Grilled Italian Sandwich
Yield
4 servingsPrep
10 minCook
5 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
bread, italian
crusty |
* |
| ½ | cup |
mixed olive mayonaisse
|
* |
| 1 | tablespoon |
dijon mustard
|
|
| ½ | cup |
italian sandwich spread
|
* |
| 24 | each |
summer sausage
thin slices, or salami |
* |
| 8 | ounces |
mozzarella cheese
fresh, cubed |
|
| 1 | each |
sweet bell peppers
roasted, cut into 16 slices |
|
| 4 | ounces |
provolone cheese
thinly sliced or crumbled, or feta cheese |
|
| ¼ | cup |
olive oil, extra-virgin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
bread, italian
crusty |
* |
| 118 | ml |
mixed olive mayonaisse
|
* |
| 15 | ml |
dijon mustard
|
|
| 118 | ml |
italian sandwich spread
|
* |
| 24 | each |
summer sausage
thin slices, or salami |
* |
| 231.2 | ml/g |
mozzarella cheese
fresh, cubed |
|
| 1 | each |
sweet bell peppers
roasted, cut into 16 slices |
|
| 115.6 | ml/g |
provolone cheese
thinly sliced or crumbled, or feta cheese |
|
| 59 | ml |
olive oil, extra-virgin
|
|
Directions
Spread mayonnaise inside tops and bottoms of the bread and spread mustard on the inside tops only.
Cover bottoms with sandwich spread.
Layer the salami, mozzarella, the pepper slices, and provolone in that order over the spread.
Put the sandwiches together, brush the outside tops and bottoms with olive oil, and grill until the crusts are golden brown and the cheeses have melted.
Transfer the sandwiches to a cutting board, let them set up for 2 minutes, cut, and serve.
