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Submarine sandwiches with spicy pepperoni, artichoke and caramelized onion
2020-06-11
https://www.metro.ca/userfiles/image/recipes/sous-marins-pepperoni-artichaut-oignon-caramelise-11275.jpg
PT10M
PT20M
PT30M
Preheat the oven to 425°F (218°C).. Line a baking sheet with parchment paper.In a large skillet, heat 3 tbsp of grapeseed oil over medium heat. Add the onions and season with salt and pepper. Cook for 10 to 12 minutes or until the onions are caramelized, stirring often. Set aside.In the same skillet, heat 1 tbsp oil over high heat. Add the beef slices and cook for 1 to 2 minutes, or until the beef is nicely browned. Season with salt and pepper.Set aside.Split the buns and place them on the skillet.Top the buns with the caramelized onions, beef, pepperoni slices and artichoke. Garnish with sliced fresh mozzarella. Cook in the oven for 4 minutes. Complete cooking under the grill (on broil) for 1 to 2 minutes to brown the cheese.During this time, mixt together all the dressing ingredients in a bowl. Season with salt and pepper.Garnish each submarine sandwich with roquette and sprinkle with dressing. Serve immediately!Source: Fantino & Mondello
4
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1/4 cup (60 ml) grapeseed oil
2 Vidalia onion finely chopped
1/2 lb (227 ml) Chinese fondue beef
4 7 inches submarine bun or ciabatta buns
40 Fantino & Mondello spicy pepperoni
1/4 cup (125 ml) artichoke hearts in oil drained and cut into quarters
2 fresh mozzarella balls cut into 1/4 po (0,6 cm)
2 cups (500 ml) fresh roquette
freshly salt and ground pepper
Dressing
2 tablespoon (30 ml) grapeseed oil
4 tablespoon (60 ml) olive oil
3 tablespoon (45 ml) white balsamic vinegar
1 teaspoon (5 ml) dried basil
1 teaspoon (5 ml) dried oregano
Submarine sandwiches with spicy pepperoni, artichoke and caramelized onion
4
Main course
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME
Ingredients
-
1/4 cup
(60 ml)grapeseed oil
-
2
Vidalia onion finely chopped
-
1/2 lb
(227 ml)Chinese fondue beef
-
4
7 inches submarine bun or ciabatta buns
-
40
Fantino & Mondello spicy pepperoni
-
1/4 cup
(125 ml)artichoke hearts in oil drained and cut into quarters
-
2
fresh mozzarella balls cut into 1/4 po (0,6 cm)
-
2 cups
(500 ml)fresh roquette
-
freshly salt and ground pepper
-
Dressing
-
2 tablespoon
(30 ml)grapeseed oil
-
4 tablespoon
(60 ml)olive oil
-
3 tablespoon
(45 ml)white balsamic vinegar
-
1 teaspoon
(5 ml)dried basil
-
1 teaspoon
(5 ml)dried oregano
Preparation
Preheat the oven to 425°F (218°C).. Line a baking sheet with parchment paper.
In a large skillet, heat 3 tbsp of grapeseed oil over medium heat. Add the onions and season with salt and pepper. Cook for 10 to 12 minutes or until the onions are caramelized, stirring often. Set aside.
In the same skillet, heat 1 tbsp oil over high heat. Add the beef slices and cook for 1 to 2 minutes, or until the beef is nicely browned. Season with salt and pepper.Set aside.
Split the buns and place them on the skillet.
Top the buns with the caramelized onions, beef, pepperoni slices and artichoke. Garnish with sliced fresh mozzarella. Cook in the oven for 4 minutes. Complete cooking under the grill (on broil) for 1 to 2 minutes to brown the cheese.
During this time, mixt together all the dressing ingredients in a bowl. Season with salt and pepper.
Garnish each submarine sandwich with roquette and sprinkle with dressing. Serve immediately!
Source: Fantino & Mondello
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
