Back to School Lunches with Oscar Mayer Old World Style
This summer, my daughter discovered Italian subs by sharing them with my husband when we were eating from a deli. While Italian subs are great when dining out or even to make at home, they aren’t exactly conducive to packing in a lunch box and would take my daughter too long to eat for a school lunch period.
When I was presented with the opportunity to work with Oscar Mayer to develop a sandwich using their new Old World Style Pepperoni and Salami products, I knew I would be create a version of an Italian sub that was more practical for a school lunch.
Oscar Mayer Old World Style Pepperoni is available in Classic Pepperoni and Turkey Pepperoni. The Oscar Mayer Old World Style Salami is available as Classic Salami or Cracked Black Pepper Salami. A 4oz package retails for $3.29 and is a very convenient size when making an Italian sandwich that calls for both types of meat. They will be available at grocery stores nationwide beginning in August 2014.
After receiving the Oscar Mayer Old World Style Pepperoni and Salami products, Oscar Mayer Deli Fresh ham, and Kraft Mozzarella Cheese, my daughter and I went shopping for extra ingredients to make our sandwiches. My initial thought was to make an Italian wrap, but then I spotted Flat Out’s Fold-It Wraps. They are the perfect size to make my daughter’s sandwich, and support a local business (Flat Out is based in Saline, MI). Even better for my Italian sandwich mission, they are available in a Rosemary and Olive Oil variety. I was wondering how I would be able to add oil to the sandwich without making it soggy by lunch time. With the Olive Oil and Rosemary Fold-It, the problem was solved.
To make the sandwich, I started by layering a slice of mozzarella cheese, a slice of Oscar Mayer Ham, a slice of Oscar Mayer Old World Style Pepperoni and a slice of Oscar Mayer Old World Style Salami on each side of the wrap. The meat slices were just a tad smaller than the width of the FoldIt, so I made sure to alternate the placement of the meats on opposite sides of the bread so that each bite would have at least one slice of each meat.
Of course the meat and cheese alone does not make an Italian Sandwich complete, you need the vegetable toppings. We topped her sandwich with shredded Iceberg lettuce, sliced onions, sliced roma tomato and a sprinkle of oregano.
As I mentioned above, one of my concerns with an Italian sub is packing it in a lunch box. I love how easily the Oscar Mayer Old World Style Italian Fold-It sandwich packed in her regular plastic sandwich container in the lunch box along with fruit (watermelon) and chocolate milk.
When I unpacked her lunch box, I knew the sandwich was a hit. There were barely a few scraps of lettuce leftover. My daughter’s verdict on the sandwich…it was great, but a little spicy! As we finished the Classic Pepperoni, she tried the Turkey Pepperoni and it was not as spicy. So, if you prefer your pepperoni less spicy, the Oscar Mayer Old World Style Turkey Pepperoni is your better bet. My husband is also an Italian Sandwich fan. He also had this Italian sandwich a couple of times.
Oscar Mayer Old World Style Italian Fold-It Sandwich
- 1 Flat Out Fold-It Rosemary & Olive Oil Wrap
- 2 slices Kraft Mozzarella Cheese
- 2 slices Oscar Mayer Deli Fresh Honey Ham
- 2 slices Oscar Mayer Old World Style Classic or Turkey Pepperoni
- 2 slices Oscar Mayer Old World Style Classic or Cracked Black Pepper Salami
- Shredded iceberg lettuce
- Sliced Onion
- Sliced Roma Tomato
- Dried Oregano
- Layer 1 slice of cheese, ham, pepperoni, and salami on each side of Fold-It Wrap
- Top with shredded iceberg lettuce, onion, and tomato to taste
- Sprinkle with oregano and fold closed
In addition to making the Italian sandwich, we also made pepperoni rolls using seamless crescent sheets. My daughter was home sick last Friday, so we decided to make pepperoni rolls. I unrolled the crescent dough. I topped it with 6 slices of mozzarella cheese being careful not to overlap them. I added 8 slices of pepperoni overlapping them slightly. Finally, I sprinkled with oregano. You could also add onion if desired.
I rolled the dough along the short side. I mixed olive oil with oregano and brushed it on the pepperoni roll log.
I sliced the log into ~1″ rolls and baked at 375F for 12-14 minutes, or until golden on top.
These were also a hit with my daughter and would make either a good lunch or a party appetizer.
How would you use the Oscar Mayer Old World Style Pepperoni and/or Salami?
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
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