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Stromboli Sandwiches Recipe
Stromboli Sandwiches Recipe photo by Taste of Home

Stromboli Sandwiches Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 16 servings


  • 2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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

Nutritional 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.


  1. 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.
  2. 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.
  3. Replace bread tops; wrap each sandwich loaf in foil. Bake at 350° for 25-30 minutes or until cheese is melted. Yield: 2 sandwich loaves (8 servings each).
Originally published as Stromboli Sandwiches in Taste of Home June/July 2008, p47

Nutritional 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.

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Reviewed Jun. 26, 2014

Made these for dinner tonight. A big hit. I recommend tasting before building the sandwiches. I added salt & pepper. I also used 1/2 ground beef and 1/2 Italian sausage. Left out the fennel. I didn't measure the cheese, just put it on by handfuls. Really good with banana peppers or pepperoncinis. Next time I will add chopped bell peppers.

Reviewed Apr. 21, 2013

My family wasn't overly impressed with this recipe. Edible but not something I will be making again. Very easy to make though! :-)

Reviewed Nov. 6, 2012

Yum! Husband approved!

Reviewed Jul. 23, 2011

We really like these and will make again many times. Our local pizzaria makes them with ground sausage and onion. My husband wants me to try making those too.

Reviewed Oct. 21, 2010

I've made these a number of times.

Great for bunco & poker parties.

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