First of all, how were your holidays? Is it too late to talk about the holidays? I hope not. I hope your Christmas and New Years were fabulous. We had an excellent time filled with family and fun. We visited my family in Dallas for Christmas and had a blast hanging out with everyone there. We all ate lots of food, played lots of Just Dance, and had lots of fun with each other (including our favorite little people!)
We got home just in time to celebrate our second anniversary! When we got married, my mom tried to convince Evan and me to freeze our wedding cake and eat it on our first anniversary. We were pretty convinced that that was a weird tradition and opted to not celebrate our anniversary by eating stale, year-old cake. Well, my mom ended up saving one of our reception cakes for us anyways, and sent it home with us after Christmas. You guys. Our two-year old cake was delicious!! Who knew?? Well apparently my mom, because she’s a genius. We had a nice, chill celebration with delicious food, delicious wedding cake, and a fun game of Pandemic. (If you haven’t played Pandemic before, you should try it. So fun!)
New Years Eve rolled around and we had no idea how we were going to celebrate, but a quick look at Houston on the Cheap led us straight to the Kemah Boardwalk. We’ve wanted to go for a while, and they had an excellent deal for New Years Eve, so we made it happen! Best decision we could have made. It really was a perfect night! We rode rides all night, ate delicious seafood, and enjoyed a fireworks show over the bay. Perfection.
How did you do with New Years resolutions? I made a few, but most of them fell a little by the wayside. Turns out, my desire to not stay in my frumpy work clothes when I get home is less than my desire to not have to change three times a day…I’m working on it. Well in the spirit of it being March (how did that happen, by the way??) and well after our more radical selves have calmed down a little, I have a delicious, not very nutritious meal for you today. Everything in moderation? We’re going to go with that.
The idea to make this recipe came from our road trip to Austin way-back-when. Evan and I had been in the car for 3+ hours and we were starving. One fun thing about Evan when he’s trapped in the car and hungry is that he’ll start reminiscing about the most delicious foods he’s ever eaten. Enter the Schmitter.
No, not that Schmidt, silly. Apparently the Schmitter is the best part of going to a Phillies game. It’s a behemoth creation of roast beef, salami, tomatoes, crispy onions and melty cheese topped with a relish and Worcestershire spiked fry sauce, all nestled inside of a chewy Kaiser roll. De-vine.
Both times I’ve made this, Evan and I have had our own sandwich and felt completely incapacitated by our fullness for the rest of the day. It was by no means a regrettable experience, seeing as how we happily repeated it, but one sandwich could probably comfortably fill two people. Alright, enough jabbering. On to the recipe!
The Schmitter
Ingredients
- ¼ cup mayonnaise
- 1½ tablespoons sweet pickle relish
- 1 tablespoon ketchup
- ¼ teaspoon Worcestershire sauce
- 2 tablespoons butter
- 7 oz. thinly sliced roast beef
- ½ small yellow onion, thinly sliced
- 5 oz. deli salami
- 3 square slices cheddar cheese
- 4 thick slices tomato
- 2 kaiser rolls
First, make your Schmitter sauce. In a small bowl, whisk together the mayo, relish, ketchup, and Worcestershire sauce until combined. Set aside.
Melt one tablespoon of butter in a 10-inch skillet over medium heat. On one half of the skillet, stack half of the roast beef. On the other half of the skillet, loosely stack half of the thinly sliced onions. Cook until the roast beef begins to brown, about 3 minutes. Flip roast beef and cook until brown on the other side, about 1 minute. Flip onion slices and transfer roast beef on top of onions. Allow roast beef and onions to continue cooking.
On the now-empty side of the skillet, stack half of the salami similar to the size of your roll. Layer on top one slice of cheese and half of the tomato. Continue to cook until the salami has browned and the cheese has melted, about 2 minutes.
Meanwhile, split your rolls and place cut-side up on a baking sheet. Add one slice of cheese to each side of the roll, and broil until cheese is melted, about 30 seconds.
Flip the salami stack on top of the roast beef stack, sandwiching the tomatoes between the two meats. Transfer the entire stack to one of the bottom rolls. Repeat steps with the remaining ingredients. Top both stacks with the Schmitter sauce, and then cover with the tops of the rolls. Devour and enjoy.
Recipe adapted from Saveur
STEP BY STEP PHOTOS
First, make your Schmitter sauce. In a small bowl, whisk together the mayo, relish, ketchup, and Worcestershire sauce until combined.
Set aside.
Thinly slice half of one small onion and thickly slice 4 slices of tomato.
I find it helpful to go ahead and divide all of the ingredients in two sets, one for each sandwich, as pictured above. That way it’s easy to grab exactly what you need when you need it.
Melt one tablespoon of butter in a 10-inch skillet over medium heat. On one half of the skillet, stack half of the roast beef. On the other half of the skillet, loosely stack half of the thinly sliced onions.
Cook until the roast beef begins to brown, about 3 minutes. Flip roast beef and cook until brown on the other side, about 1 minute. Flip onion slices and transfer roast beef on top of onions. Allow roast beef and onions to continue cooking.
On the now-empty side of the skillet, stack half of the salami similar to the size of your roll. Layer on top one slice of cheese and half of the tomato. Continue to cook until the salami has browned and the cheese has melted, about 2 minutes.
Meanwhile, split your rolls and place cut-side up on a baking sheet. Add one slice of cheese to each side of the roll, and broil until cheese is melted, about 30 seconds. I made this recipe for kaiser rolls. It was tasty and fun to make, but this would be equally as delicious with whatever kaiser rolls you can find.
Flip the salami stack on top of the roast beef stack, sandwiching the tomatoes between the two meats.
Transfer the entire stack to one of the bottom rolls. Repeat steps with the remaining ingredients.Top both stacks with the Schmitter sauce. (Note in this picture and the following pictures I did not flip the salami stack so that the tomatoes were next to both meats. I would recommend you put the tomatoes between the two meats for two reasons. 1) It breaks up the meat a little so that you can have a little more textural variety in your bite. 2) It helps keep the top of the roll from sliding around.)
And then cover with the tops of the rolls.
Cut it in half if you’d like…
Serve with some roasted broccoli (or chips or a salad or just leave it a la carte) and enjoy!
Caramelized Kitchen 