480 italian bread recipes

Super equick easy reduced calorie version of Chicken Parmesan for a NuWave or Flavorwave oven. Cooked directly from frozen chicken breasts.

A special recipe from Sur la table. You can form and chill the crab cakes up to 8 hours before cooking and serving. The aioli can be made one day ahead. Bring to room temp and whisk before using.

Italian baked stuffed littleneck clams on the half shell with seasoned breadcrumbs, Parmesan, olive oil, and white wine. Broiled until golden and served sizzling.

Steamed mussels in a garlicky white wine sauce with thyme, red pepper flakes, and butter. Breadcrumbs thicken the broth into a rich, scoopable sauce.

Panini is a classic food in Italia, it is very flexible, you can add any your favorite cheese, vegetables and herbs to create your own version of panini.

Italian baked clams on the half shell stuffed with herbed bread crumbs, garlic, Romano cheese, basil, oregano, and lemon juice, finished with a splash of white wine. A classic Italian-American appetizer.

Quick no-cook pita pockets stuffed with cubed Spam, broccoli, cauliflower, cucumber, and tomatoes tossed in Italian dressing. Ready in just 10 minutes for an easy lunch.

Southwestern stuffed peppers filled with hot Italian sausage, bread stuffing, and Monterey Jack cheese, simmered in chicken broth with a blended red pepper sauce.

Molletes - Mexican open-faced sandwiches with refried beans, melted Oaxaca cheese on toasted bolillos, topped with fresh salsa fresca. A classic Mexican street food breakfast or snack.

Classic Italian antipasti platter with roasted red peppers, marinated vegetables, olives, and Parmesan served with crusty bread for an elegant no-cook appetizer.

Turkey muffaletta swaps the traditional cured meats for sliced turkey, layered with provolone and a vinegary olive salad of green olives, roasted red peppers, capers and parsley on a hollowed Italian loaf.

Tahini toasts: a savory paste of tahini, tomato, onion, parsley, and lemon spread on bread and grilled until the sesame topping browns and sizzles. A quick, vegan snack or buffet bite with real flavor.

Whole trout baked with a sourdough bread stuffing of scallions, green pepper, parsley, butter, and white wine. Rustic lakeside cooking that comes together in 40 minutes.

Italian bread topped with sun-dried tomatoes, black and green olives, garlic, and melted mozzarella. A Mediterranean-style open-faced loaf ready in 20 minutes flat.

Zuppa di asparagi is a rustic Italian asparagus soup thickened the old way: beaten eggs and Parmigiano stirred into garlicky broth, then ladled over toasted Italian bread. Stracciatella technique meets spring vegetables.

Greek-seasoned burgers with oregano, cumin, lemon juice, and fresh tomato tucked into whole wheat pita pockets with romaine and red onion. Low-fat and diabetic-friendly.