Recipe

My Upstate Spiedies Sandwiches Recipe

Add Step-by-Step Photos	Midgelet / All my dishes 1 year, 7 months ago My daughter went to college at Binghamton, NY or spiedie land. So I came up with recipe which we loved. Read the recipe to find out more about this marinated meat and vegetable stuffed sandwich Prep:60m Cook:20m Servings:8	Midgelet
	spiedies sandwich ethnic

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Ingredients

4 lbs of thick cubed meat such as chicken breast , lamb,

boneless steak, etc ( easy to cut when meat is partially frozen- )

Joan's version of Spiedie Marinade:

1 small onion finely minced

2 cups olive oil

1/2 cup red wine ( dry red )

1/2 cup red wine vinegar or (even balsamic vinegar )

1/2 cup fresh mint leaves finely chopped

1 Tbs. salt or to taste

2 tsp coarse black pepper

4 to 6 garlic cloves minced

juice from a large fresh lemon, grated rind if desired

1 tsp crushed rosemary leaves or more to taste

1 tsp dried basil leaves or more to taste

1 tsp dried oregano leaves or more to taste

Fresh soft Italian sub/torpedo/elongated sandwich rolls

Directions

Spiedies ( Spiedo=Italian for spit ) are a type of sandwich made from pieces of marinated and spit (grilled ) lamb, beef, chicken, pork, ( venison ) served in a sandwich roll and drizzled with more of

the marinade. Italians settled in parts of upstate NYas well as in other states and brought the recipe with them.

It is thought that mint, included in the original recipe was first used for lamb and then later, pork and chicken recipes evolved.

Combine all the above marinade ingredients and place in a covered non metal container.

Let flavors blend several hours ( shake or stir occasionally ) or

overnight.

Use the marinade for chicken breasts, steak etc.

I place cubed boneless chicken / boneless steak in separate ziplock bags and let the meat marinade at least overnight or even for a few days if desired.

Place grilled meat in the bread and drizzle with more marinade

( not from the marinated pieces of meat but fresh unused marinade from the container ) if desired.

My family also loves some mayonnaise spread on the bread along with sautéed peppers, onions and mushrooms.

The above recipe makes about 3 1/2 cups marinade, enough for

about 4 lbs of meat.

Note: other optional variations:

I do sometimes like to add shredded lettuce and sometimes thin sliced tomatoes and onions .

The meat can also be placed in pita bread or flat bread to be

wrapped.

Other condiments as well as melted cheese are always an option.

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