Sandwich Style - Fab Five Recipes Part III

Sandwiches - yum.

Or, should I be annoying like Rachael Ray..."Sammies!! Yummo!" Ok, no.

These are some of my favorite stand-bys and there are a number of variations of each of these that you could do. They also freeze well, so you could make more than one at a time...eat one and throw the other in the freezer for another night down the road.

Baked Deli Focaccia Sandwich - Simple & Delicious Magazine
1 loaf (12 ounces) focaccia bread
1/4 cup prepared pesto
1/4 pound sliced deli ham
1/4 pound sliced deli smoked turkey
1/4 pound sliced deli pastrami
5 slices process American cheese
1/3 cup thinly sliced onion
1 small tomato, sliced
1/4 teaspoon Italian seasoning

Cut focaccia horizontally in half; spread pesto over cut sides. On bread bottom, layer the ham, turkey, pastrami, cheese, onion and tomato. Sprinkle with Italian seasoning. Replace bread top; wrap in foil. Place on a baking sheet. Bake at 350° for 20-25 minutes or until heated through. Let stand for 10 minutes. Cut into wedges. Yield: 8 servings.

My notes: The focaccia bread and pesto are kind of the star ingredients here, so use both of those if you can. If you prefer a different kind of lunchmeat, or don't like one of the meats listed here, just change it. This sandwich is pretty versatile! I'm not a big fan of American cheese slices, so I like to use a different sliced cheese instead. But American is easy and kids often like it, so you may find it to be more appealing to them if that's what you use.

Ham and Cheese Loaf - Taste of Home Magazine

1 tube (13.8 ounces) refrigerated pizza crust
10 slices deli ham
1/4 cup sliced green onions
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
4 slices provolone cheese
1 tablespoon butter, melted

Unroll dough onto a greased baking sheet; top with ham, onions and cheeses. Roll up tightly jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Brush with butter. Bake at 350° for 30-35 minutes or until golden brown. Let stand for 5 minutes; cut into 1-in. slices. Yield: 6 servings.

My notes: This is the one that I haven't made myself. But it sure seems easy and family friendly. Please let me know if you try it and whether or not you like it!

Pepper Artichoke Stromboli - Taste of Home Magazine

1 tube (13.8 ounces) refrigerated pizza crust
1/2 cup shredded part-skim mozzarella cheese
1/2 cup water-packed artichoke hearts, rinsed, drained and chopped
1 jar (7 ounces) roasted sweet red peppers, drained
2 slices turkey salami, cut in half
1 egg white, lightly beaten

Unroll pizza dough onto a lightly floured surface; roll into a 12-in. x 8-in. rectangle. Layer the cheese, artichokes, red peppers and salami lengthwise down the center. Fold one long side of dough over filling. Fold other long side over the top; pinch seams and ends to seal. Place seam side down on a greased foil-lined baking sheet. Brush with egg white. Bake at 400° for 15-20 minutes or until browned. Let stand for 10 minutes before slicing. Yield: 4-6 servings.

My Notes: I've made this a hundred times and a hundred different ways. Simply fill the Stromboli with any of your favorite pizza toppings....green olives and sun-dried tomatoes are a couple of my favorite add-ins! You could do a Canadian bacon and pineapple or pepperoni or sausage...the options on this one are just about endless. I do like to sprinkle some garlic powder and oregano after I brush the Stromboli with egg white. It gives the crust a little more flavor. Some Parmesan would be tasty too.

Oooh, this post is making me hungry.