My fishing guide asked me what my favorite Italian food was the other day. I sat a moment and realized I didn’t have one. It’s not that I don’t like Italian food, I actually really like it. Pastas, pizzas, risottos, chicken & seafood dishes, biscotti, tiramisu…Ok, maybe my favorite is tiramisu. There is a story there but that can be saved for a later date.
I replied that I didn’t have a favorite. I then asked him what his favorite Italian food was. I knew he had a great response waiting as it was such a random question. He said, Italian Dunkers. Well played. Who didn’t love the Italian Dunkers school lunch? School lunches get a bad rap but there are a few that everyone loves. Italian Dunkers is one of those in my expert opinion. With the approaching start to the new school year this dish was inspired at the perfect time.
I decided to make it with homemade bread & a meat marinara sauce. It turned out to be one of my favorite new things to make. Make it your own with whatever cheese you like or omit the meat from the sauce if you want to go vegetarian.
Italian Dunkers (serves 2, although it should really be 4)
- 1 small baguette, halved both ways (store bought or see below)
- 1/2 lb ground beef
- 1 15oz can tomato sauce
- 1 tsp each basil & oregano
- salt & pepper to taste
- dash onion powder, garlic powder, & cayenne
- 1 bay leaf
- head garlic
- feta cheese
- mozzarella cheese
If making your own bread:
- 1 1/2 cups warm water
- 2 tsp salt
- 2.5 tsp dry active yeast
- 3 cups bread flour
- 1 cup warm water for baking
- Add 1.5 cups water to a medium bowl. Stir in salt & yeast. Add flour all at once & stir to combine. Use wet hands if necessary to incorporate all the flour.
- Cover loosely and let rise for 2-3 hrs (or let rise in the fridge for 8hrs).
- Preheat the oven with a pizza stone to 450F for 20 minutes. Have a shallow pan on another rack that won’t interfere with the rising of the bread. While the oven is preheating, take half of the dough and make a baguette shaped loaf on a lightly floured surface. Repeat with the other half. Let rise for 20 minutes. Brush the tops of the loaves with water and score a few times. Slide onto the heat stone and pour the 1 cup warm water into the shallow baking dish.
- Bake for 20-25 minutes to until golden brown and firm.
- Remove from the oven and let cool before slicing.
Preparation:
- Peel all the papery skin off of the head of garlic. Chop 1/4in off of the top and drizzle with olive oil. Wrap in foil and roast the garlic in a 400F oven for 30-45minutes. Squeeze out the pulp once cooled slightly.
- Meanwhile, brown the meat and drain off excess grease. Add the tomato sauce and seasonings. Cover and simmer for 20-45 minutes. Remove the bay leaf before serving.
- Take the cut pieces of baguette and spread the roasted garlic over them. Top with feta & mozzarella cheese. Broil for 2-5 minutes until melted & bubbly.
- Serve with the meat sauce.
