Tag: sandwich

The Shooter’s Sandwich – Tally Ho Indeed

Even though this trendy shooter’s sandwich has been requested many times, I’ve resisted making one because I’ve always felt there were better handheld delivery systems for steak and mushroom ingestion. Like a panini for example, or maybe even a cheesy quesadilla; but pressed into a cold, hard wedge?

Then, I had an incredibly small epiphany. I ran across the origins of the shooter’s sandwich online, and realized I might have been missing the point. This wasn’t something you make for just any lunch; it was something you make to take on a foxhunt (or what you Americans call a “tailgate party”).

I can’t remember the last time I was on a foxhunt, but after giving this a try, I can see the advantages of this very filling, very flavorful, and very sturdy sandwich. But, as I stressed in the video, you really need a couple huge steaks to make this work. Even cooked slightly pass medium, this was okay, but another half-inch of tender, pink meat would have made the whole affair significantly better.

So, I guess if I were going on a long hike, or out for a relaxing day of shooting innocent foxes, I would consider making this again, but while I tucked in, I have to admit, I’d probably be dreaming about a steaming hot, steak and mushroom hoagie. Enjoy!

Ingredients for 8 Portions:

(Note: I didn’t measure anything, ‘cause it’s a sandwich, but these should be close enough.)

For the mustard sauce:

3 tbsp Dijon mustard

1 tbsp extra hot horseradish

1 tbsp mayo

For the mushrooms:

1 tbsp olive oil

1 tbsp butter, divided

1 1/2 pound button mushrooms

salt and pepper to taste

cayenne to taste

1/2 cup minced shallots

2 tbsp brandy or sherry

The rest:

2 at least 16 to18-oz well-trimmed beef steaks (rib eye, NY strip, or top-sirloin are best choices, in that order). Seared in some vegetable oil.

salt and pepper to taste

3-4 oz fine pate, optional

1 round loaf of crusty bread

Right sandwich, a 40-year history – Italian Cuisine

It's a long love story 40 years that between Panino Giusto and his admirers spread all over the world, passionate about Italian sandwich in its many variations, able to meet every desire. A success story that perhaps even its advocates would have struggled to imagine, but which turned the makeshift meal sandwich to convivial moment chosen with awareness to indulge in a great moment taste.

Speaking of lightning strike maybe it could be exaggerated, but it is certainly true that when in 1979 the first Panino Giusto opens its doors to Milan in Corso Garibaldi it unhinges habits and convictions of the Milanese, especially in the "sacred" moment of the lunch break. In the dish comes in fact a sandwich prepared with quality ingredients for a quick and informal break, a sandwich that you eat with your hands – almost a revolution! After that first moment many small and big changes have taken place over the years that have helped to revive the Italian sandwich, making it an excellence appreciated all over the world thanks to the work of the Italian Panino Academy founded by Panino Giusto, who promotes the culture of quality sandwich made in Italy also enhancing it as a professional opportunity, organizing courses for those who want to start or improve an activity dedicated to sandwiches.

In the 40-year history of Panino Giusto, changes in the tastes and fashions of our country are also reflected. An example of this is the "Diplomatic", a sandwich that has always been in the menu based on cooked in Prague – exotic ingredient for the early eighties – cheese edamer is pink sauce, a must-have of the era for every recipe with chic ambitions. Even today much appreciated, tells us who we were snatching a smile.

If in the opulent nineties peeps more luxurious ingredients, like the truffle oil of Alba, today's sandwiches tell of a collective responsibility, aattention to the common good also represented by the decision to reduce consumption of meat and to favor the ingredients produced in the area. The menus are therefore enriched with vegetarian sandwiches – but they all order! – as the Sicilian, a bread with cereals stuffed with cacio ragusano, grilled zucchini, fresh cheese flavored with thyme and marjoram, basil pesto, oregano of Pantelleria. To celebrate the fortieth birthday, a new chef's creation has arrived Claudio Sadler, formerly a partner of Panino Giusto, the WRONG sandwich which refers to the famous Negroni Sbagliato, among the symbolic cocktails of Milan. The ingredients? Bread made with a mixture between an Italian organic flour and venison rice flour, fresh cheese, marinated bresaola in Campari flavored with chilli and bay leaf, Salva cremasco cheese, tapenade of green olives and gherkins, orange zest. A recipe that, as CEO Antonio Civita has declared, wants "to symbolically honor the theme of error, because even and perhaps above all in mistakes there is the best space for reflection, for new ideas, for growth".

A look forward confirmed by the new and ambitious Vision is Mission of Panino Giusto or "Adding value to the world through a sandwich" is "Propose the Italian sandwich as a beautiful, good and right way to feed respecting environment, people and animals".

Claudia Minnella
February 2019

DISCOVER SALE & PEPE COOKING COURSES

Mini sandwich with mustard, stracchino and Prosciutto di Carpegna DOP – Italian Cuisine

For a lunch or a snack, a recipe that combines tradition and Marche flavors with a high quality salami: Carpegna Ham. But do not call it "the usual sandwich"!

This excellent raw ham takes its name from the area traditionally dedicated to its processing, the Municipality of Carpegna (province of Pesaro-Urbino, Marche region), there on the border between the nearby Romagna and the nearby Tuscany. Here the microclimate of the area is characterized by the dry air, typical of the first mountain and by the brackish currents coming from the nearby Adriatic Sea in a perfect balance to favor the drying of pig legs, a practice that in this area dates back to 1400. from the maturation of fresh legs of Italian pigs (from Lombardy, Emilia Romagna and Marche) which originates the Prosciutto di Carpegna DOP. Its scent is delicately aromatic and the taste gives a satisfying taste experience: although it predominates a sweet taste you can perceive slightly spicy notes due to its characteristic blend of traditional stucco with pepper and paprika.

To taste its aroma let's taste it with rustic sesame bread, creamy stracchino cheese and that decided flavor that has the mostarda of quince. It will be an intoxicating discovery for the palate!

Preparation time: 10 minutes
Cooking time: 10 minutes
People: 4

Ingredients:

250 g stracchino
200 g sesame bread
160 g 8 thin slices of Prosciutto di Carpegna DOP
Quince of quince

Preparation:

Cut the sesame bread into 12 thin slices. Spread a slice of bread with a veil of mustard and then with the stracchino; take a slice of Prosciutto di Carpegna DOP, place another slice of bread on top, spread it with stracchino cheese, stuffed with another ham and close with a slice of bread spread even with little mustard.
Repeat these steps to make the other 3 mini sandwiches.