Veggie Italian Fat Sandwich

  • Yield:1 sandwich
  • Time:
    10 hrs show details

This is a preposterous invention from my homeland of New Jersey. It is cultural food and you are not allowed to make fun of me for eating the greasy, ridiculous concoction. Perfect nostalgic comfort after a bad day.

This recipe makes large quantities of the ingredients to freeze or store, then one sandwich for immediate eating. For me, one sandwich is two meals. And you may feel rather shitty after eating this much fried food, so you might not want another sandwich until the next time you're having a bad day lol.

Obviously, you can buy some or all components instead of making them from scratch like the obsessive psycho I am. For me, I always keep my freezer stocked with homemade versions of the frozen components for various uses (eggplant, mozz sticks, fries). I'm not devoting 10 hours in a day to this sandwich like a lunatic.

TLDR is the description from my favorite collegiage greasy spoon - breaded fried eggplant, mozzarella sticks, French fries, shredded iceburg lettuce, thinly sliced fresh tomatoes, thinly slice white onions, louisiana style hot sauce & and creamy italian dressing on a roll

Ingredients

  • Rolls
  • 2¼ teaspoons
    dry active yeast
  • 1½ cups
    warm water, 100 degrees F
  • 1½ teaspoons
    fine sea salt
  • 540 grams
    bread flour, about 4.25 cups
  • Breaded Eggplant
  • 2
    medium italian eggplants, peeled, sliced lengthwise 1⁄2"–3⁄4" thick
  • 1 teaspoon
    kosher salt
  • 2 cups
    panko breadcrumbs, italian or reg are fine too, but coarse is best
  • 1½ teaspoons
    dried oregano
  • 1 teaspoon
    finely grated parmesan
  • 1½ cups
    all-purpose flour
  • 5
    large eggs, beaten
  • 1⅓ cups
    extra virgin olive oil, 1 1/3 cups
  • Fries
  • 2 pounds
    russet potatoes, russet peeled and cut into 1/4-inch by 1/4-inch fries (keep raw potato sticks submerged in a bowl of water after cutting)
  • 2 tablespoons
    distilled white vinegar
  • 2 quarts
    vegetable oil, or peanut oil is best but it's pricy
  • Mozzarella Sticks
  • 1½ cups
    panko breadcrumbs
  • ½ teaspoon
    italian seasoning
  • ½ teaspoon
    dried parsley
  • ¼ teaspoon
    garlic powder
  • ½ teaspoon
    ground black pepper
  • ¼ teaspoon
    salt
  • 2
    large eggs
  • ½ cup
    all-purpose flour
  • 15
    whole string cheese, or 1 pound block of mozz
  • 2 quarts
    vegetable oil, can use same oil as fries
  • Creamy Italian Dressing
  • 3 ounces
    olive oil
  • 1 ounce
    red or white wine vinegar, i prefer red
  • ½ teaspoon
    garlic powder
  • ½ teaspoon
    dried oregano
  • ½ teaspoon
    dried basil
  • ¼ teaspoon
    onion powder
  • ⅛ teaspoon
    crushed red pepper
  • ⅜ teaspoon
    salt
  • ¼ teaspoon
    pepper
  • ½ teaspoon
    lemon juice
  • ⅓ cup
    mayonaise
  • 2 tablespoons
    grated parmesan
  • 1 tablespoon
    soy sauce
  • Assembly
  • 1 teaspoon
    lousiana style hot sauce
  • ¼ cup
    iceberg lettuce, shredded
  • 1
    plum tomato, sliced thin
  • 1
    small onion, sliced thin
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Preparation

  2. 2 hrs, 15 mins

    Breaded Eggplant -
    cinc.kitchen/recipes/YLUm...

  4. 1 hr, 30 mins

    Mozzarella Sticks -
    sugarspunrun.com/mozzarel...

  5. 10 mins

    Creamy Italian Dressing -

    Combine all ingredients in a bowl or jar. Whisk or shake. Refridgerate until needed

  6. 5 mins

    Sandwich Assembly -

    Slice the bread, slather both side in creamy italian dressing with hot sauce to taste. Layer ingredients carefully to prevent the dreaded sandwich slide. Cut in half and enjoy.

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