Louie’s famous Italian sammie
By
Irisa Raina 9
@Irisa
1
I can’t take credit for this one, darn…..this recipe comes from a Italian restaurant in Michigan that serves what I think was the most delicious sandwich.
It’s simple but oh so favorable. So what do I do when I find a meal from a restaurant that I really REALLY love, I go home and re-create it. Here is my take on this “Louie’s famous Italian sammie” You should get 4 sammies out of this amount.
This is how they serve them at the restaurant, with pepperoncini peppers and a small antipasto salad on the side.
Yummy stuff!
It’s simple but oh so favorable. So what do I do when I find a meal from a restaurant that I really REALLY love, I go home and re-create it. Here is my take on this “Louie’s famous Italian sammie” You should get 4 sammies out of this amount.
This is how they serve them at the restaurant, with pepperoncini peppers and a small antipasto salad on the side.
Yummy stuff!
Ingredients
- 1 lb button mushrooms, wiped clean with a damp brush and sliced thin “fresh ones work best for this recipe”
- ½ medium red onion chopped fine
- 3 cloves roasted garlic smashed
- ½ - 1 tablespoon red pepper flakes or to taste
- 1 teaspoon sea salt
- 1 tablespoon fresh ground pepper
- 1 tablespoon light brown sugar
- 2 – 3 teaspoons olive oil
- 1 & ½ lbs thin sliced roast beef from the deli have the deli slice the beef on the thinnest setting, but not shaved.
- 1 –16oz. jar marinara sauce any brand will do
- 1 loaf italian “french style “bread not pre sliced
- 1 cup freshly grated parmesan cheese “ divided”
- 1/3 cup softened unsalted butter
- 4 cloves roasted garlic smashed
- pepperoncini peppers
How to Make Louie’s famous Italian sammie
- 1In a large frying pan sauté the mushrooms, red pepper flakes, salt, pepper, light brown sugar, onion & garlic in olive oil till the onions are soft and transparent and mushroom have released all the liquid and start to get light golden brown. This should take about 10 minutes.
- 2Once the mushroom mixture is fully cooked add the deli beef and marinara sauce “ add a small amount of water to jar & shake “ to get all the sauce out and cook on a low heat for about 20 minutes or until the sauce has thickens. Keep stirring every 5 minutes or so, making sure nothing burns on the bottom of the pan. Turn off but leave in the pan.
- 3While this is cooking, smash the rest of the garlic and mix it thoroughly into the butter, divide this into equal portions so you have enough to smear on both sides of the bread.
- 4Cut the bread into 1 inch slices you’ll want 8 slices and spread the butter/garlic mixture on one side of each slice. Place these butter side down on a baking sheet, with parchment paper on it and spoon beef mixture on top, put some ½ of the cheese on top, butter the other 4 slices and top them with the butter side facing up.
- 5Bake in a 375 oven watching them, as soon as they start to brown you’ll want to turn them over, sprinkle the remaining cheese on top, and continue baking till the cheese is all melted and just starts to brown.
- 6This is definitely a knife and fork kind of sandwich...and maybe extra napkins!
