Pistachio Hoagie

By Alfredo Martinez

Pistachio Hoagie

Yield

6 servings

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.

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