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Submarine Sandwiches with Spicy Pepperoni, Caramelized Onion, Artichoke, Roquette and Fresh Mozzarella
2020-07-08
https://www.metro.ca/userfiles/image/recipes/sous-marins-pepperoni-epice-oignons-artichauts-roquette-mozzarella-11307.jpg
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Preheat the oven to 425°FLine 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, mix 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 g) chinese fondue beef
4 7 inches (18 cm) submarine bun or ciabatta buns
40 Fantino & Mondello sliced spicy pepperoni
1/2 cup (125 ml) artichoke hearts in oil, drained and cut into quarters
2 fresh mozzarella cheese cut into 1/4 in (1/2 cm) slices
2 cups (500 ml) fresh roquette
To taste freshly groune salt and pepper
Dressing
2 tablespoon (30 l) grapeseed oil
4 tablespoon (60 ml) olive oil
3 c. à soupe (45 ml) white balsamic vinegar
1 teaspoon (5 ml) dried basil
1 teaspoon (5 ml) dried oregano
Submarine Sandwiches with Spicy Pepperoni, Caramelized Onion, Artichoke, Roquette and Fresh Mozzarella
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 g)chinese fondue beef
-
4
7 inches (18 cm) submarine bun or ciabatta buns
-
40
Fantino & Mondello sliced spicy pepperoni
-
1/2 cup
(125 ml)artichoke hearts in oil, drained and cut into quarters
-
2
fresh mozzarella cheese cut into 1/4 in (1/2 cm) slices
-
2 cups
(500 ml)fresh roquette
-
To taste
freshly groune salt and pepper
-
Dressing
-
2 tablespoon
(30 l)grapeseed oil
-
4 tablespoon
(60 ml)olive oil
-
3 c. à soupe
(45 ml)white balsamic vinegar
-
1 teaspoon
(5 ml)dried basil
-
1 teaspoon
(5 ml)dried oregano
Preparation
Preheat the oven to 425°F
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, mix 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
Legal Notice
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.
