Pammie's Braciole Sandwich

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  • Level: Intermediate
  • Total: 3 hr 45 min
  • Prep: 50 min
  • Inactive: 15 min
  • Cook: 2 hr 40 min
  • Yield: 6 servings
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Ingredients

Steak:

1 flank steak 

1 cup seasoned breadcrumbs

1 cup grated Pecorino Romano

3/4 cup fresh flat-leaf parsley leaves, minced

Salt and freshly ground black pepper

2 tablespoons minced garlic

1/2 yellow onion, diced

Olive oil, as needed

1/4 cup cloves garlic, minced

1 tablespoon dry Italian seasoning

1 teaspoon crushed red pepper

2 tablespoons tomato paste

1/4 cup dry red wine

2 (28-ounce) cans crushed tomatoes, preferably San Marzanos

Sandwich Fixings:

6 soft Italian hero rolls, buttered and grilled in a pan

4 ounces Parmigiano-Reggiano, shaved 

2 pounds burrata

8 ounces red peppadew peppers, sliced

French Fried Onions, recipe follows

French Fried Onions: 

2 cups buttermilk

3 cups all-purpose flour

4 cups vegetable oil

2 yellow onions

Salt and freshly ground black pepper

Directions

  1. For the steak: Gently pound the steak to 1/4-inch thickness. Sprinkle the breadcrumbs, pecorino, parsley and garlic onto the meat. Drizzle 2 tablespoons olive oil over the meat. Roll the meat with the grain and tie with butcher's twine to secure the roll. Sprinkle the outside of the roll generously with salt and pepper. Heat a Dutch oven over high heat, add 1/4 cup olive oil and sear the beef on all sides until golden brown. Remove the meat from the pan and set aside.
  2. Turn down the heat to medium and add 3 tablespoons olive oil, the onions, garlic, Italian seasoning and crushed red pepper. Sweat until translucent, about 10 minutes, stirring to avoid burning. Add the tomato paste and cook 3 more minutes. Then deglaze the pan with the wine, scraping all the fond from the bottom, and add the crushed tomatoes. Season with salt and pepper. Bring to a simmer and add the meat back to the pan. Simmer over low heat until the meat is tender, about 2 hours. Taste and season again with salt and pepper, if necessary. Remove the meat from the pot, cut the twine and slice against the grain into 1/4 to 1/2-inch slices. Reserve the tomato sauce.
  3. To assemble the sandwiches: Take a warm, buttered hero roll and place 3 slices of the braciole on the bread. Follow with a few shaving of the Parmigiano-Reggiano, some dollops of burrata, the peppadew peppers and top with the Fried Onions. Serve with a side of the tomato sauce for dipping.

French Fried Onions: 

  1. In a large pot, heat the oil to 350 degrees F. Slice the onions into thin half moons and soak in the buttermilk for 15 minutes. Drain on a rack. Season the flour with salt and pepper and then dredge the onions into the mixture. Fry until golden brown. Drain on paper towels.

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