Hot Italian Beef Melts for a Crowd

Warm, gooey, and delicious, these easy sandwiches are perfect for a potluck or large summer gathering.

Pin
Oops, we're sorry. Something went wrong. Please try again later.
Hot Italian Beef Melts for a Crowd

Reviews (0)

3.5 by 9 people

Rate This!

  • Makes: 12 servings
  • Serving Size: 1 sandwich
  • Makes: 12 sandwiches
  • Prep: 35 mins
  • Bake: 25 mins 350°F

Hot Italian Beef Melts for a Crowd

Directions

  1. Preheat oven to 350 degrees F. Arrange bottoms of Rolls in a 13x9-inch baking pan or 3-qt. rectangular baking dish. Add Filling and tops of Rolls. Spoon Drizzle over sandwiches.
  2. Cover pan with foil. Bake15 minutes. Remove foil; bake 10 to 15 minutes more or until cheese is melted and roll tops are light brown.

From the Test Kitchen

Herb and Garlic Hot Ham and Cheese Melts

Rolls: Use Hawaiian sweet rolls.

Filling: Layer roll bottoms with 12 oz. thinly sliced Black Forest deli-style ham and 6 oz. thinly sliced white cheddar cheese. Spread cut sides of roll tops with one 5.2-oz. container semisoft cheese with garlic and fine herbs.

Drizzle: Combine 6 Tbsp. melted butter, 2 Tbsp. finely chopped shallot, 1 Tbsp. finely snipped fresh parsley, 1 tsp. Dijon-style mustard, and 1 clove minced garlic.

Nutrition analysis per serving: 298 calories, 13 g protein, 20 g carbohydrate, 19 g total fat (12 g sat. fat), 72 mg cholesterol, 1 g fiber, 8 g total sugar, 10% Vitamin A, 1% Vitamin C, 614 mg sodium, 11% calcium, 6% iron

Italian Roast Beef Sourdough Melts

Rolls: Use 3-inch sourdough rolls.

Filling: Layer roll bottoms with 12 oz. thinly sliced deli-style roast beef and 1 1/2 cups chopped pickled mixed vegetables (giardiniera). Top with 6 oz. thinly sliced provolone or mozzarella cheese. Spread cut sides of roll tops with one 8-oz. tub cream cheese spread with garden vegetables.

Drizzle: Combine 1/4 cup olive oil; 2 cloves minced garlic; 1 tsp. dried Italian seasoning, crushed; and 1/2 tsp. crushed red pepper. Bake, covered, 30 minutes.

Nutrition analysis per serving: 362 calories, 19 g protein, 35 g carbohydrate, 16 g total fat (7 g sat. fat), 51 mg cholesterol, 1 g fiber, 4 g total sugar, 25% Vitamin A, 3% Vitamin C, 881 mg sodium, 17% calcium, 18% iron

Smoky Supreme Pizza Melts

Rolls: Use ciabatta rolls.

Filling: Layer roll bottoms with one 12-oz. jar marinated artichoke hearts, drained and chopped; 1 cup thin strips green sweet pepper; 3 to 4 oz. sliced pepperoni; and one 2.25-oz. can sliced pitted ripe olives, drained. Top with 6 oz. shredded smoked mozzarella cheese. Spread cut sides of roll tops with one 8-oz. can pizza sauce.

Drizzle: Combine 1/2 cup grated Parmesan cheese; 1/4 cup olive oil; 2 Tbsp. melted butter; 1 tsp. dried oregano, crushed; 1 clove minced garlic; and 1/2 tsp. crushed red pepper. Bake, covered, 25 minutes. Bake, uncovered, 5 minutes more.

Nutrition analysis per serving: 317 calories, 12 g protein, 32 g carbohydrate, 16 g total fat (6 g sat. fat), 28 mg cholesterol, 2 g fiber, 2 g total sugar, 8% Vitamin A, 43% Vitamin C, 963 mg sodium, 19% calcium, 15% iron

Veggie Reuben Pretzel Melts

Line baking pan with foil and coat foil with nonstick cooking spray. Rolls: Use 3-inch pretzel rolls.

Filling: Layer roll bottoms with 2 cups fresh spinach leaves; 1 cup thinly sliced roasted red peppers, well drained; and 1/2 cup each thinly sliced red onion and cucumber. Spoon 1 cup sauerkraut, well drained, onto vegetables. Top with 6 oz. thinly sliced Swiss cheese. Spread cut sides of roll tops with 1/2 cup Thousand Island salad dressing.

Drizzle: Combine 6 Tbsp. melted butter, 1 Tbsp. coarse ground mustard, 1 tsp. crushed caraway seeds, and 1/2 tsp. minced dried onion. Bake, covered, 30 minutes.

Nutrition analysis per serving: 367 calories, 10 g protein, 40 g carbohydrate, 19 g total fat (7 g sat. fat, 31 mg cholesterol, 2 g fiber, 5 g total sugar, 13% Vitamin A, 5% Vitamin C, 644 mg sodium, 14% calcium, 14% iron

Sweet-Spicy Barbecue Chicken Melts

Rolls: Use 3-inch sandwich rolls.

Filling: Cook 1 1/2 lb. skinless, boneless chicken breast halves; shred using two forks. In a medium bowl combine chicken; 1 cup chopped fresh or canned pineapple, well drained; 2/3 cup barbecue sauce; and 1/4 cup chopped pickled jalapeno peppers; spoon onto roll bottoms. Top with 1 1/2 cups shredded Monterey Jack cheese.

Drizzle: Combine 6 Tbsp. melted butter, 2 Tbsp. honey, 1 Tbsp. Worcestershire sauce, and 1/2 tsp. freshly ground black pepper. If desired, top with sliced fresh jalapeno chile peppers before serving.

Nutrition analysis per serving: 390 calories, 23 g protein, 40 g carbohydrate, 15 g total fat (7 g sat. fat), 71 mg cholesterol, 1 g fiber, 12 g total sugar, 7% Vitamin A, 11% Vitamin C, 603 mg sodium, 22% Calcium, 15% iron

Pin
Oops, we're sorry. Something went wrong. Please try again later.
rate this recipe!
add review

Reviews (1)

9 Ratings
25 Days Ago
5.0
These are so easy to make, and really turn out well. As a small bonus, any leftover sandwiches heat up pretty well for a take to work lunch on a subsequent day. These were easily customized by not adding Giardinere to some of the sandwiches that my little ones were going to have and by reducing/omitting the crushed red pepper. We have made these sandwiches as the recipe reads and love them, and we've also substituted dinner roll sized pretzel rolls which were great as well.

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close