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The Comiskey Breaded Steak Sandwich (Jeff Mauro) Recipe

The Comiskey Breaded Steak Sandwich (Jeff Mauro) Recipe

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The Comiskey Breaded Steak Sandwich (Jeff Mauro)

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Ingredients:

Serving

canola oil, for frying
1 1/2 lb top sirloin , cut against the grain on the bias into eight 1/8-inch strips or fingers
kosher salt and freshly ground black pepper
1 cup all-purpose flour
4 eggs
3 cups italian-style breadcrumbs
1/4 cup smoked almonds
1/4 grated parmesan
2 tbsp extra-virgin olive oil
1/4 tsp paprika
3 red bell peppers , fire roasted , from a j a r
1 clove garlic , smashed
1/2 shallot, chopped
kosher salt and freshly ground black pepper
4 oz gorgonzola dolce, at room temperature
four 6-inch tomato focaccia rolls, split and toasted
homemade hot giardiniera
1/4 cup table salt
1 cup small- diced carrots
1 cup tiny cauliflower florets
4 to 8 serrano peppers, sliced (depending on heat level desired)
2 cloves garlic, minced
1 stalk celery, diced small
1 red bell pepper, diced small
2 cups canola oil
1 tbsp dried oregano
1/2 tsp freshly ground black pepper

Directions:

Sandwich Build:
For the steak: Preheat the oven to 200 degrees F. Fill a large cast-iron skillet with 1 1/2 inches of oil and heat over medium-high heat. Sprinkle the steak strips with salt and pepper. In a shallow bowl, add the flour. In another shallow bowl, lightly beat the eggs. In another shallow bowl, add the breadcrumbs. Lightly coat both sides of the steak in the flour, then in the egg and then in the breadcrumbs.
Pan-fry the steaks, however many can fit at a time, until golden brown on both sides, about 3 minutes per side. Remove the steaks from the oil and onto a baking sheet lined with a wire rack or paper towels. Season the fried steaks with salt and keep warm in the oven while you cook the rest, if need be.
For the roasted red pepper sauce: Combine the almonds, Parmesan, oil, paprika, bell peppers, garlic and shallot in a food processor and blend until smooth, about 15 seconds. Season, and then place into a small saucepan and simmer for 5 minutes to take away the raw garlic bite and intensify the flavors. Set aside.
For the sandwich build: Schmear some of the gorgonzola on the bottom half of the bread. Place the hot breaded steak on the cheese, then the roasted red pepper sauce and then the giardiniera. Repeat with the remaining ingredients. Cut in half and serve with extra red pepper sauce for smothering.
Homemade Hot Giardiniera:
Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.
Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1960.18 Kcal (8207 kJ)
Calories from fat	1391.19 Kcal
		% Daily Value*
Total Fat	154.58g	238%
Cholesterol	339.34mg	113%
Sodium	7776.97mg	324%
Potassium	1069.88mg	23%
Total Carbs	70.06g	23%
Sugars	10.94g	44%
Dietary Fiber	7.02g	28%
Protein	70.79g	142%
Vitamin C	124.4mg	207%
Vitamin A	3.1mg	104%
Iron	57.5mg	320%
Calcium	340.4mg	34%

Amount Per 100 g
Calories	245.83 Kcal (1029 kJ)
Calories from fat	174.48 Kcal
		% Daily Value*
Total Fat	19.39g	238%
Cholesterol	42.56mg	113%
Sodium	975.34mg	324%
Potassium	134.18mg	23%
Total Carbs	8.79g	23%
Sugars	1.37g	44%
Dietary Fiber	0.88g	28%
Protein	8.88g	142%
Vitamin C	15.6mg	207%
Vitamin A	0.4mg	104%
Iron	7.2mg	320%
Calcium	42.7mg	34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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