Sandwiches Made with Tuscany Tomato Bread

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What can you make with a bread like this?

I love Tuscany Tomato Bread. I try to keep a loaf sliced and in my freezer. But I use it too often and run out. I stick a square of waxed paper between the slices so that they are easy to separate and then toast the slices too thaw out. Mostly I make tomato sandwiches but sometimes, deli sandwiches.

  • 2 slices Tuscany tomato bread
  • 8 Slices Genoa salami
  • 8 slices ham
  • 4 slices provolone cheese
  • 4 slices mozzarella cheese
  • Thinly sliced red onion
  • Sliced tomato
  • 1 cup shredded lettuce
  • Black olives, optional
  • Pepperoncini, optional

Oil for Sandwich

  • 1/3 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch red pepper flakes

Directions

Whisk all together

Making the Sandwich

 

Assemble the sandwich by adding layers of meat followed by drizzling a small bit of vinaigrette. Add sliced of cheese followed by another layer of meat and vinaigrette. Add some of the thinly sliced vegetables and drizzle with vinaigrette over all of these. If desired add additional sprinkle of salt and pepper and add top slice.

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Tuscany French Toast BLTs

This is another Kamie invention. And it’s amazing. She made French toast and then made BLT’s with the French toast.

Over the course of two or three weeks, I ate a whole loaf of Tuscany Tomato Bread. I brought it home from the test kitchen, sliced it, and froze it with waxed paper squares between the slices. Every few days, I dug out a couple slices, and put them in the toaster, and made sandwiches.

Most of my sandwiches were made with deli meat. But I love BLT’s and BLT’s on tomato bread are simply amazing. That’s how I got through a whole loaf.

  • 2 Tuscany Tomato bread slices
  • 8 slices cooked bacon
  • 4 eggs
  • 3/4 cup milk (you can use cream if you choose)
  • 1/4 cup chives
  • 2 tablespoons parmesan cheese
  • 2 tablespoons flour
  • Salt and pepper
  • Tomato slices
  • Lettuce leaves
  1. Preheat the oven to 375°F and place bacon on a baking sheet. Cook until golden and crisp. Drain on paper towel.
  2. Whisk together eggs, milk, chives, parmesan, and flour. Season with salt and pepper.
  3. Soak bread in egg mixture turning once.
  4. Melt the butter in a skillet over medium heat. Cook the bread until its golden and crisp around edges.
  5. To make a sandwich, layer tomato, lettuce, and bacon on your French toast. (I spread mayonnaise on each slice.) You may serve your sandwich open faced.
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Oil for dipping bread

  • 1/4 cup extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/8 teaspoon Italian seasoning
  • 1 teaspoon minced garlic
  • Optional: 2 teaspoons grated parmesan cheese
  1. Add garlic and Italian seasoning to shallow dish, and spread out evenly
  2. Pour olive oil over garlic and seasoning
  3. Drizzle balsamic vinegar on top of olive oil
  4. Sprinkle with parmesan cheese if desired.

Other recommended breads:

These recipes work for more than just Italian tomato bread. Here are others to consider:

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