On a Saturday evening like so many others with the family... the famous question comes up: "What's for dinner tonight?" Sometimes, we lack inspiration. On this particular evening, I knew I had some hamburger steak and naan bread on hand. So I started scouring the web for ideas, and that's when I came across a recipe from Ricardo Cuisine: submarine-style naan bread.
I think it's a brilliant idea! So I'd like to give credit where credit is due - especially in the kitchen - and salute this recipe, which caught my eye straight away. Inspired, I began to dream and imagine how I could reinvent it. The taste of basil immediately came to mind, and I decided to cook some ingredients separately, like mushrooms and peppers, to create a real culinary orgasm.
I'd like to thank Ricardo for this wonderful inspiration. The whole family enjoyed it! This is definitely a recipe to make again, and I'm happy to share my version with you.
Are you looking for an original and tasty idea to transform a simple dinner into a real moment of pleasure? This recipe for submarine-style beef naan bread is exactly what you need! Combining the softness of naan, the richness of spiced beef and the freshness of vegetables, this dish is inspired by hot "submarine" style sandwiches, while adding a Mediterranean touch with olive oil, roasted peppers and black olives. Easy to prepare, ideal for a convivial meal or a casual evening out, this recipe is sure to please young and old alike.
450 g (1 lb) lean ground beef
60 ml (1/4 cup) olive oil
1 onioncut into thin wedges
1 green bell pepperseeded and cut into strips
125 ml (1/2 cup) chicken broth
15 ml (1 tablespoon) Worcestershire sauce
15 ml (1 tablespoon) balsamic vinegar
5 ml (1 tsp.) dried basil
4 naan rolls
150 g (1 1/2 cups) grated mozzarella
180 g (3 cups) chopped spring or iceberg lettuce
1 tomatocut into half-slices
1 to 2 tablespoons sesame oil (for the peppers)
Black olives (optional trenches)
Salt and pepperto taste
Preheat oven to 180°C (350°F).
Place the naan rolls on a baking sheet and bake for 10 minutes or until lightly browned. Set aside for later use.
In a large frying pan, heat 1 tablespoon olive oil over medium heat.
Add theonion and cook for 3 to 4 minutes until translucent.
Add the ground beef and sauté until cooked through.
Stir in balsamic vinegarthe Worcestershire saucethe chicken broththe basilfrom salt and pepper.
Simmer over low heat 5 minutes. Make a reservation.
In another pan, heat thesesame oil on high heat.
Add the green bell pepper strips and make toast for 5 to 7 minutesCook until tender and lightly caramelized.
Mince the lettuce.
Cut the tomato in half-slices.
Prepare the black olives if desired.
Place the toasted naan rolls on a work surface.
Garnish each with hot ground beefthen sprinkle with a little grated mozzarella (it will melt slightly).
Add the lettucethe tomato slicesthe roasted peppersand black olives if used.
Finish with a drizzle of olive oil, salt and pepper taste.
Crispy naan bread, a savory filling of seasoned beef, crunchy vegetables and a drizzle of olive oil to bind it all together: a winning combination that will take your taste buds on a journey with every bite. This recipe for submarine-style beef naan is not only easy to make, but also allows you to revisit the classic sandwich with a homemade, more gourmet and comforting touch. Enjoy it warm, with your fingers, and above all... with a smile!
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For an even tastier version, pass on the garnished naan bread (without the lettuce). under the grill 2 minutes to melt the cheese before adding the raw vegetables.
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450 g (1 lb) lean ground beef
60 ml (1/4 cup) olive oil
1 onioncut into thin wedges
1 green bell pepperseeded and cut into strips
125 ml (1/2 cup) chicken broth
15 ml (1 tablespoon) Worcestershire sauce
15 ml (1 tablespoon) balsamic vinegar
5 ml (1 tsp.) dried basil
4 naan rolls
150 g (1 1/2 cups) grated mozzarella
180 g (3 cups) chopped spring or iceberg lettuce
1 tomatocut into half-slices
1 to 2 tablespoons sesame oil (for the peppers)
Black olives (optional trenches)
Salt and pepperto taste
Preheat oven to 180°C (350°F).
Place the naan rolls on a baking sheet and bake for 10 minutes or until lightly browned. Set aside for later use.
In a large frying pan, heat 1 tablespoon olive oil over medium heat.
Add theonion and cook for 3 to 4 minutes until translucent.
Add the ground beef and sauté until cooked through.
Stir in balsamic vinegarthe Worcestershire saucethe chicken broththe basilfrom salt and pepper.
Simmer over low heat 5 minutes. Make a reservation.
In another pan, heat thesesame oil on high heat.
Add the green bell pepper strips and make toast for 5 to 7 minutesCook until tender and lightly caramelized.
Mince the lettuce.
Cut the tomato in half-slices.
Prepare the black olives if desired.
Place the toasted naan rolls on a work surface.
Garnish each with hot ground beefthen sprinkle with a little grated mozzarella (it will melt slightly).
Add the lettucethe tomato slicesthe roasted peppersand black olives if used.
Finish with a drizzle of olive oil, salt and pepper taste.
