Monday, August 30, 2010

Stromboli Sandwiches



This recipe comes from my dear sister-in-law and is one of my favorite hot sandwiches! The weather in NY got a little chilly last week. Our temperatures were in the sixties and I started to get in the mood for some comfort food. This is an easy prep, easy assembly, and quick to the table kind of sandwich that both me and my hubby enjoy. I will admit that I have not had a proper Stromboli before, so I have no clue how close this version compares to the real thing, but we both love it and that is good enough for us! My SIL’s version calls for using Jimmy Dean Sausage, but up here in the North there are a lot of good Italian sweet and hot sausages that would also work for this sandwich. It also makes for a good left over lunch sandwich the next day!

Stromboli Sandwiches

Printer Friendly Version

1/2 lb Jimmy Dean Sausage, or other breakfast sausage

1/4 lb lean ground beef

1/4 of a medium sized onion, chopped

1/2 cup of sliced mushrooms (I used a can)

1/4 cup green pepper, chopped

1/2 cup water

1/2 cup tomato paste

2 tablespoons Parmesan cheese, grated

1/2 teaspoon salt

1/4 teaspoon dried oregano

1/2 teaspoon garlic, minced

1/8 teaspoon dried rosemary, crushed

1 loaf Italian bread

Mozzarella cheese, sliced

Combine the sausage, beef, onion, mushrooms, and green peppers in a non-stick skillet and cook over medium heat until meat is no longer pick. If needed, drain meat to remove grease and return to pan.

Stir in water, tomato paste, Parmesan cheese, salt, oregano, garlic, and rosemary. Bring to a boil and then reduce heat and simmer, uncovered for five minutes or until thickened.

While the mixture is simmering, cut the top third off the loaf of bread and carefully hollow out the bottom, leaving a 1/2 inch shell. Line the bottom half of the bread with mozzarella cheese. Top with sausage mixture and add another layer of mozzarella cheese. Replace bread top.

Wrap sandwich loaf in foil and bake at 400 degrees for 15 to 20 minutes or until cheese is melted. Let stand for five minutes before slicing.

Source: The Brookshire Fam; originally from Taste of Home

No comments: