Sandwiches

Sandwiches

  • Ingredients:

    6 slices Galileo Salame Italian Dry Salame, deli thin sliced
    2 slices Italian bread
    2-3 slices Sliced ham
    2-3 slices Sliced turkey
    2 slices American cheese
    3 slices Tomato, sliced
    Nonstick vegetable spray as needed
    2 oz Creamy Italian dressing, prepared

    Directions:
    1. Place the slices of Italian Dry Galileo Salame, sliced ham, sliced turkey, American cheese, and sliced tomatoes between two slices of bread
    2. Spray a nonstick sauté pan with nonstick vegetable spray and place the pan on a stove top set to medium
    3. Place the sandwich into the pan and cook each side for about 2-3 minutes or until the bread is golden brown and the cheese starts to melt
    4. Serve immediately with a small cup of Italian dressing. Dip the sandwich into the Italian dressing and enjoy!
  • Makes 16 Servings
    Ingredients:

    8 oz sliced Galileo Salame Italian Dry Salame
    12 inch Ciabatta bread, sliced in half, lengthwise
    2 vine ripe tomatoes, sliced thinly
    1/2 bunch of fresh basil, stems removed
    1/2 cup extra virgin olive oil
    2 peeled garlic cloves
    2 tbsp pine nuts (optional)
    1 lb fresh mozzarella, sliced thinly
    Salt/Pepper

    Directions:
    1. Add basil, pine nuts, garlic cloves and a pinch of salt to a blender.
    2. Blend while streaming in extra virgin olive oil to blend the pesto.
    3. Spread the pesto on both sides of ciabatta bread.
    4. Build the sandwich with Galileo Salame, sliced tomatoes and sliced mozzarella.
    5. Sprinkle with a little salt and pepper.
    6. To cook, use either a Panini press or griddle pan with a plate to weigh down the sandwich.
    7. Cook until both sides are golden brown, about 4 minutes per side.
    8. Cut the sandwiches in little 1-inch cubes and serve immediately.Place the slices of Italian Dry Galileo Salame, sliced ham, sliced turkey, American cheese, and sliced tomatoes between two slices of bread
  • Makes 2 Pepperoni Rolls Servings
    Ingredients:

    Pepperoni Dough
    1 tsp. rapid-rise yeast
    3 cups all-purpose flour
    2 tsp. coarse salt
    1 cup warm water (a little more might be needed)
    2 tbsp. olive oil plus a little extra for the bowl

    Pepperoni Roll
    1 egg, beaten
    4 oz. sliced Galileo Pepperoni
    1 cup shredded mozzarella cheese
    1/4 cup grated parmesan cheese
    1 1/2 tsp. fresh oregano leaves

    Directions:

    Pepperoni Dough

    1. Combine half the flour, the salt and yeast in a bowl and stir.
    2. Pour in the water and 2 tablespoons of olive oil.
    3. Mix, slowly adding the remaining flour until it becomes too thick to stir. Pour the dough onto a floured countertop and knead it for 10 minutes, or until smooth but moist.
    4. Rub a small amount of oil on the bottom and sides of a bowl, and place the dough in it.
    5. Cover with plastic wrap or a towel and let it rise for 1-2 hours.
    6. Pepperoni Roll
    7. Preheat oven to 375 degrees.
    8. Lightly grease baking sheet or use parchment paper.
    9. Roll dough out into a rectangle. Brush dough with beaten egg.
    10. Layer pepperoni, mozzarella and parmesan cheese on the dough, leaving 1/2 inch clear on all sides. Sprinkle on the oregano.
    11. Roll and cut in half. Pinch ends and seam to seal. Place seam side down on prepared baking sheet.
    12. Bake 30-35 minutes until golden brown.
  • Ingredients:

    12 Thin slices Galileo Salame Italian Dry Salame
    1 Tube Prepared Croissant Dough
    2 Roma tomatoes, diced 1/4"
    8 Fresh basil leaves, cut into thin strips
    1/3 cup Finely chopped red onion
    1 Tbsp. Balsamic Vinegar
    2 Tbsp. Spaghetti sauce
    2 Slices Provolone cheese

    Directions:
    1. Combine tomatoes, basil, onion, and vinegar to make mix. Mix well and set aside.
    2. Open croissant dough and carefully separate into two sections - DO NOT separate into individual croissants.
    3. Lay both dough sections out flat and layer Galileo Salame along one edge of each dough sheet.
    4. Spoon one tablespoon of spaghetti sauce over each sheet. Then divide bruschetta mix and spread evenly over both sheets.
    5. Fold croissant dough over filling and press dough edges lightly with fingertips to seal. Bake according to directions on dough package.
  • Makes 2 Paninis Servings
    Ingredients:

    Panini
    4 slices of crusty bread or 1/2 loaf of foccacia, split open
    olive tapenade (directions below)
    1/4 lb. sliced Galileo Salame
    1/4 lb. sliced Galileo Salame Pepperoni
    4 slices provolone cheese
    1/4 cup grated mozzarella
    oven roasted tomato (8 slices fresh tomato, brushed with olive oil and roasted in oven for 5 minutes at 400°) or 8 slices fresh tomato
    4 leaves fresh basil, chopped
    sprinkle of oregano, garlic powder and parsley
    salt and pepper
    extra virgin olive oil

    Olive Tapenade
    1 cup pitted kalamata olives or other black olives
    2 tablespoons capers
    3 cloves garlic, peeled
    3 tbsp. chopped fresh parsley
    1 tbsp. lemon juice
    2 tbsp. rice wine vinegar
    2 tbsp. olive oil
    salt and pepper to taste

    Directions:

    Panini

    1. Layer salame, tapenade, provolone, pepperoni, tomato, mozzerella, basil and spices.
    2. Brush outside of bread with olive oil, then grill until golden brown and cheese seems melted. Cut in half.

    Tapenade

    1. Place the garlic cloves into a blender or food processor; pulse to mince.
    2. Add the olives, capers, parsley, lemon juice, vinegar and olive oil.
    3. Blend until everything is finely chopped. Season to taste with salt and pepper.
  • Ingredients:

    4 oz. Galileo Salame Italian Dry Salame, julienne
    2 oz. Galileo Salame Pepperoni, sliced
    1 Flour Tortilla
    2 oz. Pepperjack cheese
    2 oz. Ham, sliced
    4 tsp. Red Onion, small dice
    3 tsp. Tomato, small dice
    1 leaf Green Leaf Lettuce
    1 tsp. Tabasco

    Directions:
    1. First, put the cheese in the middle of the tortilla in a row.
    2. Place the Galileo Salame Pepperoni evenly in the middle onto the flour tortilla.
    3. Do the same for the Galileo Salame and ham.
    4. Sprinkle the onion and tomato over the meats.
    5. Place the green leaf lettuce on the meats followed by the tabasco.
    6. Roll the tortilla tightly and serve.
  • Ingredients:

    6 slices Galileo Salame Italian Dry Salame, deli thin sliced
    Non-stick vegetable spray as needed
    3 T Butter, divided
    2 slices Italian bread
    3 oz Pesto mayonnaise (1 part mayo + 1 part prepared pesto sauce)
    3 oz Black olives, chopped
    2-3 slices Sliced turkey
    2-3 slices Sliced ham
    4 oz Roasted red pepper
    3 oz Caramelized onions
    3 oz Provolone cheese

    Directions:
    1. Evenly paint the top and bottom inside halves of the bread with the pesto mayonnaise
    2. Place the black olives onto the bottom half of the bread
    3. Cover the olives with evenly placed slices of Italian Dry Galileo Salame
    4. Place the sliced turkey and ham on top of the Italian Dry Galileo Salame
    5. Top with roasted red peppers and caramelized onions.
    6. Cover with the slices of provolone cheese and place the top half of the bread onto the sandwich.
    7. Spray a nonstick sauté pan with nonstick vegetable spray and place the pan on a stove top set to medium
    8. Place the sandwich into the pan and cook each side for about 2-3 minutes or until the bread is golden brown and the cheese starts to melt
    9. Serve immediately with potato chips sprinkled with grated cheese and parsley flakes
      **Also try this sandwich as a Panini.