Pistachio Hoagie
By Alfredo Martinez
Yield
Ingredients
6 hoagie rolls
Herb Yogurt Sauce
32 ounces Greek yogurt
4 ounces parsley, chopped
4 ounces mint, chopped
1 lemon, zested
1 ounce garlic powder
Salt
Cucumber Radish Slaw
6 radishes, sliced
1 red onion, sliced small
1 cucumber, thinly sliced
4 ounces roasted pistachio oil
6 ounces arugula
3 ounces lemon juice
Salt
Pistachio Green Curry Aioli
2 cups mayonnaise
2 tablespoons green curry paste
2 tablespoons pistachio butter
1 lime juice
2 ounces cilantro
Pistachio Lamb Meatball
2 pounds ground lamb
1 pound ground beef
2 tablespoons parsley, chopped
7 tablespoons cilantro, chopped
1 tablespoon orange zest
1 cup roasted pistachio, chopped
4 ounces roasted pistachio, ground
1 tablespoon fennel seed, crushed
1 red onion, grated
3 tablespoons red wine vinegar
2 tablespoons red wine
1 tablespoon paprika
2 garlic cloves, minced
1 teaspoon cumin
6 ounces liquid egg
1 cup milk
2 cups breadcrumbs
4 ounces salt
Instructions
Prep Ahead
In a bowl, combine Greek yogurt, chopped parsley, chopped mint, lemon zest, garlic powder and salt. In a separate bowl, mix sliced radish, cucumber, roasted pistachio oil, arugula, lemon juice, and season with salt. In another bowl, mix mayonnaise, green curry paste, pistachio butter, lime juice and cilantro until fully incorporated.
Pistachio Lamb Meatball
Mix all ingredients in bowl until fully incorporated. Test batch by cooking small amount in sauté pan and adjust seasoning if needed. Roll into balls and flash fry to set shape and seal in juices. Roast at 375 degrees Fahrenheit until fully cooked, about 30 to 45 minutes, depending on size.
Assembly
Spread a healthy amount of yogurt sauce onto bread. Slice meatballs in half and place on the bottom bread of the hoagie. Top with arugula salad and add more yogurt sauce onto top of hoagie. Serve with ramekin of pistachio aioli and sweet potato fries.
