Italian Deli Katsu Sandwich
This is inspired by a Tim Anderson recipe, “ham and cheese mille-feuille katsu (hamu chīzu no mirufīru katsu)”.
30 prep
15 minutes cook
Serves 2
Ingredients
- 6 or so slicesItalian deli meats
- 6 or soslices provolone or Swiss cheese
- 50gplain flour
- 2 eggs, beaten
- 50gpanko breadcrumbs
- 1 litresunflower oil
- 150mlmayonnaise
- 1 tspchilli flakes
- 2 tsp oregano
- 2 tspred wine vinegar
- 2 garlic cloves, crushed
- iceberg lettucesliced
- red onionsliced thin
- 1beef heart tomatoes
- 1fresh focaccia or bread of your choice
In the original, we have a big pile of ham & cheese slices that gets breaded and deep fried. Wow. Our twist is taking the recipe down an Italian deli route - all the meats, cheese, pesto in an Italian-style grinder sandwich.
Method
Alternate the cheese and ham (starting with a layer of ham and finishing with a layer of ham to seal in the cheese), then dip it in the flour, followed by egg and breadcrumbs. Repeat the process with the egg and breadcrumbs if you notice any gaps. Heat the oil to 170°C.
Whisk together the mayo with the chilli flakes, oregano, red wine vinegar and garlic cloves until combined then set aside.
Fry the breaded cheese and ham block until crispy on the outside and cooked throughout.
Toss some of the dressing (you won't need it all - save it for another sandwich!) through the iceberg and red onion.
Slice the tomato into thick slices and assemble everything between the slices of bread, finishing with a drizzle of pesto and good grating of parmesan.
More recipes from Hugh Woodward...
saved! saved!