Pictures by Claire Decrease
Hi there, and welcome again to Will It Casserole?, the column the place I take your scrumptious ideas and re-imagine them as scrumptious casserole creations. At present we’re taking one other favourite sandwich of mine—the Italian sub/grinder/hoagie/no matter—and reworking it right into a scorching, comforting dish of marvel.
Hi there, and welcome to Will It Casserole?, the column the place I take your scrumptious ideas and…
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There are few sandwiches I get pleasure from greater than an excellent Italian sub. Salty cured meats with robust provolone and acidic pepperoncinis by no means fail to make my mouth joyful, and casseroling the scenario was, what we name within the enterprise, a “good transfer.”
Sandwiches are, as a meals, very simple to casserole, however some thought must be given to the therapy of the bread. For our Monte Cristo casserole, I ready it as I might a bread pudding, soaking the bread in a custard earlier than baking. For this dish, nonetheless, I wished to maintain the bread a bit lighter, so I solely used one egg, and omitted the milk completely, choosing a little bit of broth as an alternative to moisten, however not drench, the cubed carb. I additionally had no need to bake the more energizing elements of the sandwich into the casserole, as a result of nobody likes baked iceberg, so these had been made into a bit salad. All in all, I’m more than happy with the result, and I hope you give it a attempt. To make this meaty masterpiece, you will want:
1 lb of sentimental Italian bread, lower or torn into bite-sized cubes2 tablespoons of olive oilA seasoning mix made from 1 tablespoon powdered parmesan, 2 teaspoons dried oregano, 2 teaspoons dried basil, 2 teaspoon garlic powder, 1 teaspoon crimson pepper flakes, 1 teaspoon salt, and half teaspoon contemporary pepper1/2 cup hen or vegetable stock1 egg1 pound of your favourite Italian meats (I grabbed half pound of mortadella from the deli counter and a kind of Italian charcuterie sampler packs, which contained salami, prosciutto, and spicy coppa.)four tablespoons sliced black olives8 ounces sliced provoloneAbout half a head of shredded lettuce1 medium tomato, dicedA easy French dressing made from 1 tablespoon of mayo, 2 tablespoons olive oil, 2 tablespoons crimson wine vinegar, and half a teaspoon every of salt and sugarJarred, sliced pepperoncinis for serving
Toss the bread with the olive oil and seasoning mix till it’s properly coated. Combine the egg with the broth, pour it over your seasoned bread, and toss once more. Slice your meat into skinny strips, and toss these with the bread to evenly distribute. Coat your casserole dish with a little bit of olive oil, and lay down your first layer of the meat and bread combination. High with a few tablespoons of olives.
High with half your cheese.
Repeat one other bread-meat-olive layer, then high with the remaining cheese. Spray a bit of aluminum foil with non-stick spray and canopy your grinderole. Bake in a 375-degree oven for half an hour, then uncover and proceed to bake till the cheese is bubbly and browned.
Toss the shredded lettuce with the tomatoes and French dressing, and sprinkle on a bit dried oregano and pepper to style.
Serve the casserole with the salad and pepperonicinis, piling them on simply earlier than devouring.
Eat, and be joyful along with your decisions.