An ongoing series: I’m paying homage to some of my favourite bloggers by creating a custom sandwich in each of their honour.
Regional name for a submarine sandwich in certain parts of the United States
For this week’s sandwich, we’re heading to California for an awesome girl by the name of @MeghanGWine. This of course is Meghan‘s second twitter handle, because her first one (@AMomTwoBoys) may not have been the best choice for someone who was still planning to have more kids…
Meghan’s lived on both coasts, and I thought a sub sandwich would fit the bill for a coast-to-coast gal. My wife and I got to hang out with Meghan and her husband DJ in Las Vegas last year – and it was like we were all old friends, despite having never met them before.
Meghan shares my love of food and isn’t brave enough to have a food blog yet – but she should! The @MeghanGWine Grinder starts off with a red wine vinegar marinated brisket – like its namesake it’s got some kick, some spice, some pizzazz, with a dash of sassy-frass and goes lovely with a margarita. Hope you enjoy!
The @MeghanGWine Grinder
Serves: 8 servings
2 cups red wine vinegar
1/4 cup minced garlic
1 cup sugar
1/3 cup kosher salt
2 tablespoons dried oregano
2 tablespoons fennel seed
1 tablespoon freshly ground black pepper
1 (10 pound) brisket
1 cup tomato paste
8 seeded rolls, halved
Horseradish mayonnaise, for serving
16 slices sharp provolone (optional)
2 roasted tomatoes, recipe follows
Pepperoncini, for serving
- For the marinade: Bring the vinegar, garlic, sugar, salt, oregano, fennel seed, black pepper, and 2 cups water to a boil in a medium saucepan. Boil for 5 minutes. Let cool. Place the brisket in a large baking dish and cover with the marinade. Let rest, covered, overnight in the refrigerator.
- Preheat the oven to 325 degrees F.
- For the brisket: Smear with the tomato paste and place in a clean large baking dish. Cook, covered, for 5 hours. The meat should easily come apart. Cool.
- Slice the brisket against the grain in 1/8-inch thick slices. Reserve the jus separately. Keep the brisket slices warm in the jus.
- Remove the insides of the rolls and smear with horseradish mayonnaise, to taste. Put 2 slices cheese, 2 to 3 roasted tomatoes, and a handful of pepperoncini on each roll. Place in the oven to crisp the rolls and melt the cheese. Top with about 4 ounces brisket and drizzle with some jus. Wrap and slice in half.
2 tomatoes, cut into eighths
1 tablespoon minced garlic
1 teaspoon oregano
1/4 cup red wine vinegar
1 tablespoon salt
1/2 tablespoon sugar
Preheat the oven to 275 degrees F. Combine all the ingredients and roast for 1 hour on a baking sheet or shallow roasting pan.
Filed under: Recipe on May 21st, 2011