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Chef Keith Snow from www.HarvestEating.com creates the perfect Italian sandwich.

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Victoria Paikin pleased to present this video about this Italian Panini Sandwich That is easy to make and will be a hit with the family. For written Italian Panini Sandwich go to: www.recipelion.com For more free easy recipes, cooking tips and tutorials go to www.RecipeLion.com Ingredients 2 slices of whole grain bread 2 teaspoons extra virgin olive oil 1 pinch dry oregano 5 Kalamata olives, chopped 2 slices of Mozzarella cheese 1 basil leaf Instructions 1.Preheat panini press to medium heat. 2.Cover one side of the bread with olive oil and sprinkle it with oregano on top. 3.Cover the other slice with mozzarella cheese and put olives on top. 4.Put one slice on top the other and pop to panini press for couple of minutes or until exterior is crisp and the cheese is gooey and melted.

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The origin of this classic American sandwich is uncertain, but legend has it that it comes from the 1930's Conti's Grocery out of Patterson, NJ It's name, "Submarine", is said to come from the Groton, Connecticut US Navy Submarine Base. During World War 2, this huge sandwich was fed to returning sailors and solders, not only because it was quick to prepare but it was inexpensive to make! This classic Sub is prepared with 12 inch Italian bread, and stuffed with cold cuts including salami, prosciutto (dry cured ham), capicola (dry cured pork shoulder) imported ham (cured ham), provolone cheese, roasted peppers, lettuce, tomatoes, onions, oil and vinegar, and then often oven toasted! Watch one of the BBQ Pit Boys show you how easy it is to make one of these classic sandwiches, (that also goes by the name in some parts of the USA -Grinder, Hero, Hoagie, Cosmo, Po'Boy, Spuckie, Wedge, Zep, and Italian) using the BBQ grill, old fashioned brick oven style! You can print out this BBQ Pit Boys recipe at www.BBQPitBoys.com ---

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In this video, Betty makes her super huge Italian beef sandwich. It is one large entree that will serve several people. It contains Italian herbs, roast beef slices, chopped onion and provolone cheese--excellent when placed in the oven until cheese becomes brown and bubbly! Ingredients: 1 loaf Italian bread (fresh-baked from the deli) cooking oil spray (I use Canola spray.) 1 stick of margarine (divided) 1 teaspoon oregano 1 teaspoon sweet basil 2 teaspoons Italian herb seasoning 2 medium-sized onions, chopped fairly finely 1 pound roast beef, shaved (from the deli) 8 slices provolone cheese (about 6 to 8 oz.) Melt 1/2 stick margarine in a small skillet. Add 1 teaspoon oregano, 1 teaspoon sweet basil, and 2 teaspoons Italian herbs. Let cook for 5 minutes, and then move it to a warmer burner for about 15 additional minutes. Chop the 2 onions with an electric kitchen blender (or by hand). In a second skillet, add another 1/2 stick of margarine. Melt the margarine and add the 2 cups chopped onions. Saute the onions until they turn translucent. Now, remove the Italian bread from its bag, and slice it into two halves lengthwise. (I use an electric knife to do this.) Place the uncut side of each half of bread on a baking pan that has been sprayed with cooking oil. Spoon the herb mixture evenly on the two upper (cut) halves of the Italian bread. Next. spread the cooked chopped onions evenly over the two halves of herb-seasoned Italian bread. Now, separate the 1 pound of shaved <b>...</b>

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I love these sandwiches. You toss a bunch of good stuff on a roll, put a bunch of heavy stuff on them to weigh them down in the fridge for a few hours and VOILA a yummy sandwich that is sure to plese!

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How to make a delicious meatball sub / submarine footlong sandwich on the barbecue. Please comment and rate my video :) Share With Friends - www.youtube.com Subscribe - www.youtube.com Facebook for extra hints and tips- www.facebook.com Tweets - twitter.com Ingredients: Pizza Sauce Recipe - www.youtube.com 1 foot long roll 500g beef mince ½ finely diced onion 1 tbs chopped oregano leaves ½ tsp salt ½ tsp pepper Oil 1 handful of shredded pizza cheese or 1 tbs parmesan for meatballs 1 handful of shredded pizza cheese for on top Various other salads/toppings of your choice. I hope you enjoy! :)

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Indian style italian bread sandwich. Italian style bread is bigger and give very crispy and crunchy test to the sandwich compared to other regular bread.

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How to make a sandwich for a light Italian lunch; learn more about traditional Italian food in this free cooking video. Expert: Kristina Vanni Bio: Kristina Vanni is an award-winning competitive cook and third-generation Pilsbury Bake-Off Finalist. She backpacked all over Italy, France and Spain for a summer, discovering local delicacies, dining Filmmaker: Nili Nathan

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In this video, Betty demonstrates how to make Grilled Pepperoni-Pesto Sandwiches. These are made with sliced Italian bread, filled with mozzarella cheese, pesto sauce, pepperoni, and pizza sauce, and then grilled to perfection on a stove top. Ingredients (for 4 sandwiches): about 8 oz. sliced mozzarella cheese, or as desired (8) 1-inch thick slices Italian bread ¼ cup pizza sauce ¼ cup pesto sauce 20 to 24 slices pepperoni 2 tablespoons butter, softened For one sandwich: Place 1 cheese slice on top of a slice of Italian bread. Spread evenly with pizza sauce. Top with another cheese slice, and spread evenly with pesto sauce. Top with another slice of cheese, and arrange 5 or 6 pepperoni slices over the top. Top with another cheese slice and finish the sandwich with a second slice of Italian bread. Spread a small amount of butter on top of the sandwich. Invert the sandwich onto a hot nonstick skillet or griddle, and cook over medium heat until browned. Spread a small amount of butter on the ungrilled side of the sandwich. Turn, and cook until brown. Serve immediately. This is one way you can use the pesto sauce we made recently. Tomorrow I will be showing you how to use pesto sauce with pasta—stay tuned! Love, Betty ♥

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Toget my iTunes App on your iPhone, iPod Touch or iPad, search for 'Laura Vitale' or 'Laura in the Kitchen' in your app store. To get this complete recipe with instructions and measurements, check out my website: www.LauraintheKitchen.com Official Facebook Page www.facebook.com Twitter: @Lauraskitchen

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In this video, Betty demonstrates a family favorite—her Cheddar Steak Sandwich. Steak, sautéed with garlic is teamed with browned onions and cheddar cheese on a sweet Italian bun to make a flavorful, appealing lunch or dinner! Ingredients: 1 pound top round beef steak, sliced diagonally across the grain into thin strips (You may use other steaks, such as ribeye, sirloin, or New York Strip.) meat tenderizer, to taste (You may use salt, instead.) freshly ground black pepper, to taste (You may use regular ground black pepper.) 2 tablespoons extra virgin olive oil (for sautéing steak) 4 or 5 cloves of garlic, minced 4 Italian sweet sub buns (You may use any type of sub bun—French baguette, soft hoagie, etc.) cooking oil spray 2 white onions, peeled, sliced, and separated into rings 1 additional tablespoon extra virgin olive oil (for sauteing onions) thin slices of Cheddar cheese (You may substitute a sliced cheese of your choice.) steak sauce (Sandwich spread, mayonnaise, or prepared horseradish may be used.) Place 2 tablespoons olive oil in a large deep skillet, and turn on heat to medium. Meanwhile, sprinkle 1 pound of steak slices with meat tenderizer, to taste. Grind fresh black pepper over the top. Mix the seasonings thoroughly with the steak. Place steak in hot skillet, reduce the heat to low, and cook, stirring continually. After most of the pink is gone from the steak, add 4 or 5 cloves of minced garlic to the skillet of steak. Continue to cook and stir, until the <b>...</b>

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In this video, Betty demonstrates how to make a super easy, super delicious Meatball Submarine Sandwich. It's GREAT! Ingredients: 1 pound lean ground beef 1/2 pound ground pork sausage 1 tablespoon extra virgin olive oil 1 medium clove garlic, minced 1/3 cup chopped green bell pepper 28 oz. jar Italian sauce (I used Prego--mushroom flavor.) 8 slices provolone or Swiss cheese about 4 submarine sandwich buns 2 tablespoons butter for spreading the buns for browning in skillet Using a small skillet, saute 1 clove of minced garlic and 1/3 cup chopped green pepper in 1 tablespoon olive oil. While those vegetables are softening, prepare your submarine buns. Split them horizontally, spread them with softened butter, and brown them, butter side down, in a large skillet. Now, prepare your meatballs. Combine the ground beef with the ground pork sausage (with your hands). Form into meatballs about 1-inch in diameter. (You may use an ice cream scoop to help you get all of the meatballs the same size.) When the meatballs are all formed, place them in a skillet over medium heat, and cook them for about 10 to 12 minutes, until fully cooked and browned. Drain off any excess grease. Now, combine the sauted green pepper and garlic, along with a 28 oz. jar of Italian sauce into the skillet of cooked meatballs. Place the mixture back over medium heat, and cook for 12 to 15 minutes, stirring occasionally, making sure meatballs are completely done. Spoon meatball mixture over the bottom half of <b>...</b>

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www.manfreedinthekitchen.com Manfreed demonstrates a classic easy to make, healthy, home made Italian sub sandwich. You kids and new cooks can make this quick, easy to make recipe. Your family, friends and relatives will ask for this easy to make sandwich. Enjoy more simple, homemade sandwiches on www.manfreedinthekitchen.com

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There are many ways to serve Italian beef sandwiches. Whether you dip your sandwich into a bowl of sauce, pour the sauce over the sandwich or even dip the bread into the sauce before assembling; the Italian beef sandwich is a classic! For more info, check out the About.com article: southernfood.about.com Watch More How To Videos on our YouTube Channel: www.youtube.com Watch More How To Videos on About.com: video.about.com Connect with About.com on Facebook www.facebook.com Follow About.com Video on Twitter: twitter.com

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In this video, Betty demonstrates how to make her Hearty and Healthy Grilled Chicken Sandwich. This is a great sandwich to make if you are just cooking for yourself or maybe for 2--but it can be made for a crowd! Ingredients: (for 2 sandwiches) 2 uncooked chicken breast fillets 2 sweet Italian sub buns (You may substitute any type of sandwich bread here--Italian bread or French baguette or other choices are good.) 1/2 cup mayonnaise 2 tablespoons dill pickle relish meat tenderizer, to taste freshly ground black pepper extra virgin olive oil--enough to coat chicken 1 slice Deluxe American cheese, optional (You may use any type of sliced cheese that you like.) 2 thin slices fresh tomato fresh lettuce leaves Prepare 2 chicken breast fillets for your sandwich by using a meat mallet (or something heavy) to flatten and tenderize the fillets. Sprinkle both sides with meat tenderizer to taste, and freshly ground pepper to taste. Rub both sides of the fillets with extra virgin olive oil, and set aside. Now, wash your hands, and prepare the spread for your sandwiches. Mix 1/2 cup mayonnaise with 2 tablespoons dill pickle relish. Stir thoroughly, and pour into a small serving dish, and set aside. (This spread may be enough for 4 sandwiches, depending on how much you want for each sandwich.) Now, prepare your bread. If the bread is not cut into serving pieces, separate it, and slice it into two halves per sandwich. Place these in a pan and put them in a 400 degree oven that is turned <b>...</b>

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In this video, Betty demonstrates how to make her Super Submarine Sandwich. It is super-sized and super-good! Ingredients: 1 loaf Italian bread (I got mine from the deli section of my supermarket. I used sun-dried tomato bread.) 8 oz. cream cheese, softened 2 cups shredded sharp cheddar cheese 8 sweet pickle slices (I used sweet pickle "stackers.") 1/4 pound roast turkey (shaved) 1/4 pound honey ham (shaved) 1/4 pound roast beef (shaved) 3 slices sharp cheddar cheese 3 slices provolone cheese Slice the Italian bread horizontally into two equal portions. Hollow out a good portion of the bread from the cut sides. (I save the removed bread for later use in other recipes.) Now, mix together 8 oz. cream cheese and 2 cups shredded sharp Cheddar cheese. Spread half of the mixture in one hollowed-out bread half, and the other half of the mixture in the other hollowed-out bread half. Place 4 large sweet pickle slices on top of each of the cheese spread bread halves. Now, on one of the bread halves (the one that will be the bottom), layer the following: 1/4 pound shaved roast turkey, 3 slices provolone cheese, 1/4 pound shaved honey ham, 3 slices Cheddar cheese, and 1/4 pound roast beef. Close up the super submarine sandwich, by placing the top half (which is spread with cheese mixture and topped with pickles) on top of the bottom layered half, completing the look of the loaf of bread. Slice serving pieces of this super submarine by slicing downward or diagonally, and place on a <b>...</b>

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Toget my iTunes App on your iPhone, iPod Touch or iPad, search for 'Laura Vitale' or 'Laura in the Kitchen' in your app store. To get this complete recipe with instructions and measurements, check out my website: www.LauraintheKitchen.com Official Facebook Page www.facebook.com Twitter: @Lauraskitchen

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Toget my iTunes App on your iPhone, iPod Touch or iPad, search for 'Laura Vitale' or 'Laura in the Kitchen' in your app store. To get this complete recipe with instructions and measurements, check out my website: www.LauraintheKitchen.com Official Facebook Page www.facebook.com Twitter: @Lauraskitchen

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Cookingwithcaitlin.com host Caitlin shows you how to make a super easy sandwich that is great for parties, tailgating, or family dinner. These are super easy to make and a big hit. Cut them into smaller pieces and serve as an appetizer. Thank you, thank you for tuning in.

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Chicken burgers are fantastic by themselves... But what would happen if you took it to the next level by adding pesto and mozzarella? TOTAL AWESOMENESS... That's what! Easy to make and perfect for a balanced mid-week meal, this burger is much better than any takeaway! Get the recipe at sortedfood.com Remember that we're now doing a recipe every day of the week on sortedfood.com Share your cooking results with us facebook.com twitter.com

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This video recipe will let you reintroduce a classic Italian food sandwich recipe into your gluten free diet. In this food video, Anne from ezgf.blogspot.com shows you how to make stromboli gluten free. This stromboli recipe calls for gluten free Bisquick, and is stuffed with ham and cheese. Anne says, "With a few simple techniques you'll find this old favorite easy to make and enjoy again while still maintaining a gluten free lifestyle." Go to www.favediets.com for the full instructions list and step-by-step instructions for this gluten free sandwich recipe.

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To make a Tuscan chicken sandwich, use an olive oil and vinegar mixture as the dressing, add provolone cheese and use fresh spinach as the greens. Create an Italian-style chicken sandwich as demonstrated by a professional cook in this free video on making sandwiches. Expert: Susan Walker Bio: Sue Walker owns her own freelance cooking business. She worked as a pastry chef and a full-time head cook for more than 10 years before deciding to start her own company. Filmmaker: Luke Neumann

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Toget my iTunes App on your iPhone, iPod Touch or iPad, search for 'Laura Vitale' or 'Laura in the Kitchen' in your app store. To get this complete recipe with instructions and measurements, check out my website: www.LauraintheKitchen.com Official Facebook Page www.facebook.com Twitter: @Lauraskitchen

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TheFrugalChef.com. A very easy and delicious recipe for Italian Sub Sandwiches.

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In this video, Betty demonstrates how to make a superb Slow Cooker Hot Roast Beef Sandwich. It has slowly cooked top round roast beef made into a sandwich of whole grain toast, with hot mashed potatoes tucked between the two sandwich halves and drenched with flavorful roast beef gravy. Very tasty, hearty, and filling! (Note: This sandwich combination is meant to be eaten with a knife and fork.) Ingredients: (to make 4 to 6 sandwiches) 1 ½ pounds to 2 pounds top round beef roast (I used 1 ½ pounds, which will make about 4 sandwiches.) meat tenderizer or salt, to taste 2 slices whole grain bread, toasted, for each sandwich mashed potatoes (Please see Bettys Homestyle Whipped Potatoes Recipe, if you need help.) roast beef gravy (Please see Bettys Crock Pot Eye of Round Roast with Flavorful Gravy Recipe, if you need help.) Sprinkle 1 ½ to 2 pounds of top round beef roast with meat tenderizer or salt. Use your hands to pat the seasoning into the meat. Place the meat in a slow cooker for about 6 to 8 hours, depending of the size of your roast. If the roast beef appears to be done, you may turn off the slow cooker and let the roast sit in its juices, until you are ready to prepare your sandwiches. About ½ hour before your prepare your sandwiches, start making your whipped potatoes. When ready to make sandwiches, remove the cooked top round roast from the slow cooker and place it on a platter. Slice it into thin (about ¼-inch to 3/8-inch) slices. Use the juices left in the slow <b>...</b>

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You will need a nice bread loaf, salami, pepperoni, mozzarella cheese, salt & pepper, romaine, marinara sauce, and jalapenos.

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Pampered Chef Peppermint Fudge Cookie Sandwich Recipe. Impressive looks and flavor, this scrumptious recipe is simple and rewarding!Get together with friends to try new recipes and earn free Pampered Chef products by hosting a Pampered Chef cooking party. To find out more, go to www.pamperedchef.com. Recipe 3 cup semi-sweet chocolate morsels 1/4 cup butter 1/2 cup sugar 1 egg 3/4 cup all-purpose flour 2 candy canes or 8-10 peppermint hard candies (about 1/4 cup crushed) 1/4 cup white or semi-sweet chocolate morsels 10-12 mini foil-wrapped peppermint patty candies, unwrapped 1. Preheat oven to 375°F. Line Large Sheet Pan with a 10-in. sheet of Parchment Paper. Combine chocolate morsels and butter in Classic Batter Bowl. Microwave on HIGH 40-60 seconds or until smooth, stirring after each 20-second interval using Classic Scraper. Add sugar and egg to batter bowl; mix until well blended. Add flour; mix just until flour is incorporated. Using Small Scoop, drop 20 level scoops of batter, 1 in. apart, onto pan. Bake 9-11 minutes or until edges are set. (Do not overbake.) 2. Meanwhile, place candy canes into resealable plastic bag; crush using flat side of Meat Tenderizer and set aside. Place white chocolate morsels into Small Micro-Cooker®; microwave, uncovered, on HIGH 30-60 seconds or until melted and smooth, stirring once. Set aside. 3. Remove sheet pan from oven to Stackable Cooling Rack. Immediately turn over half of the cookies using Mini-Serving Spatula; top with <b>...</b>

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Quick and easy! Perfect for company or if you feel in a festive mood!

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Watch how easy it is to make Italian beef for sandwiches. Use your slow cooker to infuse the beef with Italian herbs and to make it perfectly tender. And all this authentic taste couldn't be easier. Get the recipe for Slow Cooker Italian Beef for Sandwiches @ allrecipes.com

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Delicious Mild Italian Sausage and Peppers Sandwich recipe with Chef Victor Orsini. Mild Italian Sausage with Red, Yellow and Orange Peppers, Onions and Herbs.

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In this video series, I teach you how to make Easy Panini Recipes in minutes...literally! I teach you how to make grilled cheese and apple pie panini that are delicious amd take 3 minutes each (preparation and cooking time!) Take a look and ENJOY! Check out more recipes in my NEW recipe book...Easy Panini Recipes. www.easypaninirecipes.com

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www.pyramidentertainment.com Blackstone Valley Girls Dynamite Sauce! AVAILABLE AT LOCAL STORES NOW~ such as Lil' General stores, Brigidos Marketplace, Michael Meats and more! Cooking Dynamite Sandwiches Dynamite Cookoff 2008 Dynamite Cookoff 2008 (Photo Credit Blackstone Valley Tourism Council) PreviousPlayNext Regular Photo Size12 Advertisement Woonsocket's Dynamite Recipe With Lynne Leroux and Michelle Marcotte Updated: Tuesday, 01 Sep 2009, 11:14 AM EDT Published : Tuesday, 01 Sep 2009, 6:58 AM EDT We're cooking one of Woonsocket's Famous Dynamite recipes with Lynne Leroux and Michelle Marcotte in The Rhode Show kitchen. Directions: Brown: 5 lbs. of Hamburger (70/30); drain fat Add: 12 cups of diced green peppers 12 cups diced onions Cook: 15 minutes Add: 1/8 cup oregano 1/8 cup basil 1/8 cup Italian seasoning ¼ cup granulated garlic powder 1½ tablespoons of salt 1 tablespoon black pepper ¾ tablespoon crushed red pepper 1½ tablespoon of hot sauce 2½ cups tomato sauce 2½ cups tomato paste 2½ cups crushed and concentrate tomatoes ½ cup of sugar Simmer until peppers are tender (Do not cover) Add to your favorite roll. More information about the Dynamite Cook-Off:

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Check out my NEW YouTube Channel "Radiance Central" - www.youtube.com All new videos are there! Learn how to make Raw bread out of eggplant and make a yummy raw vegan sandwich!! www.rawradianthealth.com Buy a Dehydrator USA: tinyurl.com Canada: tinyurl.comFREE Juices & Smoothies Recipe eBook: www.rawradianthealth.com Health & Wellness Coaching http 10-Day Juice Fasting Program: tinyurl.com Acne Program: tinyurl.com Website: www.rawradianthealth.com Blog www.rawradianthealth.com Facebook: tinyurl.com Twitter: twitter.com Donations: tinyurl.com To learn more about the Raw Food Diet and individual, group or donation based coaching to lose weight, have more energy and get healthy, go to: www.rawradianthealth.com

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A super Sandwich recipe www.facebook.com twitter.com LINK TO OUR TOP 10 RECIPE VIDEOS Chilli Chicken www.youtube.com Hyderabadi Chicken Biryani www.youtube.com Indian Butter Chicken (Murgh Makhani) www.youtube.com Mothers Chicken Curry www.youtube.com Instant Bread Snack www.youtube.com Vegetable Hakka Noodles www.youtube.com Pav Bhaji www.youtube.com Chilli Chicken Dry www.youtube.com Paneer Makhani www.youtube.com Punjabi Chole (Chick Pea Gravy) www.youtube.com

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On today's What's This Food?!, host Daniel Delaney explores the classic Italian bread known as Ciabatta, considered widely to be THE bread for panini sandwiches. After baking up a batch, Dan makes a delicious sandwich with wilted greens, tomato, Porcetta Primata's porcetta, all on the fresh ciabatta. Yum! This episode was sponsored by porchettaprimata.com ---- What's This Food?! (WTF?!) is a daily cooking show, with a new episode posted every day of 2011. Learn more at danieldelaney.com Facebook - http Twitter - twitter.com Email Newsletter - eepurl.com

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In this video, Betty demonstrates how to make her delicious Crusty Grilled Reuben Sandwich recipe. It has the traditional rye bread, loaded with sauerkraut, corned beef, and Swiss cheese, along with a choice of sauces. It makes a great lunch or dinner! Ingredients (for one sandwich): 2 slices rye bread (I prefer dark rye.) 1 tablespoon of either prepared yellow mustard or Thousand Island salad dressing 2 tablespoons sauerkraut, drained 3 slices of shaved corned beef (from the deli section of your supermarket) 2 slices of Swiss cheese 2 tablespoons butter Lay the two slices of rye bread on a cutting or sandwich board. Butter one side of each slice. Put the buttered side down in a skillet, and grill that side of the bread. Bring the two slices of bread back to the cutting board, and place them, grilled side up. Spread one of the pieces with 1 tablespoon of yellow mustard or 1 tablespoon of thousand Island dressing. Top with about 2 tablespoons of drained sauerkraut, 3 slices of shaved corned beef, and 2 slices of Swiss cheese. Put the other slice of bread on top, grilled side down. Now, butter the top, and place it, buttered side down, in the skillet. Butter the top side. Grill the sandwich slowly in the skillet, turning once. You can tell when the sandwich is properly grilled--when the Swiss cheese begins to melt and run a bit, and the top and bottom are both crusty and brown. Remove the Reuben sandwich from the skillet, and place it on the cutting board. Slice, somewhat <b>...</b>

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In this video, Betty demonstrates how to make heartwarming Italian Sausage Hoagies. They are made of browned Italian sausage slices, mixed with sautéed green and red peppers and onion, placed in hollowed out bolillo buns that are toasted and spread with mayonnaise and Italian sauce. They are quick and easy to make, and this recipe will make a lot of them! These hoagies will warm your tummy and also your heart! Ingredients: 2/3 pound Italian sausage (2 links, hot or mild, with casings removed) 1 tablespoon extra virgin olive oil ½ green bell pepper, chopped ½ red bell pepper, chopped ½ medium onion, chopped hoagie buns (I used whole wheat unsliced bolillo buns, which I hollowed out and filled, but any type of unsliced hoagie bun is fine. Note: If you get sliced hoagie buns, you will need to put the filling on top of each half, and after they are baked in the oven, put the two halves together to complete the hoagie.) mayonnaise, to taste Italian sauce, to taste (I used Prego chunky vegetable.) finely shredded sharp Cheddar cheese, as needed sliced Provolone cheese, as needed Chop ½ green bell pepper, ½ red bell pepper, and ½ medium onion. Place 1 tablespoon olive oil in a medium skillet. Add the chopped vegetables and sauté them until softened and the onions are clear. Meanwhile, slice 2 links of Italian sausage into rounds about ¼-inch wide, and place them in a large, deep skillet. Fry them until done, turning once to brown both sides. Prepare your hoagie buns by slicing <b>...</b>

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Want more? Sign up to get my video recipe email, served daily. www.marthastewart.com Looking for a quick, inexpensive, and fun dinner? Skip the drive-through and make these crunchy pork Parmesan sandwiches. I'll show you Standard Breading Procedure, or SBP as I call it, which is the secret to giving your fried food that perfect crunch. Once you get the hang of it -- and it couldn't be easier -- you can use it on any kind of meat cutlet or fish fillet. I'll also show you how to make sure your oil is hot enough to get your pork deliciously crispy, but never greasy or soggy. And the best part? It only takes 25 minutes start to finish. You won't find a more delicious budget-friendly family meal! Prep time: 25 minutes | Total time: 25 minutes | Serves 4 INGREDIENTS 1/4 cup all-purpose flour 1 large egg, lightly beaten 1/2 cup dried breadcrumbs Coarse salt and ground pepper 4 pork cutlets (3/4 pound total) 1/4 cup vegetable oil 4 ounces fresh mozzarella, sliced 4 ciabatta or Portuguese rolls 1 cup marinara, warmed 2 cups arugula GET COOKING 1. Place flour, egg, and breadcrumbs in separate shallow dishes. Season flour and breadcrumbs with salt and pepper. Coat pork in flour, shaking off excess, dip in egg, then coat with breadcrumbs, pressing to adhere. Place pork on a wire rack set in a rimmed baking sheet. 2. Heat broiler. In a large skillet, heat oil over medium-high. In 2 batches, cook pork until deep golden brown, about 3 minutes, flipping halfway through. Line rack with <b>...</b>

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Recipe from Festival Foods.

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In this video, Betty demonstrates how to make one of her husband's favorite sandwiches, her Philly Beef Torpedo Sandwich. Betty's husband, Rick, named the sandwich as a spinoff of a submarine sandwich. It has a lot of flavors that are associated with a Philly Steak Sandwich; hence the complete name! Ingredients: 1/2 green bell pepper, sliced into rings 1/2 red bell pepper, sliced into rings 1 medium to large onion, sliced into rings 1 cup sliced portobello mushrooms (You may choose any variety of mushroom.) 1/2 pound shaved roast beef (from the deli section of your supermarket) 4 slices Swiss cheese (You may use provolone, white American, or Cheeze Whiz.) 2 bolillo sandwich buns (You may use any type of hoagie/submarine bun.) 2 tablespoons butter, softened 2 tablespoons extra virgin olive oil Separate the bolillo buns, and cut each one in half lengthwise, forming a "top" and a "bottom" for each sandwich. (This recipe will make 2 sandwiches--with some extra vegetables left over for the side.) Spread the cut sides with the 2 tablespoons of softened butter. Place them, buttered side down, in a skillet, and brown them over low heat, watching constantly, so that they do not burn. Remove them from the skillet to a board where you will assemble your sandwiches. Place 2 tablespoons of olive oil in the empty skillet, and add 1/2 green pepper in rings, 1/2 red pepper in rings, 1 onion in rings, and 1 cup of sliced portobello mushrooms. Saute this vegetable mixture until softened <b>...</b>

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Vegan grilled cheese sounds amazing, but I think Friendly's ill conceived idea may have been onto something. They created a Grilled cheese burger melt sandwich, so I decided to make one vegan. Ingredients: 1 can cannellini beans, drained 3/4 cup nutritional yeast flakes 2-3 Tbsp soy sauce 1 tsp garlic powder 3 Tbsp yellow mustard 1/4 tsp pepper 1/2 cup instant mashed potato (unflavored) with 1/2 cup water 1/4 cup extra virgin olive oil 1/4 cup + 2 tablespoons vegan butter, softened 1-2 Tbsp agave syrup 2 Tbsp tahini 1/4 cup almond milk Vegan burger pattie Vegan sandwich bread Lettuce Tomato Vegan Mayonnaise Daiya Cheese -- Vegan cheese Directions for cheese: The vegan cheese sauce is really simple. Add all ingredients: nutritional yeast flakes, cannellini beans, soy sauce, garlic powder, onion powder, yellow mustard, pepper, mashed potatoes, water, extra virgin olive oil, vegan butter, agave nectar, and tahini, into a blender and blend until smooth. Add almond milk and continue to blend until desired consistency is reached. Enjoy your Vegan Grilled Cheese Sandwich Recipe, I know I did!

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Episode 160

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In this video, Betty demonstrates how to make a pulled pork sandwich. Southern folks (like me) thrive on comfort food like this! Ingredients: 1.25 lb. cooked pork tenderloin (See "Betty's Roast Pork Tenderloin and Gravy" recipe for instructions.) 1lb. 2 oz. bottle barbecue sauce (I used KC Masterpiece Original for this recipe.) 8 fresh whole wheat sandwich buns Trim any excess fat from the cooked pork tenderloin. With your hands, pull of chunks and strips of the pork. What you get is called "pulled pork." Either make your own barbecue sauce or use a nice, bottled sauce, such as KC Masterpiece Original, and pour the sauce over the pulled pork. You may not need the full bottle, so go slowly at the end, stirring the mixture as you introduce the sauce. When it is to the consistency you like, spoon the whole mixture into an 8-inch by 11-inch Pyrex dish, lined with foil on the bottom, which can come up and cover the top, as well. When finished pouring the barbecue mixture into the foil-lined pan, spread it evenly along the bottom, and bring up the ends of the foil to cover the top. Place the Pyrex dish in the oven, which has been preheated to 400 degrees. Bake 20 minutes, and remove from the oven. Spoon the cooked barbecued pulled pork into a serving dish. Ladle a generous amount of pulled pork on top of a whole wheat sandwich half, and top it with the matching sandwich half. Serve while hot! It' great!!! Menu suggestion: Serve Betty's Southern Pulled Pork Sandwich with Betty's <b>...</b>

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The Italian name means "mozzarella in a carriage," but whatever you call it, this Neapolitan appetizer is sure to please. From GialloZafferano; Italy's most famous food website. Find this and many more recipes on the Giallozafferano App in English itunes.apple.com *** Hi everyone, I'm Deborah and welcome to the GialloZafferano kitchen. Today we'll be learning how to prepare Mozzarella in Carrozza, a traditional Neapolitan appetiser. Let's see what we'll need: • Flour as needed for coating the bread • Frying oil • ½ cup of milk • 14 oz of buffalo mozzarella cut into slices • 3 eggs • Salt and pepper to taste • 16 slices of bread, preferably not white bread. Let's see how to make it! First of all, cut the crusts from the bread. Now, take two slices of bread and lay the mozzarella onto one slice being sure not to let it hang outside of the edges. Cover it with the second slice and cut the sandwich into triangles or rectangles according to you preference. Once you've done this, continue until you've gone through all of the bread and mozzarella. Next, take the assembled sandwiches and coat them with the flour. Pay special attention to cover all of the edges. In a bowl, beat together the eggs, milk, salt and pepper. Now, take a sandwich and completely coat it in the egg. After this, transfer the sandwich to a frying pan and fry both sides until golden Here are our hot, stringy Mozzarella in Carrozza -- irresistible! I have to taste them. Buon appetito from GialloZafferano and <b>...</b>

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Vancouver's Meat & Bread demonstrates how to make this delicious Italian sandwich

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In this video, Betty shares her favorite pickup food for parties--Deviled Ham-Cream Cheese Finger Sandwiches. These are easy to make, and are absolutely the tastiest! Ingredients: Several slices of dark rye bread 4.25 oz. can of Underwood Deviled Ham 8 oz. carton Philadelphia cream cheese with onions and chives Let the deviled ham and the cream cheese set on the counter to get them to room temperature. (This is not necessary, but it makes them easier to spread on the bread--I even freeze the bread sometimes.) Take two slices of the rye bread and spread the inside of one with a generous portion of deviled ham and the other with a nice amount of cream cheese with chives and onions. Place the two slices together with the deviled ham meeting the cream cheese filling. This will form a sandwich. For a nice presentation at a party or wedding reception, take a knife and trim the crusts from the four sides of the sandwich. (I use an electric knife to do this, because it's quick and easy.) Use a knife the cut the sandwich in half from top to bottom. Repeat this with each half in order to have four "fingers." Arrange them on a serving plate, and continue this process to make as many as you need. They taste so good that you may need more that you expect!

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