What’s for dinner? Italian sandwiches with red pepper pesto
If you find yourself looking for “what to cook for dinner”, the answer just got easier.
“Good Morning America” Food simplifies dinner time and helps you find delicious meals you can easily whip up any night of the week.
“Daily Celebrations From The Scratch,” cookbook author, TV host, and lifestyle expert Maria Provenzano finds ways to elevate life’s little moments with delicious home-cooked meals.
Whether you don’t fancy cooking on the stove or in the oven or you fancy the grinder sandwich that was gaining popularity on TikTok, a hearty sandwich and a bright salad can be a delicious dinner any evening. summer of the week.
2 filone rolls (10-12 inches) (other options include ciabatta rolls, baguette, or classic hoagie sandwich bread)
4 tablespoons of olive oil
1 to 2 teaspoons dried Italian seasoning
1/2 to 1 teaspoon crushed red pepper flakes, optional
2 to 4 tablespoons roasted red pepper pesto (recipe below)
6 slices strong provolone cheese
3 ounces prosciutto, thinly sliced
4 ounces bologna, thinly sliced
3 ounces hot sopressata salami, thinly sliced
2 large tomatoes, sliced
1/2 cup thinly sliced red onion
2 to 4 tablespoons of pepperoncinis
Salt and freshly ground black pepper to taste
1 to 2 cups of arugula
Cut the rolls in half lengthwise. Drizzle the inside of each piece with about 1 tablespoon of olive oil, then sprinkle with Italian seasoning and crushed red pepper, if using.
Add the roasted red pepper pesto to one side of the cut bread that will be the bottom slice.
Spread the provolone over the pesto. Spread the prosciutto, bologna and salami over the cheese. Fold the meat over to add height to the sandwich instead of laying the meat flat.
Place the tomatoes, red onions and pepperoncini over the meat. Sprinkle it with salt and pepper.
Top the sandwiches with the arugula. I like to add another drizzle of olive oil over the arugula at this point, but that’s optional.
Place the tops of the sandwiches on the arugula and place toothpicks through the sandwich to hold it together.
Cut into approximately 3-inch pieces and place on a platter to serve a crowd.
If you are traveling, pack this sandwich by wrapping it tightly in foil. It can be placed in a cooler until ready to serve.
Change meats as needed. Remove the hot sopressata and crushed red pepper flakes if it’s too spicy and substitute with Genoa salami.
This sandwich can also be served hot. Wrap tightly in foil and reheat in 375 degree oven for about 10 minutes or until heated through.
Roasted Red Pepper Pesto
Makes about 2 cups
1 cup toasted pine nuts
3/4 cup whole milk ricotta cheese
1 cup jarred roasted red peppers
1/2 cup freshly grated pecorino
2 teaspoons of fresh oregano
1/2 cup fresh basil leaves
2 tablespoons freshly squeezed lemon juice
1/2 cup extra virgin olive oil
Salt and pepper to taste
Place pine nuts in shallow skillet over medium heat; stir/stir frequently. Toast until nuts are fragrant and lightly browned. Watch out, it won’t take long! Remove the walnuts from the pan and let them cool.
Once cool, place the pine nuts, ricotta, roasted red peppers, pecorino, oregano, basil and lemon juice in a food processor or blender.
Mix everything together and gradually add the olive oil through the opening in the lid. Add more olive oil as needed until you reach your desired consistency.
Taste for flavor and add more herbs and salt and pepper if needed.
“Recipes courtesy of Everyday Celebrations From Scratch, Copyright © 2022 by Maria Provenzano. Used with permission from Harper Horizon.”