Italian Hot Sandwich

Italian Hot Sandwich
 
Add a little Italian to your melted cheese sandwich.
Author:
Recipe type: Main
Cuisine: Italian
Ingredients
  • 2 slices of white bread (Asiago cheese breed works great)
  • 3 slices of salami - sliced to sandwich thickness
  • 2 slices of Muenster cheese
  • ¼ c. Rogliano's Authentic Italian Dressing
Instructions
  1. Use a pastry brush and brush both sides of the bread with Rogliano's Authentic Italian Dressing, placing more on the outer side of the bread than the inside.
  2. Place Salami so that it covers the bottom piece of bread.
  3. Place Muenster cheese on top of the Salami.
  4. Place second slice of bread, brushed in Rogliano's Authentic Italian Dressing, on top of the Muenster cheese.
  5. Heat pan to medium heat, place sandwich in the pan and cover.
  6. Cook until golden brown on one side and then flip to the other side.
  7. Cover and heat additional side until golden brown and slightly crisp on both sides.
  8. Remove from heat and slice in have.
  9. Covering the sandwich while cooking allows the cheese to melt smoothly and not dry out.

 

Tomato, Broccoli, and Cucumber Salad

Tomato, Broccoli, and Cucumber Salad
 
Prep time
Total time
 
This zesty summer salad is the perfect side to any meal! It is simple, light, flavorful and delicious. The key to this recipe is sweet, juicy tomatoes!
Author:
Recipe type: Appetiser
Cuisine: Italian
Ingredients
  • 1 large cucumber, peeled
  • 3 fresh beefsteak tomatoes
  • 1 head of broccoli
  • ¾ cup Rogliano's Authentic Italian Dressing (more or less depending on your preference)
  • Salt & Pepper to taste
Instructions
  1. Prepare the vegetables by washing thoroughly and cutting them into larger bite size pieces. Combine them into a large bowl.
  2. If you like extra crunchy broccoli, use the broccoli raw.
  3. If you like it to be softer, blanch* the broccoli in water for 3 minutes, rinse with cold water and then add to the bowl.
  4. After the vegetables are ready, drizzle the Rogliano's Authentic Italian Dressing on top (mix a little bit of the Rosso Italian Dressing in too if you like a kick!).
  5. Stir the dressing in gently, and season with salt and pepper if you like!
Notes
This salad can be served immediately, but should be stored in the refrigerator. Enjoy!
*How to blanch broccoli:
Bring a pot of water to a boil.
Place 1- 1½ inch broccoli florets in the boiling water for 3 minutes.
Pull the broccoli florets out of the boiling water and place into a bowl of ice water to stop the cooking process.
Broccoli should be bright green and firm (but soft) when done.

 

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Zuppa Rosso Pollo

 

Zuppa Rosso Pollo
 
Author:
Ingredients
  • 4 boneless, skinless chicken breasts
  • 3 cups chicken broth
  • ½ large onion finely sliced
  • 1 jalapeno
  • 2 Tbsps Roglianos Rosso dressing per bowl
  • Provolone Cheese thinly sliced for garnish
Instructions
  1. In A large stock pot, combine chicken, broth, onion and jalapeno. Bring to a boil, cover and cook until chicken is done. Shred chicken into bite size pieces, serve soup in bowls, garnish with provolone cheese and drizzle with 2 Tbsps Roglianos Rosso dressing. Delicious!

 

 

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