill the entire rectangle leaving ¼ inch at each side. Fill the rectangle, with 1 slice deli ham, 2 slices salami, 8 slices pepperoni, 2 slices capicola and 1 slice mozzarella.  Starting at one long side, roll the Stromboli until you reach the end.  Press the dough end down to make a seam.  Squeeze the ends together to close.
Place the Stromboli seam side down on baking sheet.
Brush with egg wash (egg + 1 tablespoon water) on all sides.
Bake for 17 minutes or until golden brown.


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Peppers and Eggs


Peppers & Eggs

I’ve been eating this my entire life.  It is so good.  The peppers give it fantastic flavor, while the cheese adds a real depth of flavor that you’ll love.  
Ingredients
4 Eggs
2 Peppers – chopped
3 TBSP Olive Oil
2 TBSP Grated Cheese
Roll
Salt & Pepper

Instructions

Heat the olive oil in a medium size frying pan.  Saute the peppers on medium-low heat until they are soft.  Season with salt.

Whisk the eggs together with the cheese, salt and pepper.  Add the eggs to the peppers.  When the eggs are firm around the edges and starting to firm up in the middle, flip the eggs over.  Cook until all the eggs are firm.   Serve on a toasted roll or Italian bread.


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Potatoes and Eggs


Potatoes and Eggs 1

Potatoes and Eggs is a staple in every Italian household that I know.  This is great on a sandwich or just in a plate.  Easy, fast and economical.
Ingredients
4 Eggs
1 Potato – cooked and diced
¼ Cup Parmesan Cheese
¼ Cup half & half
2 TBSP Butter
Salt & Pepper

 

Instructions

Melt the butter over low heat in a sauté pan.  Add the cooked, diced potato to the butter and season with salt and pepper.

Whisk the eggs, half & half and cheese together.  When the potatoes are starting to brown, add the egg mixture.   Move the eggs around to allow them to set.  When they are mostly set, flip.  Cook until the underside is golden brown.  Remove from heat, sprinkle with parmesan cheese, serve.

**The cooked potatoes can be boiled, leftover baked, microwaved or even leftover French fries. 

**Before serving, try adding some mozzarella to the top and melt under the broiler.


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Chicken Cutlet with Mozzarella, Red Pepper and Pesto


Chicken Cutlet, Mozz, Pesto, Red Pepper 1

I had this at a catered event and just fell in love with it.  The combination of pesto, fresh mozzarella and chicken cutlet is out of this world.  
Ingredients
2  Slices Rye Bread or a Hard Roll
1 Fried Chicken Cutlet
1 Jar Pesto
2 Roasted Red Peppers
4 Slices Fresh Mozzarella
Butter
Instructions
If you are using Rye bread, lightly toast both pieces.  Lay both slices of bread on the work surface.  Spread pesto on both pieces.  Top one piece with 2 slices of fresh mozzarella, 1 roasted red pepper and a chicken cutlet.  Top the chicken cutlet with the second slice of bread, pesto side down.
Serve.
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