Prep 10 mins
Cook 25 mins
This recipe is from Kathleen Cannata Hanna's cookbook, "The Good-to-Go Cookbook: Take-Along Food, Quick Suppers, and Satisfying Snacks for On-the-Go Families". The author's goal is to help parents walk the very fine line of nutritiom, economy and readily available ingredients when trying to feed the family. This recipe, published in the Chicago Tribune, is her family's favorite and is very flexible: you can wrap it in foil and put it in the oven, you can cook it on the stove, bring it camping, cook it on the grill, make it in the microwave.
- 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
- 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.
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!
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.