Culture Magazine

28 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3 let drain on paper towel. Place on a heatproof plate or baking sheet and transfer to warm oven while coating and frying remaining onion. To serve, remove warmed sandwiches from oven and place on plates. Sprinkle each sandwich with parsley, top generously with crispy onions. MEATBALL SUBS Written by Molly Shuster These sandwiches are great for a group. Make the meatballs ahead of time; when you're ready to serve, the subs come together in minutes. Makes 8 to 10 sandwiches 4 tablespoons extra-virgin olive oil, divided 3 cloves garlic, finely chopped 1 onion, finely chopped 1 pound 85-percent-lean ground beef 1 pound 80-percent-lean ground pork 3 large eggs, lightly beaten 1½ cups plain breadcrumbs ½ cup whole milk ¹⁄ ³ cup grated parmesan 1 teaspoon dried oregano 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ¼ teaspoon red pepper flakes 6 cups marinara sauce 8 to 10 ciabatta rolls, for serving 16 to 20 slices provolone, for serving Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add garlic and onion and cook until soft and translucent, about 6 to 8 minutes. Set aside to cool. Combine beef, pork, eggs, breadcrumbs, milk, parmesan, oregano, salt, pepper, and red pepper flakes in a large bowl. Add cooled onion and garlic mixture and stir until thoroughly incorporated. Shape into meatballs 1-inch in diameter (about the size of a golf ball). Makes about 30 meatballs. Heat remaining olive oil in a large cast iron skillet over medium-high heat. Cook meatballs in batches, until well browned on all sides, about 8 minutes total per batch. Transfer to a large saucepot or Dutch oven set on the stovetop. Pour marinara sauce over meatballs and warm over medium heat. Gently simmer until meatballs have cooked through, about 20 minutes. When ready to serve, heat broiler with the top rack positioned about 6 inches away from the heat source. Place ciabatta roll bottoms on a parchment-lined baking sheet. Pile 3 to 4 meatballs onto each sandwich, and top with 2 pieces of provolone. Place the roll tops, cut side up, on another baking sheet. Broil the roll bottoms until bread is toasted and golden at the edges and cheese melts, about 1 to 2 minutes. Transfer sandwiches to the bottom rack and put the baking sheet of roll tops under the broiler for 1 to 2 minutes. Remove both baking sheets from the oven, place the tops on the sandwiches, and serve. BLC SANDWICH ON OLIVE BREAD Written by Elaine Khosrova In this BLT variation, crispy bacon, lettuce, and melted cheddar are layered with sweet red pepper and a little honey. Olive bread is particularly good with these savory players, but any rustic loaf will do. Makes 1 sandwich 1 tablespoon unsalted butter, softened 1 teaspoon honey 2 slices (¾-inch thick) artisan olive bread or other rustic bread 1½ ounces sharp cheddar, thinly sliced 1 long piece (about 2 ounces) roasted red pepper 2 leaves Romaine lettuce, torn into bite-size pieces 2 slices thick-cut bacon, cooked until crisp and browned Combine butter and honey in a small ramekin; set aside. Lightly toast bread slices. Remove one slice from toaster and reserve; on the other, add a layer of cheese. Toast or broil briefly, just until cheese begins to melt. Spread the honey butter on the reserved slice of bread, then top with red pepper and half the lettuce. Cut bacon to fit sandwich, and arrange on lettuce. Top bacon with remaining lettuce, then cover with cheese-covered slice of bread. Press down to secure filling while cutting sandwich in half. To serve in quarters, use toothpicks to secure each wedge. OPEN-FACE BEEF AND BLUE CHEESE SANDWICH WITH CRISPY ONION TOPPING Written Elaine Khosrova This meaty sandwich is built atop toasted bread with a generous smear of horseradish-infused mayonnaise and layers of beef, blue cheese, and sweet peppers; crispy onions add the crowning touch. All parts may be easily assembled and held in a warm oven while the onions are cooked à la minute. Serve this sandwich with a knife and fork. Makes 2 sandwiches SANDWICHES: 2 tablespoons mayonnaise 1 teaspoon prepared horseradish ¹⁄8 teaspoon salt 1 kaiser roll ½ pound thin-sliced roast beef 4 slices blue cheese, ¼-inch thick Half a 14-ounce jar roasted red peppers 2 tablespoons finely chopped fresh parsley CRISPY ONION TOPPING: Vegetable oil, for frying 1 large egg 1 tablespoon milk 6 tablespoons all-purpose flour ¼ teaspoon salt ¼ teaspoon freshly ground black pepper ½ medium yellow onion, thinly sliced SANDWICHES: Combine mayonnaise, horseradish, and salt in a small bowl; set aside. Cut roll in half horizontally and toast both halves. Then place cut side up on baking sheet and spread mayonnaise mixture on each half. Mound roast beef equally on each piece of bread. Top with slices of blue cheese, then roasted red pepper. Place in cool oven. Set heat to 175°F to gently warm while preparing onion. CRISPY ONION TOPPING: In an 8-inch skillet, heat a half-inch of vegetable oil to 350°F. Beat egg and milk together in a small bowl. Combine flour, salt, and pepper in another small bowl. Working with a handful of onion slices at a time, dip in egg mixture and let excess drip off. Then dredge in flour mixture, and lightly toss to coat. Cook coated onion in hot oil until golden brown, turning once, about 2 to 3 minutes. Remove onion with slotted spoon and

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