Sunday, March 6, 2016
This grinder is the Italian-American version of a French dip. This is one hearty sandwich or "manwich." I roasted a 4 pound (2 kg) Black Angus piece of beef the day before and saved the natural juice. The next day I made the eggplant slices, sliced the roast beef and heated up the natural juice.
1 eggplant, peeled and sliced ¼-inch (6-mm) thick
1 loaf crusty Italian bread
4 thin slices fresh mozzarella cheese
2 thin slices provolone cheese
Roasted red bell peppers
8 oz (250 g) medium-rare roast beef, thinly sliced (enough for 2 sandwiches)
Natural beef juice
Prepare roasted eggplant according to my Eggplant Parmigiana recipe.
Cut the bread in half to get two pieces, each about 6 inches (15 cm) long. Then slice the pieces lengthwise to make sandwich rolls.
Place 2 slices of roasted eggplant on bottom half of each sandwich roll.
Top with 2 slices of mozzarella cheese and 1 slice of provolone cheese.
Add a layer of roasted red bell peppers and top with a generous amount of roast beef.
Place sandwiches on a baking sheet and bake in a 350 F (180 C) degree oven for 10 minutes, just to heat the sandwich.
Cut in half and serve with a small bowl of natural beef juice from the roast (au jus).
Makes 2 sandwiches