Giardino Grinder Recipes

GRINDER BUNS... LIKE MANCINO'S ABM

Steps:

• Put first 6 ingredients into bread machine in order that your machine calls for. Mine is water, lard,sugar, salt, flour then yeast.
• Set machine to dough setting and let run through.
• Spray a baking sheet with olive oil cooking spray then sprinkle very lightly with cornmeal.
• Divide dough into 4 equal parts. Take each part and roll it into a rope about 12 inches long. Set the rope down, then flatten to about 3 -4 inches wide and roughly square off the ends with your fingers. Should look like a flat rectangle.
• Place shaped dough onto prepared pan.
• Spray plastic wrap with olive oil spray and cover dough spray side down and let rise until doubled in size.
• Preheat oven to 375 degrees F.
• Remove plastic wrap from dough. Mix together 3 Tbs cold water and the cornstarch. Brush cornstarch mixture over the rolls then put in oven. Discard remaining cornstarch mixture.
• Bake until golden brown, about 20 minutes.
• Let cool completely.
• To slice in half for hoagies, place the bun flat on the counter. Place your hand on top of the bun, holding it flat down, while you slice through it with a long serrated bread knife.
• Fill with your fave fillings and enjoy!

GARLIC ROASTED TOMATO SPREAD

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Arrange tomatoes, cut side up, in a shallow baking dish; drizzle with olive oil and sprinkle garlic, oregano, sugar, and salt evenly atop.
• Bake in the preheated oven for 1 hour. Turn tomatoes over and roast until caramelized and very soft, 1 to 1 1/2 hours. Remove from oven and set aside to cool to room temperature, about 1 hour.
• Transfer tomato mixture to a blender or food processor; puree until smooth.

FABULOUS ZUCCHINI GRINDERS

Steps:

• To make marinara sauce, heat olive oil in a saucepan over medium heat (see Cook's Note). Add garlic, basil and red pepper flakes; cook and stir for a minute or two until fragrant. Stir in sugar, vinegar, salt, and pepper. Pour in tomatoes with their juices and simmer over low heat for 15 minutes. Remove from heat and puree until smooth in food processor or blender.
• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium heat. Cook the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt, and pepper.
• Spoon a generous amount of the zucchini mixture into each sandwich roll. Cover zucchini with about 1/4 cup marinara sauce per roll. Top with a handful of shredded mozzarella. Close the rolls, and wrap individually in aluminum foil.
• Bake for 15 minutes in the preheated oven, until bread is heated through, rolls are soft, and cheese is melted.

GIARDINO GRINDER

Steps:

• Preheat oven to 500 degrees F (260 degrees C).
• Heat olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion until it begins to soften and turn translucent, about 5 minutes. Add eggplant and cook until they have absorbed some of the oil, about 1 minute. Stir zucchini into eggplant mixture and cook until softened, 1 to 2 minutes. Mix in mushrooms and salt; cook and stir until mushrooms are softened, 3 to 4 minutes.
• Pour Marsala wine into eggplant mixture and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until wine has reduced slightly, 2 to 3 minutes.
• Spread each ciabatta roll with 1 tablespoon garlic basil spread, 1 tablespoon garlic roasted tomato sauce, and 1 tablespoon artichoke aioli. Top with 1/4 pound mozzarella cheese. Evenly distribute the eggplant mixture among the 4 sandwiches.
• Place sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes.