I made this last night and, if I do say so myself, it came out super yummy. I don't think it needs nearly as much butter as it calls for though. First time I do a recipe, I follow it closely, but I'll cut back in the future at least at the onion stage. The arugula, tomato and mozzarella add a nice bit to the sandwich, too. I made mine with a small handful of tater tots, but it's a pretty good meal by itself or with a side salad.
You can find the recipe from the link or here (reprinted without permission, but I did credit it and shows where you can go get it, and it's not like I'm getting any money out of it). Also, I did not take the picture. I took a picture, but it's not as pretty.
MM Sandwich
Serves 4
Ingredients:
2 whole medium Onions, Halved And Sliced
1-1/4 stick Butter
2 pounds Cube Steak, Cut Into 1/2-inch Strips
1 teaspoon Kosher Salt
1 teaspoon Black Pepper
1/4 cup Worcestershire Sauce
5 dashes Tabasco Sauce
4 wholeDeli Rolls (crusty), Split
8 slices(thick) Fresh Mozzarella
8 slices(thick) Ripe Tomato
1-1/2 cup Arugula
Directions:
Season meat with salt and pepper. Set aside.
Melt 1/3 stick of butter in a heavy skillet over medium-high heat. Cook onions for several minutes, until golden brown. Remove to a separate plate and set aside.
Return skillet to stove and increase heat to high. Add another 1/3 stick of butter. When melted, add meat to pan in a single layer. Do not stir. Allow meat to sit, undisturbed, for a minute in order to brown. With a spatula, flip meat to the other side and allow to brown. Reduce heat to low. Add onions back into pan, then add Worcestershire, Tabasco, and remaining 1/3 stick of butter. Stir and allow to simmer, adding more Worcestershire or Tabasco as desired.
Melt 1/2 stick of butter on griddle or in a separate skillet. Place roll halves, cut side down in butter and brown over medium-low heat until golden brown.
To serve, spoon meat/onion mixture over bottom half of rolls. Spoon 1-2 tablespoons pan juice over the top. Lay two mozzarella slices on each sandwich, followed by two tomato slices. Top with a generous amount of arugula, then press the top half of the roll on top. Cut in half and serve immediately.
I've never known any trouble that an hour's reading didn't assuage. Charles De Secondat (1689 - 1755)
Friday, June 3, 2011
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