Mike’s Classic Italian Sub Sandwich

This is my recipe for creating a quality Italian sandwich that is on par with Firehouse Subs, one of my favorite deli joints. This recipe is a perfect example of the fact that you will get out what you put into it, regarding a careful selection of ingredients. Top focus is the quality of the bread (which will outright make or break the presentation, in my humble opinion) and sourcing authentic deli meats.

I scored a loaf of fresh-baked soft French bread at my local supermarket which is known for their bakery, and the meat I purchased was from a company called Columbus Meats which included a selection of four Italian salami varieties. Of course, if you are lucky enough to have direct access to an authentic Italian deli, by all means support their business. Freshly made pesto and garden tomatoes add the finishing touch on this classic sandwich.

This is a great recipe which I hope you will enjoy.

INGREDIENTS:

1 loaf quality Italian or French bread (divide into 6-inch sections and slice each laterally in half)
1/4 cup XV olive oil
2 cloves garlic, finely minced
1 tbs. minced fresh or dry oregano
Provolone cheese (non-smoked)
Smoked Gouda cheese
Freshly-grated hard Parmesan cheese
A premium selection of Italian deli meats (Genoa, Calabrese, hot Soppressata salami)
Thinly sliced red onion
Fresh garden tomato slices
Fresh baby spinach
Fresh-ground black pepper and Kosher salt, to taste

Garnish With~
Mike’s Classic Italian Pesto
Marconi® Giardiniera
Italian salad dressing

DIRECTIONS:

Get all of your ingredients prepped and ready to go. Heat 1/4 cup olive oil in a small, heavy skillet over low heat and add the minced garlic. Stir constantly for two minutes until the garlic starts to turn a straw color. Remove from the heat and stir in the oregano. This will be enough for two six-inch subs.

Cut the Italian or French bread into six-inch sections and slice each in half. Generously brush the olive oil mixture on the cut side of each piece of bread and then top each with Provolone and smoked Gouda cheese.

Turn on your oven broiler and set it to HI. Place the bread (cheese side up) on a cookie sheet and set it six inches from the broiler. Broil for no more than 1.5 to 2 minutes, watching it closely. Remove from the broiler.

Assemble both sub sandwiches by adding the deli meat and other ingredients shown according to your preference. Top with the garden pesto, a small amount of grated hard Parmesan cheese, kosher salt and fresh-ground black pepper. You may also use authentic giardiniera or Italian dressing.

Makes 2 sub sandwiches.

Tuscan Garlic Chicken with Spinach, Rosemary and Sun-Dried Tomatoes

This is a recipe that I have heavily modified, based on several I’ve reviewed online. The cream sauce is based on the regional cuisine from Tuscany, Italy. In my version, I have taken the time to create an amazing marinade featuring authentic Italian herbs, garlic and lemon. Don’t rush or skip this step. You can substitute fresh basil for the spinach (spinach is also prominently featured in Chicken Florentine, from the city of Florence, Tuscany.) Each work well. The sauce is decadent, made with butter, heavy cream, sun-dried tomatoes, parmesan and white wine that your family will rave about. Take the time to finely-grate your own hard Parmesan cheese from a block and resist the shortcut of buying the pre-grated product. The texture of the sauce will not be the same.

A stunning meal for mid-winter nights. This recipe honestly trumps Chicken Marsala and Piccata, two of my all-time favorites. It’s that good. Enjoy!

INGREDIENTS:

For the Chicken Marinade:
2 or 3 large boneless chicken breasts, pounded with a meat mallet and cut laterally in half
1/4 cup XV olive oil
Juice of one fresh lemon
5 cloves garlic, crushed through a press
1/2 tsp. dried oregano
2 tbs. fresh Italian flat leaf parsley, finely chopped
1 sprig rosemary, roughly chopped
Kosher salt and fresh-ground black pepper to taste

For the Chicken Dredge:
1/2 cup flour
1/4 cup fresh-grated hard Parmesan cheese
2 tbs. butter and 2 tbs. XV olive oil for frying, plus more as needed for each batch

For the Pan Sauce:
4 garlic cloves, minced
1/2 stick salted butter
1 cup heavy cream
1 cup chicken broth
3/4 cup white wine
1 heaping tbs. flour
1 cup fresh-grated hard Parmesan cheese
1/2 of an 8 oz. jar of sun-dried tomatoes (I prefer Mezzetta® brand), drained and sliced
2 tbs. tomato paste
1/2 sprig fresh rosemary, minced (use care, rosemary is a very strong aromatic and can quickly overpower your food)
1/2 tsp. dried oregano
1/2 tsp. dried basil
Pinch of dried red pepper flakes
Kosher salt and fresh-ground black pepper to taste
2 cups fresh baby spinach
1/4 cup fresh chopped Italian parsley for garnish

Pair with your choice of pasta. This recipe works really well with linguine.

DIRECTIONS:

Prepare the chicken marinade by combining the ingredients in a mixing bowl. Whisk to incorporate.

Pound the chicken with a meat mallet so the breasts are evenly flat and then laterally cut each breast in half. They will cook much more evenly and quicker if you follow this step. Place the chicken and marinade in a plastic Ziploc bag. Ensure the marinade has evenly coated the chicken and push the air out before you seal it. Double bag it in a second storage bag to ensure it doesn’t leak. Place in your fridge for 4-6 hours so the flavors have time to set. Rotate occasionally.

When ready to cook, ensure that the chicken has been removed from the fridge and allow it to warm up to room temperature for about 45 minutes.

Prepare a 12” cast-iron pan with cooking spray and preheat over medium. Add 2 tbs. butter and 2 tbs. olive oil and heat until shimmering. Dredge the chicken fillets in the flour and grated parmesan cheese mixture. Fry in the pan until golden brown on each side and the internal temperature reaches 165° F. You may need to do this in two steps — do not crowd the pan. Turn only once so you don’t pull the coating off. Remove the fillets and place in a covered serving dish.

Next, prepare the sauce by reducing the heat on the skillet to medium-low and deglazing the pan with the wine and 1/2 stick of butter. Scrape up any stuck-on bits from the bottom of the pan using a plastic spatula. Add the minced garlic, rosemary and sun-dried tomatoes and cook until fragrant, about two minutes. Add the flour and dry spices and stir to form a roux, 3-5 minutes. Add the heavy cream, chicken broth, tomato paste and then slowly add the Parmesan cheese while stirring constantly so it doesn’t clump. Stir until the sauce is reduced slightly. Add the chicken back to the pan. Add the spinach and cook only until the spinach just wilts. Shut off the heat and stir gently, garnishing with fresh Italian parsley. Serve immediately or cover until ready.

Serve over your choice of pasta. Leftovers hold up well.

Serves 2-4 

French Bread Pizza with Italian Pepperoni and Sun-Dried Tomatoes

Here is a quick-and-easy recipe that is a guaranteed kid-friendly favorite. Once you master making your own authentic marinara sauce, you will never go back to buying jarred sauce again. The addition of sun-dried tomatoes and premium pepperoni will ensure this classic becomes a part of your weeknight meal rotation.

Try to source the best canned tomato sauce, pepperoni and sun-dried tomatoes you can find. Enjoy!

INGREDIENTS:

1 large loaf of French bread
7 oz. jar Alessi® sun-dried tomatoes in XV olive oil
28 slices of premium pepperoni (I’ve had great success with Volpi® brand)
1 cup shredded Mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided

For the Sauce~
15 oz. can of Dei Fratelli pizza sauce
4 tbs. XV olive oil
4 cloves garlic, finely minced
1/4 cup dry red wine
1/2 tsp. sugar, to taste
Pinch of fresh-ground black pepper, to taste
Pinch of Kosher salt, to taste
1/2 tsp. dry oregano
1/2 tsp. dry basil
Pinch of crushed cayenne pepper, to taste

(Note: you will have enough sauce for four large 9″ French bread pizzas – the recipe here is for two. Save 1/2 of the sauce for later or double the sandwich ingredients if using it all.)

DIRECTIONS:

Preheat your broiler to 500° F. Place an oven rack six inches from the top broiler.

Prepare the pizza sauce by heating 4 tbs. olive oil in a heavy saucepan over medium heat until shimmering. Reduce heat and add the minced garlic, stirring constantly for 4-5 minutes until the garlic turns a straw color. Take care not to scorch it or it will taste bitter. Add the red wine and bring to a boil. Reduce by half. Add the tomato sauce and stir to incorporate. Add the sugar, Kosher salt and dry spices. Simmer for 15 minutes stirring occasionally, and shut off the heat.

Cut a 9″ piece of French bread and cut it in half laterally down the center. Using your fingers to tear out the crumb, hollow out a bit of the inside of each slice, forming a shallow boat, allowing room for the sun-dried tomatoes and pizza sauce.

Place 1/2 of the sun-dried tomatoes and olive oil from the jar in a food processor and pulse until roughly chopped. Spread the contents evenly onto both slices of French bread with a spoon and pastry brush. It is important that the bread is saturated with olive oil so it doesn’t dry out. If needed, brush on a bit of extra olive oil and let it soak in. Top generously with the prepared pizza sauce using 1/4 of the total amount per sandwich.

Next, evenly layer 1/2 of the Mozzarella cheese topped with 14 slices pepperoni on each sandwich. Finish them off by sprinkling 1/2 of the Parmesan cheese evenly over the top of each.

Broil both French bread pizzas in a heavy cast-iron skillet for two minutes, watching closely until the cheese is melted and bubbly and the bread and pepperoni edges are slightly toasted. Carefully remove, let stand two minutes and serve.

Servings: Two large 9″ sandwiches or four kid-sized portions.

PRO TIP: Customize this recipe by adding sliced pepperoncini peppers, apple-smoked gouda cheese, black olives, red onion or other ingredients. The possibilities are endless — just don’t overcrowd the sandwich.

Stuffed Italian Peppers with Meatballs

I love this recipe. It’s a great way to use up those wonderful garden bell peppers you’ve worked so hard to bring to harvest. Two of my classic recipes are used to make the marinara sauce and the giant meatballs. It’s a winning combination your whole family will enjoy.

INGREDIENTS:

For the Marinara Sauce~
1 28-oz. can Dei Fratelli tomato puree
1/4 cup XV olive oil
4 large cloves garlic, minced
1/3 shallot, minced
1/2 cup red wine
1/2 tsp. sugar, to taste
1 tsp. dry basil
Salt and fresh-ground black pepper, to taste
Cayenne pepper flakes, to taste

For the Meatballs~
(makes a double batch)
1 pound lean ground beef
1 pound ground pork or Italian sausage
1/4 cup loose fresh Italian flat-leaf parsley, finely chopped
2/3 shallot, minced
1/2 tsp. dry oregano
1 tsp. dry basil
1/4 cup bread crumbs
1 egg, beaten
2 tbs. warm butter
1/4 cup milk
2 tsp. Worcestershire sauce
1/2 tsp. beef base
Salt, to taste if needed
1 tsp. fresh-ground black pepper, to taste
Cayenne pepper flakes, to taste

You Will Also Need~
4 large, fresh garden bell peppers, red or green
1 cup shredded Mozzarella cheese, divided
1/2 cup grated hard Parmesan cheese

DIRECTIONS:

Prepare the marinara sauce by heating the olive oil in a heavy sauce pot over medium heat. Add the garlic and shallot and stir constantly for three minutes until the garlic just starts to turn a straw color.

Increase the heat and add the red wine. Bring to a rolling boil and reduce by half to burn off the alcohol. Reduce the heat to medium low and add the dry spices and tomato puree. Stir occasionally, partially covered for two hours. You cannot rush a good marinara sauce!

Heat your oven to 350°.

Prepare the meatballs by combining the ground beef and pork in a large mixing bowl. Add the other ingredients and work the meat with your hands until evenly mixed. DO NOT overwork the mixture or the meatballs won’t be tender.

Roll the mixture evenly into a log and divide in half. Freeze one portion. With the remaining mixture, divide into four equal pieces and roll each into a ball, about 2-1/2″ in diameter.

Add 3 tbs. olive oil or butter to a large, heavy skillet. Heat over medium and carefully add the meatballs. Turn each until they form an even crust, about twenty minutes. Remove from the skillet and set aside. Note: Don’t worry if the meatballs are slightly underdone – they will continue to cook in the next step.

Cut the tops off of the bell peppers and core out the insides. Cut an even portion off the bottom of each pepper so they sit straight. Arrange in a cast-iron dutch oven and add the extra pieces around the sides.

Spoon in 1/2 of the marinara sauce in and around the base of the peppers.
Add 1/2 cup Mozzarella cheese to the bottom of the peppers. Carefully place one meatball in each pepper, then top with more sauce, the remaining Mozzarella and the grated Parmesan. Spoon any remaining sauce around the peppers.

Place the pot in your oven and bake uncovered for 30-45 minutes, until the cheese is melted and slightly browned. The internal temperature of the meatballs should read 150° when finished.

Serves 4

Italian Sausage and Rotini Noodle Soup

This is a fantastic recipe for using up garden tomatoes. I had several large ones that were getting overly ripe and I quickly put them to good use in this hearty soup. One of my signature dishes and a fall family favorite. Enjoy!

INGREDIENTS:

8 oz. spicy Italian bulk sausage
XV olive oil
1 quart hot water
1 tsp. beef base
5 large garden tomatoes, blanched, peeled and diced
5 large cloves garlic, minced
1 medium onion, chopped
1 large red garden bell pepper, diced
5 small baby red potatoes, scrubbed and diced
4 oz. tri-color Rotini noodles
1/4 cup flat Italian parsley leaves, finely chopped
1 tbs. minced fresh oregano
1/2 cup fresh basil leaves, finely chopped
Cayenne pepper to taste, if necessary
Salt to taste
1 tsp. coarse-ground black pepper
1/2 tsp. white sugar

DIRECTIONS:

Heat one quart of water in a 4-6 quart soup pot until simmering. Add the beef base. Keep partially covered.

Fry the bulk Italian sausage in a cast-iron skillet until no longer pink. Drain off excess fat and add the sausage to the soup pot.
Add the minced garlic and chopped onion to the skillet with a bit of olive oil, and saute on medium-low heat until the onions are soft. Add them to the pot.

Blanch the tomatoes in boiling water for thirty seconds, remove and rinse under cold water and pull off the skins. Core and dice. Add them to the pot.

Add the sugar, black pepper, basil, oregano and flat-leaf parsley. Stir and simmer for 1/2 hour. Taste for seasoning and add salt and cayenne pepper if needed.
(Some Italian sausage is very hot, so adjust accordingly.)

Add the chopped bell pepper, diced baby red potatoes and the Rotini noodles. Continue to simmer for 15 minutes over low heat until the noodles are cooked al dente and the potatoes are tender.

Serve with crusty sliced Italian bread and shredded hard Parmesan cheese on top.

Serves 4

Fettuccine Pasta in Garlic Sauce with Fresh Garden Basil

This Italian pasta recipe is a variant on my classic garlic pasta sauce, but with fresh garden basil. For more years than I care to remember, my summer basil crop was a total disaster due to increased seasonal rain. I was blessed this year with a bumper crop so I put it to good use in this recipe, and in my classic Italian pesto.

Take care not to scorch the garlic. You must stir it constantly until it just turns a light straw color. A good heavy pan is essential for this technique. Remove from the burner and set aside until you’re ready to mix it with the pasta. This recipe can be made as a meal, including grilled marinated chicken breast, or as a side with swordfish. Amazing — Enjoy.

INGREDIENTS:

1/2 box fettuccine noodles, cooked al dente
1/2 cup XV olive oil (do not skimp on quality)
6-8 large cloves garlic, peeled and minced
30 shelled pistachios, finely chopped
1/2 cup finely-grated hard Parmesan cheese
2 cups finely sliced fresh garden basil leaves
Pinch of ground red pepper flakes, to taste
Kosher salt and black pepper, to taste

DIRECTIONS:

In a 12″ heavy cast-iron skillet, heat the olive oil over medium-low heat until it starts to shimmer. Add the minced garlic and chopped pistachio nuts, the red pepper flakes, kosher salt and fresh-ground black pepper. Stir constantly until the garlic is slightly softened and straw colored. Remove from the burner and set aside.

While preparing the sauce, bring 2 quarts of water with a pinch of salt to a boil in a soup pot. Stir frequently to dissolve the salt. Add the fettuccine noodles and cook al dente, according to package directions. Time the noodles so they are done when the sauce is finished.

Drain the noodles and place in a large mixing bowl. Add the garlic sauce, Parmesan cheese and fresh basil. Toss to coat. Serve immediately.

Serves 2-4

Classic Italian Pesto

This stunning recipe is classic Italian. Using only seven simple ingredients, its vibrant color and aroma elevates any meal. Toss with pasta or spread on thinly-sliced grilled Italian or French bread. It’s also amazing on grilled fish, pan-fried eggs and an Italian sub sandwich.

Pine nuts are expensive and can be hard to find; a 2.5-oz. package runs almost seven bucks. Most major supermarkets should carry them, but you can substitute walnuts or pistachios in a pinch. Enjoy!

INGREDIENTS:

4 cups packed garden basil leaves
1/2 cup XV olive oil
4 cloves crushed garlic, minced fine
1/2 cup grated hard Parmesan cheese
1/2 cup pine nuts (2.25 oz.)
Kosher salt and fresh-ground coarse black pepper, to taste.

DIRECTIONS:

Trim and rinse the basil leaves under cold water. Blot dry. Place in a food processor with the minced garlic and pine nuts. Pulse until smooth, about thirty seconds, while slowly adding the olive oil. Fold in the Parmesan cheese, salt and black pepper. Mix gently until incorporated. Serve immediately – best used within one day.

Makes a little over 2 cups.

Italian garden basil grown in a patio pot. Make the most out of your hard-won harvest by making authentic pesto.

Penne Pasta in Parmesan-Garlic Sauce with Italian Parsley and Scallion

I created this simple recipe as an alternative to purchasing high-priced store-bought pasta salad at a ridiculous $5.99/pound. You can use either penne or orecchiette pasta with fantastic results. The quantity shown here will set you back a whopping two dollars.

This is a cold pasta salad that should be chilled before serving so the flavors have time to set. Enjoy—

 

INGREDIENTS:

3 cups penne or orecchiette pasta, cooked al dente
1 pinch table salt
4 large cloves garlic, minced
1/4 cup XV olive oil, plus more for mixing
1/4 cup finely-sliced scallion greens
2 tbs. minced Italian flat-leaf parsley
1/2 tsp. crushed dry Italian basil
1 cup coarse-grated hard Parmesan cheese
Kosher salt and fresh-ground black pepper to taste

 

DIRECTIONS:

Heat one quart of water in a saucepan with a pinch of table salt until boiling. Add the pasta and cook according to package instructions until just al dente, stirring occasionally. Drain and run under cold water in a colander to stop it from cooking. Shake off all the water and place in a large mixing bowl.

While preparing the pasta, heat 1/4 cup of XV olive oil in a small, heavy skillet over medium-low heat. Add the minced raw garlic and sauté until fragrant. It should just start to turn a straw color. Remove from the heat and let stand to cool.

Add the rest of the ingredients in the mixing bowl and fold in with a spatula. When cooled, add the garlic and olive oil and mix to incorporate. You can add more olive oil if necessary based on preference. Correct the seasoning if needed and chill for 1 hour before serving.

Mike’s ProTip: Take the time and sauté the garlic. This step is critical. It mellows the acrid bite while infusing the olive oil, adding an incredible depth of flavor.

Serves 4.

Pane Bianco Torsione (Italian White Twist Bread with Sun-Dried Tomatoes, Garlic and Basil)

I stumbled upon this recipe in an effort on further honing my bread-making skills. It is shown here, verbatim on King Arthur Flour’s website.  Quite simply stated, it blew me away and was a huge hit with my family. The preparation is tedious, but not overly complicated. The visual presentation is stunning and if you follow the directions step-by-step, it’s virtually impossible to screw up. Trust me, if I can make this, anyone can. In my version, I added a bit more salt and also added sugar to the dough, based on other bread recipes from my family.

 

INGREDIENTS:

~For the Dough:

3 cups King Arthur Unbleached Bread Flour
2 tsp. instant quick-rise yeast (one package)
1-1/2 tsp. salt
2 tbs. white sugar
1 large egg
1/2 cup lukewarm milk
1/2 cup lukewarm water
3 tbs. XV olive oil

~For the Filling:

3/4 cup shredded Italian-blend cheese
1/2 cup oil-packed sun-dried tomatoes (1/2 of a 7-oz. jar)
3 to 6 cloves garlic, roasted, peeled and minced
1/3 cup chopped fresh basil

 

PREPARATION:

Prepare the dough by combining all of the ingredients shown in a large mixing bowl. Using a silicone spatula, fold by hand until the dough starts to pull away from the bowl.
Remove and set on a floured work surface. Fold and knead by hand for six to ten minutes, until the dough has firmed up. Add a bit more water or flour if needed. The consistency of the dough should be tacky and soft. Gently form it into a ball and transfer to a greased bowl about double in size of the dough ball.

Place the bowl in your oven and turn on the oven light. Cover with a towel dampened with warm water. Let rise for 45 to 60 minutes, until doubled in size. Your time may vary.

While you are waiting, drain the tomatoes on a paper towel. Squeeze out the excess olive oil. Mince and set aside.
Finely chop the basil and set aside.
Measure the shredded Italian cheese and set aside.
Roast, peel and finely chop the garlic. Add to the tomatoes and mix to incorporate.

After the dough has risen, gently deflate and then roll into a 22″ x 8″ rectangle. Spread the cheese, basil, tomato and garlic evenly over the entire surface.

Carefully roll the dough into a 22″ log by turning it the long way. You will need to turn it over itself at least once. Crimp the edges together and pinch the ends shut.
Turn it so the seam side is down. Carefully place it on a baking sheet lined with parchment paper.
Using a kitchen shears, cut a slit down the length of the loaf, at the top, stopping about 1″ from each end.
Twist the log into an “S” shape and tuck the ends under the center of the loaf, forming a figure-8, while keeping the slit to the top.

Cover with plastic wrap and let the loaf rise in a warm place until double, 45 to 60 minutes.
While the loaf is rising, preheat the oven to 350°F.
Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 minutes to prevent over-browning.
Remove the bread from the oven, and transfer to a rack to cool.

Enjoy warm or at room temperature, drizzled with quality XV olive oil. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage.

Serves 6
Makes one loaf

Creamy Mushroom Risotto

Carefully cook the Arborio rice until al dente, so it retains a firm, creamy texture.

This is a comforting, hearty Italian recipe loosely based on several by Mario Batali and Ina Garten. You’ll note that in my version, the process and ingredients are simplified. This recipe makes a wonderful side dish. It can also be served as a main course meal with a nice, crusty Italian bread and butter or XV olive oil for dipping.

You don’t need to constantly stir the risotto in order for it to turn out correctly. Enjoy!

Ingredients:

3 tbs. XV olive oil
2 large cloves minced garlic
1 small white onion, diced
1 strip bacon, diced
1/2 pound sliced and stemmed Cremini mushrooms
1.5 cups Arborio rice
1/2 cup dry white wine
48 oz. chicken stock
1/2 stick salted butter
2 tbs. minced flat-leaf Italian parsley, OR  4-6 stalks minced fresh summer chives
2 leaves fresh Italian basil, minced (optional)
Kosher salt to taste, about 1 tsp.
1/2 tsp. fresh-ground black pepper
1/2 cup fresh-grated hard Parmesan cheese (plus a bit extra for serving)

 

Directions:

In a heavy saucepan, heat the chicken stock until simmering. In a large, heavy, 5-qt. cast-iron Dutch oven, heat the olive oil over medium heat, and add the diced bacon. Saute for two minutes until the fat starts to render out. Add 2 tbs. of the butter, the onion, garlic and mushrooms and continue to saute, until the onion is translucent, about five to seven minutes. Do not carmelize the onion or scorch the garlic.

Add the rice to the pan and stir to coat. Continue to stir for two minutes until the rice is very lightly toasted. Reduce heat on the Dutch oven to medium-low. Add the white wine, salt and pepper and continue to cook until reduced. Next add six ounces of the heated chicken stock to the rice and stir occasionally until most of the liquid has evaporated. Continue to add stock in six-ounce increments, stirring occasionally, and cook for at least 25 minutes. At this point the rice should be cooked al dente and appear creamy.

Remove the Dutch oven from the heat and add the remaining butter, parsley or chives, the basil and the 1/2 cup of grated Parmesan cheese. Mix well to incorporate. Serve immediately in large bowls with more grated Parmesan cheese on top, as a garnish.

Serves 6

Adding the Arborio rice to the mushrooms, onion, garlic and bacon.

Sauteing the mushrooms, garlic and onion and bacon.