Chicago-Style Breaded Steak Sandwich

This is a much loved Chicago sandwich. The Italians in Chicago really know how to make yummy sandwiches. You won't be disappointed!

Prep: 10 min | Cook: 30 min | Yield: 6 sandwiches

Ingredients

• 1/2 cup vegetable oil
• 6 sandwich steak or round steak cutlets, pounded to 1/8 inch thick
• Salt and pepper, to season
• 1 cup all-purpose flour
• 3 eggs, whipped with 2 tablespoons water
• 1 cup Italian seasoned bread crumbs
• 2 tablespoons fresh rosemary, chopped (added to bread crumbs)
• 1 1/2 to 2 cups tomato basil spaghetti sauce
• 6 French rolls
• 1 cup shredded mozzarella cheese
• 6 ounces hot or mild Giardiniera

Instructions

1. Heat oven to 350 degrees F.
2. Heat oil in a 12 inch skillet over medium heat.
3. Warm tomato basil sauce over medium heat in a skillet.
4. Season steaks with salt and pepper, then lightly coat in flour, shaking off excess.
5. Coat steaks in egg wash, again shaking off the excess egg, then press steaks into breadcrumbs, coating completely.
6. Fry 2 or 3 steaks at a time in the oil for about 2 minutes per side, or until deep golden brown.
7. Dip the steaks one by one into tomato basil sauce to coat, then transfer to French rolls, folding them into a v shape.
8. Sprinkle cheese and giardiniera into the fold of the steaks or over the top of the steaks, as desired, then wrap each sandwich in foil.
9. Place wrapped sandwiches in the oven. Bake for 3 to 5 minutes.

Attribution

Photo credit: (c) Can Stock Photo bhofack