Eggplant Parm Grilled Cheese Supreme

Sometimes there's nothing quite like a sandwich for dinner. Now I'm not talking about a PB&J on squishy Wonder Bread or even baloney and a square slice of American "cheese" straight from the cellophane (not to diss the cheese...unless, of course, we're talking Velveeta) with a smear of Miracle Whip. Nope, I'm talking about a favorite Italian entree turned into a glorious grilled cheese sandwich. The Eggplant Parm Grilled Cheese Supreme.

What makes this grilled cheese supreme? Besides warm slices of crispy eggplant, slivers of roasted red peppers, bits of fresh basil, and slices of smoky provolone? Why, both outsides are finished with shredded mozzarella and double grilled to create a crispy, crunchy fried cheese surface. A frico exterior, if you will.

Costco has those beautiful little eggplants in the fresh produce section again, so naturally I bought a bag...then promptly forgot about making them - nothing new there (oops). Once remembered, I set out late in the evening to make a nice big dish of eggplant parm. I started out strong, but once the purple edged veggie slices were oven fried, I simply ran out of time and energy. Instead of cooking into the wee hours, I put them in the fridge for the night after enjoying a couple for "quality control" purposes. The next day, I had "fried" eggplant slices to play with!  

First, I built the sandwiches (and delivered an extra to my sister, Jeanie, for dinner last night). I still have slices to make into individual ramekins of eggplant parm and just to eat as a side dish with grilled chicken or a good medium rare steak. You know, I might just make eggplant slices ahead from now on...I bet it would even freeze to use whenever I wish. Ooooo...and often!

Eggplant Parm Grilled Cheese Supreme

• 2 C fresh or packaged fine breadcrumbs - I used 3 slices of gluten-free bread to make mine GF
• 1 1/2 t granulated garlic
• 1/2 t Kosher salt
• 1 t dried oregano
• 6 small or 3 medium eggplants, tops and bottoms cut off, sliced lengthwise into 1/2" slabs
• canola oil
• Pam or other cooking spray
• jarred roasted red peppers, cut into strips
• smoked provolone slices
• shredded mozzarella
• fresh basil
• Italian bread, cut diagonally into hefty 1" slices
• a good jarred marinara

First combine breadcrumbs, granulated garlic, salt and oregano in a plastic bag and shake until well mixed. Set aside. 

Preheat oven to 425 degrees.

Using 2 baking sheets, pour enough oil on each sheet to just skim the surface. Spray both sides of the eggplant slices with cooking spray, then put a few slices at a time into the breadcrumb mixture. Shake and coat the slices well, place on the baking sheets and repeat until all the eggplant is coated and on the baking sheets. Spray the top sides with cooking spray to help them brown.

Bake for 25-30 minutes or until all the eggplant is crisp on the outside and tender on the inside. Let cool. At this point, either use the eggplant right away for the sandwiches or store covered in the fridge until ready to make the sandwiches or whatever else you may be making.

Sandwich Assembly:

Butter the outsides of the bread slices. In a skillet or griddle, put the buttered side of one slice of bread down, add a slice of provolone (and whatever more you need to cover the bread), then  a layer of eggplant (be sure to warm the eggplant quickly in the oven), strips of roasted pepper, torn pieces of fresh basil, another slice of provolone (and whatever more you need to cover the contents of the sandwich), top with the other slice of bread (buttered side up) and grill until the bottom of the sandwich is beautifully brown. 

The proper amount of shredded mozzarella to finish the sandwich.

Carefully turn the sandwich over, carefully put a thin layer of shredded mozzarella on the already grilled side. When the other side is beautifully browned, carefully turn the mozzarella-ed side down and repeat the shredded mozzarella on the upside of the sandwich. Carefully turn again and brown the second mozzarella-ed side. Be careful not to burn the mozzarella...just brown it until crisp. Remove to a plate and serve with warm marinara to dip.

After the final grilling with the mozzarella browned, crisped, and ready to cut and serve.

DO try this. It. Is. Fabulous! 

Spinach & Parm Meatballs And Sausage With Hot Banana Pepper Sauce

Staring at the takeout menu, the decision is always the same when a hot hoagie is the night's craving. Meatball or hot sausage?  Okay, maybe a steak n' cheese might figure into the equation, too, on occasion. But generally, it's meatball or hot sausage for me.

And then there's the gluten issue getting in the way of simply ordering from a takeout menu. Except for Mandy's Pizza in West View (thank you Steve for doing amazing GF pizzas, hoagies, calzones and pastas ALL in a GF version!), usually if I want a hoagie, it's going to be homemade. As long as I'm doing my own meatballs or hot sausage, why not make it the way I really want it? Why NOT do both meatballs AND sausage in the same sandwich so there are no potential life altering decisions to be made? Why not indeed. So I did.

Every good meatball or sausage hoagie (did you know I still say "sub" sometimes from my years in Maryland?) starts with a doggone good tomato sauce. Since I still have hot banana peppers from the CSA, that's where I started. And really, Italian hot banana peppers are just made for a good sauce on an Italian hoagie! After starting with the peppers, I added lots of garlic, San Marzano tomatoes, fresh basil and good red wine. Good start.

My meatballs are a nice light version with chopped fresh spinach and a hefty amount of Parmesan, as well as fresh bread and heavy cream to be sure the meatballs stay light and tender. Because the sauce itself packs a nice wallop of heat, instead of my usual hot sausage, I used sweet Italian sausage and let the sauce carry the heat for the dish. 

Once the sauce, meatballs and sausage had simmered on the stovetop for a while, all that was needed were good, crusty hoagie rolls (or Udi's GF baguettes for me) and a nice smoky provolone to tuck into the sandwich to get all gooey and melty. Just like takeout!

And the leftovers? Turn the sauce, meatballs and sausage into an easy casserole for a dinner the whole family will love! Who doesn't like double duty dinners?! 

Spinach & Parm Meatballs And Sausage 

With Hot Banana Pepper Sauce

Sauce:

• 3 T olive oil
• 2 large sliced banana peppers - HOT ones!, tops removed, seeds removed, sliced across into thin wheels
• 4 large cloves of garlic, minced
• 1/4 C fresh basil, chopped
• 1 T Kosher salt
• lots of freshly ground black peppercorns
• 2 - 1 lb 12 oz cans of San Marzano tomatoes in puree w/ basil leaf
• 1/3  (or more?) C good red wine

Meatballs:

• 1 1/3 lb lean ground beef
• 1 egg
• 2 T Italian flatleaf parsley, chopped
• a generous 1/2 C fresh spinach, chopped - measured after chopping
• Kosher salt & freshly ground black pepper, to taste
• 1 1/2 t granulated garlic
• 2 T heavy cream
• 1 slice firm bread, crumbled finely - I use gluten-free bread to make this GF, but if gluten isn't an issue use something like Pepperidge Farm

• 1 pound sweet Italian sausage links, cut in half and browned in a skillet

Preheat oven to 425 degrees.

Start with the sauce. In a large pot, add the olive oil and add the banana peppers and garlic. Saute gently until the veggies are softened, but not browned. Add the basil and stir in well, then add the salt & pepper, tomatoes (crushing each tomato with your hand and fingers as you put it in) and wine. Stir well, bring to a boil and immediately reduce heat to a simmer. Let simmer gently while making the meatballs & sausage.

In a large bowl, mix all the meatball ingredients well, but lightly. Make meatballs about the size of golf balls and place on a rimmed baking sheet. Bake for 40 minutes until beautifully browned. 

Add meatballs and browned sausage into the sauce and simmer an hour or so. Don't let the sauce reduce too much, but just to a nice spoonable consistency. Stir occasionally, making sure the bottom isn't burning. 

Serve on good crisp hoagie buns with slices of provolone, if you wish. To make these GF, I use Udi's baguettes. Fabulous!

NOTE: What to do with leftovers besides more hoagies? Cut each meatball in half, and the sausages, too. Cook rigatoni or medium shells, drain and add meatballs and sausage with enough sauce to coat the pasta well. Add cubes of mozzarella and some parm, mix well, pour into a large shallow casserole dish, cover with more shredded mozz and bake at 400 degrees just until the casserole bubbles nicely. Serve with a good salad and garlic bread. Easy dinner! 

Oh what the hell, here's a bonus recipe for the casserole:

Meatballs, Sausage & Shells 

Quick and Easy Casserole

• 8 oz. large shell pasta - I use gluten-free to make this GF - cooked just under al dente to allow for time in the oven
• 4 C leftover meatballs and sausage, each cut in half
• 1 C leftover banana pepper sauce
• 4 oz. sharp provolone, cut in 1/2" dice
• 4 oz. firm mozzarella, cut in 1/2" dice
• 4 oz. fontina, cut in 1/4" dice

Preheat the oven to 400 degrees.

Drain the shells and return to the pot. Add the sauce and stir gently to coat, trying to separate the shells. Add the halved meatballs and sausage and the cheeses, again trying to separate the shells so they're evenly distributed with the meats. 

Spray a shallow casserole dish with Pam and pour the mixture into the dish. Bake for about 50 minutes until the cheeses are melted and the casserole is bubbly.

Easy, family pleasing dinner! 

Thai Peanut Coconut Chicken Banh Mi Sandwiches - Gluten-Free Version, Too!

Whether you call them hoagies, subs, grinders or any other iteration of the classic, substantial sandwich-on-a-roll most Americans take for granted as a God given right, we gluten-free folk yearn to once again sink our teeth into that long remembered gustatorial delight. Good crusty bread in the form of a roll is something we haven't been able to enjoy in a long, long time. Until. I found Udi's French baguettes and French rolls in the freezer section of Naturally Soergel's. The crunchy exterior-ed, soft interior-ed bread virtually demanded I make a hoagie with it...well, it would have had it spoken to me and frankly, I think it did!

My first hoagie in...well, since I had to go gluten-free nine years ago...HAD to be special. I searched my memory bank for sandwiches I'd lusted over for a while - cheesesteaks with mushrooms, peppers and onions, the classic Italian cold cut with a drizzle of dressing, a good old saucy meatball sub with melted provolone oozing out the ends. Sigh.

While every one of those long lost, delicious pleasures from the past sounded like it would more than fill the bill, the one sandwich I'd not been able to sample - and had been dying to try - was one of Lucy's Banh Mi sandwiches from her stand outside Bar Marco in the Strip District. THAT is what I wanted! So that's exactly what I made at home as I imagined Lucy's to be.

Starting with a sliced-open Udis baguette, I first layered on a couple of thin slices of hot pepper cheese, then a pile of sweet, tart and crunchy Green Curry Broccoli Slaw (the same slaw Kimber posted right here on Dinner Plan-it back in March of 2012), then a couple of grilled Thai Peanut & Coconut Chicken Tenders, a sprinkle of cilantro leaves and voila(!), my long-awaited banh mi masterpiece was a reality. The best part of all? It was everything I'd imagined and MORE!

Break out the grill, bust out the hoagie rolls and get ready to enjoy one of the best sandwiches EVER...gluten-free or not.

Thai Peanut Coconut Chicken Banh Mi Sandwiches

 (Gluten-free Version, Too)

• 1 3/4 pounds chicken tenders, raw...not the frozen breaded stuff
• 1/4 C peanut butter
• 1/2 C lite coconut milk
• 1 T Thai red curry paste - I use the roasted kind, feel free to use the regular red or even go wild and use the green!
• 4 cloves garlic - pressed or minced
• 1 t ginger - yep, the powdered stuff in the little bottles
• 1 lime - first zest it and THEN cut it in half and juice it
• 1 T maple syrup - the REAL stuff, not the pancake syrup...or even use agave syrup
• 1 T fish sauce

•  1 Udi's gluten-free French baguette or a regular baguette if you don't have to worry about gluten -- sliced open lengthwise, but not all the way through...leave a hinge at the back!
• broccoli slaw -- see the recipe
• pepperjack cheese slices
• fresh cilantro leaves

In a large zip top plastic bag, put all the marinade ingredients peanut butter through fish sauce, seal and smoosh it all together until the mixture is completely blended. Add the chicken tenders, squeeze out all the air and seal securely. Put the bag into a bowl big enough to catch any drips that might happen and put into the fridge for at least 2 hours4 is better.

While the chicken is marinating, make the broccoli slaw.

Start the grill and when its good and hot, put on the marinated chicken tenders. Grill until beautifully browned and cooked through. Remove.

Now it's time to make the sandwiches! Open the baguette and lay on a few slices of pepperjack cheese in a single layer. Then spoon on some of the broccoli slaw, then the grilled chicken and finally garnish with a few cilantro leaves. Close the baguette, slice into individuals portions and serve.

NOTE: I like to serve these with Japanese Cucumber Salad for a crisp, refreshing, tart and spicy side.

Beer-Braised Reuben Meatball Hoagies

There are favorite sandwiches all over this great country of ours...a Primanti's sandwich here in Pittsburgh, a Polish Boy in Cleveland.  Baltimore? The venerable crabcake sandwich. But there is one that sandwich that goes by different names all over the U.S.  What is it? Well, that depends.

Whether you call it a hoagie (Pittsburgh), sub (Baltimore), grinder (Boston) or a hero, the big, long sandwich on an enormous bun is one of America's favorite casual meals. 

Another favorite sandwich is a Reuben, so why not make it a best-of-both Reuben meatball hoagie? Why not indeed.

In quest of a union of the two esteemed sandwiches, I put together a mixture of canned corned beef (Why canned? It crumbled and combined SO well with the other ingredients!), ground pork, egg, panko, shredded Swiss, chopped Bavarian sauerkraut, mustard and other goodies. The result? The meatballs turned out light, tender and jam packed with Reuben-y goodness. A chunky topping of more sauerkraut, onion, butter and beer complemented the sandwich to perfection.

What an ideal make-ahead meal for the middle of the week! Heat them up and pile them on crusty buns. If you're lucky enough to find rye rolls, even better! Accompanied by a crisp and crunchy Kosher dill pickles, Beer-Braised Reuben Meatball Hoagies make a hearty meal in these cold winter months.  

Some very lucky guests would enjoy these at a weekend get-together, too.  In fact, I'm going to tuck this one away to pull out for Steelers tailgates next year! Is it too early to say, Go Steelers?!

  

Beer-Braised Reuben Meatball Hoagies

Makes 24 meatballs or 8 sandwiches

• 1 can corned beef brisket, canned, crumbled with your fingers or mashed with a fork
• 1 pound ground pork
• 2 tablespoons stoneground mustard
• 1 egg
• 1 14 oz. can Bavarian (with caraway seeds) sauerkraut, 1/2 c. removed & chopped, the rest of the can reserved  (if you don't like caraway seeds, use regular sauerkraut)
• 1/2 cup panko breadcrumbs, gluten-free if you want to make this GF
• 1/2 teaspoon caraway seeds, crushed (optional)
• 1 cup Swiss cheese, shredded - preshredded is just fine
• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons butter, melted in a skillet
• 1 medium red onion, sliced
• sauerkraut, what's remaining in the can above
• 1 cup beer, gluten-free to make this GF
• 1/2 teaspoon caraway seeds, crushed (optional)
• 1 tablespoon cornstarch

• 8 hoagie rolls, sliced - gluten-free to make this GF
• Swiss cheese, shredded, extra for the tops

Preheat oven to 400 degrees.
 
Lightly mix the ingredients from corned beef through black pepper. Form into approximately 2" balls and set on a baking sheet covered with parchment paper or a Silpat. Bake 25 minutes, turn and bake another 10 minutes. Remove from oven and spoon into a large casserole dish.
 
While the meatballs are baking, melt butter in a large skillet. Add onion and cook until wilted. Add the rest of the can of sauerkraut, 1/2 t. caraway seeds and the beer. Quickly whisk in the cornstarch until smooth. Bring to a boil, reduce heat and simmer for 5 minutes until thick.
 
Pour the sauerkraut/beer mixture over the meatballs in the casserole dish. Serve on hoagie (or sub or grinder....you get the picture) rolls with a little shredded Swiss on top.
 
NOTE: If you don't like caraway seeds, leave them out!


NOTE 2: Wish I'd thought of this before....these would be great for a cocktail party on little slider rolls!

Bratwurst Reubens

There we were looking into the fridge staring at leftover brats from Sunday’s neighborhood shindig while craving Reubens....hmmmmm...what's for dinner, what's for dinner....helllllooooo.  Necessity became the mother of the Bratwurst Reuben!

Imagine the good stuff of a Reuben grilled on rye, piled with sauerkraut, oozing with melted Swiss cheese…only using brats sizzled in the skillet instead of corned beef.  Quick and easy, too! 

All that was needed were a couple of Kosher dill pickle spears and a choice of Thousand Island Dressing or good old brown mustard.  Delish.  Or should that be deli-ish?  Not a kraut fan?  Make them into Rachels with a good slaw in place of the kraut!

Bratwurst Reubens

Makes 2

• 4 slices rye bread
• butter
• 3 bratwursts, sliced almost through lengthwise and open like a book
• 8 thin slices Swiss cheese
• Sauerkraut, drained VERY well – I like the Bohemian-style kraut with caraway seeds
• red onion, sliced so thin it's almost shaved
• Mustard
• Thousand Island dressing

Butter the bread.  In a large skillet or griddle, place 2 slices of rye side by side.  Top each slice with 2 slices of cheese, then 3 brat halves on each, 3-4 T of kraut spread out evenly on each, a layer of the red onion, 2 more slices of cheese on each and then top with the remaining buttered rye.

Grill over medium heat until each side is browned and beautiful and the cheese is melted.

Serve with mustard and/or Thousand Island dressing to dip.