Recipes

Muffulettas

Muffulettas

Olive Salad can also be served on mixed greens or as a salsa for grilled chicken. Store it in the refrigerator in a nonmetal container up to 2 weeks.
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Ingredients

Makes 6 servings / Prep: 20 min.

  • 2 cups Olive Salad
  • 1 16-ounce French bread loaf, split horizontally
  • ½ pound sliced hard salami
  • ½ pound sliced cooked ham
  • 6 1-ounce Swiss cheese slices
  • 6 1-ounce provolone cheese slices

Instructions

  • Spread 1 cup Olive Salad evenly on cut side of bread half; layer evenly with salami, ham, and cheeses, and spread remaining Olive Salad over cheeses.
  • Cover with bread half.
  • Cut crosswise into 6 sandwiches.
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Course; Pork / Sandwiches

Golden-Baked Mini Reubens

Golden-Baked Mini Reubens

These tangy little sandwiches are full of kraut and corned beef—perfect pickups for game-day fun!
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Ingredients

Makes 20 sandwiches / Prep: 20 min., Bake: 10 min.

  • ½ cup Thousand Island dressing
  • 1 16-ounce loaf party rye bread
  • 1 6-ounce package Swiss cheese slices, halved
  • 12 ounces thinly sliced corned beef
  • 1 14.5-ounce can shredded sauerkraut, well drained
  • Butter-flavored cooking spray

Instructions

  • Spread dressing evenly on 1 side of each bread slice; top half of slices evenly with half of cheese, corned beef, sauerkraut, and remaining cheese.
  • Top with remaining bread slices.
  • Coat a baking sheet with butter-flavored cooking spray; arrange sandwiches on baking sheet.
  • Coat the bottom of a second baking sheet with cooking spray; place, coated side down, on sandwiches to provide pressure while cooking.
  • Bake at 375° for 8 to 10 minutes or until bread is golden and cheese melts.
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Course; Sandwiches

Meat Loaf Sandwich

Meat Loaf Sandwich

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Ingredients

Makes 4 servings / Prep: 20 min.; Cook: 10 min.; Bake: 1 hr., 15 min.

  • 1 16-ounce Italian or sourdough bread loaf
  • 2½ tablespoons butter or margarine divided
  • 1 small onion chopped
  • ½ 8-ounce package sliced fresh mushrooms
  • 1 large egg
  • 6 to 7 tablespoons ketchup divided
  • 1½ cups 6 ounces shredded Cheddar cheese, divided
  • 1 pound lean ground beef
  • ½ cup dry red wine or beef broth
  • 1 teaspoon garlic salt
  • ¼ teaspoon dried thyme
  • 2 to 3 tablespoons mayonnaise

Instructions

  • Cut bread loaf in half lengthwise.
  • Scoop out bread, leaving ¼-inch-thick shells.
  • Tear reserved bread into pieces, and measure 1½ cups, reserving remaining bread pieces for another use.
  • Set bread shells and 1½ cups breadcrumbs aside.
  • Melt 1½ tablespoons butter in a large skillet over medium heat; add chopped onion and mushrooms, and sauté 8 minutes or until tender.
  • Stir together egg and 2 tablespoons ketchup in a large bowl.
  • Add onion mixture, 1½ cups breadcrumbs, ½ cup cheese, ground beef, and next 3 ingredients, blending well.
  • Shape mixture into a 6- to 7-inch loaf.
  • Place on a lightly greased rack in a roasting pan.
  • Bake at 350° for 1 hour or until done.
  • Spread bottom of bread shell with mayonnaise; top with meat loaf.
  • Top with remaining 4 to 5 tablespoons ketchup; sprinkle with remaining 1 cup cheese.
  • Top with remaining bread half.
  • Melt remaining 1 tablespoon butter; brush over bread top.
  • Wrap in aluminum foil.
  • Bake at 350° for 10 to 15 minutes or until heated.
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Course; Beef / Sandwiches

London Broil Sandwiches With Yogurt-Cucumber Sauce

London Broil Sandwiches With Yogurt-Cucumber Sauce

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Ingredients

Makes 6 servings / Prep: 15 min., Chill: 8 hrs., Grill: 14 min., Stand: 5 min.

Instructions

  • Place beef between 2 sheets of heavy-duty plastic wrap, and flatten to ½-inch thickness using a meat mallet or a rolling pin.
  • Combine garlic and next 3 ingredients in a shallow dish or large zip-top freezer bag; add beef.
  • Cover or seal, and chill 8 hours.
  • Remove beef from marinade, discarding marinade.
  • Stir together yogurt and next 3 ingredients.
  • Set aside.
  • Grill beef, covered with grill lid, over medium-high heat (350° to 400°) 7 minutes on each side or to desired degree of doneness.
  • Let stand 5 minutes.
  • Cut into thin slices.
  • Place beef evenly down center of warm pita rounds.
  • Top with yogurt mixture, lettuce, and tomato; roll up.
  • Serve immediately.
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Course; Beef / Sandwiches

Open-Faced Southwestern Chicken Sandwiches

Open-Faced Southwestern Chicken Sandwiches

Want a showy presentation when having guests over for lunch? This sandwich topped with colorful black bean salsa will do the trick.
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Ingredients

Makes 4 servings / Prep: 15 min., Grill: 20 min., Broil: 2 min.

Instructions

  • Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to ½-inch thickness using a meat mallet or rolling pin.
  • Stir together cilantro and next 4 ingredients.
  • Spread on chicken.
  • Grill, covered with grill lid, over medium-high heat (350° to 400°) 8 to 10 minutes on each side or until chicken is done.
  • Meanwhile, stir together cheese and mayonnaise.
  • Spread on bread slices.
  • Place bread, cheese mixture side up, on a baking sheet.
  • Broil 6 inches from heat 1 to 2 minutes or until cheese melts.
  • Place chicken on bread, and serve with black bean salsa.
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Course; Chicken / Sandwiches

Mango Chutney Chicken Pitas

Mango Chutney Chicken Pitas

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Ingredients

Makes 4 servings / Prep: 11 min.

  • 1 10-ounce package finely shredded cabbage
  • 1 Granny Smith apple diced
  • 1 6-ounce container plain fat-free yogurt
  • 1 teaspoon grated lemon rind
  • ½ teaspoon dry mustard
  • 2 6-ounce packages grilled chicken strips
  • 1 cup warm mango chutney
  • 4 pita bread rounds halved crosswise

Instructions

  • Combine first 5 ingredients.
  • Layer chicken, mango chutney, and slaw mixture evenly inside pita halves.
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Course; Bread / Chicken / Fruit

Easy Spanish Pork Dip Sandwiches

Easy Spanish Pork Dip Sandwiches

This family-pleasing recipe was an Easy Entrée finalist in one of our $100,000 Southern Living Cook-Off contests.
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Ingredients

Makes 8 servings / Prep: 20 min., Cook: 6 hrs.

  • 1 4- to 5-pound boneless pork butt roast
  • 3 tablespoons garlic pepper
  • 2 teaspoons salt
  • ¼ cup vegetable oil
  • 12 ounces mojo criollo Spanish marinating sauce
  • 2 0.75-ounce envelopes pork gravy mix
  • 2 cups water
  • ¼ cup white vinegar
  • 2 bay leaves
  • 1 medium-size sweet onion thinly sliced
  • 1 fresh Cuban bread loaf

Instructions

  • Rinse roast, and pat dry with paper towels.
  • Cut in half.
  • Sprinkle garlic pepper and salt evenly on halves of roast.
  • Cook roast in hot vegetable oil in a large skillet 2 minutes on each side or until lightly browned.
  • Place roast halves in a 6-quart slow cooker, fat sides up.
  • Combine Spanish marinating sauce, gravy mix, 2 cups water, and ¼ cup vinegar; pour over roast in slow cooker.
  • Add bay leaves; top with onion slices.
  • Cover and cook on HIGH 1 hour.
  • Reduce heat to LOW, and cook 4 to 5 hours or until meat is tender and shreds easily.
  • Remove and discard bay leaves.
  • Remove pork and onion slices to a large bowl, reserving liquid; shred meat.
  • Add 1 cup reserved liquid to shredded pork to moisten.
  • Slice bread into 8 equal portions; slice each portion in half lengthwise.
  • Place shredded pork on bottom bread slices; top with remaining bread slices.
  • Spoon remaining liquid into individual bowls for dipping.

Notes & Wine Advice

For testing purposes only, we used La Lechonera Mojo Criollo Spanish Marinating Sauce.
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Course; Pork / Sandwiches
Cuisine; European / Spain

Spicy Bean Burgers

Spicy Bean Burgers

There’s no meat but plenty of protein in this vegetarian burger. Slather a little mayo laced with a little sauce from chipotle peppers for an eye-opening entrée.
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Ingredients

Makes 10 servings / Prep: 10 min., Cook: 12 min.

Toppings:

Instructions

  • Mash beans in a large bowl.
  • Stir in oats, green onions, and next 5 ingredients.
  • Shape mixture into 10 (4-inch) patties.
  • Cook half of patties in 2 tablespoons hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until lightly browned.
  • Repeat with remaining patties and oil.
  • Serve on warm buns with desired toppings.
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Course; Burgers / Meat substitutes
Diets; Vegetarian

Grilled Avocado-Cheese Sandwiches

Grilled Avocado-Cheese Sandwiches

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Ingredients

Makes 4 servings / Prep: 15 min., Cook: 6 min.

Instructions

  • Sprinkle tomato slices evenly with salt and pepper; sprinkle avocado slices with rice vinegar.
  • Set aside.
  • Stir together butter and Parmesan cheese.
  • Spread on 1 side of each bread slice.
  • Place 4 bread slices, buttered side down, on wax paper.
  • Top evenly with Muenster cheese, bacon, avocado, Cheddar cheese, tomato, and Monterey Jack cheese; top with remaining bread slices, buttered side up.
  • Cook sandwiches in a large nonstick skillet or griddle over medium heat 2 to 3 minutes on each side or until golden brown and cheeses are melted.

Notes & Wine Advice


  • ½ cup guacamole may be substituted for avocado and rice vinegar.
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Course; Cheese / Pork / Sandwiches

Italian Club Sandwiches

Italian Club Sandwiches

Mortadella is most frequently produced in Bologna, Italy. Similar to bologna, this smoked sausage can be found in the supermarket with the deli meats.
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Ingredients

Makes 4 servings / Prep: 25 min., Bake: 6 min.

Instructions

  • Cut bread diagonally into 12 (¼-inch-thick) slices; arrange on a baking sheet.
  • Brush slices evenly with Italian dressing, and sprinkle with Parmesan cheese.
  • Bake at 375° for 5 to 6 minutes or until lightly toasted.
  • Spread untoasted sides of bread slices evenly with mayonnaise and mustard.
  • Layer 4 bread slices, mayonnaise side up, with salami, mortadella, and provolone.
  • Top with 4 bread slices, mayonnaise side up; layer with lettuce, tomatoes, and bacon.
  • Top with remaining 4 bread slices, mayonnaise side down.
  • Cut in half, and secure with wooden picks.
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Course; Sandwiches
Cuisine; European / Italian