★★★★★

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!

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!

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

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!

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

Ingredient Notes

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

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.

Big slice of cheesy Italian torte on a white plate.

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!
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!

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
  • 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

  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!

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 13x9, 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!

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?

Please leave a comment on the blog or share a photo on Instagram

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!

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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. Could you use pizza dough or something other than crescent dough? Not a big fan of crescent dough in savory items. Thoughts on cooking time with a substitute? I would use the 9×13.

    Thanks!

    1. I believe mine is a 9inch….but I’d have to double check. An 8 inch would totally work too…either one.

  2. I made this a couple months ago, and it was excellent still warm, and also cold straight from the fridge. I’ll be making it again this week, since I just received some spinach and onions from a co-op. (Instead of using a jar of red peppers, I saute green bell and an onion with garlic and throw that in). I LOVE this recipe. It’s a definite “go-to” on a busy week, because it’s easily 8 servings, and with only 2 people it is lunch for a few days after. Thanks for sharing!

    1. Thank you for coming back and letting me know! It’s definitely a versatile recipe, we’ve changed up the lunchmeat and veggies and it’s delicious!!

  3. Mm.. I have this in the oven right now! Mum inlaw is on her way up for lunch. Hoping it turns out great. Thanks for the recipe!

  4. We made this sandwich tonight and it was the best sandwich I have eaten in a long time. I am going to share the recipe with everyone!!! Excellent!

  5. What is a “springform” pan? And are you using the crescent rools in the tube (like the canned bisquits?

    1. A springform pan is one you would typically make cheesecakes in. However, you can use a 13×9 baking dish as well. And yes, the crescent rolls in a tube…just unroll (don’t separate). ENJOY.

    1. Define travel? If you want to take it to a neighbor’s or a brunch, yes. Long car ride, probably not. Baking in a 13×9 dish might be easier for travel!

  6. nothing wrong w/ sandwiches for dinner at all! my Mom used to make good ol’ grilled chees & soup for dinner & so do I ; tho I did make ’em fancy last time & added bacon & grilled cheese & apples is good too 😉 this looks awesom,gotta make it soon!

  7. GREAT new recipe using one of our favorite ingredients…crescent rolls! They’re such timesaving heroes in our kitchens.

    If you have time, will you stop by our website and share this recipe? We’d love to include it in an upcoming cookbook! Get started here: http://bit.ly/GBPsharearecipe

    Thanks so much for linking up today!

  8. Finally made this and it was great. I used pepperoni in it to and it was a big hit. Thanks for the recipe!

  9. ha, italian sandwiches have never looked so great! & this looks seriously great! thanks for sharing, lots of love happening for this and all your posts 🙂
    -meg
    @ http://clutzycooking.blogspot.com

  10. Hi..I love Italian Food and this will make a great dinner for us.I am your new follower. I am Marelie www.cookiedropletsetcbymarelie.com

  11. Now of the (3) you posted this week…my hubby chose this one for me to make. 🙂

    I have to agree!

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