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.
Recipe NotesI 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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