This Italian Grinder Casserole Will Improve Your Quality of Life

Photos by Claire Lower

Hello, and acquire behind to Will It Casserole?, a mainstay where we take your tasty concepts and re-imagine them as tasty stew creations. Today we’re holding another favorite sandwich of mine—the Italian sub/grinder/hoagie/whatever—and transforming it into a hot, comforting plate of wonder.

There are few sandwiches we suffer some-more than a good Italian sub. Salty marinated meats with clever provolone and acidic pepperoncinis never destroy to make my mouth happy, and casseroling a conditions was, what we call in a business, a “good move.”

Sandwiches are, as a food, really easy to casserole, though some suspicion has to be given to a diagnosis of a bread. For a Monte Cristo casserole, we prepared it as we would a bread pudding, shower a bread in a custard before baking. For this dish, however, we wanted to keep a bread a small lighter, so we usually used one egg, and wanting a divert entirely, opting for a bit of gas instead to moisten, though not drench, a cubed carb. we also had no enterprise to bake a fresher components of a sandwich into a casserole, since no one likes baked iceberg, so those were done into a small salad. All in all, we am really gratified with a outcome, and we wish we give it a try. To make this tasty masterpiece, we will need:

  • 1 lb of soothing Italian bread, cut or ripped into bite-sized cubes
  • 2 tablespoons of olive oil
  • A seasoning mix done of 1 tablespoon powdered parmesan, 2 teaspoons dusty oregano, 2 teaspoons dusty basil, 2 teaspoon garlic powder, 1 teaspoon red peppers flakes, 1 teaspoon salt, and 1/2 teaspoon uninformed pepper
  • 1/2 crater duck or unfeeling stock
  • 1 egg
  • 1 bruise of your favorite Italian meats (I grabbed 1/2 bruise of mortadella from a deli opposite and one of those Italian charcuterie sampler packs, that contained salami, prosciutto, and sharp coppa.)
  • 4 tablespoons sliced black olives
  • 8 ounces sliced provolone
  • About half a conduct of shredded lettuce
  • 1 middle tomato, diced
  • A elementary vinaigrette done of 1 tablespoon of mayo, 2 tablespoons olive oil, 2 tablespoons red booze vinegar, and 1/2 a teaspoon any of salt and sugar
  • Jarred, sliced pepperoncinis for serving

Toss a bread with a olive oil and seasoning mix until it’s good coated. Mix a egg with a broth, flow it over your seasoned bread, and toss again. Slice your beef into skinny strips, and toss those with a bread to uniformly distribute. Coat your stew plate with a bit of olive oil, and lay down your initial covering of a beef and bread mixture. Top with a integrate of tablespoons of olives.

Top with half your cheese.

Repeat another bread-meat-olive layer, afterwards tip with a remaining cheese. Spray a square of aluminum foil with non-stick mist and cover your grinderole. Bake in a 375-degree oven for half an hour, afterwards expose and continue to bake until a cheese is bubbly and browned.

Toss a shredded lettuce with a tomatoes and vinaigrette, and shower on a small dusty oregano and peppers to taste.

Serve a stew with a salad and pepperonicinis, pier them on only before devouring.

Eat, and be happy with your choices.

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Posted by on Jan 13 2018. Filed under Gadgets. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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