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Meat sandwiches video recipe

Meat sandwiches video recipe

Recipe Video recipe meat sandwiches of of 19-05-2015 [Updated on 30-11-2015]

In this video recipe for meat sandwiches, I show you how to prepare a really delicious second course, which I was inspired to prepare by looking directly at the windows of the butchers, which kept in plain sight these delicious sandwiches stuffed with ham and cheese, spinach and mozzarella and so on and so forth!

I admit I was tempted to buy but then I wondered who knows what quality of meat they used and not being able to know, I thought I'd prepare them myself.

I therefore bought freshly prepared minced meat with the pieces of meat I chose and in no time at all I prepared this delicious second course, with the raw materials I was saying, in an extremely simple and even cheaper way, which it never hurts! Watch the video then to re-propose them too!


How to make meat sandwiches

Meat sandwiches by Simone Buzzi | Recipe E & # 8217 Always Midday

THE meat sandwiches are a delicious recipe proposed at & # 8216E & # 8217 Semper Mezzogiorno & # 8217 on Raiuno by Simone Buzzi, expert in the gastronomic tradition of the Capital. A tasty dish, very easy and fast, versatile and always ready to please your diners. Bringing this goodness to the table is really simple: let's see the procedure together!


600 g mixed mince (beef and pork)
20 g corn starch
40 g pecorino
finely chopped parsley to taste
Salt and Pepper To Taste.
extra virgin olive oil to taste
nutmeg to taste
to fill:
200 g smoked cooked ham
200 g sweet smoked cheese
dried tomatoes in oil to taste
to garnish:
rocket to taste

Preparation of sandwiches

To make this recipe, start by pouring the minced meat into a container together with the cornstarch, finely chopped parsley, salt and pepper, nutmeg and work until a homogeneous mixture is obtained. Once this is done, divide the dough into two equal parts and begin to roll out the first portion between two sheets of baking paper, giving a rectangular shape and a thickness of a few millimeters. Remove the sheet on the surface and distribute the filling starting from half of the cooked ham, the scamorza, the dried tomatoes and finally the remaining ham.

At this point, proceed by rolling out the second portion of dough proceeding as before and overlay it on the filling. Cover with baking paper, lightly press and let it rest in the refrigerator for half an hour. Once this is done, with a sharp knife cut first into squares, then into triangles obtaining the sandwiches. Grease a pan, when it is hot cook them until they are well browned on both sides and serve them on a bed of fresh rocket.

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To make the ham sandwiches, start by preparing all the ingredients you will need to fill it: wash and clean a head of salad, divide it into leaves and set them aside 1, then take the tomatoes, wash them and cut them into thin slices 2. Finally, cut the black olives into rounds and put them in a small bowl 3.

At this point, start composing your sandwiches. Spread two slices of bread 4 with mayonnaise, then take one and lay on top, in order: the ham in slices 5, the leaf salad 6,

sliced ​​tomatoes 7, more ham 8, sliced ​​Edamer cheese 9

and finally the olives cut into rings 10. Cover with the other slice of bread 11, then wrap everything with plastic wrap and put in the refrigerator to rest for at least an hour 12. In this way the sandwiches will further flavor and become tastier.

After the necessary time, take your sandwich and cut it in half 13, so as to form two squares, then cut each square along the two diagonals (14-15), to give the classic triangle shape of the sandwich.

Baked or pan-fried stringy meat sandwiches without fat

Stringy meat sandwiches, with a delicious filling of ham and cheese, a nice idea for a tasty dinner to prepare in a few minutes. Excellent to cook without fat, both in a pan and in the oven, or perhaps with the barbeque. They are so simple to prepare that you do not have time to say that they are ready, and they can be cooked even without cutting them, as practical as they are in the oven, so the cheese remains all inside, even when cut, more practical in the pan, and what a pleasure to see the cheese melt and start spinning. A pleasure to eat them immediately hot hot, on any occasion, for Sunday lunch, or for an evening with friends, an ice-cold beer, game and sofa.

Ingredients for 4 sandwiches:


  • 200 g minced veal (only 400 g meat with flavorings)
  • 1 slice of soaked stale bread (or 1 tablespoon of breadcrumbs)
  • 1 clove of garlic (optional)
  • Parsley
  • 1 & # 8211 2 eggs
  • Mixed grated cheese
  • Salt and pepper or other flavorings
  • Olive oil to taste

To fill the meat sandwiches:


We have 2 ways to make meat sandwiches.

With a mixture of meatballs, or just seasoned meat as is usually done for hamburgers.

Let's see the first method with meatball dough.

We put the bread to soak in cold water for a few minutes, meanwhile we get what we need. We squeeze the bread and crumble it into a bowl, add the meat, salt and pepper, grated cheese, an egg, minced garlic as well as parsley, we work with our hands. If we find the dough too hard, add an egg. For a faster preparation we can also use breadcrumbs instead of soaked bread, but I don't recommend it, otherwise it hardens our meat sandwiches.

If we bake the sandwiches in the oven, we cover the baking sheet with a sheet of parchment paper. If we want a golden breading of the sandwiches, sprinkle the sheet of paper with breadcrumbs. We distribute about half of the dough on the sheet, and form a fairly thin rectangle. We cover the layer of meatball dough with the ham and then with the slices. We close with the remaining dough, I helped myself a little with a large knife, to spread the dough evenly and close all the holes, we can also use a rolling pin. I then sprinkled on the surface a little breadcrumbs, but it is not necessary, it is useful for cooking in the oven, to give a crust to the meat sandwiches. If instead we cook them in a pan we work on a cutting board, even without parchment paper, just use a little olive oil so the meat does not stick. We make a first layer of meat, we make with provola and ham, then we close with the remaining dough. We cut to form sandwiches, the classic triangle shape. We cook in a hot, non-stick pan, about a minute per side.

Second method with seasoned meat, without bread and eggs.

In a bowl season the minced meat, I used a mix of spices, curry, coriander, cumin, but we can also use garlic, black pepper, parsley or rosemary, all finely chopped with salt. We mix the meat well and proceed as before, to form our sandwiches. For convenience we can also prepare 2 at a time, it is easier to give the shape of a slice of toast. On a surface of olive oil we put a thin layer of meat, the blade of a knife helps us to shape and thin the meat, obtained a square we make with cheese and ham, and we close with other meat. Then we cut into a sandwich. and proceed like this for the second, so we will get another 2. As the first breadcrumbs yes or no depending on whether we cook in the oven or pan.

For cooking in the oven, it is better to leave the sandwiches whole, so the cheese remains inside and does not come out, we cook for about 15-20 minutes at 200 ° C. We wait a while before cutting the meat sandwiches, the triangles with a delicious filling of cheese and cooked ham.

We use a cheese that is not too soft so it remains in the sandwich, but even better is to cut the sandwich after cooking, with a short rest, so the cheese does not come out, both in the oven and in the pan.

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Video Recipe Meat sandwiches with meatballs mixture

Meat sandwiches

The recipe for meat sandwiches, a rich and delicious second course: slightly crunchy on the outside with a soft and stringy interior based on speck and Brie.

THE meat sandwiches they are a delicious and easy to make second course you can vary the filling as you like, here we offer them with speck and brie, a classic of combinations, but you can opt for cooked ham and cheese, to meet the tastes of the little ones or gorgonzola with walnuts and a drizzle of honey.

A decidedly versatile recipe, you can prepare them in advance and just put them in the oven when you get home from work, in 20 minutes you will have dinner on the table and you will be able to make everyone happy if you then decide to make them in abundance you can freeze them and bake them as needed by passing from the freezer in the oven, in this case, remember to increase the cooking time by a few minutes, they will be ready when they are golden on the outside and you will be able to skewer them without problems with a toothpick.

For the minced meat to choose instead you have two possibilities, if you are looking for lighter and leaner sandwiches then opt for a lean minced veal, which contains little fat and has a lean meat rich in proteins, also excellent for children or for those who have digestive problems. If, on the other hand, you want to create a tastier and more delicious dish, add to the pork veal & # 8211 maybe some sausage & # 8211 that will increase the flavor. In this second case, be careful not to put too salty ingredients in the filling so as not to unbalance the dish, better to opt for a sweet cheese such as Asiago, or Gruyere, however try to avoid mozzarella, which would lose too much liquid in cooking.

Obviously if you prefer you can also decide to pass these sandwiches in the flour, then in the egg and finally in the breadcrumbs and then fry them in abundant oil, in this case, however, we advise you to reduce the size, to be sure to have an optimal cooking of the meat.

Meat sandwiches video recipe - Recipes

For these sandwiches I was inspired by Alice's kitchen in July, I have slightly changed the recipe, and I must say that they are very good !!

Ingredients for 6 sandwiches

550 gr mixed ground beef and pork
1 medium egg
chopped fresh parsley
1 tablespoon of desalted capers
1/2 tablespoon of mustard
30 gr of grated Parmesan cheese
1 tablespoon of uht cooking cream
salt and pepper

To fill:
slices of smoked cooked ham
slices of edam cheese

First, chop the parsley and capers.
In a bowl, mix the meat with the egg, mustard, parsley, capers, cream and Parmesan.
Season with salt and pepper
Divide the mixture in half and spread it on 2 sheets of parchment paper

In one half put the slices of cheese, the rocket and the slices of ham, cover with the other layer of meat.
Put it in the fridge for an hour so the mixture is compacted well.

Take the mixture from the fridge, remove the parchment paper on top and cut into triangles, thus obtaining the sandwiches.
Pass them well in the breadcrumbs.
Heat a pan with 5 tablespoons of oil and cook for 15/20 minutes until golden and crunchy.
Serve on a plate and serve with salad and carrots

in the dough the cream is optional, but sometimes I use it either uht or fresh and the mixture remains soft at the right point.
normal ham can also be used in the filling and the cheese can be replaced by emmental, brie or similar.

Christmas sandwiches

If you still don't know, sandwiches can be a practical and tasty solution for your Christmas lunch or Christmas Eve dinner. Christmas sandwiches are a perfect appetizer or a fundamental ingredient for your buffet. In this case you can choose to make a mix, in order to allow everyone to taste different types: among the most popular during Christmas there are those with salmon, but you can also opt for a filling of cooked ham and pistachio cream, or for a filling of shrimp and pink sauce. The real touch of class can be given in the presentation: use the shape of trees or stars to amaze everyone!

If you are looking for a recipe for delicious sandwiches, you can't do without mozzarella in carrozza: tasty and nutritious, it is the triumph of Neapolitan flavors. The combination of fried bread and mozzarella can only give a real treat for the palate. Alternatively, you can focus on creating gourmet recipes, using ingredients such as Taggiasca olives, dried tomatoes, yoghurt sauce, tuna sauce or artichokes.

Tasty sandwiches

For the recipe of savory sandwiches, in a bowl, beat some eggs (one for each diner) together with some tuna, drained of the conservation oil and coarsely crumbled. Also add a spoonful of parsley leaves, carefully cleaned, washed, drained and finely chopped. Salt and pepper the mixture then pour it into a large pan in which you will have placed to heat a tad bit of oil.

Cover the omelette and keep it on moderate heat until it is well congealed on one side, then turn it over and let it thicken on the other as well. As soon as it is cooked, turn it out on a plate and divide it into slices. Cut a loaf of bread into slices that are not too thin and spread them with a veil of mayonnaise, or other sauce to taste.

Then stuff them with spinach leaves, small and very fresh, which you have carefully washed and drained, and with the slices of omelette. Close the slices two by two, then divide each in half with a cross cut. In this way you will obtain triangles (sandwiches). Arrange them on a suitable serving dish and serve.

Ilaria Zizza

STUFFED MEAT TRAMEZZINI, here she is recipe of a truly exceptional dish.
Made with minced meat, cheese, ham and chard, they are the second dish perfect to serve in Sunday lunch.

The stuffed meat sandwiches will bring together young and old, thus avoiding the classic protests at mealtimes.
Their preparation is not difficult, it only takes a little delicacy to handle the sandwich.
However, don't worry, making them will be easy and with great satisfaction you will serve a one-of-a-kind dish on the table.
Crunchy on the outside and tenderly greedy on the inside, you can also offer stuffed meat sandwiches as single meal.
They are in fact very substantial, serve them with a fresh and light side dish and your meal will be perfect.
You can obviously customize them by changing the filling, but I advise you not to eliminate the vegetables because it makes them more humid internally.

recommended doses for eight stuffed meat sandwiches

600 gr of minced pork and beef
200 gr of pre-boiled chard
30 gr of sliced ​​emmentaler
150 gr of sliced ​​cooked ham
2 eggs
Salt to taste.
breadcrumbs to taste
nutmeg to taste
extra virgin olive oil to taste

Time: preparation 30 & # 8242 approx. & # 8211 cooking 20 & # 8242
Difficulty: medium

Procedure for preparing the stuffed meat sandwiches:
Season the minced meat with the salt and nutmeg and knead to mix it with the seasonings

divide the meat into two equal parts and then place the first three hundred grams on the work surface lined with a sheet of parchment paper.

shape the meat with your hands and with the help of a rolling pin form a rectangle

now shape the remaining meat in the same way, forming a rectangle of the same size as the first

lay the seasonings on a rectangle arranging the chard in an orderly manner

ham and cheese

with the help of parchment paper and with a quick but delicate movement overlay the other layer of meat on top of the seasonings, and then slowly remove the parchment paper

with a large and sharp knife divide the stuffed meat into four pieces

the humidity will have made the stuffed meat stick to the parchment paper, then with a large enough spatula move each square of meat and divide it into two triangles

Now shell the eggs on a plate and beat them with a fork.
Line a baking tray with parchment paper and grease it with oil.
Pass each sandwich of stuffed meat into the egg and then into the breadcrumbs, taking care to seal the edges well with the egg and the bread.
(to do this you can help yourself with a spatula, the critical step is that from egg to breadcrumbs, so be careful not to make sudden movements so as not to crumble the meat)

place the stuffed meat sandwiches in the previously prepared pan and sprinkle them on the surface with a drizzle of oil

bake in a hot oven at 220 ° for about twenty minutes or in any case until golden brown.
When cooked, remove from the oven and leave to rest for a few minutes before serving

serve the stuffed meat sandwiches still warm

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Sandwich with chickpea omelette, vegan mayonnaise and tomatoes

Assemble all the ingredients, cutting the tomatoes into thin slices and adding the salad of your choice: this is a sandwich that will not leave you disappointed, it tastes great!

Posted on: 25 January 2016
Last update: January 5, 2021