One of our very favorite sandwiches is a New York Spiedie. My husband held out on us for lots and lots of years and then one day, he announced he wanted to make one. Chandler and I both asked what on earth a Spiedie was and when he described it, we wanted to know how to get one. So he made them for us and it was an instant hit in our home. We now practically beg for them, and it doesn’t seem to matter if we have beef spiedies, or chicken spiedies.
For our purposes today, I will show the step by step instructions for beef spiedies, but include directions for the chicken ones. We love them both.
The first thing you will need to do is to take your meat of choice and marinate it in a bottle of salad dressing overnight. We love using Italian dressing for beef, and Sun-Dried Tomato dressing or Balsamic Vinaigrette dressing for chicken. We have found that it works best to cut the meat in strips for marinating. It is easier to then thread the strips on the skewers when you grill them. Though you could do it in cubes. But we just cut them into cubes after cooking.
You will notice that I lined a baking sheet with foil. This is to make clean up easy and quick. You can omit that if you don’t mind scrubbing your pan. I am lazy and despise dishes. So I line the baking sheet.
Once your meat is marinated overnight, you are ready to start threading the meat strips onto skewers.
Keep threading the meat onto skewers until the are full, but not packed tightly.
Line them up on your baking sheet. They are now ready to take to the grill.
Meanwhile, pour the remaining marinade into a small pan on the stove. Cook over medium heat, until it reduces and begins to bubble. Don’t boil it. Just simmer it and let it reduce.
It will look like this once it is ready. Set it aside.
Now the fun part…making a compound herb butter. I love being able to use the fresh herbs from my herb garden. And this butter just makes the sandwich perfect.
First gather a little thyme.
Then add some fresh dill weed.
Fresh parsley makes it wonderful.
And don’t forget my favorite…fresh basil. Mmmmm….
Now it is time to chop and mince the fresh herbs so you can release all their goodness.
Keep chopping and mincing…it really doesn’t take too long, and it is so worth it. I promise.
Now you have a pile of freshly prepared herbs to begin mixing with your softened butter.
Add the herbs to your softened butter.
Add just about 1 Tablespoon of olive oil. This will help it all come together and remain spreadable.
Your finished product will look like this. Yummy and ready to spread.
Slather the herb butter on your hoagie buns.
Meanwhile, place your meat skewers on the hot grill.
Continue cooking and turning the skewers as needed so they get a nice grill char on them, but they don’t become burned. Continue with this until the meat is cooked through.
Now place your hoagie buns, butter side down, on the grill. Toast them until they begin to brown and char just a bit.
Doesn’t that look amazing?
Remove your cooked meat from the skewers. Chop the meat into cubes.
I put this on another foil lined pan once it was chopped. You’ll see why below. You could also do this in a clean bowl. But remember how I said I was lazy and hate washing dishes?
Pour your reduced sauce over the meat.
Mix well, making sure to get all that reduced sauce goodness on the yummy meat.
Pile the meat onto the prepared hoagie buns, and then sprinkle with a generous amount of shredded Parmesan cheese. Enjoy. Your taste-buds will thank you for the goodness you will give them. They may even dance.
- 2 lbs Beef or Chicken
- 1 16-oz Bottle Salad Dressing--Italian, Balsamic or Raspberry Vinaigrette, Sun-dried Tomato are all good choices.
- 6 Hoagie Buns
- Shredded Parmesan Cheese to taste
- Herb Compound Butter
- Fresh Parsley
- Fresh Thyme
- Fresh Dill Weed
- Fresh Basil
- 1/2 Cup Butter, Softened
- 1 TB Olive Oil
- Slice meat and put into resealable bag or container. Pour choice of salad dressing all over and mix well. Seal and place in fridge overnight.
- The next day, remove meat from marinade and thread onto skewers.
- Pour marinade into small pan and simmer on stove until reduced and bubbles have formed around the edge. Set aside. This will be your sauce you will use later.
- Make Herb Compound Butter. Chop fresh herbs and mix into softened butter. Add olive oil and mix well.
- Generously slather hoagie buns with the Herb Compound Butter.
- Cook meat skewers on grill until meat is done. Remove from grill.
- Toast buttered hoagie buns--butter side down--until lightly brown and toasted.
- Remove meat from skewers and chop into cubes. Pour sauce over meat and mix well.
- Spoon meat onto prepared hoagie buns. Sprinkle Parmesan cheese over the top and enjoy.