Ingredients
Units
Scale
- 1/2 cup peanut oil + 2 Tbsp. bacon fat (TFD change – original was 1/2 cup vegetable oil)
- 6 sandwich steak or round steak cutlets, pounded to 1/8” thick (TFD prefers round steak)
- Pepper, to season
- 1 cup flour
- 3 eggs, whipped with 2 Tbsp. Maggi seasoning (TFD change, original was water)
- 1/2 cup Breadcrumbs, mixed with minced fresh rosemary, minced fresh basil, minced fresh oregano, minced fresh parsley – 4 Tbsp. herbs in total
- 1/4 cup Panko breadcrumbs (TFD change, use regular plain breadcrumbs for original)
- 1 1/2 – 2 cups of your favorite tomato sauce (TFD enjoys Rao’s brand very much)
- 6 Turano French rolls, Gonnella Italian/French rolls, or any other brand of high gluten rolls
- 3/4 cup shredded mozzarella cheese
- 1/4 cup shredded smoked gouda (TFD change, original was mozzarella)
- ***
- 6 oz. giardiniera, store-bought or made from:
- 1/4 cup table salt
- 1 cup small-diced carrots
- 1 cup tiny cauliflower florets
- 1/2 cup sliced green pitted olives
- 6 Serrano peppers, sliced (depending on heat level desired)
- 4 cloves garlic, minced
- 1 stalk celery, de-stringed and diced small
- 1 red bell pepper, diced small
- 2 cups canola oil
- 1 Tbsp. dried Greek oregano
- 1 bay leaf
- 1/2 tsp. lightly-cracked coriander seeds
- 1/4 tsp. lightly-cracked yellow mustard seeds
- 1/4 tsp. lightly-cracked fennel seeds
- 1/4 tsp. lightly-cracked black peppercorns
- 1/8 tsp. lightly-crushed celery seeds
Instructions
- To make Giardiniera:
- Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.
- Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the olives, herbs and spices. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.
- The day you are making the sandwiches:
- Preheat oven to 350 F.
- Heat oil in a 12” skillet over medium heat.
- Warm tomato sauce over medium heat in a skillet.
- Season steaks with salt and pepper, then lightly coat in flour, shaking off excess.
- Coat steaks in egg wash, again shaking off the excess egg, then press steaks into combined herbs and breadcrumbs + panko mixture, coating completely.
- Fry 2-3 steaks at a time in the oil for about 2 minutes per side, or until deep golden brown.
- Dip the steaks one by one into tomato sauce to coat, then transfer to French rolls, folding them into a v shape.
- Sprinkle cheese and giardiniera into the fold of the steaks, then wrap each sandwich in foil.
- Place wrapped sandwiches in the oven. Bake for 3-5 minutes, then enjoy.
