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RECIPES/Family Entrees
A hearty grilled Italian sandwich with a Texas twist!
Grilled Super Sandwich
8 slice(s) peppered turkey breast thinly sliced
8 slice(s) deli salami thinly sliced
8 slice(s) prosciutto ham thinly sliced
8 slice(s) Black Forest deli ham thinly sliced
8 slice(s) Swiss cheese thinly sliced
4 banana peppers, drained, seeded, and sliced in strips
1 cup roasted sweet bell pepper strips
4 sandwich thin sliced pickles
Salt and fresh ground pepper to taste

Sandwich Spread:

2 jalapeño peppers, drained, seeded, and finely chopped
1/2 cup jalapeño jelly
1 T. fresh chopped mint or 1 tsp. dried mint
1 loaf(s) bread (Italian or focaccia), cut horizontally
2 T. butter at room temperature
In a small saucepan over medium heat, bring jalapeño jelly and jalapeño pepper to a boil, reduce heat, simmer 3 minutes. Remove from heat and stir mint in until blended. Pour mixture in a small bowl, set aside to cool for about 5 minutes.
Heat a sandwich grill or a heavy skillet.
Slice bread horizontally; cut the middle of the bread out, leaving 1/2 inch both top and bottom slices. On both flat sides of bread brush on the sandwich spread; layer sandwich as follows: turkey, salami, prosciutto, black forest ham, cheese, pickles, banana peppers, roasted bell peppers, salt, and ground pepper. Close sandwich and cut into 4 equal pieces. Brush top of the sandwich with butter, set sandwich, butter side down in the sandwich grill or skillet. Brush butter on top side of bread and place a large heavy skillet on top of sandwich (or a brick wrapped in foil) to evenly distribute weight and cook until nicely browned and the cheese is melted, turning once, 3 to 4 minutes on each side. Repeat for the second sandwich.

Servings: 4 servings

Nutritional information per serving

No nutrition information available

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