Forget all of the traditional recipes for this year’s Superbowl Party—the chili, Buffalo wings, and the pizza—it is time to try a spectacular homemade Stromboli. Make this recipe ahead of time, and just put it in the oven as guests are arriving. The smell of the homebaked bread will bring your guests right to the kitchen to see what is cooking! Seldom has a recipe created quite a sensation in the Loughin household as this Party Stromboli.
After you read this recipe, you may want to adjust the ingredients especially if you have guests coming to your party who are on low-fat diets. Selecting lower fat meats, such as turkey or chicken, and adding sautéed mushrooms and lower-fat cheeses could make this an equally tasty hot sandwich which is lower in fat.
Equally good is Michelle Derby’s Brick-Pressed Italian Sandwich. Michelle’s recipe is one of our most-popular party sandwiches made from a large loaf of crusty sourdough bread. (Make sure you get fresh basil leaves for this recipe—it makes all the difference in taste.) Just slice and serve!
Brittany’s Party-Time Baked Stromboli
2 loaves frozen bread dough
1 lb. sliced ham
16 slices American cheese
1/2 lb. hard salami, sliced thin
2 (16-oz.) pkgs. sliced Swiss cheese
1 lb. bulk sausage
1 large onion, diced
1 bell pepper, diced
Mustard (brown or deli mustard, or yellow, your choice)
Crumble and sauté the bulk sausage, onion and pepper on medium heat in a non-stick skillet until done, and drain and set aside. Thaw frozen bread dough loaves, but don’t let them rise. Roll out bread to an 18-inch by 10-inch rectangle. Be patient, and careful not to tear bread when rolling.
Spread mustard on one side of the bread rectangles. Layer ham, American cheese, hard salami, Swiss cheese, and then put sausage, bell pepper, and onion on top. Then carefully stretch the bread around all the ingredients and pinch together. You can use toothpicks to hold the seals—just remember how many there are so that you can get ALL of them out. Seal the ends also. Put loaves seam side down on a greased jelly roll pan, and bake at 350 degrees until brown, around 45 minutes. Watch it carefully so they do not get too brown on top. Cut into small mini-sandwich size portions and serve on a large platter.
This hot sandwich will go quickly, so you may want to double, or triple this portion depending on how many guests you want to serve.
Michelle’s Brick-Pressed Italian Sandwich
10-oz. jar roasted red peppers, drained
1 1/2 tsp. Dijon mustard
1 Tbsp. good balsamic vinegar
1/4 cup reduced fat or fat-free Italian salad dressing
Salt and pepper to taste
One large round loaf of sourdough bread
1/2 cup black olive paste or tapenade (or pulse about 1 cup of black olives, 2 Tbsp. olive oil, and some cayenne pepper briefly in a food processor; adjust seasonings to taste)
8 oz. crumbled feta cheese
8 oz. marinated artichoke hearts, drained
6 oz. thinly sliced ham
1/4 lb. peppered salami, thinly sliced
About 20 fresh basil leaves
1/2 tsp. dried oregano
In a medium bowl, combine mustard and vinegar. Gradually whisk in salad dressing. Add some salt and pepper, and set this mixture aside.
Slice the loaf of bread in half horizontally, and remove some of the middle. Spread the olive paste on the bottom crust, and then add the pepper strips. Add cheese on top of peppers, then artichokes. Top this with half of the vinaigrette. Layer on remaining ingredients, ending with the sliced meat, and top with remaining vinaigrette. Place top crust on sandwich. Wrap the sandwich tightly in plastic wrap, sealing all edges well. Set a brick or a heavy skillet on top and set this aside in a refrigerator for one hour. When ready to serve, unwrap and slice into ten pieces.