Prego Roll - Chef Melissa Mayo

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while still melting well.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats, while canola is more budget-friendly.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Spinach adds nutrients, and dried basil is more accessible.

cooked ham

🥗Healthier: turkey ham

💰Cheaper: bologna

Turkey ham is lower in fat, while bologna is a cost-effective alternative.

Place the steaks on a board and top with the chopped garlic cloves. Cover with plastic wrap and hammer them with a mallet until they are about a ½ inch thick. Season with coarse salt.

In a bowl, combine the white wine, bay leaves, peppercorns, peri-peri, and cumin. Whisk together to combine. Add the steaks and marinate for a few hours or overnight.

Remove the steaks from the refrigerator 2 hours before cooking to bring them to room temperature.

Slice the tomatoes into wedges and the red onion into thin slivers. Place in a bowl and top with olive oil, vinegar, salt, pepper, and chopped Italian parsley. Toss to coat.

Heat a grill pan on high heat. Add ½ stick of butter. Remove steaks from the marinade and pat them dry. Cook for 2-3 minutes a side depending on desired level of doneness. Set aside to rest.

Add the remaining marinade to the grill pan and reduce by half to form a thick sauce. Add the steak back to the pan.

Dip one half of the roll in the sauce. Top with a steak and the bun, then slice the sandwich in half. Serve alongside the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens