Type what you have

Ingredients

• ✓ mozzarella cheese
• biscuit
• pizza sauce
• pepperoni

Instructions

1. 1 Press each biscuit into 6-inch round. Place on 2 large or 3 small greased cookie sheets. Top each round with pizza sauce, cheese and pepperoni.
2. 2 Bake at 375 degrees F 10 to 15 minutes or until bottoms are deep golden brown and cheese is bubbly.

By Pillsbury

Ingredients

• ✓ mozzarella cheese
• heirloom tomato
• peach
• olive oil
• salt
• basil

Instructions

1. 1 Assemble mozzarella slices, tomato slices, and peach slices on a serving platter. Drizzle olive oil on top, season with salt, and garnish with basil.

By thedailygourmet

Ingredients

• ✓ mozzarella cheese
• butter
• garlic powder
• hoagie roll
• spaghetti
• spaghetti sauce

Instructions

1. 1 Melt butter with garlic powder in a large skillet.
2. 2 Cut a slice of the crust off the top and bottom of each hoagie roll. Brush the cut sides with some of the garlic-flavored butter.
3. 3 Split the rolls and line the insides with mozzarella cheese slices. Mix spaghetti and spaghetti sauce together in a bowl; divide between the hoagie rolls and sandwich the rolls around the cheese and pasta mixture.
4. 4 Grill the sandwiches in the skillet until the cheese melts completely, about 5 minutes per side.

By KKNORE

Ingredients

• ✓ mozzarella cheese
• spinach
• tomato
• basil
• balsamic vinegar
• olive oil

Instructions

1. 1 Arrange spinach on a serving plate; top with tomato slices. Top each tomato slice with 1 slice mozzarella cheese; sprinkle with basil. Drizzle salad with balsamic vinegar and olive oil.

By mcbeal

Ingredients

• ✓ mozzarella cheese
• bread
• basil
• tomato
• red pepper flakes
• balsamic vinegar

Instructions

1. 1 Slice loaf of bread in half lengthwise. Layer basil, tomato slices, and mozzarella cheese between two halves bread. Cut into four sandwiches.
2. 2 Stir balsamic vinegar and pepper flakes together in a small dish; use as a dipping sauce.

By Melissa Rapoza Fragoza

Ingredients

• ✓ mozzarella cheese
• basil
• spread
• garlic
• spinach
• red bell pepper

Instructions

1. 1 Combine basil, buttery spread, and garlic in the bowl of a food processor or blender; pulse until almost smooth.
2. 2 Spread 2 slices bread with buttery basil spread; top with spinach, roasted pepper, mozzarella, and remaining bread slices.
3. 3 To cook in a panini press: Preheat a panini press according to the manufacturer's instructions. Add sandwich; cook until golden and crisp, according to the manufacturer's instructions, 3 to 5 minutes. Repeat with remaining sandwich.

By Country Crock

Ingredients

• ✓ mozzarella cheese
• mini baguette
• pesto
• tomato
• salt
• pepper
• basil

Instructions

1. 1 Place 6 Sister Schuberts Mini Baguettes on a baking sheet and bake rolls according to directions on package. Cool baguettes.
2. 2 Decrease oven temperature to 375 degrees F.
3. 3 Carefully slice each Sister Schuberts Mini Baguette in half horizontally. Spread one side of each baguette with pesto. Continue to layer with tomatoes, fresh mozzarella and sprinkle with salt and pepper. Wrap each sandwich in a large piece of aluminum foil, place packages on baking sheet and bake 7 to 10 minutes or until sandwiches are warm and the cheese has melted. Unwrap sandwiches, open and add fresh basil leaves. Serve.

By Marzetti

Ingredients

• ✓ mozzarella cheese
• bacon
• broccoli
• red onion
• mayonnaise
• white sugar
• white wine vinegar

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble when cool.
2. 2 Combine bacon, broccoli, mozzarella cheese, and onion in a bowl.
3. 3 Whisk mayonnaise, sugar, and vinegar in a small bowl until smooth and sugar dissolves; pour over broccoli mixture and toss to coat.

By Mark Simma

Ingredients

• ✓ mozzarella cheese
• mayonnaise
• bread
• jalapeno jack cheese
• tomato
• basil
• cheddar cheese

Instructions

1. 1 Heat a cast-iron or nonstick skillet over medium heat.
2. 2 Spread 1/2 teaspoon mayonnaise on each bread slice; place mayonnaise-side down into the skillet. Place jalapeño Jack cheese on 1 bread slice; top with tomato slices. Place mozzarella cheese on other bread slice; top with basil, then Cheddar cheese. Cook until bread turns golden brown, 3 to 5 minutes. Carefully invert bread slice with tomato onto slice with basil.

By Yoly

Ingredients

• ✓ mozzarella cheese
• olive oil
• pizza dough
• provolone cheese
• turkey sausage
• sweet pepper
• pizza sauce
• parmigiano-reggiano cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Generously grease a 12-cup standard muffin pan with 2 teaspoons oil.
2. 2 Roll dough on a lightly floured surface to a thickness of 1/8 inch. Pick it up from the edges to make sure it's not stuck to the surface, then cut out twelve 4-inch circles. Reroll the dough to cut all 12 circles if necessary.
3. 3 Place each circle into a prepared muffin cup, making sure it's centered. Press and push dough up the sides of the cups, getting close to, but not all the way up to the top. When all circles have been placed in the muffin pan, go around one more time to push and press on each one.
4. 4 Put 1 tablespoon provolone cheese into each cup, followed by 1 tablespoon cooked sausage and 2 teaspoons cooked peppers.
5. 5 Lightly press on the fillings to compress, then top with 1 rounded tablespoon mozzarella cheese and 2 tablespoons pizza sauce, pushing the sauce down gently into the fillings; it's okay that the fillings will be slightly higher than the pan. Sprinkle Parmigiano-Reggiano cheese generously over top.
6. 6 Bake in the upper center of the preheated oven until the tops are beautifully browned, 30 to 35 minutes.
7. 7 Remove from the oven and cool in the pan for 10 to 15 minutes. Go around the edge of each muffin with a knife, then use a fork or small spatula to remove from the pan.
8. 8 Let cool on a rack for a few minutes, then garnish with parsley and serve.

By John Mitzewich

Ingredients

• ✓ mozzarella cheese
• olive oil cooking spray
• pizza dough
• pizza sauce
• pepperoni
• onion
• basil
• red pepper flakes

Instructions

1. 1 Preheat the air fryer for 5 minutes at 380 degrees F (190 degrees C). Spray the air fryer basket with olive oil spray or line with a parchment liner to avoid sticking.
2. 2 Remove crust from the can, and cut in half. Shape each piece of dough into a circle and crimping up the edges to form a crust. Make sure it'll fit in your air fryer basket. Carefully transfer one pizza crust to the air fryer basket and spray lightly with olive oil spray. Prick the dough with a fork and precook for 3 minutes.
3. 3 Spread 3 tablespoons pizza sauce onto the crust in the air fryer basket and sprinkle with 1/2 of the mozzarella cheese. Top with 7 pepperoni slices and half of the onion slices. Sprinkle with basil and red pepper flakes, if using.
4. 4 Cook until crust is golden brown and crispy and the cheese has melted, 7 to 9 minutes. Keep in mind that cooking times may vary depending on the brand and size of your air fryer, so check frequently to be sure nothing overcooks or burns. Repeat procedure with the second pizza crust. Serve hot.

By lutzflcat

Ingredients

• ✓ mozzarella cheese
• canola oil
• onion
• green bell pepper
• flour tortilla
• oregano
• garlic powder
• tomato

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 Heat oil in a small skillet over medium heat; cook and stir onion and green pepper until tender, about 5 minutes.
3. 3 Place tortillas on an ungreased baking sheet. Top with onion mixture, oregano, garlic powder, tomato, and mozzarella cheese.
4. 4 Bake in preheated oven until cheese is melted, 8 to 10 minutes. Cut each pizza into four wedges.

By Brent BeSaw

Ingredients

• ✓ mozzarella cheese
• pork sausage
• bread dough
• hard salami
• ham
• american cheese
• salt
• black pepper
• egg white

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Heat a large skillet over medium-high heat; cook and stir sausage until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
3. 3 Pat out bread dough on an ungreased baking sheet, to 3/4-inch thickness. Lay salami, ham, and American cheese slices in center of dough. Sprinkle with mozzarella cheese, salt, pepper, and cooked sausage. Wrap dough to cover ingredients, pinching and sealing edges to prevent leakage; brush top with egg white.
4. 4 Bake in preheated oven until dough is baked and lightly browned, 17 to 20 minutes.

By Judy Cowan

Ingredients

• ✓ mozzarella cheese
• tomato
• avocado
• balsamic vinegar
• red wine vinegar
• basil
• sugar
• salt
• black pepper

Instructions

1. 1 Lightly toss tomato, mozzarella cheese, and avocado cubes in a salad bowl. Mix balsamic vinegar, red wine vinegar, dried basil, sugar, salt, and black pepper in a separate bowl. Pour dressing over salad and mix again to coat.

By procrastinatewcooking

Ingredients

• ✓ mozzarella cheese
• chickpea
• tomato
• heart of palm
• red onion
• thyme
• olive oil
• lemon juice
• salt
• pepper

Instructions

1. 1 Toss together garbanzo beans, tomato, hearts of palm, onion, mozzarella cheese, thyme, olive oil, and lemon juice in a large bowl until evenly mixed. Season with salt and pepper. Toss once more.

By JCL

Ingredients

• ✓ mozzarella cheese
• heirloom tomato
• oil
• onion
• garlic
• italian seasoning
• chicken stock
• tomato
• salt
• spinach

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Cut tomatoes in half and put on a baking sheet.
2. 2 Bake in the preheated oven for 25 minutes. Turn on the broiler and broil for 5 minutes. Remove from the oven.
3. 3 Put enough oil in a large pot to cover the bottom. Add 2/3 of the onion, 1/2 of the garlic, and Italian seasoning; sizzle over low heat for 10 minutes.
4. 4 Place roasted tomatoes and chicken stock in a large pot. Mix well and cook over medium heat for 30 minutes. Add crushed tomatoes, cover, and reduce heat to low; cook for 2 to 3 hours.
5. 5 Ten minutes before the soup is ready, heat 1 teaspoon oil in a skillet over medium heat; stir in remaining onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add remaining garlic and saute until fragrant, about 1 minutes. Add spinach and salt; cook until wilted, 2 to 3 minutes.
6. 6 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Pour soup into individual ceramic bowls. Place spinach mixture and mozzarella cubes on top of each soup.
8. 8 Place soups in the preheated oven and broil until cheese is melted, 3 to 4 minutes. Serve immediately.

By Brandy Kozloski

Ingredients

• ✓ mozzarella cheese
• cooking spray
• bread crumb
• olive oil
• salt
• elbow macaroni
• egg
• butter
• cheddar cheese
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a muffin pan with cooking spray.
2. 2 Stir together bread crumbs, olive oil, and salt in a small bowl until well combined; set aside.
3. 3 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, about 8 minutes. Drain and return pasta to the pot.
4. 4 Stir beaten egg and butter into cooked pasta until pasta is evenly coated. Stir in mozzarella cheese, 1 cup Cheddar cheese, and milk until well combined. Spoon mixture into the prepared muffin tin. Sprinkle with remaining 1/2 cup Cheddar cheese. Sprinkle bread crumb mixture over the tops.
5. 5 Bake in the preheated oven until the topping is nicely browned, about 30 minutes. Allow mac and cheese cups to set for a few minutes before removing from the pan.

By joplin_7_7_7

Ingredients

• ✓ mozzarella cheese
• bacon
• leek
• pie crust
• half-and-half
• egg
• cheddar cheese
• all-purpose flour
• tomato
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until brown and crispy, about 10 minutes. Remove bacon to a paper towel-lined plate and crumble when cool enough to handle.
3. 3 Saute leeks in the bacon fat over medium heat until soft, 4 to 5 minutes.
4. 4 Place pie crust in a glass, deep-dish pie pan. Spread leeks over the bottom of the crust, then sprinkle bacon crumbs over top.
5. 5 Whisk half-and-half and eggs together in a medium bowl. Toss Cheddar cheese, mozzarella cheese, and flour together in a small bowl. Mix cheese mixture into the egg mixture, then pour into the pie crust. Top with tomato slices and season with salt and pepper.
6. 6 Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let stand for 5 minutes before cutting.

By Melissa

Ingredients

• ✓ mozzarella cheese
• penne pasta
• olive oil
• green onion
• garlic
• cherry tomato
• salt
• pepper
• parmesan cheese
• basil
• black olive

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside.
2. 2 Heat olive oil in a small saucepan. Add green onions and cook, stirring occasionally, for 2 or 3 minutes. Stir in garlic and cook for 2 minutes. Add pasta, tomatoes, salt, and pepper. Cook over low heat to warm through.
3. 3 Stir in mozzarella and Parmesan cheese. Coarsely tear basil leaves in halves or thirds; add to pasta with olives and serve immediately.

By MARBALET

Ingredients

• ✓ mozzarella cheese
• green olive
• black olive
• oregano
• olive oil
• cream cheese
• oregano
• garlic powder
• flour tortilla
• ham
• provolone cheese
• salami

Instructions

1. 1 Mix green olives, black olives, 1/2 teaspoon oregano, and oil together in a small bowl.
2. 2 Combine cream cheese with 1 pinch each of oregano and garlic salt in a medium bowl; beat with an electric mixer until smooth.
3. 3 Spread cream cheese mixture onto each tortilla, then spread olive mixture over the top. Layer each tortilla with ham, provolone, salami, and mozzarella slices. Roll tortillas up and wrap in aluminum foil. Chill for at least 2 hours.
4. 4 When ready to serve, remove the foil and slice each roll at a 45-degree angle into ten 1-inch pieces.

By Greg

Ingredients

• ✓ mozzarella cheese
• lentil
• onion
• egg
• bell pepper
• bread crumb
• garlic
• olive oil
• salt
• black pepper
• cornmeal
• olive oil

Instructions

1. 1 Pulse lentils in a food processor until coarsely ground; transfer to a large mixing bowl.
2. 2 Mix onion, egg, bell pepper, and bread crumbs with the lentils; add mozzarella cheese, garlic, salt, and pepper to the lentils and mix.
3. 3 Divide the mixture into four equally sized portions, roll into balls, and flatten into patties.
4. 4 Spread cornmeal into a wide, shallow bowl. Dredge patties in cornmeal to coat.
5. 5 Heat olive oil in a wide skillet over medium-high heat. Cook patties in skillet until browned, about 5 minutes per side.

By karkar

Ingredients

• ✓ mozzarella cheese
• water
• active dry yeast
• water
• salt
• bread flour
• olive oil
• oregano
• black pepper
• tomato
• olive oil
• basil

Instructions

1. 1 Make the dough: Pour warm water into a large bowl, then sprinkle yeast over the top. Let stand for 5 minutes. Stir in cold water and salt. Stir in flour, 1 cup at a time until incorporated.
2. 2 Knead dough on a floured surface until smooth, about 10 minutes.
3. 3 Divide in half and form into two tight dough balls. Coat with olive oil and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow dough to rise.
4. 4 Make the pizzas: Remove dough from the refrigerator one hour prior to using.
5. 5 Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F (288 degrees C). Lightly dust a pizza peel with flour.
6. 6 Prepare the first pizza: Lightly dust one dough ball with flour and stretch gradually until about 14 inches in diameter, or about the size of the pizza stone. Place on the floured peel.
7. 7 Lay 1/2 of the mozzarella on the crust, then sprinkle 1/4 teaspoon oregano and 1/8 teaspoon pepper over the top. Randomly arrange 1/4 cup crushed tomatoes over the pizza, leaving some empty areas, then drizzle 1 tablespoon olive oil over top.
8. 8 With a quick back and forth jerk, make sure dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove the peel so that the pizza is left on the stone.
9. 9 Bake in the preheated oven until the crust begins to brown, 4 to 6 minutes.
10. 10 Slide the pizza onto the peel and remove from the oven; then slide off the peel onto a work surface. Sprinkle 1/2 of the basil leaves randomly over the pizza. Cut into wedges and serve.
11. 11 Follow Steps 5 through 9 to make the second pizza.

By CDM68

Ingredients

• ✓ mozzarella cheese
• ground beef
• onion
• green pepper
• cracker
• egg
• worcestershire sauce
• garlic
• seasoned salt
• black pepper
• spaghetti sauce
• dinner roll
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ground beef, onion, bell pepper, crackers, and egg in a large bowl; season with Worcestershire sauce, garlic, seasoned salt, and black pepper. Mix well; shape into 8 meatballs. Place in a 9x13-inch baking dish.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Meanwhile, heat spaghetti sauce in a large saucepan over low heat; bring to a simmer. Add meatballs to sauce; simmer until meatballs are fully cooked, about 20 minutes. Do not turn oven off.
5. 5 Place 1 meatball and some sauce in each roll; divide and sprinkle each with mozzarella cheese and Parmesan cheese. Place sandwiches on a baking sheet; bake until cheeses melt, about 7 minutes.

By Karen

Ingredients

• ✓ mozzarella cheese
• avocado
• mayonnaise
• salt
• garlic powder
• onion powder
• cayenne pepper
• flour tortilla
• tomato
• cucumber
• green bell pepper
• lettuce

Instructions

1. 1 Mash avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper together in a bowl with a fork until well blended.
2. 2 Divide and spread avocado mayonnaise onto tortillas. Place diced tomatoes, sliced cucumber, bell pepper strips, lettuce, and sliced mozzarella cheese on each tortilla, leaving about 2 inches of space at the bottom. Fold bottoms up; firmly roll tortillas to enclose fillings.

By MW

Ingredients

• ✓ mozzarella cheese
• tri-colored spiral pasta
• broccoli
• cauliflower
• red onion
• garlic
• pepperoni
• black olive
• olive oil
• red wine vinegar
• salt
• pepper
• italian seasoning

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place pasta in the pot; cook until al dente, 8 to 10 minutes. Drain and transfer to a bowl. Cover and chill in the refrigerator for 1 hour.
2. 2 Toss chilled pasta with broccoli, cauliflower, red onion, garlic, pepperoni, mozzarella cheese, olives, olive oil, and red wine vinegar. Season with salt, pepper, and Italian seasoning. Chill in the refrigerator until serving.

By Helene Rose-Carson

Ingredients

• ✓ mozzarella cheese
• tuna
• celery
• green onion
• caper
• mayonnaise
• chile paste
• salt
• black pepper
• butter
• bread
• cheddar cheese
• cayenne pepper

Instructions

1. 1 Place tuna into a mixing bowl and lightly break it apart with a fork. Add celery, green onion, capers, mayonnaise, and chile paste. Pinch in small pieces mozzarella and stir to mix. Season with salt and black pepper; refrigerate tuna salad until needed.
2. 2 Preheat the oven's broiler. Line a baking sheet with aluminum foil.
3. 3 Spread butter generously on both sides of French bread slices.
4. 4 Broil buttered bread until golden brown on top, 2 to 3 minutes. Flip bread slices and broil other side until toasted, 2 to 3 more minutes. Remove from the oven and turn bread slices over on the baking sheet so the darkest sides are on the bottom.
5. 5 Gently spread tuna salad onto bread slices using 2 forks. Press the salad onto the bread and spread tuna all the way to the edges of the bread. Spread shredded Cheddar over each sandwich. Dust tops with cayenne pepper.
6. 6 Place sandwiches under the broiler and cook until cheese is melted and bubbling, 5 to 6 minutes.

By John Mitzewich

Ingredients

• ✓ mozzarella cheese
• mayonnaise
• milk
• white vinegar
• white sugar
• cabbage
• olive oil
• potato
• capicola
• provolone cheese
• swiss cheese
• bread
• onion
• tomato

Instructions

1. 1 Whisk together the mayonnaise, milk, white vinegar, and white sugar in a large bowl; add the cabbage and toss to coat. Chill in refrigerator at least 1 hour.
2. 2 Heat oil in deep-fryer or large deep pan to 375 degrees F (190 degrees C); add the potato slices; cook until crispy and golden brown, 5 to 6 minutes. Drain on paper towels.
3. 3 Place a large skillet over medium heat. Arrange the capicola in four separate stacks in the skillet and top each stack with 1 slice mozzarella cheese, provolone cheese, and Swiss cheese; heat until the cheese begins to melt.
4. 4 Arrange 4 slices of Italian bread on 4 separate plates. Top each slice with a stack of capicola and melted cheese; about 1 1/2 cups of the cabbage mixture, 1 slice onion, 1 slice tomato, and about 1/4 of the fried potatoes. Top with the remaining bread slices. Cut each sandwich in half to serve.

By Mayor McFood

Ingredients

• ✓ mozzarella cheese
• tomato
• pepper
• salt
• garlic
• parsley
• parmesan cheese
• salad dressing
• broccoli
• black olive
• artichoke heart
• pepperoni
• salami
• red onion
• zucchini
• red bell pepper
• rotini pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until tender yet firm to the bite, 8 to 10 minutes; drain and rinse under cold water.
2. 2 Combine cooked pasta, red pepper, zucchini, onion, salami, pepperoni, mozzarella cheese, artichoke hearts, olives, and broccoli in a large serving bowl. Pour in 1 cup dressing and mix until well combined. Cover and chill in the refrigerator until ready to serve.
3. 3 Right before serving, toss pasta salad with remaining 1 cup dressing, Parmesan cheese, parsley, garlic, salt, and pepper until well combined. Garnish with tomato wedges

By Mentha

Ingredients

• ✓ mozzarella cheese
• basil
• feta cheese
• hoagie bun
• cherry tomato
• pesto sauce
• basil
• mushroom
• balsamic vinegar
• zucchini
• onion
• yellow bell pepper
• black pepper
• salt
• red pepper flake
• garlic
• olive oil
• chicken breast

Instructions

1. 1 Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
2. 2 Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.
3. 3 Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. Add mozzarella cheese and pesto sauce; toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.
4. 4 Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.

By Allrecipes

Ingredients

• ✓ mozzarella cheese
• parmesan cheese
• tomato
• black olive
• red onion
• lettuce
• black pepper
• salt
• pepperoncini pepper
• red pepper flakes
• oregano
• red wine vinegar
• garlic
• mayonnaise
• pepperoni
• prosciutto
• coppa ham
• salami
• ham
• provolone cheese
• ciabatta bread

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place ciabatta cut side-up on a baking sheet and layer one piece of the bread with slices of provolone and the other with mozzarella.
3. 3 Bake on the top rack of the preheated oven until the cheese melts, 3 to 4 minutes. Remove from the oven and increase the temperature to broil.
4. 4 Layer both sides of the sandwich with folded slices of ham, then alternate between the two sides with a layer of salami, coppa ham, prosciutto, and pepperoni. Broil in the oven until the meats crisp up, 2 to 3 minutes.
5. 5 Stir mayonnaise, minced garlic, red wine vinegar, oregano, red pepper flakes, pepperoncini peppers, salt, and pepper together in a large bowl. Add the lettuce, red onion, and black olives, and toss to combine.
6. 6 Thinly slice the tomato and salt on each side.
7. 7 On one side of the sandwich, layer the tomato slices. Pile a large portion of the lettuce salad on top, then top with grated Parmesan cheese. Carefully fold the two bread slices together to form the sandwich. Cut into 4 triangular portions and serve immediately.

By Annie Campbell