Carpaccio steak and cheese sandwich
Made this last night, I froze a Filet Mignon from Costco, sliced some of it on my Hobart on a setting of 7, I'm sure your butcher would do the same, it needs to be frozen though. This meat is paper thin, and defrosts quickly. Come time for the sandwich I sliced an Amoroso roll completely in half, buttered it, granulated garlic on the butter, toasted face down on a large skillet, set aside, took the meat, scattered accross the buttered skillet with good quality shaved parmesean mixed in, a goodly amount, fried the meat for about 35-45 seconds, it was barely medium, got to keep quickly turning the meat/cheese so as not to overcook, plated the meat on the bottom part of the roll, added some capers and raw red onions, the parma will melt nicely, I used 8 ozs. of meat, this sandwich was as good as it gets. Try it, let me know what you think!
post edited by chewingthefat - 2011/05/18 17:53:42