Starting Gate Stuffed Sandwiches from Amy Rota-Poulin

Updated: 08/24/2013 4:48 PM
Created: 08/23/2013 11:54 AM WNYT.com

Starting Gate Stuffed Bread from Amy Rota-Poulin 


Homemade Italian Marinade:

½ cup balsamic vinegar (gluten free, read the label)

2 tablespoons horseradish mustard

2 tablespoons of pure maple syrup

¼ cup olive oil

5 cloves of garlic, crushed

¼ cup of fresh parsley chopped

2 sprigs of fresh thyme

3 sprigs of fresh oregano

2 sprigs of fresh rosemary

Whisk together all of the ingredients and set aside.


5 small zucchini, sliced lengthwise ¼ inch thick, ends removed

5 small yellow squash, sliced lengthwise ¼ inch think, ends removed

2, 16 ounce grass fed hanger steaks, or flank steaks (Adirondack Grazers)

Place the sliced zucchini and yellow squash in a large food storage bag and add half of the marinade. Remove most of the air and seal the bag. Place the veggies to marinate in the refrigerator for a couple of hours. (if you are in a race for the clock, 30 minutes will do).

Place the steaks in a separate large food storage bag and add the other half of the marinade. Remove most of the air and seal the bag. Place in the refrigerator for at least 2 hours, I try to marinate the steak over night.

Preheat the grill on high. Grill the veggies for 2-3 minutes per side, or until tender and the edges are lightly crisped.

Grill the steak on high heat for 3-5 minutes per side or until the steak is cooked, depending on the size of the steak. Remove the steak from the grill and let rest for 10 minutes. Thinly slice the steak against the grain.

Layers of Flavor:

2 gluten free French Bread Boules (Saratoga Gluten Free Goods)

12 ounces of roasted red and yellow peppers

8 ounces of sundried tomatoes in extra virgin olive oil, drained

1/4 pound of gluten free, nitrite/nitrate free Genoa Salami, thinly sliced

4 ounces of smoked provolone, thinly sliced

4 ounces of Fontina Cheese, thinly sliced

2 ounces of fresh mozzarella

20 fresh basil leaves

Here is where the fun begins! Take the French Bread Boules and cut the top off, just like you would a pumpkin. Carefully scoop out most of the bread from the boule, leaving about an inch thickness all the way around. The top should fit back on the loaf to make the loaf look whole again.

With the top off your gluten free bread boule, start layering all of your delicious ingredients. Always start first with the cheese, this creates a moisture barrier.

Place a layer of cheese, then press it firmly into place with your knuckles. Then add a layer of grilled steak. Be sure to press each layer firmly with your knuckles. Next a layer of grilled veggies, then a layer of cheese, then a layer of Salami, a layer of grilled veggies, a layer of fresh mozzarella, a layer of sundried tomatoes, a layer of fresh basil, a layer of grilled steak, and so on. Keep layering until the bread is stuffed all the way to the top. Add the original top back to the gluten free French Bread Boule and wrap tightly with plastic wrap. Place in the refrigerator for 2 hours- over night. Repeat with the second loaf of bread.

This is the ultimate gourmet sandwich on the go! Remove the plastic wrap, place the Starting Gate Stuffed Bread on a cutting board, and carefully cut into 4 wedges. You now have my “secret recipe” for my family’s favorite “sandwich,” Fabulous to bring to the track or for a day out on the boat.  Enjoy!

For more information on Saratoga Gluten Free Goods French Bread Boules, please visit: https://www.facebook.com/SaratogaGlutenFreeGoods

For more information on local grass fed beef please visit: http://adkgrazers.com

Grilled Peaches with Maple Mascarpone


5 fresh peaches, cut in half with pits removed

Maple syrup

Sprinkle of cinnamon


 8oz of Mascarpone cheese

 8oz of Argyle Cheese Farmer’s Greek Yogurt

2 tablespoons Pure Maple Syrup

1 tablespoon of Cointreau (orange liquor)

Fresh Raspberries

Toasted Pecans (optional)

Preheat the grill to 500 degrees. Brush the cut side of the peaches with maple syrup. Place peaches cut side down on the hot grill. Grill for 2-3 minutes, using tongs carefully pick up the peach and rotate it 180 degrees and set it back on the grill, still cut side down. This will create the pretty grill marks. Let cook another 2 minutes.

Meanwhile mix the pure maple syrup with the mascarpone cheese and Cointreau liquor.

Remove the grilled peaches from the grill.  Place the peaches cut side up on a platter. Add a dollop of the maple mascarpone filling to the center of the peach and top with a sprinkle of ground cinnamon and fresh raspberries This is the perfect dessert top off a beautiful fall day!

*Quick Tip* To toast the pecans, simply place them on a dry cookie sheet on the grill for 1-2 minutes while the peaches are grilling. When you start to smell the pecans, remove them from the grill right away as they can burn easily.

Galloping Hidden Star


2 parts organic mango peach juice

½ part Cointreau

5 parts Slyboro Hidden Star Semi-Dry Cider

Sliced Fresh Peaches for garnish

Raspberries for garnish

Add the organic mango peach juice, the Cointreau, and the Hidden Star to a chilled champagne glass. Adding a slice of fresh peach to the rim of the glass and a few fresh raspberries create a touch of glamour to this race track ready cocktail!

*Please Drink Responsibly* Cocktail is for adults over age 21 only.*

For more information about the award wining Hidden Star Cider please visit: http://www.slyboro.com/hiddenstar.php

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. * This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy! Please visit www.glutenfreewithamy.com     


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