Dion’s is a local restaurant chain that has been around as long as I can remember. They are famous for their pizza, especially the “505 Pepperoni and Green Chile” which is a family favorite. They also make salads and subs which are equally good. All of their subs are delicious but the one thing that stands out is the Greek dressing that comes on the side with most every sandwich. There’s just something about adding that dressing that makes their sandwiches so special. My favorite sub is the Roast Beef & Provolone. It comes on a crusty roll with melted cheese, roast beef, red onions, tomatoes, lettuce, mayo, deli mustard and a pickle spear with a side of Greek dressing. Sounds simple but it tastes anything but. I found a copycat recipe online for Dion’s Greek dressing that tastes just like they serve at the restaurant. Once I had the dressing it was easy to recreate the rest of the sandwich. Don’t get me wrong, I’ll always enjoy eating at Dion’s for their pizza, salads and subs but it’s satisfying to know that I can make a delicious sub at home that reminds me of Dion’s.
This Greek Dressing comes from Ninjabug.org and it’s amazing. It includes red wine vinegar, olive oil, salt, garlic powder, onion powder, basil, oregano, thyme, marjoram, black pepper and a pasteurized egg yolk.
Okay, so before I get to the Greek dressing, I wanted to address the raw egg. Since raw eggs can cause foodbourne illness such as salmonellosis the best way to use them in recipes is to pasteurize them. So after some research I found that water heated to 140 degrees will kill the bacteria that could make us sick. Using a candy thermometer or an instant read thermometer to monitor your heated water is key. So Joe rigged up a way to use my Therm-pro, which I found easier to read for an exact temperature than the candy thermometer. You want to bring your water temperature to 140 degrees and then try to keep it at that temperature for several minutes. You can pasteurize as many eggs as you need, I’m giving myself an extra egg just in case.
Now that you have your consistent temperature, it’s time to gently lower the eggs into the water. This is not boiling water so you won’t see much except a few tiny air bubbles escape. Place the eggs in the 140 degree water for 3 minutes. If using extra large eggs, let them sit for 5 minutes at 140 degrees.
Once the 3 minutes are up you can remove the eggs to an ice bath which will stop the cooking process. Let them sit in the ice bath for a couple minutes, then dry them off with a kitchen towel and return to the refrigerator until time to use.
Now that the egg has been pasteurized it’s time to make the dressing. The easiest way to do this is with a hand blender. If you don’t have one you can whisk it, it will just take more time. Add all the ingredients into your blender cup. Blend for 10 seconds.
In 10 seconds you’ve made one fantastic Greek dressing. It will be thin but Dion’s dressing is a thin consistency as well.
The dressing is the perfect amount to fill a half pint jar or 1 cup. Keep it in the refrigerator. I’ve read differing information on how long pasteurized eggs will last in recipes, anywhere from 3 – 5 weeks to 3 month’s. I don’t feel comfortable recommending it as safe for 3 months. I made a small amount so that I could easily use it over a 2 week period but personally I would not go any longer than 4 weeks.
One thing that is hard to beat is Dion’s crusty rolls that they make their subs with. I can’t duplicate them but I did find a way to create a toasty crunchy roll by toasting them on both sides. I picked up some deli rolls from our local grocery store which were just the right size for Joe and me. Cut them in half and place in your toaster oven and toast until they are nice and warm and just beginning to turn golden brown.
Place the rolls on your toaster oven baking pan. Dion’s uses provolone cheese on their roast beef sub, however I am going with white cheddar. Place the cheese on one side and 2 slices of deli roast beef on the other side. The roast beef slices are folded in half so it’s like 4 layers.
Now place the subs back in the toaster oven under the broiler setting. Leave under the broiler just until the cheese melts and begins to bubble. This will also warm the roast beef for your sandwich.
Move your roast beef over top of your melted cheese. Spread mayonnaise and deli mustard on the other side of the roll.
Add lettuce, tomato, red onion along with a drizzle of Greek dressing. Sometimes Dion’s add the pickle spear inside the sandwich and other times it’s on the side.
Put it all together and it’s one delicious sub, from the toasty bread with warm roast beef and melted cheese to the fresh vegies and Greek Dressing.
Dion’s Toasted Roast Beef Sub
2 (4 – 5 inch) Deli Rolls
4 slices Deli Roast Beef
2 slices Provolone or White Cheddar Cheese
Red Onion Slices
Deli Mustard or Coarse Ground Dijon Mustard
Dill Pickle Spear, on the side
Greek Dressing, adapted from Dave’s “Close Enough” Greek Dressing
1/4 cup + 2 tablespoons Red Wine Vinegar
1/4 cup Olive Oil
1/2 teaspoon Salt
1/2 teaspoon Garlic Powder
1 teaspoon Onion Powder
1/2 teaspoon Basil
1/2 teaspoon Oregano
1/2 teaspoon Thyme
1/2 teaspoon Marjoram
1/2 teaspoon Black Pepper
1 Pasteurized Egg Yolk, info on how to pasteurize eggs to follow
To make dressing, combine all Greek dressing ingredients into a measuring cup and blend 10 seconds with a hand blender. Pour into a half pint jar, secure with a lid and refrigerate. Makes 1 cup.
To make sub: Slice your deli rolls in half and set in the toaster oven on the toast setting. Leave the bread in just until it is warm and beginning to turn golden brown. Remove the bread to a toaster oven tray. Add a slice of cheese to one side and 2 slices of roast beef to the other side. Turn the oven on to the broiler (high) setting and pop the tray back in the oven. Leave in oven just until the cheese melts and becomes bubbly. Remove sandwich and move the roast beef over top of the melted cheese. Spread mayonnaise and deli mustard on the other side. Add lettuce, tomato slices, red onion slices and drizzle Greek dressing. Add a dill pickle spear on the side. Makes 2 toasted roast beef subs.
Instructions for Pasteurizing Eggs: Heat a pot of water with enough water to cover eggs. Use a candy thermometer or instant read thermometer to monitor the temperature of the water. Bring the water to 140 degrees. You need to regulate the temperature to keep it at 140 degrees for several minutes. Do not go above 143 degrees or the eggs will start to cook, below 140 and you risk the bacteria not being eliminated. When you have the water set at 140 degrees, use a slotted spoon to lower the eggs into the water. You will see a few air bubbles escape. Leave large eggs in the water for 3 minutes or extra large eggs for 5 minutes. Remove eggs to an ice bath. Let sit for a couple of minutes in the ice water, then remove and dry with a kitchen towel. Refrigerate the eggs until ready to use.