Chef Chuck's Italian Hamburger

Italiano Hamburger
A classic hamburger made with 80% lean ground beef, balsamic sweet onions, red roasted peppers, creamy fontina cheese on a ciabatta roll. Juicy and full of flavors it was just so good.


Italian Hamburger
1 pound lean ground beef
1 onion, chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt and pepper
fontina cheese, sliced
red roasted peppers
2 teaspoons dry oregano


Saute onions in olive oil till translucent, turn off and add oregano. Salt and pepper the burgers, cook till desired temperature, I cook mine, medium 150-160 degrees. Place roasted peppers on top of burger then fontina cheese and melt under broil, then top with onions.

Recipe by: Chef Chuck

Chef Chuck's Steak Sandwich

Bistecca Panino


This ultimate steak sandwich melted in my mouth. Skirt steak is inexpensive, yet full of flavor and when thinly sliced it's so tender. I composed my sandwich with buttery parmigiano cheese, peppery arugula, grilled red onions and garden fresh tomatoes. The dressing was a light mist of extra virgin olive oil and red wine vinegar.



Steak Sandwich

skirt steak
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons finely chopped red onion
1 teaspoon marjoram
salt and pepper
grilled red onions
arugula
parmigiano cheese, shaved
tomato slices
olive oil and red wine vinegar
favorite rolls


Wash and pat dry steak, prepare marinate by combining olive oil, vinegar, onions, marjoram, salt and pepper. Pour over steak, cover with plastic wrap and refrigerate for at least 1 hour. Heat grill pan to high heat place steak on and cook for 3 minutes. Turn over and cook an additional 3 minutes. Place on a meat board, cover with foil and let rest for 15 minutes.
Assemble sandwich with arugula, thinly sliced steak, grilled onions, parmigiano, tomato, a mist of olive oil and vinegar, salt and pepper.

Chef Chuck's Pork Sandwiches

Panini di Maiale


Here's another one of my pork recipes to indulge in for your summer parties. I love the combination of succulent slow cooked pork with grilled peppers, onions and potatoes. Behind every memorable sandwich lies great bread, these homemade Italian dinner rolls were warm out of the oven.

Pork Sandwiches


2-3 pounds pork shoulder
with bone
1 cup vegetable broth
2 bay leaves
3 garlic cloves, minced
1/2 onion, sliced
2 carrots, sliced
2 celery stalks, sliced
sprig of fresh rosemary
salt and pepper


Wash pat dry, salt and pepper both sides of meat, place in a crock pot set on low. Add all other ingredients and cook for 8 hours. Shred pork, set aside.


Grilled Peppers, Onions and Potatoes
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
2 potatoes, thinly sliced
1 teaspoon fresh rosemary, chopped fine
olive oil


Brush vegetables with olive oil and grill till soft and tender. Sprinkle potatoes with rosemary while cooking.


Dressing
3 tablespoons mayonnaise
2 teaspoons horseradish


Using your favorite rolls assemble sandwich, shredded pork, potatoes, onions and peppers then the dressing.

Chef Chuck's Rib Eye Steak Sandwich

Panino con Bistecca alla Griglia


A tender and juicy rib eye steak sandwich, accompanied with sweet caramelized onions, sharp provolone cheese and a mayo thyme horseradish dressing. This pan grill steak seemed to melt in your mouth with every bite. A perfect combination, served with a fresh green salad, dinner is served.



Rib Eye Steak Sandwiches
2 rib eye steaks
3 tablespoons olive oil
2 tablespoons butter
salt and pepper
provolone cheese, sliced
2 onions,sliced
Use ciabatta rolls or your favorite bread.

Dressing
3 parts mayonnaise, 1 part horseradish, 1 teaspoon thyme

Wash and pat dry steaks and bring to room temperature, this takes about 30 minutes. In a frying pan on heat butter and 2 tablespoons olive oil and saute onions for about 15 minutes or until golden brown. Olive oil, salt and pepper both sides of steaks, heat grill or frying pan and sear steaks 4-5 minutes on both sides. Internal temperature should be 140 degrees for medium rare. Combine dressing and assembly sandwich.

Grilled Eggplant Panini

Panini con Melanzane alla Griglia


A delicate round panini composed of homemade focaccia, grilled eggplant, soft mozzarella, prosciutto and fried sage leaves. All these flavors combined together spell, Italian.


Grilled Eggplant Panini
focaccia bread
1 eggplant, peeled and sliced
mozzarella, thinly sliced
prosciutto
sage leaves, chopped


Make focaccia bread and cut into small circles. Peel eggplant and slice to a 1/4 inch thickness, lay out on paper towels then cover with paper towels and let sit for 30 minutes, this takes out the bitterness. Brush both sides of eggplant with olive oil, salt and pepper, grill. Flip over and place 1 slice of mozzarella and 1 slice of prosciutto on top of half the eggplant slices. Sandwich with the remaining eggplant slices. Make panini and top with chopped sage leaves.

Chef Chuck's Grilled Zucchini Panini

Zucchine Panino

My summer panini has crusty Italian bread, garden fresh zucchini, grilled onions, red roasted peppers and a ricotta parmigiana spread. There are countless ways to make a panini I like the garden vegetables and a soft cheese. Ciabatta bread is a great choice for this recipe.

Summer Panini
2 crusty Italian rolls
1 zucchini, thinly sliced
1/2 red onion, sliced
red roasted pepper
1 garlic clove


Ricotta Dressing

4 tablespoons ricotta
2 tablespoons parmigiana, grated
2 teaspoons olive oil
salt and pepper to taste


Combine ricotta dressing ingredients in a bowl set aside. Peel and slice zucchini long ways, brush with olive oil and grill both sides. Brush olive oil on full slices of onions and grill till soft and translucent. Grill bread till toasty then rub garlic clove on both sides. Assembly panini with slices of zucchini, red roasted peppers, onions and spread the ricotta mixture on the bread. Makes 2 panini.

Chef Chuck's Muffaletta

Muffaletta

The muffaletta, is an Italian sandwich, originating in New Orleans in 1906, by a Sicilian immigrant. It is a medley of ham, salami, mortadella, provolone and the olive spread. A Mediterrean olive spread is what the muffaletta is all about. The olive spread can also be served as an appetizer with focaccia, crackers or vegetables. This is a substantial sandwich for any large gathering.


Muffaletta
1 round crusty Italian bread
1/4 pound ham, thinly sliced
1/4 pound salami, thinly sliced
1/4 pound mortadella, thinly sliced
1/4 pound provolone, thinly sliced
roasted red bell peppers
slices of onion
1 cup olive spread


Caviale di olive


1/2 cup black olives
1/2 cup green olives, pimento stuffed
1/2 cup capers, drained
1 tablespoon garlic, crushed
1/4 cup organic tomatoes
1/2 cup fresh parsley, chopped
1/4 cup olive oil


In food processor combine all ingredients, slowly drizzle olive oil in.


Cut bread in half, layer meats, cheese, peppers, and onions on one half. Spread olive mixture on top half of bread put together, cut carefully.
This recipe is for half of an 8 inch round loaf of bread.
Serves 2 very hungry people.

Chef Chuck's Panini

Super Bowl Panini

This simple panini is the perfect snack for your Super Bowl Sunday crowd. There is one major key to making a consistent, flavorful well balanced panini. You must always evenly distribute the ingredients. This is important not only because it ensures that you never have an unbalanced bite, but also because it keeps the panini mess-free and easy to eat. Never underestimate the importance of a panini structural integrity...there is nothing worse than loosing half of the fillings to your lap! For this panini, I used filet mignon, goat cheese, white onion, roasted red peppers, arugula, and a creamy horseradish mascarpone sauce !
Consider this the classiest Superbowl sandwich you've ever had. We substitute steak with portabella mushrooms for Nick, our beloved resident vegetarian.

Filet Mignon

Bring steaks to room temperature salt and pepper both sides get your pan hot and cook steaks 4 minutes on each side. Let rest 10 minutes covered and slice thin. I used roasted red peppers, fresh arugula with that peppery taste and white onions sliced thin. Since I use the panini press I like to use a soft cheese like goat cheese so it melts into the other ingredients. I also made a dressing using 2 parts horseradish 1 part mascarpone to spread on the bread.

Meatball Sandwich

La Polpetta!!


Meatball Sandwich
This meatball sandwich is always a good lunch to enjoy. As you see I like my meatballs a little bigger then most. Many families have different ingredients in their meatballs and usually fry them. My mother taught me a method that will be in my family for generations. I feel we get a lighter yet more flavorful meatball by putting them raw into boiling sauce, instead of browning in a frying pan. This also produces a sauce with great possibilities. Some also mix different meats together like beef, sausage or veal, I just use organic ground beef. I would hope you will try!!


Meatballs


1 pound organic ground beef
1 cup Italian breadcrumbs
1 cup parmigiano cheese, grated
2 large eggs
3 tablespoons fresh parsley chopped or
1 1/2 tablespoons dried parsley
2 tablespoons milk
1/4 teaspoon sea salt
1/8 teaspoon black cracked pepper

Mix all ingredients together but don't over mix. Shape into meatballs of desired size, and carefully drop in boiling sauce. Lower heat to a simmer and cook 1 hour. Makes about 10 large meatballs.