Hi, I'm Betty and welcome to Betty’s Kitchen. Tonight we’re making Betty’s Torpedo Sandwich. And this has a lot of ingredients that my husband really likes and he named the sandwich torpedo kind of as a spine of from submarine. So you can consider it as the sub sandwich if you want to.
Let's start with the bun. You can use any kind of—top bun. Actually what I have here is something that I've bought over dairy section of my supermarket and it’s a section of but it's not counter part yet. This is called Bolillo Bread and its Mexican or maybe more Central and South American but it’s kind of like our French Baquette it’s very soft, very soft bread. So I'm just making two of these sandwiches tonight and I take it two of them and split them in half, so they're over here.
Now, what I'm going to do with this halves is just open them up and then take some butter that I have soften to room temperature and spread them nicely. You see how easy it is—well that’s I think of the container of the butter is very easy to spread this but you need to make sure that you either use a microwave to soften your butter or have it just sitting up for a while at room temperature which is one idea.
So an easy enough start for this what's going to happen with this next is you're going to go into that skillet and we’ll put them on the cook top and let this brown off. And that will add some good flavor on the inside of the sandwich and we’ll go from there so let me just kind of give you an idea of we’ll be putting the four pieces kind of remembering there's a top and the bottom and if I have to scoop it a little bit that’s okay as long as I get them in there and then go to the cook tub turn it on and watch this bake carefully. Now when these are done I'll comeback and show you the rest of the recipe.
So Bolillo buns are nice and toasted and you can see that they're crispy on the side where the ingredients are going to go. We have to tops right here and the two bottoms are right here so as we build our sandwich we’ll putting a lot of peeling on the bottom and then cupping it all over the top and those came out of this skillet you can see it’s pretty bone dry because I never like to crisp up the buns to by frying them in butter or letting them soak in butter I just put a spread as much on as I think they need and then go ahead and brown them and that way you don’t get the extra fat.
Now, we’re going to do is to take some vegetables which I have measured that here already. Not really much measuring to this I have taken half of the green bell pepper and half of red bell pepper these are the remains actually and the whole onion. And I have just sliced them into rings so we had our green pepper rings, our red pepper rings and our onions rings. This is the whole onion but this is just halves together that we make a whole pepper so if you want to make it all green pepper you need one whole green pepper that you take the seeds in center out off.
We’re going to be putting some olive oil in the skillet maybe one to two tablespoons we want to sauté these vegetables something about like that and I'm going to put on the heat right now. But heat up just a bit and we’ll be placing out three vegetables that I've mentioned plus I have a cut here of Portobello mushrooms and as you can see I just got them in the poultry section of my grocery store that in little container like this all washed and prepared, slice like this I just had to measure at one cup. So I'm going to take these four vegetables over to my pan that has olive oil in it and I'm going to be sautéing them until they're become soft and then I'll be back with you to make the recipe.
Here are our sautéed vegetables and you can see that we have the green pepper, red pepper, onion and Portobello mushroom and these actually can be a side dish in its own right so if you have steak and potatoes and you're kind of making some fairly light to go with it then this is really a good tasty and colorful dish that you can serve on it’s own. But what we’re going to do with it is incorporated into our torpedo sandwich.
I'm going to start making my torpedoes by putting some Swiss cheese and I’ve taken squares of Swiss cheese and just put them down in the middle so that they would match the size of the bun better. So I'm going to put a couple on this bottom half and couples on the other bottom half. And then I'm going to put some beef and this is roast beef and it just from the deli at your local supermarket if you go to the deli section they have also two meats and I wanted that beef and this is just regular roast beef. You can get flavored roast beef or if you want something different from beef you can do that but I was thinking more in terms of this being serve like a belly steak sandwich that I wasn’t easy mistake but it wise using some of the elements that you find in the belly steak sandwich.
So we just put what we think would be good on each one of those bottom halves. And then we’re ready for some vegetables. Now I don’t over do this you try to get a little bit of each vegetable on there so I want to get a little bit of the onion on both of them, a little bit of mushroom and some green pepper if possible. I don’t want this sticking together which looks like that might be happening here so I break that apart and a little bit of red pepper.
As I said don’t over do it if you put a lot on it maybe hard to close it up and we want to be able to close it up easily. And if you happen to get a red pepper on one end and green pepper on the other end that’s fine, that’s enough pepper for that particular one. So these are on about what I have put on.
Now on the top before I close them I'm going to put my slice of cheese again Swiss cheese. These are just two half slices on top and the bottom and then close them up. So that’s what it looks like but we’re not through with it. I have two of them what I'm going to do is to wrap in aluminum foil and bake them in the oven for about 15 to 20 minutes. The idea here to heat them through so that cheese melt and all of the flavors blend but I want this soft bun, to stay soft. We’re already crisp that inside part we don’t need to toast this. But if you like it toasted of course you can just do remove the foil and put it in the oven and then it would be toasted but just wrap it up something like this and put it in the a pan. I'll get the other one and then I'll put them in the oven and I'll be back when they're done.
I've just taken our torpedoes out of the oven and I use 10 minutes of cooking time and the reason I go ahead and took them out was I can hear the cheese kind of sizzling in there so I didn’t want to over do it so I haven’t really seen this that nice soft surface. I'm just going to bring one of these over and place it on a serving plate. This is very soft and you can see that the cheese is melted deliciously and I put it with a couple of pieces of corn we leave the rest of this in that foil.
And then we’re going to slice on the middle or just maybe diagonally. Now you just see what it looks like. Its will be a little messy to eat but it would be worth it. I think you'll find this going to be very good and I pick the one that has that red pepper who wants to hang out but the torpedo itself looks like that. You can add more ingredient I kind of was rushing along with the vegetables I didn’t add all the many vegetables but something else you can do is if you have vegetables like maybe corn then you can scope in the side and you can get yourself an extra serving of the vegetables that we’re sautéed. So that’s a nice colorful addition which if you didn’t get enough on your sandwich then you can enjoy them now.
And also for memorial day to day I made another carrot cake with cream cheese frosting so that would be a nice dessert to go with this meal and of course as usual my glass of ice tea.
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