Family Table: Savory Sandwich Special

Italian grinder sandwiches offer comfort, customization and convenience.

By Cristen Clark

Winter is a time to get cozy and enjoy comforting foods with family. Most people enjoy a piping hot bowl of soup or stew to warm from within, but it’s nice to shake things up with new recipe ideas.

A “9x13 Sandwich Special” has a special place on my weekly menu plan. The idea is a little out of the box, but assembling sandwiches in a 9x13 pan then baking once you’re ready to serve is perfect for family dinners on cold winter nights.

In this recipe, I turned an Iowa State Fair favorite into a “9x13 Sandwich Special.” Italian Grinder Sandwiches are mildly spicy, meaty sandwiches that feature a blend of Italian pork sausage and beef, pizza sauce and melty mozzarella cheese enveloped by a sturdy brat bun and baked to golden perfection. The recipe makes six large sandwiches, but my family usually eats half of a sandwich each so there are plenty of leftovers.

When assembling any baked sandwich ahead of time, I recommend spreading a small amount of butter on each side of the bun. This simple step prevents the filling ingredients from making the buns soggy while they refrigerate prior to baking.

The recipe encourages the use of brat buns so they can keep their integrity when filled. If you want to go above and beyond the recipe instructions for a boost of flavor and texture, you can partially broil the buns in the oven, cut side up with a bit of butter and a small sprinkling of garlic salt.

If you’re taking the baked sandwiches on the go, be sure to wrap hot or warm sandwiches in aluminum foil and store in a thermal lunch bag. For a homemade hot pack, I heat a clean damp dish towel in the microwave for 45 to 60 seconds and place the cloth into a zip top baggie.

The best part of a “9x13 Sandwich Special” concept is that it is easily customizable.

Do you have an abundance of leftover pulled pork? Fill the brat buns with pulled pork, drizzle on 2 teaspoons of Italian dressing and a pile of sautéed onions and peppers. Top with freshly grated mozzarella cheese for a different twist!

To create a Cuban version of this sandwich, spread mustard on one side of the bun, then stack roasted pork, ham and Swiss cheese inside along with slices of pickles and bake. I prefer to add cold pickles after baking the Cuban sandwiches, instead of baking them inside the sandwich.

And with any version of these baked sandwiches, grate your own cheese off the block for an Instagram-worthy cheese pull. Freshly grated cheese melts so nicely!

Cristen Clark is a pig farmer, creator of the Food & Swine blog and award-winning baker and cook. She lives on a farm near Runnells with her husband Mike and children Halle and Barrett.

Italian Grinder Sandwiches

Servings: 6 sandwiches

INGREDIENTS

• ½ yellow onion, chopped finely

• ½ red bell pepper, chopped finely

• 4 garlic cloves, minced

• 1 pound ground beef

• 1 pound hot Italian sausage

• 2 teaspoons pizza seasoning

• 1 can (15 ounces) pizza sauce

• 1 pound mozzarella cheese, grated

• 6 sturdy brat or hoagie buns

INSTRUCTIONS

Preheat oven to 450 degrees F.

In a large frying pan, sauté onions, red peppers and garlic for one minute. Add ground beef, Italian sausage and pizza seasoning to the frying pan, cook until browned. Remove from heat, set aside.

Line a lightly greased 9x13-inch pan with six sturdy brat or hoagie buns (four across and two on the side), sliced lengthwise and slightly opened.

Add a scant cup of the meat mixture to the inside of each bun. Layer meat-filled buns with ¼ cup pizza sauce and ½ cup mozzarella cheese to cover all the sauce, meat and edges of buns.

Bake at 450 degrees F for 12 to 15 minutes until cheese is melted and slightly browned. Remove from oven and serve warm.

Nutrition per serving: 982 Calories, 57.5g Total Fat, 152.0mg Cholesterol, 1,827.3mg Sodium, 61.7g Carbohydrate, 3.6g Dietary Fiber, 51.9g Protein

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