Monday, January 27, 2014

Italian Grinder Fail


Originally I had planned to make a giant toasted sub, cut it into about 15 slices and present it as a Super Bowl Italian Grinder. I layered the meat and cheese, toasted it, threw on the fresh LTO and smothered it in Kraft's Green Goddess sauce. Once I closed it shut and sliced it I knew there was a problem – bread overload!

It was tasty, but I did eat it without the top portion of the bread.

Toast the bread, meat and cheeses
The loaf I had chosen was a large fresh baked french bread, the only problem was that I need 2 to 3 times the amount of meat on it to balance the sandwich. I should have went with a lighter, fluffier bread, or just made several individual sandwiches with sub buns. There was nothing wrong with it flavor wise, which is why I'm sharing it here.

Usually I would make a custom sauce for something like this but I wanted to give the Goddess Sauce a test, and I must say it passed with flying colors. It reminds me of a creamy Italian or Caesar dressing with a little extra pepper or spice.  It was a great compliment to the meats I had chosen and I'm going to try and keep this on hand to use as a special sandwich sauce when I'm in a pinch for something nice. It's not that expensive and an easy thing to keep in the pantry for the occasional saucy surprise.

Eat well, cook often ...

THE RECIPE
Add the fresh LTO!

1/2 lb Smoked ham
1/4 lb Hard salami
1/4 lb Sandwich slice pepperoni
1/2 lb Mozzarella cheese
Lettuce, Tomato, Onion
Green Goddess Sauce
1 loaf Bread that can be halved length-wise, or 6 sub buns

Layer meats
Preheat oven to 400°
Cut bread in half length-wise. On bottom piece layer ham, salami, pepperoni and cheese. Place in oven with top half of bread along side and cook until cheese is melted and bread is toasted, 5 to 6 miniutes. Remove from oven.

Finish
Add lettuce, tomato, onion and Green Goddess sauce, and top with bun. Then serve, if using a larger loaf for bread, slice before serving.

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