T
Terry Pogue
Guest
Mystery Sandwich
Published in: Knoxville News
1 foot length of French or Italian bread
Yellow mustard (optional)
2 hamburger patties -- cooked to taste 4-ounce
6 ounces kielbasa -- cut into 1/4-inch-thick disks
Sliced boiled ham (optional)
2 slice provolone cheese
1/2 cup sauerkraut -- drained
1/4 cup sweet onion -- grilled
1/4 cup sliced roasted red pepper
Slice the bread into two pieces and then slice each piece in half
horizontally. Smear the bottom of each half with mustard if desired.
Lay the hamburger patties over the mustard. Top the burgers with
kielbasa, a slice or two of boiled ham if desired, and the provolone.
Arrange the sauerkraut on the cheese, then add the onion and roasted
pepper. Place the bread on top and serve.
- Note on roasting the peppers: Roast the peppers directly under a
hot broiler or over a flame. The goal is to blacken the skin, but not
burn the flesh. Once they are blackened, remove them from the grill
or oven and wrap each pepper in a damp paper towel for easier
handling. Unwrap the towel and peel the skin of the peppers; it
should strip away easily. Split open the peppers and remove the stem
and seeds, and they are ready to be piled onto the sandwich.
Makes 1 sandwich.
Recipe Notes
Chiodo's Tavern, R.I.P., Homestead, Pa.
Jane and Michael Stern never convinced Joe Chiodo to share the
recipe, but they ate there often enough to come up with what they
claim "replicates the Mystery Sandwich as served at Chiodo's for 57
years. Serve it with beer and many, many napkins."
--
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Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Published in: Knoxville News
1 foot length of French or Italian bread
Yellow mustard (optional)
2 hamburger patties -- cooked to taste 4-ounce
6 ounces kielbasa -- cut into 1/4-inch-thick disks
Sliced boiled ham (optional)
2 slice provolone cheese
1/2 cup sauerkraut -- drained
1/4 cup sweet onion -- grilled
1/4 cup sliced roasted red pepper
Slice the bread into two pieces and then slice each piece in half
horizontally. Smear the bottom of each half with mustard if desired.
Lay the hamburger patties over the mustard. Top the burgers with
kielbasa, a slice or two of boiled ham if desired, and the provolone.
Arrange the sauerkraut on the cheese, then add the onion and roasted
pepper. Place the bread on top and serve.
- Note on roasting the peppers: Roast the peppers directly under a
hot broiler or over a flame. The goal is to blacken the skin, but not
burn the flesh. Once they are blackened, remove them from the grill
or oven and wrap each pepper in a damp paper towel for easier
handling. Unwrap the towel and peel the skin of the peppers; it
should strip away easily. Split open the peppers and remove the stem
and seeds, and they are ready to be piled onto the sandwich.
Makes 1 sandwich.
Recipe Notes
Chiodo's Tavern, R.I.P., Homestead, Pa.
Jane and Michael Stern never convinced Joe Chiodo to share the
recipe, but they ate there often enough to come up with what they
claim "replicates the Mystery Sandwich as served at Chiodo's for 57
years. Serve it with beer and many, many napkins."
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/