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Sandwich creations from STG Trattoria

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If you're craving Italian but your tired of the same old same old, pay a visit to STG Trattoria!  Executive Chef Sean Telo dropped by Good Day to share some sandwich ideas that are guaranteed to make your mouth water. 

CLICK ON THE VIDEO ABOVE TO WATCH THE FULL SEGMENT!


STG Trattoria
102 West Paces Ferry Road, Atlanta
(404) 844-2879

Link: STG Trattoria website


Here are the recipes we mentioned on Good Day:

Proscuitto Sandwich
Serves 1

1 6" baguette, as fresh as possible
6oz proscuitto
4oz mozzarella butter (substitute: bufala mozzarella)
fresh basil leaves, to taste
 
Method: cut a pocket in the baguette and fill with remaining ingredients

Pork Sausage Sandwich
Serves 1

1 6" baguette, as fresh as possible
1 7oz Italian sausage link, homemade if possible
4oz Vidalia onion jam (recipe follows)
3oz fig mustard (recipe follows)

Method: cook sausage until casing is crisped and meat is cooked through. Cut a pocket in the baguette and fill with remaining ingredients.

Vidalia Onion Jam
Yield: 3 cups

5 pounds Vidalia spring onions
1/2 cup Parmesan oil (substitute: canola oil)
1/2 cup white balsamic vinegar
1/2 cup blood orange sugar (substitute: sugar)

Method: preheat oven to 400. Trim tops and root from the onions, and toss with oil, salt and pepper. Roast until caramelized, about 30 minutes. When fully caramelized, place onions in a large pot with the remaining ingredients and cook over medium heat until consistency is thickened. Puree slightly with an immersion blender.

Fig Mustard
Yield: 1 cup

2 T mustard powder
3 large egg yolks
1/2 cup cranberry juice
3T white wine vinegar
1/4 t salt
2 T fig balsamic vinegar
2 T light brown sugar

Method: combine ingredients in a bowl. Place over a double boiler and stir until thickened, about 5 minutes.

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