My Upstate Spiedies Sandwiches
From midgelet 17 years agoIngredients
- 4 lbs of thick cubed meat such as chicken breast , lamb, shopping list
- boneless steak, etc ( easy to cut when meat is partially frozen- ) shopping list
- Joan's version of Spiedie Marinade: shopping list
- 1 small onion finely minced shopping list
- 2 cups olive oil shopping list
- 1/2 cup red wine ( dry red ) shopping list
- 1/2 cup red wine vinegar or (even balsamic vinegar ) shopping list
- 1/2 cup fresh mint leaves finely chopped shopping list
- 1 Tbs. salt or to taste shopping list
- 2 tsp coarse black pepper shopping list
- 4 to 6 garlic cloves minced shopping list
- juice from a large fresh lemon, grated rind if desired shopping list
- 1 tsp crushed rosemary leaves or more to taste shopping list
- 1 tsp dried basil leaves or more to taste shopping list
- 1 tsp dried oregano leaves or more to taste shopping list
- Fresh soft Italian sub/torpedo/elongated sandwich rolls shopping list
How to make it
- Spiedies ( Spiedo=Italian for spit ) are a type of sandwich made from pieces of marinated and spit (grilled ) lamb, beef, chicken, pork, ( venison ) served in a sandwich roll and drizzled with more of
- the marinade. Italians settled in parts of upstate NYas well as in other states and brought the recipe with them.
- It is thought that mint, included in the original recipe was first used for lamb and then later, pork and chicken recipes evolved.
- Combine all the above marinade ingredients and place in a covered non metal container.
- Let flavors blend several hours ( shake or stir occasionally ) or
- overnight.
- Use the marinade for chicken breasts, steak etc.
- I place cubed boneless chicken / boneless steak in separate ziplock bags and let the meat marinade at least overnight or even for a few days if desired.
- Place grilled meat in the bread and drizzle with more marinade
- ( not from the marinated pieces of meat but fresh unused marinade from the container ) if desired.
- My family also loves some mayonnaise spread on the bread along with sautéed peppers, onions and mushrooms.
- The above recipe makes about 3 1/2 cups marinade, enough for
- about 4 lbs of meat.
- Note: other optional variations:
- I do sometimes like to add shredded lettuce and sometimes thin sliced tomatoes and onions .
- The meat can also be placed in pita bread or flat bread to be
- wrapped.
- Other condiments as well as melted cheese are always an option.
The Rating
Reviewed by 2 people-
sounds tasty thanks
momo_55grandma in Mountianview loved it
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Great instructions and wonderful flavors.
notyourmomma in South St. Petersburg loved it
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