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The perennial star of the school lunchsack, the sandwich has its own day. Really. November 3 is Sandwich Day.


Meatball Pa y Parmesan 1/4 cup olive oil


4 cloves garlic, crushed 1 bunch fresh basil


2 cans (15 oz) crushed tomatoes 1 tablespoon salt 1 teaspoon sugar


1/2 cup plain breadcrumbs 1/2 cup milk


1 clove garlic, minced 2 tablespoons olive oil 1/2 cup fi nely diced onion 2 tablespoons chopped fresh fl at-leaf parsley 1 1/2 pound ground beef


8 ounces sweet Italian sausage, casings removed 1 egg


1/2 cup grated Parmesan, plus more for garnish Salt Flour, for dredging 2 tablespoons canola oil 2 ounces mozzarella, sliced 6 sandwich rolls


For the tomato sauce, heat the olive oil, crushed garlic and basil in a small saucepan over very low heat for 20 minutes. Heat the tomatoes, salt and sugar in a stainless steel or other nonreactive pan. Strain the garlic-basil oil into the tomatoes and discard the garlic and basil. Whisk the sauce to fully combine. Simmer for 15 minutes.


For the meatball patty, preheat the oven to 185 degrees F.


Combine the breadcrumbs and milk in a large mixing bowl and leave to soak for a few minutes.


Meanwhile, in a small saute pan over medium-low heat, cook the minced garlic in two tablespoons olive oil until softened but not browned. Add the onion and parsley and cook until the onion is translucent. Remove from the heat to cool.


Add the cooled onion mixture to the breadcrumbs and stir together. Add the beef, sausage, egg, Parmesan and a generous sprinkling of salt and mix by hand. Divide into 6 even balls, then shape into burger-like patties.


Heat canola oil in a large skillet on medium-high heat. Dredge the patties in fl our and sear in canola oil; you are just browning the patties, not cooking them through. Transfer the patties to a baking dish, cover with tomato sauce (reserve some) and sprinkle with Parmesan. Cover with foil and bake for 45 minutes. Remove from oven and turn oven up to broil.


Uncover the baking dish and spoon remaining tomato sauce over the cooked patties. Sprinkle with Parmesan, layer with sliced mozzarella. Return to oven under broiler just to brown the cheese.


For the sandwich, add a meatball patty to each roll. You can garnish with additional Parmesan and torn basil leaves.


November 2015 - 11


TODAY’S MENU SANDWICHES


Life is like a sandwich - the more you add to it, the better it becomes. -Unknown


Kentucky Hot Browns


1 1/2 pounds sliced, leftover turkey breast 4 tablespoons unsalted butter 1/4 cup all-purpose fl our Salt and pepper 2 cups milk


1/2 cup shredded sharp yellow Cheddar 1/2 cup grated Parmesan Pinch of nutmeg 4 slices Texas toast or sliced French bread, toasted 2 large tomatoes, sliced 1/4 cup grated Parmesan


1 tablespoon chopped fresh parsley 8 slices cooked bacon


For the sauce, cook the butter and fl our over medium heat in a saucepan, stirring continuously for 5 minutes; the roux will be pale gold in color. Raise the heat to medium-high and add the milk. Whisk until the sauce thickens, about 5 minutes. Season with salt and pepper. Remove the saucepan from the heat and stir in the Cheddar, 1/2 cup Parmesan, and nutmeg.


For the sandwich, preheat the broiler. Assemble the hot brown by laying the toast down in a baking dish. Divide the sliced turkey over the top. Layer with the tomatoes, sauce and Parmesan. Place the pan under the broiler until the sauce is golden brown, about 5 minutes. Transfer to a plate and top with the bacon and fresh parsley. Serve immediately.


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