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"OTCC: 10/7/11 - Pammie's Braciole Sammich"
Posted by samboohoo on 10-05-11 at 08:09 PM
LAST EDITED ON 10-05-11 AT 08:15 PM (EST)

I got this recipe from Jeff. Jeff got it from Pammie. I don't know Pammie, but I do know Jeff. You should too. He is, after all, the "sandwich king!"

Ingredients:

1 flank steak
1 cup seasoned breadcrumbs (Italian will work)
1 cup grated Pecorino Romano*
3/4 cup fresh flat-leaf parsley leaves, minced
2 tablespoons minced garlic
Olive oil, as needed
Salt & pepper
1/2 yellow onion, diced
1/4 cup garlic cloves, minced
1 tablespoon dry Italian seasoning
1 teaspoon crushed (or ground) red pepper
2 tablespoons tomato paste
1/4 cup red wine (or a little more if you want)
2 (28 oz.) cans crushed tomatoes

Sandwich Fixings:
6 soft Italian hero rolls, buttered and grilled in a pan
4 oz. shaved Pecorino Romano
2 pounds Burrata*
8 oz. red peppadew peppers, sliced
French Fried onions


Notes:

1. Pecorino Romano: If you look for this in the special cheese section of your market, you will spend more money than necessary. I was about to go for a good ol' fashion can of Kraft when I stumbled upon a container of Pecorino already grated in my regular cheese section. It was on sale, so I grabbed it, knowing I would use any leftover for spaghetti.

2. I used regular parsley from the produce section. 99 cents.

3. 1/4 cup cloves garlic. I think you're supposed to measure it out, then mince it. I didn't really measure mine. I know I used a lot. DH knows I used a lot. He doesn't handle it as well as I do.

4. I used ground red pepper instead of crushed.

5. Red wine. We're not big wine drinkers in our house. I wish I had had one of the little bottles (that come in a 4-pack), but I didn't. I used a bit more than a 1/4 cup - probably 3/4 cup.

6. WTH is Burrata? I simply used fresh mozzarella, again on sale in the regular cheese section.

7. Peppadew peppers. I had these for the first time recently on a salad. I was nervous at first thinking they would be hot. They were not very hot. I didn't use them for this recipe.

8. French Fried onions. If you want the recipe, I will post. I bought a can of the ones I use on the green bean caserole at Thanksgiving, especially since I had a coupon. I ended up not using them for the sandwich, but I'll use them next month for the caserole.

Method

Gently pound the steak to 1/4-inch thickness. Sprinkle the breadcrumbs, Romano, and the 2 tablespoons of garlic onto the meat.

Drizzle 2 tablespoons of olive oil over the meat. Roll the meat with the grain and tie with butcher's twine to secure the roll. (If you don't have butcher's twine, ask the butcher. Mine was more than generous and gave me enough for later down the road.)


(NEED TO INSERT PICTURE)

Sprinkle the outside of the roll with salt and pepper. Heat a Dutch oven over high heat, add 1/4 cup olive oil and sear the beef on all sides until golden brown. Remove the meat and set aside.

Turn down the heat to medium and add 3 tablespoons of olive oil, the onions, the 1/4 cup garlic, Italian seasoning and crushed (or ground) red pepper. Cook about 10 minutes, stiring to avoid burning. Add the tomato paste and cook 3 more minutes. Then deglaze the pan with the wine, scrapiing all of the food from the bottom. Add the crushed tomatoes. Season with salt & pepper. Bring to a simmer and add the mean back to the pan.

(NEED TO INSERT PICTURE)


Simmer over low heat until the meat is tender - about 2 hours. Taste and season again with salt & pepper, if necessary. Remove meat from the pot, cut the twin and slice against the grain into 1/4 to 1/2 inch thick slices. Reserve the tomato sauce.

Make a sandwich or not

At this point, you can make a sandwich. I buttered rolls and tossed them in the oven for a few minutes. I added fresh mozzarella and melted it. Then I placed a slice on, added a little sauce and served. Next time I would grill the rolls for sandwiches. Top with the onions & peppadew peppers, if desired. Serve with sauce as a dipping sauce.

(NEED TO INSERT PICTURE)

(NEED TO INSERT PICTURE)


This is also great not in sandwich form. In fact, the next day I ate leftovers, and the sauce was absolutely divine. I even thought about adding cream, butter and vodka to the leftover sauce for a vodka sauce and serving it over pasta.


Samboobree, brought to life by Arkie


Table of contents
Messages in this discussion
"RE: OTCC: 10/7/11 - Pammie's Braciole Sammich"
Posted by samboohoo on 10-05-11 at 08:17 PM
I can't get all of pictures in. Grrr.

One other note. I think this would be really good with chicken, so may try that next time.


Samboobree, brought to life by Arkie


"RE: OTCC: 10/7/11 - Pammie's Braciole Sammich"
Posted by Tummy on 10-06-11 at 07:15 AM
LAST EDITED ON 10-06-11 AT 07:16 AM (EST)

Would Jeff be The Sandwich King?

I personally think you should bring this Saturday and we could picnic!


edited to add - yum yum yum yum

"RE: OTCC: 10/7/11 - Pammie's Braciole Sammich"
Posted by samboohoo on 10-07-11 at 09:12 AM
Yes, Jeff is that Sandwich King from Food Network Star. This is the recipe he used for him pilot when he won the show.

I kind of agree with you. We'll be eating Italian, but I bet it won't compare.


Samboobree, brought to life by Arkie


"RE: OTCC: 10/7/11 - Pammie's Braciole Sammich"
Posted by dragonflies on 10-06-11 at 09:07 AM
This looks super yummy! Now I'm hungry.



"RE: OTCC: 10/7/11 - Pammie's Braciole Sammich"
Posted by samboohoo on 10-06-11 at 09:14 AM
Plate-licking good. Especially the Monday leftovers.



Samboobree, brought to life by Arkie


"RE: OTCC: 10/7/11 - Pammie's Braciole Sammich"
Posted by qwertypie on 10-06-11 at 10:18 PM
I can't wait to send Mr. Qwerty out on this quest.
"RE: OTCC: 10/7/11 - Pammie's Braciole Sammich"
Posted by weltek on 10-07-11 at 11:15 AM
Hey! I was going to try a Sandwich King recipe for OTCC this month. Way to beat me to it. *kick*


-This siggie in the lost and found bin. Anyone lay claim to making this?

"RE: OTCC: 10/7/11 - Pammie's Braciole Sammich"
Posted by samboohoo on 10-07-11 at 11:33 AM
Did you see the Chicken Vesuvio (sp?) one? I really want to make that one too.


Samboobree, brought to life by Arkie


"RE: OTCC: 10/7/11 - Pammie's Braciole Sammich"
Posted by weltek on 10-07-11 at 12:22 PM
Yep. I was thinking of making the fig and mortadella foaccacini, but using another meat instead of mortadella.


-This siggie in the lost and found bin. Anyone lay claim to making this?

"RE: OTCC: 10/7/11 - Pammie's Braciole Sammich"
Posted by qwertypie on 10-07-11 at 06:54 PM
Sandwich recipes are always welcome here.
"Important note!"
Posted by weltek on 10-07-11 at 02:35 PM
Even this cheesehead had no idea what Burrata was.


-This siggie in the lost and found bin. Anyone lay claim to making this?

"RE: Important note!"
Posted by samboohoo on 10-07-11 at 02:58 PM
LOL.

There was another term in the recipe I wasn't familiar with. You're supposed to "sweat" the onions and garlic. I forgot to check that out, but it appeared to me I was supposed to stir them, which I did. I think I mentally blocked it out because it just sounded so disgusting.


Samboobree, brought to life by Arkie


"Paved with good intentions."
Posted by qwertypie on 10-16-11 at 00:33 AM
BUMP
I am going to try to make this tomorrow. Between wrestling with a nasty McCall's pattern and a brutal cold, I have not had the energy to do much cooking.

I hate having outstanding OTCC recipes in the queue

"RE: OTCC: 10/7/11 - Pammie's Braciole Sammich"
Posted by qwertypie on 11-18-11 at 09:28 PM
It's on my TO DO list this weekend. I've had problems finding flank steak, but grabbed a steak I think will do nicely instead. Now, as long as I can keep my meat tenderizer hidden, we are good to go.

I thought I would add a recipe/formula I use to make my own Italian seasoning. It is amazing how it all of a sudden comes together when the parsley is added.

ITALIAN SEASONING MIX
3 TBSP DRIED BASIL
3 TBSP DRIED OREGANO
3 TBSP DRIED PARSLEY (I dried a bunch in the oven under low heat)
1 TBSP GARLIC POWDER
1 tsp ONION POWDER
1 tsp DRIED THYME
1 tsp DRIED ROSEMARY
1/4 tsp BLACK PEPPER
1/4 tsp RED PEPPER FLAKES.

"Delicious!"
Posted by frodis on 11-22-11 at 06:24 PM
LAST EDITED ON 11-22-11 AT 06:32 PM (EST)

I have a backlog of OTCC recipes to try. Some of them are already in the archives so I won't have any place to comment, but I swear I'm going to catch up with all of them!

I made this recipe a few weeks ago and finally managed to upload all of the photos from my camera (going back to May. Yeesh.)

First of all, I'll say that I've made braciole before as it is a family favorite. We usually make lots of small bracioles and cook them in the crock pot. I did try very hard to stick pretty close to this recipe, mostly just to see if I could do it.


The ingredients:

(Because I am a known recipe-alterer, I will say that there are several items pictured here that I did NOT use. The apples, pears, squash and pumpkin seeds were all just in the way and I didn't feel like moving them.) I also forgot to take this pic until after I'd pounded out the flank steak so I just pulled out another flank steak for photo purposes.

Pounded, seasoned, crumbed, and cheesed. My parsley was looking a little droopy so I chopped up some kale (it might have been swiss chard, I can't remember now) and put that in.

Tied up and browning in the big skillet. After it was all browned I poured in the sauce. I didn't really do the exact sauce recipe, I just used a couple of jars of my own homemade jarred spaghetti sauce that I put up earlier this summer. It was fairly close, ingredients wise, so I don't think it made a big difference.

Finally, I didn't make it a sandwich. I just sliced it up and served it with some green salad with a homemade creamy italian dressing and some of the extra parmesan, and some homemade whole wheat breadsticks.

It was very delicious, and really, very easy to make even though it looks like a lot of work. I was hoping to make a sandwich out of leftovers, but there were NO leftovers.

Thanks, Boo! I enjoyed making this and it was a fun one to get back on the OTCC wagon!


(Edited because I forgot a photo!)

"RE: OTCC: 10/7/11 - Pammie's Braciole Sammich"
Posted by qwertypie on 11-23-11 at 01:43 AM
We deem it delicious!

I toasted some french bread with Mozzarella and put several slices of beef roll with almost too much sauce to manage.

And that is all I am going to post for now because I am going back for seconds!

"Klaatu"
Posted by foonermints on 11-24-11 at 00:12 AM
Burrata Nict.. *cough*


foonermint gives this 5 boomsticks.