Did you guys know that I was at BlogHer (a huge ginormous conference for bloggers) last week? I was. And it was a blast. Like an epic blast. Like more fun than a grown up should be able to have.
However . . . . the re-entry has been rough.
You guys. This week we have had two doctors appointments (one for a regular check up and one for a sick check) and a sleep study. And work stuff and parent teacher conferences.
I need a vacation. Technically . . . another vacation.
But I really don’t want to talk about that. What I really want to talk about is my friend Tanya’s new book, Sandwiched! It is jam packed with these amazing artisan sandwiches that you would find in a fancy cafe but you can totally make at home. Totally my kind of sandwich.
And you guys. It has a dessert section.
I made her Cuban Stromboli and it rocked my socks off. Seriously, I looooooooove a good Cuban Sandwich, and this has that feel, but is crazy easy to make and feeds the whole family.
Or you know, just eat the whole thing yourself (pssst . . . I totally could have) and I promise not to tell a soul.
Make sure you grab a copy of Tanya’s book for all the sandwich lovers on your Christmas list! The recipes in it make for such great easy dinners for the family!
- 1 tsp olive oil
- 1/2 lb. Spicy Italian Sausage (I used Jennie-O)
- 1 (13.8 oz) tube refrigerated pizza dough
- 7 slices swiss cheese
- 6 slices black forest ham
- 8 sandwich style dill pickles
- 2 TBSPs mustard
- 1 TBSP mustard
- 1/2 tsp garlic salt
- Preheat your oven to 375 degrees.
- In a cast iron skillet, preheat your olive oil and then cook your Spicy Italian Sausage until completely cooked through, crumbling it as you cook.
- On a silicon mat lined baking sheet, spread out your refrigerated pizza dough until it is about 14 by 12 inches.
- Spread out your swiss cheese, spread the mustard over it, layer it with the slices of ham, the pickle slices and the cooked sausage.
- Carefully roll up the dough, starting with the long end, and then place it seam side down and pinch both ends closed.
- Brush the dough with the melted butter and sprinkle with the garlic salt.
- Bake for 20 to 25 minutes or until golden brown. Let stand for 3 to 5 minutes before slicing.
I changed a few things about this recipe and it was still phenomenal but I'm confident that Tanya's would be even better!
I used turkey sausage where Tanya used pork.
I couldn't find shredded swiss cheese, so I used slices, Tanya used 3/4 cup shredded swiss.
Finally, I didn't have Dijon mustard so I used yellow.
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