DAGWOOD ITALIANO RECIPE
1 Bell pepper, red
1 Bell pepper, green
1 1/2 ts Olive oil, divided
1 t Rosemary, fresh choped
Or
1/4 ts Dried crushed
1 Garlic, clove, minced
1 tb Red wine or broth
12 oz Lamb, bonles,loin,sirloin
4 French Bread 5"length
1/2 c Mozzerela,low fat,grated
1/4 c Parmesan cheese
Roast red and green bell peppers in preheated 400*F oven 20-25 minutes. or
until skins are slightly charred and shriveled. Remove from oven, transfer
to plate, wrap with plastic wrap and let stand 10 minutes.
Remove peppers from plastic, peel off skin remove seeds and cut into
strips. Set aside. In large bowl combine rosemary, 1/2 teaspoon of the
olive oil, garlic and wine or broth; add lamb and marinate 1 hour. Heat
remaining oil in large nonstick skillet. Add lamb and sear on all sides.
Place lamb on rack in shallow roasting pan. Insert meat thermometer in
center part of lamb ond roast in preheated 375*F. oven to internal temp of
140*F. about 27-34 minutes, or to desired doneness. Or grill 15-20 minutes.
To construct sandwiches thinly slice lamb and arrange on four of the bread
halves, alternating with red and green pepper strips. Top with mozzarella
and Parmasan cheese. Pace under broiler until cheeses melt, bubble and turn
light brown. Add top halves of bread and serve
Everyones Favorite Pastrami Sandwich
6 oz sliced pastrami
2 TB whole-grain mustard
4 oz beer
3 sl onion rings intact
1 TB oil
: Salt and pepper
2 sl rye bread or thick crusty
: brown bread
Preheat a grill. Season onions with salt and pepper
and brush with oil. In a small saucepan combine beer
and mustard and bring to a boil. Add pastrami and
simmer for 3 minutes. Grill onions on both sides and
toast bread on a cooler part of the grill. When all
ingredients are heated, prepare sandwich.
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