Print Options

Back to Stromboli Sandwiches >

Include these items:

Select reviews >

Taste of Home Logo

Stromboli Sandwiches

Stromboli Sandwiches
Like a sloppy Joe with Italian seasonings, these hearty sandwich slices fill the bill at card parties, potlucks, reunions and more. "I've made them dozens of times and never tire of eating or serving them." —Darlis Wilfer, West Bend, Wisconsin
16 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

  • 2 pounds ground beef
    XKick-up the flavor

    With Johnsonville Italian Sausage.

    Featured Sponsor
  • 1/4 cup finely chopped onion
  • 1 cup ketchup
  • 1 cup tomato sauce
  • 1/4 cup grated Parmesan cheese
  • 2 teaspoons garlic powder, divided
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fennel seed
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup butter, softened
  • 2 loaves (1 pound each) Italian bread, halved lengthwise
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions

  • In a Dutch oven, cook beef and onion over medium heat until meat is
  • no longer pink; drain. Stir in the ketchup, tomato sauce, Parmesan
  • cheese, 1/2 teaspoon garlic powder, oregano, fennel seed and Italian
  • seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 15
  • minutes or until thickened, stirring occasionally.
  • Meanwhile, in a small bowl, combine butter and remaining garlic
  • powder; spread over top halves of bread. Sprinkle 1/2 cup mozzarella
  • cheese over each bottom bread half. Spoon meat mixture over top;
  • sprinkle with remaining mozzarella cheese.
  • Replace bread tops; wrap each sandwich loaf in foil. Bake at 350°
© Taste of Home 2013

2 of 2

Stromboli Sandwiches (continued)

Directions (continued)

  • for 25-30 minutes or until cheese is melted. Yield: 2 sandwich
  • loaves (8 servings each).
Nutrition Facts: 1 slice equals 355 calories, 15 g fat (8 g saturated fat), 52 mg cholesterol, 754 mg sodium, 34 g carbohydrate, 2 g fiber, 19 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013