Jun 27, 2008 5:20 pm US/Pacific
Chef Jill Houk's Weekend Recipes Seen On CBS 5
Mini Grilled Italian Sub Sandwiches
Layers of rich Gallo salame with grilled chicken, provolone and zesty Italian dressing tossed with fresh spinach. Wrap the entire sandwich in foil and grill to melt the cheese. Slice into 1-inch portions and serve as a quick taste of Italy!
Serves 4.
Ingredients
24 slices Italian Dry Gallo Salame, deli thin sliced
1 10- to 12-inch baguette, sliced in half lengthwise
2 boneless, skinless chicken breasts, grilled
8 slices Sara Lee provolone cheese
2 oz Creamy Italian dressing, prepared
1 cup baby spinach leaves
Special Equipment
Grill, heavy-gauge aluminum foil
Method
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Preheat your barbeque to medium-high heat.
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Place slices of Italian Dry Gallo Salami on the bottom half of the baguette.
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Cut each chicken breast into thin slices. Layer chicken over the Italian Dry Gallo Salami. Top with provolone.
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Toss salad dressing and spinach together. Mound atop provolone and top with the top half of the baguette.
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Place the sandwich onto an 18" piece of foil and wrap tightly. Place the wrapped sandwich onto the grill and cook on each side for about 5-7 minutes or until the bread is crispy and the cheese starts to melt
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Unwrap the sandwich and place on a cutting board. Cut sandwich into 1-inch pieces and serve.
Grilled Steak with Rosemary and Garlic
Marinate your favorite cut of beef in garlic, EVOO and fresh rosemary. Then grill to perfection and serve atop a balsamic-dressed green salad. Shave aged parmesan over for a true Tuscan treat.
Serves 4.
Ingredients
3/4 cup extra virgin olive oil, separated
8 large garlic cloves, minced
1 Tablespoon fresh rosemary leaves, coarsely chopped
2 to 3 pounds of your favorite cut of steak for grilling (good cuts are flank steak, boneless top sirloin steak, filet, porterhouse, just make sure the steak is 2 inches thick or thicker)
¼ cup balsamic vinegar
½ teaspoon sea salt
¼ teaspoon black pepper
4 cups arugula
Large wedge of aged parmesan cheese for grating
Special Equipment
Grill, vegetable peeler, gallon-sized resealable bag
Method
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Combine ½ cup extra virgin olive oil, garlic and rosemary in a 1-gallon resealable bag. Add steak and turn to coat. Season generously with pepper. Cover and refrigerate steak overnight, turning occasionally.
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Preheat grill to medium-high. Bring steak to room temperature. Remove steak from marinade and pat dry.
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Season steak with a generous sprinkling of salt. Grill steak to desired degree of doneness, about 5 minutes per side for rare (meat will have an internal temperature of 125º), 8 minutes per side for medium (meat will have an internal temperature of 135º). Transfer to a platter. Loosely tent with foil and let stand 10 minutes.
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Meanwhile, toss arugula with remaining olive oil, balsamic vinegar, salt and pepper.
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Slice steak into portions. Top each portion with arugula salad. Using a vegetable peeler, grate large strips parmesan over the salad.
Stuffed Roman Burgers
Picture on its way!
Make a tasty filling out of Gallo salami, mozzarella and breadcrumbs and use to stuff into burgers. Serve up on crusty Italian bread with pesto mayo and arugula.
Serves 4.
Ingredients
1 8-ounce Gallo Italian Dry Salami Chub
1 cup shredded mozzarella cheese
¼ cup toasted breadcrumbs
1 1/2 pounds ground beef
1/2 teaspoon sea salt or Kosher salt
¼ teaspoon black pepper
½ teaspoon dried Italian seasoning (or dried basil)
¼ cup prepared pesto sauce
¼ cup mayonnaise
8 slices Italian bread, grilled if desired
2 cups arugula
Special Equipment
Grill, long metal spatula
Method
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Preheat grill to medium-high. Cut 3-inch piece of Gallo Italian Dry Salami and peel off whitish outside layer. Dice peeled salame into small pieces.
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Mix cut Gallo Italian Dry Salami with cheese and breadcrumbs. Set aside.
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Combine ground beef with salt, pepper and Italian Seasoning. Divide into eight equal portions. Create a ½-inch thick disk from each patty.
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Divide the Gallo Salami mixture evenly into four portions. Lay out four hamburger patties in front of you and top each with a portion of the Gallo Salami mixture. Cover each with a remaining burger.
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Press together the edges of each burger patty to seal in the Gallo Salame mixture.
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Grill each patty 5 minutes per side, until heated through and cheese melts. Remove from grill and let stand 5 minutes.
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Mix pesto and mayonnaise in a small bowl. Spread on one side of each of the Italian bread slices.
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Assemble each burger by placing a burger onto a slice of bread, topping with arugula and topping with a second slice of bread.
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