Montreal style submarine sandwich

Montreal is a city that is known for its food, and with good reason. When you're craving a good old-fashioned panini, you've got tons of options of where to order from. Because everyone craves a good sandwich from time to time. Thin slices of steak are cooked on the grill, and mingled with Roma-brand pepperoni, mozzarella cheese and cooked onions. The hot stuff is followed by tomato, iceberg lettuce and a generous splash of salad dressing. It’s a simple vinaigrette with a touch of oregano. The play of flavours hits all the receptors on the tongue, kind of like what ketchup was engineered to do.

Ingredients

250 g pepperoni

225 g thinly sliced steak (packaged as fondue beef)

4 7-inch (18 cm) submarine buns

350 g grated mozzarella-cheddar cheese mix

1 large onion, chopped

1 green pepper, cut into strips

225 g white mushrooms, sliced

1 tomato, thinly sliced

30 ml (2 tablespoons) olive oil

3 cups lettuce, shredded

dried oregano

salt and freshly ground pepper

Dressing

60 ml (¼ cup) olive oil

30 ml (2 tablespoons) balsamic vinegar

7 ml (1 teaspoon) dried oregano

7 ml (1 teaspoon) dried basil

salt and freshly ground pepper

Preparation

Whisk together dressing ingredients in a bowl. Season with salt and pepper. Set aside. Sandwiches. Preheat oven to 400° F. (200° C.).

Over high heat, warm oil in a large non-stick pan. Add onions, mushrooms and green pepper. Cook, stirring, for three minutes. Season with salt and pepper. Set aside. Cook steak in the same pan for three minutes. Add pepperoni and cook one minute longer. Season with oregano, salt and pepper. Set aside and keep warm. Cut buns in half and place on baking sheet covered with parchment paper. Divide steak, pepperoni and vegetables among the buns. Sprinkle with cheese and cook in the oven for a few minutes, or until cheese is melted. Top sandwiches with shredded lettuce and tomato slices. Add dressing to taste and serve immediately.