Recipe Club's Boboli Wedge Steak Sandwich

It's a toss up as to whether the hilarous episode of Recipe Club with Chef David Chang (Momofuku) OR the recipe he presented for "Best Wedgie Sandwich" is the highlight of this post. I highly recommend both. 

A dish featuring Boboli Pizza Crusts was the challenge for the three chefs this week.  Chang said that his winning wedgie sandwich made him "intensely happy" and is his favorite podcast recipe to date. Included in the recipe are his obligatory ingredients: Kewpie Mayo, thinly sliced iceburg lettuce, onions and tomatoes. Haven't lost you yet? Your choice of meat (or not), peppers, and cheese(s) are up to you. It's quickly assembled and baked, and would make perfect slices to serve during an upcoming sports streaming event this weekend. #SuperBowl!

My Paleo Marin Rating: 5 Persimmons*

Ingredients: 

Boboli Pizza Crusts: thin if possible; one large crust cut in two pieces

(Note: For gluten free crusts buy here or research a link. To make your own crust, see Recipe Club's wedge sandwich link here. These crusts will need to be rebaked; see directions.)

Meat: 1 to 1 1/2 pounds meat of choice

(Note: The chefs chose lunch meats, but I opted for 1 pound of beef loin top sirloin steak, sliced into 1/4" strips against the grain and sautéed in a wok with a tablespoon of oil. Vegetarian ingredients such as yellow squash slices or fried firm tofu squares might also work here. Fried clams? Endless possibilities...)

Cheese: 1 1/2 cups of grated cheese (I used mozzarella and sharp cheddar) (Note: use non-dairy cheeses for paleo)

Kewpie Mayo: LOTS of it; the best part of this sandwich!

Iceburg lettuce: 1 small head, thinly sliced, non-negotiable

Sliced small red onion and 1-2 tomatoes, non-negotiable

Peppers: Banana peppers, pepperoncinis, or any pickled peppers or veggies of your choice

Optional: Splash of rice wine or red wine vinegar and oil on top of lettuce, onion and tomato, or pre tossed as a salad and then added at the appropriate time

Directions:

Preheat oven to 400º F. Put pizza stone in oven if using.

1. Slice the large pizza crust in half. Turn so the bottoms (smooth) sides are up. Add lots of mayo to both sides. These will be the insides of the sandwich.

2. On one open side, add meat and cheese - a lot of it, too. Place the flat side of the other half of the crust (with the mayo) on the meat and cheese.

3. Put the sandwich on a pizza pan or pizza stone and bake for about 8-10 minutes, or until the cheese melts. Flip over if more time is needed. (Note: The cheese on mine was melted after 10 minutes; the chefs baked their sandwiches for 15 minutes per side. Judge your sandwich accordingly and to taste.)

4. Remove the sandwich from the oven and place it on a cutting board. Open the top half and lay it to the side. Add more mayo, if desired. Add the lettuce, onion, tomato and peppers. Splash with vinegar and oil, if desired, and not already added to the salad ingredients.

5. Fold the top half of the pizza crust back onto the sandwich and cut into preferred wedgie sizes to serve. 

For any leftovers, wrap or store in a covered container in the fridge. 

#paleo #wedge #wedgie #sandwich #steak #ham #roastbeef #lunchmeats #cheese #snacks #lunch #Kewpie #Boboli #kitchenwhisperer #recipeclub #superbowl #superbowlfood #superfoodsnacks

See Just A Pinch recipe for Dave's sandwich here.

Steak instructions from The Kitchen Whisperer site here.

Check out the Recipe Club podcasts on Spotify here, or Instagram or Facebook.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.