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You need to prepare Quesadilla of choice (Im using wheat).
Provide Shredded Italian cheese of choice. (Im using a 3 cheese Italian blend).
Prepare Capicola ham(spicy italian) chopped.
You need slicing pepperoni(chopped).
Provide cooked luncheon meat ham(chopped).
Prepare Italian seasoning.
Use light mayo.
You need tomato bruschetta.
You need light mayo.

And this Italian Hoagie Dip is sure to. So this Italian Hoagie Salad embraces a foundation of Italian meats and lettuce, then builds on it with more crisp veggies to amp up the nutrition. This is a meal I cobbled together one night when I couldn't bear the thought of cooking; it relies on Applegate Farms cold cuts (unless you use the variation I've. ⅔ cup mayonnaise. Mayo on a hoagie is not a hoagie.

Combine all ingredients well except for Quesadillas and last two ingredients..
Place roughly 2/3 cup of mixture in the center of quesadillas and spread to within 1 inch of outer edge. Place another quesadilla on top and press firmly..
Prepare quesadilla maker and cook according to manufacturers direction. If you don't have a quesadilla maker you can use a sprayed skillet and flip the quesadilla using a dinner plate or they can be baked..
Drain bruschetta well of most liquid and mix with mayo..
I serve mine with tomato bruschetta mayo but can be served alone..

These days, I know the best part of the hoagie is the inside: spicy Italian cold cuts, cool-crisp iceberg lettuce with just enough olive oil to. The Best Philly Style Italian Hoagies - Baker by Nature. This is the BEST Italian Hoagie recipe around and it's so easy to make! Made with the best hoagie rolls, fresh veggies, cherry pepper hoagie spread, and Italian hoagie meats, this sandwich is exploding with flavor! "Chicken bruschetta quesadillas are easy to make and delicious! With ripe tomatoes, basil, garlic, balsamic, juicy chicken, mozzarella cheese in a buttery, crispy Well last week I thought I'd add a little change of pace to our lunch routine by making these super flavorful chicken bruschetta quesadillas.

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