I almost neglected to mention these sandwiches when I made my list of Chicago food, but fortunately a reader reminded me of them yesterday. I drove through Chicago last summer and had the absolute pleasure of trying one of these for the first time. I am going to explain my interpretation of the sandwich, but it is important to note I am not an expert on it. Like most things, I'm sure everyone has their own opinion or style of making it so feel free to let us know your recommendations or adjustments in the comments section. The Bun: The one I had was a white, Italian crusty roll which held up well against the moisture of the sandwich. You don't want something soft like a regular hot dog bun because it will just turn into mush.
The Meat: I've researched a number of recipes, and most agree that the beef should be slow-roasted in the oven or a slow cooker. Garlic, oregano, and Italian spices are added for flavor, and when the meat is done all juices are retained in the pan to make a gravy / au jus. The beef is cooled and then shaved before adding it back to the liquid. To finish, pile as high as you like on the bun.
The Garnish: Each recipe seemed to vary on when you add the Giardiniera. Some recommended cooking it with the beef. Others said to add it to the meat once it was sliced and mixed with the juices, while others still said to simply top your sandwich with the mixture. Either way, just make sure you don't leave it out!
It is messy, it is spicy, it is absolutely delicious. If you've never had one before, do yourself a favor and get the ingredients. You can thank me later.
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Reader Comments (Page 1 of 1)
1-30-2007 @ 1:23PM
Randy said...
If you're lazy, you could always just order one from Portillo's (a Chicago institution) and have it shipped to your house: http://www.portillos.com/store/item.asp?ITEM_ID=3&DEPARTMENT_ID=40
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1-30-2007 @ 2:31PM
Amy said...
Here's whatcha do:
Take a big ol' roast. Put it in the crock pot with a couple of cups of beef broth, a packet of Italian dressing mix (the dry stuff in a packet, like onion soup mix), and a jar of peppercinis. Cook the crap out of it - I'm talking like 24 hours on low. Serve it on the crustiest Italian bread you can get your hands on (bonus points if you make your own!!).
For extra authenticity, rather than dipping a bite at a time, like a French dip, dip the whole sandwich in the juice that remains in the pot, then wrap it in a piece of foil to try to keep it off the couch (yeah, good luck with that, better eat it standing over the sink).
Oh, how I'd kill for an Al's #1 Italian Beef sandwich right about now. Mmmmmmmmm.... A family tradition for 4 generations in my family. My grandfather used to ride with the Chicago Fire Dept.
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1-30-2007 @ 3:54PM
Adam said...
Now That looks awesome!
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1-30-2007 @ 4:10PM
dksbook said...
OK, Amy. You sold me. I'm gonna do these for Super Bowl. The peperoncinis sold me on your way. But it's gonna be dipped a bite at a time, or they are all gonna be watching the game in a wading pool in the backyard. Hey! It just might be warm enough to do that in So TX!
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1-30-2007 @ 10:57PM
Vanessa said...
Not to toot my own horn...but, I've been doing these for years. I blogged about them a few weeks ago so check out my very authentic version:
Italian Beef with pepperocinis, soaked
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1-30-2007 @ 11:03PM
Vanessa said...
I forgot to add the URL for my Italian Beef post, it is http://www.whatgeekseat.com/wordpress/?p=113
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1-31-2007 @ 11:22AM
kevin said...
You should at least mention the Cubano since the game's being played in Miami.
http://seriouslygood.kdweeks.com/2006/08/cuban-sandwich.html
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3-23-2007 @ 1:06PM
Joe said...
Try cooking a large quantity in a pressure cooker, prepare and freeze in containers. Joe
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