Delicious, easy, Italian Sandwich Torte: perfect for brunch or a weeknight dinner! Layers of lunchmeat, cheese, and veggies for a tasty meal!
Planning on brunch? Be sure to whip up some of our Egg Salad or Deviled Eggs. Or give our Monkey bread recipe a try, everyone loves it!
Easy Brunch or Dinner
Is it wrong to have a sandwich for dinner? Good, I didn’t think so either.
The best part of this torte is that it can be eaten warm, cold, or room temperature. The first time I made it, we ate it for dinner.
By the time we all got to the table it had reached room temperature. We loved it this way!
Then, I made it again for an Italian Brunch, served warm. I also added a layer of spinach at the top that second time and thought it was even better that way.
The spinach taste takes a back seat to all the cheese and meat but it added a freshness to the sandwich that I appreciated (plus allowed me to sneak an extra serving of veggies into the meal!).
This recipe was inspired by my mom’s recipe for Italian bites. She usually baked those in a 13×9 but I adapted it for my springform pan instead to create an Italian Torte.
Make it the next time you have company for brunch, lunch or dinner. Just don’t wait too long! You need this torte recipe in your life. It’s so good and easy!
Ingredient Notes
If I do say so myself, this torte is beautiful and looks impressive, like you spent hours fussing over it in the kitchen! Truth be told, it’s remarkably simple to make.
Here’s what I used in this Italian Brunch torte:
- Crescent roll dough
- Deli ham and salami
- Provolone and parmesan cheese
- Eggs
- Jarred roasted red peppers, drained
- Fresh spinach (optional but recomended!)
How to Make Italian Sandwich Torte
STEP 1. Unroll one package of crescent rolls and line the bottom of a Springform Pan.
STEP 2. Cover roll with half of the spinach, salami, provolone and ham. In a small bowl, lightly beat together 6 eggs and parmesan cheese. Pour half evenly over top of ham.
Top with half of the roasted red peppers. Repeat layering with remaining spinach, salami, cheese, ham and egg mixture, then peppers. Top with remaining package of crescent rolls.
STEP 3. Lightly beat remaining egg and brush over top. Cover with foil, bake for 30 minutes. Uncover and bake an additional 30 minutes. Remove from oven and allow to sit for about 10 minutes.
Run knife around edge of pan, remove springform pan. Cool for 30-60 minutes before slicing.
Tips and Tricks
- This can also be made in a 13×9, following the same directions.
- You can also experiment with other deli meats in this recipe. Feel free to use all salami or all ham, or try turkey as an alternative.
- Use a basting brush to spread the egg evenly over the top layer of crescent dough. It gives the baked torte a beautiful finish!
What to serve at an Italian Brunch
This torte sandwich was a delicious centerpiece to our Italian brunch!
Served with a copycat Olive Garden salad and a side of fruit salsa, every member of my family ate up every bite of their slices.
Because it’s also delicious served cold, you can bring this as a dish to share at a brunch potluck or other gathering. Transport it whole, then slice just before serving!
How to reheat
If you want to reheat this torte before serving, you can place it in an oven at 300 degrees, just until heated through.
However, we liked it just as much at room temperature, so heating it is really not necessary.
How to store
Store this torte covered at room temperature or in the fridge, until ready to serve. It’ll keep well for up to 3 days.
You can even put leftover slices in tupperware containers as an easy lunch option for school or the office!
Easy Brunch Recipes
- Veggie Quiche
- Sausage Gravy
- French Toast Casserole
- Buttermilk Pancakes
- Oatmeal Cookie Pancakes
- Waffle Recipe
Pin this now to find it later
Pin It
Italian Sandwich Torte
Ingredients
- 2 packages crescent rolls
- ½ pound sliced deli salami
- ½ pound sliced provolone
- ½ pound sliced deli ham
- 7 large eggs divided
- 1 cup grated Parmesan cheese
- 1-2 cup fresh spinach optional
- 24 ounce jar roasted red peppers drained
Instructions
- Heat oven to 350 degrees. Unroll one package of crescent rolls and line the bottom of a Springform Pan.
- Cover roll with half of the spinach, salami, provolone and ham. In a small bowl, lightly beat together 6 eggs and parmesan cheese. Pour half evenly over top of ham. Top with half of the roasted red peppers. Repeat layering with remaining spinach, salami, cheese, ham and egg mixture, then peppers. Top with remaining package of crescent rolls.
- Lightly beat remaining egg and brush over top. Cover with foil, bake for 30 minutes. Uncover and bake an additional 30 minutes. Remove from oven and allow to sit for about 10 minutes. Run knife around edge of pan, remove springform pan. Cool for 30-60 minutes.
- This can also be made in a 13×9, following the same directions. Allow to sit 30-60 minutes before slicing. Enjoy!
Notes
- Store this torte covered at room temperature or in the fridge, until ready to serve. It'll keep well for up to 3 days.
- If you want to reheat this torte before serving, you can place it in an oven at 300 degrees, just until heated through.
- Check out the blog post for more recipe tips and tricks.
- This can also be made in a 13×9, following the same directions.
- You can also experiment with other deli meats in this recipe. Feel free to use all salami or all ham, or try turkey as an alternative.
- Use a basting brush to spread the egg evenly over the top layer of crescent dough. It gives the baked torte a beautiful finish!
Video
Nutrition
Italian Sandwich Torte: perfect for brunch or a weeknight dinner! Crescent Roll crust packed with cheese, red peppers, ham, salami and eggs!
I love this recipe. Ive made it twice now and it’s so good. I did use only 4 eggs still tasted great. I also added Oregano to the top on the brushed egg. I am thinking of making a Thanksgiving one. hmmmm.
A thanksgiving version sounds delicious too!!
Can this be made a skillet?
Not sure how I eventually ran into your site but I am glad I did because you have some awesome recipes! I enjoy how your descriptions and the recipes are laid out and your pictures are great. Keep up the great work and take care.
I live where crescent rolls don’t. What kind of homemade alternative would you recommend? Biscuit dough?
Perhaps you could parbake the bottom crust before layering in the other ingredients to avoid a soggy bottom crust.
Have you tried making this using puff pastry instead of crescent rolls?
I’m not a fan of crescent rolls. Would puff pastry work or become soggy?
Can you make ahead and freeze?
I just finished making this and I can’t wait to try it. The only thing is that I would caution the use of a springform pan because half my eggs ran out the bottom. I guess I wasn’t aware that they are not seal proof…booo and a pain in the rump to clean up eggs off the floor and countertops.
Most springform pans when latched correctly will not leak. I would double check your plate at the bottom and maybe see in the future about getting a new pan. Unfortunately that should not happen 🙁
I too had an issue with there being too much juice and the bottom crust being soggy. I dried the peppers based upon the comment above so I am attributing it to my eggs being too large. Loved the flavor and I will make this again for sure!!! Thank you Aimee!!!
Do you use grated Parmesan in a can or the fresh shredded kind?
For this recipe I use the grated parmesan in the green bottle 😉
Ive seen recipes where they partially cook the eggs. Can you do that here?
I don’t think you need to, as they cook while it bakes.
Not a fan of peppers , would tomatoes work ?
Sun dried tomatoes would be lovely, even slices of fresh tomatoes would be fantastic!
The flavor od this is amazing!!! I’ve made this several times but I have problems with the bottom crust being soggy and lots of juice when I cut it into slices! Any suggestions?
Could be the extra juice from the red peppers, or the size of the eggs. You can cut back on the number of eggs and see if it helps!
This looked so delicious that I decided to make it for dinner tomorrow night. What size of springform pan did you use?
9-inch. ENJOY!
This looks yummy! Im on a low carb diet, and thinking of making this in a jumbo muffin tin so I can keep my serving size under control!
Used to make a similar version of this for tailgate parties over 30 years ago. I would butter a pyrex casserole dish and then line the bottom and sides with the crescent roll crust. I layered provolone, genoa salami, mortadella, pepperoni, roasted red peppers, etc. and then poured the egg mixture over the whole thing, topping it off with the crescent roll crust. When it was completely cool I would cover the dish and take it along to the tailgate and then slice into large wedges. It was always a huge hit. I am so glad I spotted this recipe because I will make it again for Super Bowl.
Paula Campos….so glad to see your question. I also do not care for crescent roll dough! (And I thought I was the only one! LOL) I think I will also try it with the pizza dough. 🙂
Not a real fan of crescent rolls…I know…how unAmerican! They have a funny aftertaste to me! Anyway…thoughts on substitutions? Puff pastry…pizza dough…pie crust from Pillsbury?
I would try pizza dough!
I can’t wait to get all the ingredients. Since this has veggies, I shouldn’t have any fat guilt eating more than 1 slice!!!
I would love to make this for tonight, I have all the ingredients but we don’t like eggs at all. Can I skip the eggs?
Skipping the eggs definitely changes the texture of this dish! I have never tried that, but if you do, let me know how it turns out to let others know!
I’m not a fan of spinach so could you use basil leaves ?
Basil might be too much in this…you can leave the spinach out and it still tastes amazing!
Any idea of the nutrition, calorie and protein count on this?
I’m sorry, I don’t calculate the nutrition on my recipes. However, there are online tools you can use to plug in the recipe ingredients to find out (my fitness pal is one).
So beautiful! Still waiting for it to cool…