Kurt's Italian Sandwich
Thank you Mrs. Tederman for all the after school snacks and suppers. I know understand why this was a staple when feeding all us kids.
Thank you Mrs. Tederman for all the after school snacks and suppers. I know understand why this was a staple when feeding all us kids.
- Carbohydrate 34.5027533238202 g
- Cholesterol 141.647135266667 mg
- Fat 20.0017405805599 g
- Fiber 1.67312035532246 g
- Protein 24.5455202200276 g
- Saturated Fat 9.16867592122788 g
- Serving Size 1 1 Serving (216g)
- Sodium 2442.92586066718 mg
- Sugar 32.8296329684977 g
- Trans Fat 2.36523232326171 g
- Calories 411 calories
Step-by-step
- Brown the beef and onion.
- Season with salt and pepper to taste.
- Add soup, catsup, oregano, Worcestershire sauce.
- Simmer for 20 min.
- Prepare crust by combining eggs, beaten with milk.
- Add flour, baking powder and seasonings.
- Spread or pat 1/2 of the crust mixture into a greased 13" x 9" pan.
- Cover with 1/2 of the beef mixture.
- Top with slices of cheese, then layer remaining beef.
- Spoon and spread remaining crust over beef.
- Bake in 350 degree oven until brown, about 30 minutes.
Crust Variations and Chemical Leavening
The baking powder and eggs create a batter-like dough rather than a traditional kneaded bread. Using lowfat milk introduces less fat than whole milk, yielding a slightly firmer crumb structure that holds up well against the heavy meat filling. Substituting all-purpose flour for the unbleached flour requires no ratio adjustments, though it will produce a paler crust. If omitting the onion salt from the dry ingredients, increase the standard salt by one-fourth teaspoon to maintain proper seasoning balance throughout the dough.
Meat and Cheese Adaptations
Ground turkey or pork can replace the two pounds of beef entirely, provided the excess rendered fat is drained thoroughly after browning to prevent greasiness. American cheese melts efficiently at 350 degrees due to its emulsifying salts, creating an unbroken barrier between the layers. Sharp cheddar makes a viable substitute if a sharper flavor profile is desired, but it separates more oily than processed cheese when subjected to sustained oven heat.
