★★★★★

Italian Sandwich Torte

Delicious, easy, Italian Sandwich Torte: perfect for brunch or a weeknight dinner! Layers of lunchmeat, cheese, and veggies for a tasty meal!

Slice of Italian sandwich torte on a stack of white plates, with cheese oozing out.

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!

Whole sandwich torte filled with meat, cheese, spinach, and red peppers.

What is Italian brunch torte?

When you hear “torte” your mind probably jumps to “cake.”

A torte, or torta, can also be a savory dish served any time of day. Italian torte sandwiches include slices of deli meat layered with cheese and baked between layers of pastry dough.

You cut the torte into slices before serving, and the individual portions resemble something like a cross between a sandwich and a savory pie.

I’ve seen Italian brunch tortes include everything from just salami and cheese, to all kinds of meats, tomatoes, mushrooms and olives.

I love this simple version with salami, ham, two kinds of cheese and a layer of greens on top! Add some roasted peppers for smokiness and you have a delectable main dish perfect for any meal of the day.

Step by step photos to make an Italian Sandwich torte for brunch.

What you’ll Need

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!) 

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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.

Big slice of cheesy Italian torte on a white plate.

Tips and Tricks for Italian Torte

  • 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!
Italian torte in a springform pan being glazed with egg yolks.

What to serve at an Italian Brunch

This torte sandwich was a delicious centerpiece to our Italian brunch!

Served with a tossed 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.

Baked Italian Sandwich torte on a marble cake plate, remove from pan, and uncut.

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!

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Easy Brunch Recipes

 
Yield: 12 servings

Italian Sandwich Torte

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Italian Sandwich Torte: perfect for brunch or a weeknight dinner! Crescent Roll crust packed with cheese, red peppers, ham, salami and eggs!

Ingredients

  • 2 packages crescent rolls
  • 1/2 lb sliced deli salami
  • 1/2 lb sliced provolone
  • 1/2 lb sliced deli ham
  • 7 eggs, divided
  • 1 cup grated Parmesan cheese
  • 1-2 cup fresh spinach, optional
  • 24 oz jar roasted red peppers, drained

Instructions

  1. Heat oven to 350 degrees. Unroll one package of crescent rolls and line the bottom of a Springform Pan.
  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.
  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.
  4. This can also be made in a 13x9, following the same directions. Allow to sit 30-60 minutes before slicing. Enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 290Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 154mgSodium: 981mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 19g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Delicious savory deli meat, surrounded by melty cheese and a flaky crust, this Italian torte will be a welcome addition to any Italian brunch menu! 

Italian Sandwich Torte: perfect for brunch or a weeknight dinner! Crescent Roll crust packed with cheese, red peppers, ham, salami and eggs!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on May 4, 2020

Comments & Reviews

  1. 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.

  2. I live where crescent rolls don’t. What kind of homemade alternative would you recommend? Biscuit dough?

  3. Perhaps you could parbake the bottom crust before layering in the other ingredients to avoid a soggy bottom crust.

  4. 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.

    1. 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 🙁

  5. 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!!!

  6. 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?

    1. 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!

  7. 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! 

  8. 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.

  9. 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. 🙂

  10. 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?

  11. 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!!!

  12. 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?

    1. 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!

    1. 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).

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