Tag: sandwich
Stuffed Italian Meatball Grinder
Stuffed Italian Meatball Grinder
On the East Coast, a grinder is a sandwich on Italian hoagie rolls with hot ingredients instead of cold cuts; with cheese and Italian salad on it. My sandwich is reminiscent of the old MN state fair grinder stall that serve meatballs, sauce, and cheese stuffed into hollowed out Italian bread; instead of slicing the bread in half.
Ingredients
- hoagie buns
- mozzarella cheese shredded
Meatballs
- 2 tbsp olive oil
- 1 lb ground beef or 50/50 ground beef and pork
- 1 large egg
- 1 cup breadcrumbs
- 1/2 small yellow onion finely chopped
- 6 garlic cloves minded
- 1/4 cup milk
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp cracked black pepper
- 1 tsp crushed red pepper optional
Sauce
- 2 tbsp olive oil
- 1/2 small yellow onion finely chopped
- 6 garlic cloves minced
- 1/4 cup tomato paste
- 16 oz canned crushed tomatoes
- 1/2 cup red wine
- 1/4 cup basil chopped
- 2 tbsp oregano chopped
- 1 tsp salt
- 1 tsp cracked black pepper
Instructions
- Mix all of the meatball ingredients together.
- Roll into mini meatballs about the size of a cherry.
- Add olive to a large sauté pan over medium high heat. Cook the meatballs for 10-12 minutes. Remove from the pan.
- Add in another 2 tbsp of olive oil. Sauté the onions for 4 minutes. Add in the garlic and cook for 1 more minute.
- Add in the tomato paste and cook for 1 minute.
- Deglaze the pan with the red wine. Stir in the crushed tomatoes, basil, oregano, salt, and pepper. Cover and simmer over low heat for 10 minutes.
- Add the meatballs into the sauce. Cover and simmer for 10 more minutes.
Sandwich Assembly
- Cut each of the hoagie buns in half. Hollow out the inside, making sure not to tear open the outside.
- Place one of the halves in a pint glass to hold it upright. Put a small pinch of mozzarella in the bottom.
- Place 2 meatballs and some sauce on the bottom.
- Repeat this layering process 2 more times so there’s a total of 6 meatballs in the sandwich.
- Place some mozzarella cheese on top.
Philly Cheesesteak
Philly Cheesesteak
This legendary sandwich was created in Philadelphia in the 1930s by a hotdog cart vendor named Pat Olivieri. As the story goes, a cab driver smelled Pat cooking up thinly sliced beef on a hotdog bun and asked to try it. Hence, the cheesesteak was born. There are a few components to making an authentic cheesesteak. The first is to use thinly sliced ribeye. If this is something you don’t want to do on your own, ask your butcher. Sautéed onions and green peppers are definitely a must in making this sandwich. Once they’re sautéed, the beef gets added and cooked with them. Probably the most important part of the sandwich is the cheese that’s used. American, provolone, or cheese whiz are the only acceptable cheese. Nothing else. All of this gets put on a hoagie roll.Let’s be very clear. There’s no lettuce, no tomato, no mayo, no mustard, no steak sauce; nothing else that goes on a cheesesteak. If you’re in Philly and ask for such a thing, you’ll here about it and be asked to leave.
Ingredients
- 1 tbsp butter
- 1/2 medium white onion diced
- 1/2 large green bell pepper diced
- 1 lb ribeye thinly sliced
- salt and pepper
- 4 slices american or provolone cheese or cheese whiz
- 2 hoagie rolls
Instructions
- Melt the butter in a large sauté pan over medium high heat. Sauté the onions and green peppers for 5 minutes.
- Add in the thinly sliced ribeye. Season with salt and pepper. Sauté for 3 minutes.
- Separate the meat, peppers, and onions into 2 piles. Place the cheese on top of each pile and allow to melt for about 2 minutes.
- Using a wide spatula, scoop each mound and place on the hoagie rolls.
Croque Madame
Croque Madame
I’ve been waiting a lifetime to try this sandwich. I recently went to Paris for a week and this was the first thing I ate at a small cafe when I got there. The Croque Madame is a decadent, classic French sandwich consisting of ham, gruyere, and Mornay sauce(which is a cream sauce made with gruyere), topped with a fried egg. Without the fried egg, the sandwich is called a Croque Monsieur. It was everything that I expected. Rich, creamy, cheesy, and artery clogging. Seriously one of the best sandwiches I’ve ever eaten, period.
Ingredients
Mornay Sauce
- 1 tbsp butter
- 1 tbsp flour
- 3/4 cup whole milk
- 1/4 cup gruyere cheese grated
- 1/4 tsp nutmeg
- salt and pepper to taste
Sandwich
- 2 tbsp butter divided
- 2 slices French loaf bread
- 1/4 cup gruyere cheese grated
- 2 slices ham
- 1 tbsp dijon mustard
- 1 large egg
- 1 tbsp chives finely chopped
Instructions
- Over medium heat in a small pot, whisk together the butter and flour. Cook for 1 minute.
- Pour in the milk. Whisk over low heat for 3 minutes until thickened.
- Take off the heat and whisk in the gruyere, salt, pepper, and nutmeg. Set aside.
- Melt 1 tbsp of butter in a skillet. Toast only 1 side of the slices of bread for 4 minutes.
- Take out the bread for assembly. Spread the dijon must on one piece of the bread; the other with half of the Mornay sauce.
- Place half of the gruyere on the Mornay sauce, followed by the slices of ham.
- Put the slice of bread with the dijon on top of the ham; mustard side down. Spread the rest of the Mornay sauce on top of the bread, along with the rest of the gruyere.
- Bake on a baking pan in a preheated 400 degree oven for 10 minutes until the cheese is melted and gooey.
- While the sandwich is in the oven, melt 1 tbsp of butter in a small skillet over medium heat. Crack and egg and cook sunny side up force minutes until the whites are cooked through.
Top with the fried egg and chopped chives.
