Roasted Veggie Hoagie:
For the dressing:
3 garlic cloves minced
1 cup (180 ml) mayo
Zest and juice of one lemon
1 tbs miso paste
1 tbs fresh oregano
1 tsp Korean red pepper flakes
¼ cup fresh chopped parsley
For the hoagie:
2 eggplant or three large portabello mushrooms
3 sweet red peppers
500g of kale, spinach, or broccoli rabe
3 balls of good quality fresh mozzarella cheese
juice of 1 lemon
3 cloves of garlic
9 tbs olive oil
For the dressing combine all the ingredients and blitz in your food processor.
Preheat your oven to 225º C, or prepare your gas or charcoal grill. Slice the eggplant in half lengthwise and cut crisscross patterns in the flesh. Brush with one tbs of olive oil, season with salt, and roast for 40 minutes or bbq until fully cooked. The eggplant should be tender and creamy with some charing on the skin.
Roast or bbq the sweet red peppers whole without oil until the skin just begins to turn black and the flesh begins to soften. Remove them from the oven or bbq and place them in a covered bowl to let them cool slightly. Peel the peppers and remove the stem and seeds, taking care to reserve the liquid. Add one clove of minced garlic and 2 tbs of olive oil.
Wash and chop your kale, spinach, or broccoli rabe and cook in a covered pan on low for about 20 minutes with one tbs of olive oil and salt to taste. Spinach will take much less time, broccoli rabe will take a bit more. Remove the lid and add 1 clove of minced garlic. Cook on high heat for just one minute stirring continuously.
Tear apart the mozzarella, and combine it with the lemon juice, 1 grated clove of garlic, five tbsp of olive oil, and salt to taste.
To build the sandwich, put two or three tablespoons of dressing on each roll, then divide the cooked veggies and mozzarella mixture between the six rolls. Dress with some additional freshly chopped parsley. No joke, these sandwiches are seriously delicious!
900g whole rib-eye steak
300g mild cheddar, gouda, or American cheese, sliced
2 onions, roughly diced
salt and pepper
ketchup and/or our fermented hot sauce
Place the whole rib eye steak in the freezer for around 1½ – 2 hours, until it starts to firm up. Careful, you don’t want it to freeze!
Meanwhile heat up your griddle or cast iron pan to medium-high heat. Add 2 tbs of sunflower oil, and then the diced onions, seasoning with a bit of salt. Fry the onions until they’re soft and develop some color, adjusting the heat as necessary. When fully cooked, set aside and wipe your pan or griddle clean.
Using a deli slicer or very sharp knife, slice the rib eye as thin as you can get it. Divide the sliced meat into two or three batches depending on the size of your cooking surface.
Turn the heat up on your griddle or cast iron pan to high and add the beef. Do this in smaller batches as you don’t want to crowd the cooking surface. Season with a bit of salt and pepper and let the meat brown for a few minutes. Using two metal spatulas, chop the meat a bit as it’s cooking. The beef should only take a few minutes to cook.
When cooked, separate the beef into portion sizes and shape roughly to the length of the hoagie rolls. Add the onion and sliced cheese on top and allow to melt for a minute. Then, taking your hoagie roll sliced lengthways, place it over the meat and cheese. Using your spatula, scoop it in under the meat to gather the sandwich together. Serve immediately, with sides of ketchup and fermented hot sauce.