Roman Melt Recipes

ROMAN MELT

Steps:

• For the roasted garlic - Preheat grill to medium high. Slice the top off of the garlic. Place on a piece of foil, drizzle 1 tablespoon oil and season with salt and pepper. Wrap the garlic head and place on grill. Cook, turning occasionally until caramelized - about 25 minutes. Remove from grill and set aside.
• For the filling - Place the sausage on grill and cook, flipping as necessary until no longer pink - about 15 minutes. Remove from grill. Drizzle remaining 1 tablespoon of the olive oil over the onion, pepper and fennel slices. Season with salt and pepper. Cook on grill until softened and charred slightly - about 5 minutes. Remove from grill. In large skillet or sauté pan add the sausage pieces, onion and peppers. Season with salt and pepper. Add the vinegar, sugar and chili flakes and simmer 10 more minutes
• For the garlic spread - In bowl, add the butter and parmesan. Unwrap the garlic and squeeze the cloves into the bowl. With a fork, mash the cloves and stir mixture together to form a paste.
• To assemble - slice the foccacia loaf in half. on top half, spread teh garlic spread. place on grill and cook until grill marks appear. On bottom half, spread the pesto. top with the sausage mixture, cheese slices and peperoncini and olives. place top on. place whole sandwich on grill on indirect heat and cook until the cheese melts - about 5 minutes. remove and slice into wedges.

ROMAN MEAT LOAF

Steps:

• In a large bowl combine beaten eggs, 1/4 cup creamy Italian dressing, bread crumbs, onion, herb seasoning, salt and pepper. Add ground beef, mix well.
• In a 12 x 7 x 2-inch baking dish, pat half the meat mixture to a 9 x 4-inch rectangle. Sprinkle 1/2 cheese and all parsley on top to within 1-inch of all edges.
• Peel and place hard-cooked eggs end to end down the center of the rectangle.
• On wax paper pat remaining meat mixture to a 9 x 4-inch rectangle. Sprinkle remaining cheese on top to within one-inch on all edges, press cheese into meat.
• Invert on top of egg rectangle. Remove wax paper.
• Now shaping meat into a loaf about 10-inches long, seal ends and sides well.
• Make shallow diagonal cuts on top of loaf forming diamond shapes. Bake uncovered in 350 degrees oven for 1 hour.
• For Sauce Topping: Combine remaining 3 tablespoons salad dressing, mustard and sugar, drizzle over the loaf. Bake 15 minutes more or until done. Transfer to serving platter, let stand 10 minutes before slicing.

ROMAN-STYLE BRAISED FENNEL

Steps:

• In a 12-inch high-sided skillet, melt butter over medium. Add shallots, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, about 5 minutes. Add oil and garlic, and stir until fragrant, 1 minute. Add fennel, wine, lemon juice, oregano, parsley and 1½ cups of water, and season with salt and pepper. Bring to a boil over high, stirring to evenly coat the fennel in the liquid. Arrange the fennel in an even layer.
• Cover, reduce heat to medium and braise until fennel is tender, about 30 minutes, stirring and flipping halfway through.
• Transfer fennel to a serving platter, and spoon over the shallots and sauce. Garnish with chopped parsley, and serve warm or at room temperature.

ROMAN BURGER MELTS

Steps:

• In a large bowl, combine bread crumbs, 1 teaspoon Italian seasoning and water. Add meat. Mix well to combine.
• Using a 1/3 measuring cup as a guide, form into 6 patties.
• Place patties in a large skillet sprayed with olive-oil flavored cooking spray. Brown patties for 3 minutes on each side.
• In a medium bowl, combine tomato soup and remaining 1 teaspoon Italian seasoning. Pour soup mixture evenly over browned patties.
• Lower heat, cover, and simmer for 10 minutes.
• Place one slice of mozzarella cheese over each patty. Continue simmering, uncovered, for 2 to 3 minutes or until cheese starts to melt.
• For each sandwich, place 1 patty between hamburger bun and spoon about 2 tablespoons sauce mixture over top. Serve at once.