Italian Sandwiches Three Ways and Fennel Side Salad

Italian Sandwiches

Italian Sandwiches Three Ways

Everyone wants options, and sandwiches are a great way to add variety to any lunch or dinner menu! Great sides, such as this fresh fennel salad, make any sandwich option a well-rounded meal.

 

Constructing a sandwich

 

Consider transforming your menu into an approachable takeout meal. With a variety of customization options, this assortment of Italian sandwiches will be sure to please!

Make it today with fresh meat and produce from Maines and a guaranteed burst of flavor from Katy’s Kitchen spices.

 

Italian Sandwiches Three Ways and Fennel Side Salad
Italian Rollup, Italian Beef Sandwich, and Veggie Rollup, perfectly complimented with tapenade, pesto, hot giardiniera and a side of fennel salad with honey vinaigrette.
Servings
1
Servings
1
Italian Sandwiches Three Ways and Fennel Side Salad
Italian Rollup, Italian Beef Sandwich, and Veggie Rollup, perfectly complimented with tapenade, pesto, hot giardiniera and a side of fennel salad with honey vinaigrette.
Servings
1
Servings
1
Ingredients
Hot Giardiniera
Roasted Marinated Eggplant
To Serve Italian Beef Sandwich
Fennel Salad
Servings:
Units:
Instructions
For the Tapenade
  1. In a food processor, add all ingredients. Turn to low and process until combined. Yield: 1 cup.
For the Hot Giardiniera
  1. In a saucepan over medium-high heat, bring cloves, bay leaf, water, vinegar, sugar, salt, celery seeds and crushed red pepper to a boil. Add remaining ingredients and return to boiling. Remove from heat and cool. Yield: 2 quarts.
For the Pesto
  1. In a food processor, add garlic, basil, oil and pine nuts. Process on high until paste forms. Add Parmesan, pecorino and salt; process until smooth. Yield: 1 cup.
For the Roasted Marinated Eggplant
  1. Lay eggplant onto parchment-lined sheet tray and sprinkle with salt and pepper on both sides.
  2. In a bowl, whisk garlic, oil, parsley and oregano; brush mixture onto both sides of eggplant. Cover with foil and marinate for 2 hours.
  3. Roast in a 350°F oven for 45 minutes. Remove from oven and discard foil. Turn eggplant over and pour lemon juice over top. Return to oven and roast 15 minutes. Garnish with parsley leaves. Yield: 2 cups.
For the Honey Vinaigrette
  1. In a bowl, whisk vinegar, honey and orange juice. Slowly whisk in both oils to form an emulsion. Season with salt and pepper. Yield: 1½ cups.
To Serve: Italian Rollup
  1. Place lawash on work surface; spread with Tapenade. Assemble remaining ingredients on lower half. Roll tightly, folding in sides to form sandwich. Cut in half and serve. Yield: 1 sandwich.
To Serve: Italian Beef Sandwich
  1. Split ciabatta roll in half lengthwise. Melt the butter on a 350°F flat top; add ciabatta. Cook until golden brown.
  2. Spread Pesto onto both sides of the ciabatta. Top the bottom half of the ciabatta with the peppers, then the ribeye, and finish with the Hot Giardiniera. Place the top half of the ciabatta on top and serve. Yield: 1 sandwich.
To Serve: Veggie Rollup
  1. Place lawash on work surface. Assemble ingredients in lower half. Roll tightly, folding in sides to form sandwich. Cut in half and serve. Yield: 1 sandwich.
For the Fennel Salad
  1. In a bowl, toss all ingredients with ¼ c Honey Vinaigrette. Yield: 4 salads.

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