Italian Country Sandwich
photo by breezermom
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 2 precooked prepared pizza crust, 8 inches across
- 4 ounces cream cheese
- 4 thin slices tomatoes
- 4 thin slices green bell peppers
- 4 thin slices pastrami
- 4 thin slices salami
- 2 thin slices red onions
- 4 slices provolone cheese
directions
- Take one of the the pizza crusts and spread it with the cream cheese.
- Layer with all the remaining ingredients.
- Top with the other crust; wrap in foil, and set on a baking sheet.
- Bake 25 minutes at 350 degrees. Cut into wedges.
- Note: The recipe does not call for it, but for "older" palates, I would add some oregano, crushed red pepper, perhaps some other things.
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Reviews
-
I made as posted to be true to the recipe, then made with some changes. Second time around I sauteed the onions and bell peppers in olive oil before putting on the sandwich. Much better. Also, there needs to be some kind of sauce,,,haven't worked that out yet. I did layer everything as posted, and pre-baked the pizza crusts so they wouldn't get soggy. I am very sorry, but although I love pastrami and salami, I'm not sure I'll make this particular sandwich again. Hate to leave a less than spectacular review, but I have to be honest. So sorry!
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This is a great "to-go" sandwich, if you can resist not digging in as soon as it's done. I was a little confused about the pizza crust and not sure how that would work, so I used a lovely potato and chive ciabatta loaf instead. I also used a chive cream cheese spread. I layered everything as posted, but also threw in some slicing pepperoni, as I had some left over and needed to use it. Before setting the top crust on, I sprinkled it liberally with some garlic olive oil and balsamic vinegar, then a few red pepper flakes. I then baked the wrapped loaf in the oven for 25 minutes, let it cool, then sliced it into 5 sections to wrap individually. This was my "to go" lunch for the week and it was fabulous! I will definitely be doing this again. Thanks for sharing this great, versatile recipe.
RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!