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Italian Chicken Panini
Lunch Italian

Italian Chicken Panini

4.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Preheat an electric grill (such as George Foreman®) for medium heat. Spread olive oil on one side of each bread slice.
  2. 2 Place one slice of bread, oil-side down, on the preheated grill. Spread 1/2 of the pesto on the bread and put a slice of mozzarella cheese over top. Arrange chicken over the cheese and top with remaining mozzarella. Spread remaining pesto on the other slice of bread and place on top of the sandwich.
  3. 3 Close the grill and cook until cheese is melted and bread is golden brown and crispy, about 4 minutes.

By Michelle

Easy Homemade Pasta
Lunch Italian

Easy Homemade Pasta

4.9

Prep
20 min
Cook
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix flour, eggs, olive oil, and salt in a bowl until combined. Add water, 1 teaspoon at a time, until a smooth, thick dough forms.
  3. 3 Turn dough out onto a lightly floured work surface and knead for 10 minutes. Let dough rest for 5 to 10 minutes.
  4. 4 Divide dough into 8 balls; roll and cut dough into desired pasta shape using a pasta machine.

By pho1962

Italian Potato Salad
Lunch Italian

Italian Potato Salad

4.1

Prep
10 min
Cook
15 min
Total
825 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
  2. 2 In a large bowl, mix together the garlic, olive oil, vinegar and parsley. Add potatoes and toss to evenly coat.
  3. 3 Cover and refrigerate overnight.

By Maria

Chunky Pizza Dip
Lunch Italian

Chunky Pizza Dip

3.9

Prep
Cook
Total

Instructions

  1. 1 Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden. Add tomatoes, tomato paste, basil and oregano; bring to a simmer. Simmer, uncovered, until sauce is thick enough for dipping, 15 to 20 minutes. Cool and refrigerate.

By USA WEEKEND columnist Pam Anderson

Owen's Mozzarella and Tomato Salad
Lunch Italian

Owen's Mozzarella and Tomato Salad

4.4

Prep
10 min
Cook
Total
30 min

Instructions

  1. 1 Chop tomatoes in half, then slice finely; arrange on four plates. Trickle a tablespoon of olive oil over each serving, and sprinkle with black pepper. Lay slices of cheese over tomatoes, and strips of basil over cheese. Cover with plastic wrap, and refrigerate for 30 minutes before serving.

By Dell

Spinach, Feta, and Pine Nut Ravioli Filling
Lunch Italian

Spinach, Feta, and Pine Nut Ravioli Filling

4.8

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium-high heat. Add spinach; cook until fully wilted, about 2 minutes. Cool, then squeeze spinach to remove as much liquid as possible.
  2. 2 Combine spinach, feta, and pine nuts in a blender or the bowl of a food processor; pulse until a fine paste consistency.
  3. 3 Drop 30 teaspoonfuls of filling onto 1 pasta sheet, spaced about 1 inch apart. Beat egg and water together in a small bowl; brush over remaining pasta sheet. Gently lay egg washed pasta sheet, egg washed-side down, over filled bottom layer, matching up the 2 sheets evenly. Press out air around each filling portion. Cut into individual ravioli. Press ravioli edges with the tines of a fork to seal.
  4. 4 Fill a large pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 5 minutes.

By Matthew Valleau

Peach and Tomato Caprese Salad
Lunch Italian

Peach and Tomato Caprese Salad

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together olive oil, balsamic vinegar, and 1 pinch flaked salt in a small bowl until dressing is smooth.
  2. 2 Alternate tomato slices, peach slices, mozzarella slices, and basil leaves in layers on a serving platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.

By Julie Hubert

Pizza Oven Dough
Lunch Italian

Pizza Oven Dough

4.8

Prep
15 min
Cook
Total
615 min

Instructions

  1. 1 Mix together water, yeast, and sugar in the bowl of a stand mixer until sugar is dissolved. Add bread flour, olive oil, and salt. Knead using the dough hook attachment until dough is smooth and elastic, about 10 minutes.
  2. 2 Cover dough and refrigerate, 8 hours to overnight.
  3. 3 Punch dough gently to deflate. Divide into 2 pieces on a lightly floured surface. Shape into balls; cover with a damp cloth and let rest, 2 to 3 hours.
  4. 4 Flatten or stretch out dough to desired thickness.

By Rob Egbert

Blue Cheese and Asparagus Pizza
Lunch Italian

Blue Cheese and Asparagus Pizza

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Place asparagus on a baking sheet; drizzle with olive oil and sprinkle with salt and pepper.
  3. 3 Bake the asparagus in the preheated oven for 10 minutes.
  4. 4 While asparagus is baking, spread the pizza sauce over the pizza crust. Distribute asparagus pieces and crumbles of blue cheese evenly over the pizza.
  5. 5 Return pizza to center rack of preheated oven; bake until the cheese is melted and bubbling, 8 to 10 more minutes.

By Cait

Orzo with Sun-Dried Tomatoes and Kalamata Olives
Lunch Italian

Orzo with Sun-Dried Tomatoes and Kalamata Olives

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
  2. 2 Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.

By Karli Shanklin

Baked Caprese Crostini
Lunch Italian

Baked Caprese Crostini

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Cut baguette into 30 slices; brush slices with 2 tablespoons olive oil on both sides. Arrange on a baking sheet; sprinkle with salt.
  3. 3 Toast in the preheated oven until light golden brown and crisp, about 5 minutes.
  4. 4 Meanwhile, cut each tomato into 6 slices.
  5. 5 Flip bread slices; top each with 1 slice each tomato and mozzarella. Sprinkle with salt.
  6. 6 Bake in the preheated oven until tomato is warmed through and mozzarella is melted, about 5 minutes.
  7. 7 Transfer crostini to a serving platter; sprinkle with basil. Drizzle with remaining 2 tablespoons olive oil; sprinkle lightly with salt and black pepper.

By Amanda

Peas and Pancetta
Lunch Italian

Peas and Pancetta

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat olive oil in a frying pan over medium heat. Cook and stir pancetta and onion in hot oil until pancetta is translucent, about 5 minutes. Stir in peas, wine, thyme, salt, and pepper, then bring to boil. Reduce the heat and simmer until peas are tender and liquid is slightly reduced, 3 to 5 minutes.

By Allrecipes Member

Stacked Tomato and Burrata Salad
Lunch Italian

Stacked Tomato and Burrata Salad

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place a tomato slice onto a plate and season with sea salt and black pepper. Spread Burrata cheese over tomato slice, top with torn basil leaves, and drizzle with olive oil. Repeat the layering process with remaining ingredients, finishing with a tomato slice.

By John Mitzewich

Open-Face Mozzarella Sandwich
Lunch Italian

Open-Face Mozzarella Sandwich

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay 4 slices of Italian bread out on the prepared baking sheet; top each piece of bread with a tomato slice, a basil leaf, and a slice of mozzarella cheese.
  2. 2 Bake in the preheated oven until the cheese has melted, about 7 minutes. Drizzle each sandwich with 1/2 tablespoon of olive oil and balsamic vinegar.

By Julia Monroe

Bread Machine Pizza Dough
Lunch Italian

Bread Machine Pizza Dough

4.7

Prep
10 min
Cook
25 min
Total
155 min

Instructions

  1. 1 Place beer, butter, sugar, salt, flour, and yeast in a bread machine in the order recommended by the manufacturer. Select Dough setting and press Start.
  2. 2 Remove dough from bread machine when cycle is complete. Roll or press dough to cover a prepared pizza pan. Brush lightly with olive oil. Cover and let stand for about 15 minutes.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Spread desired sauce and toppings on top of dough.
  5. 5 Bake in the preheated oven until crust is lightly browned and crispy on the outside, about 24 minutes.

By Kim

Ultimate Chicken Salad a la Jake
Lunch Italian

Ultimate Chicken Salad a la Jake

4.1

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place chicken breasts into a saucepan with enough water to cover them. Bring to a boil, then cover, and simmer for about 20 minutes, or until cooked through. Drain, and set aside to cool.
  2. 2 While the chicken is poaching, whisk together egg yolks and garlic until light colored. Whisk in olive oil in a thin stream until fully incorporated. Flavor with lemon juice and salt to taste. This is the aioli sauce.
  3. 3 Shred or cut chicken into small pieces, and place in a salad bowl. Toss with the olives, sun-dried tomatoes, and thyme. Stir in 3/4 cup of the aioli until everything is evenly coated. Taste and adjust seasoning if desired. Refrigerate, or serve immediately. Make a pleased groaning sound as you eat it.

By Jake Cuff

Turkey Avocado Panini
Lunch Italian

Turkey Avocado Panini

4.7

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Mash avocado and mayonnaise together in a bowl until thoroughly combined.
  2. 2 Preheat a panini sandwich press.
  3. 3 Brush bottom of each roll with olive oil; place onto the panini press, oiled sides down. Place 1 slice cheese, 1/2 spinach leaves, 1/2 turkey, and 1/2 sliced peppers on each roll on panini press. Spread 1/2 avocado mixture on cut surface of each top roll; place 1 top roll on each sandwich. Brush top of each roll with olive oil.
  4. 4 Close the panini press; cook until rolls toasted and crisp, with golden brown grill marks, and the cheese has melted, 5 to 8 minutes.

By Amanda

Wild Rocket (Arugula) and Parmesan Salad
Lunch Italian

Wild Rocket (Arugula) and Parmesan Salad

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Toss arugula and cilantro together in a large salad bowl; drizzle with lemon juice, olive oil, and balsamic vinegar. Sprinkle with red pepper flakes and black pepper; toss. Taste and adjust seasonings if desired.
  2. 2 Sprinkle salad with Parmesan cheese shavings; toss then serve.

By HDN

Fresh Mozzarella Pasta Salad
Lunch Italian

Fresh Mozzarella Pasta Salad

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in orzo and return to a boil. Cook pasta uncovered, stirring occasionally, until tenter yet firm to the bite, about 10 minutes. Drain well, and let cool.
  2. 2 Combine mozzarella cubes, tomatoes, basil, red pepper flakes, and salt in a salad bowl; stir in oil to coat. Stir in orzo, tossing gently until combined and coated with oil.

By Meghan

Orzo Tomato Artichoke Salad
Lunch Italian

Orzo Tomato Artichoke Salad

3.9

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes; drain.
  2. 2 Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing.
  3. 3 Combine cooked orzo, artichoke hearts, tomatoes, olives, and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. Can be served warm or chilled.

By my2funsons