Carpaccio sandwich

I'm thinking of adding one to my menu, it would consist of 4 0zs. of Filet Mignon from Costco, on a bed of Argula on top of my Philly steak roll, and topped with red onions sliced thin, shaved Parmesean, finished with EVOO and balsamic vinegar. Would you pay $12.99 for it if it came with our homemade fries, if not how much would you pay? Never seen a Carpaccio sandwich anywhere, but if I did, I'd buy it!

Carpaccio Panini is for the restaurant down the road with the white table clothes, When's the last time you have some one ask for Raw fish or steak ?????????????

Interesting thought. I don't see why it wouldn't work, although personally I think the balsamic might overpower the subtle meat. A few capers on it, however, might be a good thing!

PNWCHEF


Carpaccio Pannini is for the restaurant down the road with the white table clothes, When's the last time you have some one ask for Raw fish or steak ?????????????

Never, I don't have it on the menu...Yet! PNWCHEF, what would you price it at, with the fries?

Forget the fries, and skip the roll. I've paid more than that just for the carpaccio. YUM!
 
Maybe just a little caprese on the side?

My preference would be on Italian garlic toast, open face.

chewingthefat

PNWCHEF


Carpaccio Pannini is for the restaurant down the road with the white table clothes, When's the last time you have some one ask for Raw fish or steak ?????????????

Never, I don't have it on the menu...Yet! PNWCHEF, what would you price it at, with the fries?

The problem is, Carpaccio is sliced very thin, how will you see it on the sandwich. If I was to make this at home I would serve it on grilled rustic bread slices with olive oil then rubbed with garlic, Shaved Parm and topped with arugula, then sprinkled with olive oil and lemon juice, and  a stream of roasted red peppers Coulis. I haven't made Carpaccio, fish or beef in years.................

PNWCHEF

chewingthefat

PNWCHEF


Carpaccio Pannini is for the restaurant down the road with the white table clothes, When's the last time you have some one ask for Raw fish or steak ?????????????

Never, I don't have it on the menu...Yet! PNWCHEF, what would you price it at, with the fries?

The problem is, Carpaccio is sliced very thin, how will you see it on the sandwich. If I was to make this at home I would serve it on grilled rustic bread slices with olive oil then rubbed with garlic, Shaved Parm and topped with arugula, then sprinkled with olive oil and lemon juice, and  a stream of roasted red peppers Coulis. I haven't made Carpaccio, fish or beef in years.................

 
Do it as tartare?
PNWC---that sounds delicious!

This sounds wonderful if you  just served it on a plate..............with  just  a small roll........I  cannot imagine anyone wanting  fries with that.   I  would  gladly  buy it.  The only  problem is that you already have so many  great things on your menu!

Bad idea. Low quality meat raw is unacceptable.
 
Plus carpaccio doesn't belong on a sandwich. The texture of the bread would ruin the point of the carpaccio.

EdSails


Interesting thought. I don't see why it wouldn't work, although personally I think the balsamic might overpower the subtle meat. A few capers on it, however, might be a good thing!

Capers are a thought, I did one this past weekend for my wife and daughter and myself, went very lite on the Balsamic, it was delicious.

joerogo


My preference would be on Italian garlic toast, open face.

Damn good idea!

LBGChris


Bad idea. Low quality meat raw is unacceptable.

Plus carpaccio doesn't belong on a sandwich. The texture of the bread would ruin the point of the carpaccio.

Filet from Costco is low quality?

PNWCHEF

chewingthefat

PNWCHEF


Carpaccio Pannini is for the restaurant down the road with the white table clothes, When's the last time you have some one ask for Raw fish or steak ?????????????

Never, I don't have it on the menu...Yet! PNWCHEF, what would you price it at, with the fries?

The problem is, Carpaccio is sliced very thin, how will you see it on the sandwich. If I was to make this at home I would serve it on grilled rustic bread slices with olive oil then rubbed with garlic, Shaved Parm and topped with arugula, then sprinkled with olive oil and lemon juice, and  a stream of roasted red peppers Coulis. I haven't made Carpaccio, fish or beef in years.................

I took a Filet I froze, put it on my Hobart and sliced it at 7, perfect thickness or lack thereof, I did add a little granulated garlic, salt and pepper, along with the above mentioned ingredients. That Garlic toast, Joe, might put it over the top. Michael, Greymo, you might be right on the fries!

Yes? Just because it's filet doesn't mean anything.. why do you think its from Costco? It's corn fed, slaughterhouse beef probably teeming with staph, feces, hormones, red food dye and injected with water to make it heavier....
 
Go to a local farmer who sells grass fed beef and use it for carpaccio. One place not to save money in is the consumption of raw meats. Think of the description... "Budget Sushi..." No thanks.

God grant me the ability to tell the difference between corn fed, slaughterhouse beef probably teeming with staph, feces, hormones, red food dye and injected with water to make it heavier and stringy, grass fed clods of inedible meat from steers that that are loved by fools.
 
Oh, and while you're at it, God, please let Costco know that choice and prime beef is  low quality.

CTF, many years ago a chef showed me an interesting way to prepare carpaccio if you do not have a slicer. He would put the portion of the tender that he planned to use into the freezer till it was more or less solid. Then he'd sear it in olive oil for about three or four minutes to get the barest crust all over -- except the ends. Then it would go back into the freezer till it was well frozen. That made it much easier to slice, and provided an attractive looking edge to each slice.

Michael Hoffman


CTF, many years ago a chef showed me an interesting way to prepare carpaccio if you do not have a slicer. He would put the portion of the tender that he planned to use into the freezer till it was more or less solid. Then he'd sear it in olive oil for about three or four minutes to get the barest crust all over -- except the ends. Then it would go back into the freezer till it was well frozen. That made it much easier to slice, and provided an attractive looking edge to each slice.

Great tip Michael, and the nice part is unlike meat that can spoil, if I can't sell this before it gets freezer burn
something is wrong!
Your reply to LBGChris was classic!

LBGChris


Yes? Just because it's filet doesn't mean anything.. why do you think its from Costco? It's corn fed, slaughterhouse beef probably teeming with staph, feces, hormones, red food dye and injected with water to make it heavier....

Go to a local farmer who sells grass fed beef and use it for carpaccio. One place not to save money in is the consumption of raw meats. Think of the description... "Budget Sushi..." No thanks.

 
You find Costco beef to be unacceptable, but have no problem using glue to hold chicken scraps together?  Definitely conflicting statements.
 
Instead of making negative comments about your assumptions on Costco beef, why not start a thread, and do a comparison on grass vs grain fed beef.  BTW, your local farmer may not be using hormones or antibiotics, but they are using grain.  It is very difficult to find pure grass fed beef.  Not impossible, but difficult.

Chewy, are you going to use the Amoroso roll ?????

"You find Costco beef to be unacceptable, but have no problem using glue to hold chicken scraps together?  Definitely conflicting statements."
 
Beautiful! 

PNWCHEF


Chewy, are you going to use the Amoroso roll ?????

Yes, for my steak and cheese's but I like Joe's garlic bread suggestion! Not that you couldn't use one for it!