Pammie's Braciole Sandwich

Ingredients

• 2 pounds burrata cheese 
• 2 cups buttermilk 
• 56 ounce tomatoes crushed canned
• 1 teaspoon pepper red crushed
• 0.3 cup cooking wine dry red
• 1  flank steak 
• 0.8 cup flat-leaf parsley leaves fresh minced
• 3 cups flour all-purpose
• 0.3 cup garlic minced
• 2 tablespoons garlic minced
• 6  hero rolls italian soft
• 1 tablespoon penzey's southwest seasoning dry italian
• 6 servings olive oil as needed
• 4 ounces parmigiano-reggiano shaved
• 1 cup pecorino cheese grated
• 8 ounces peppadew peppers red sliced
• 6 servings salt and pepper black freshly ground
• 1 cup seasoned bread crumbs 
• 2 tablespoons tomato paste 
• 4 cups vegetable oil 
• 0.5  onion diced yellow
• 2  onions yellow

Equipment

• frying pan
• paper towels
• pot
• dutch oven
• kitchen twine

Directions

1. For the steak: Gently pound the steak to 1/4-inch thickness.
2. Sprinkle the breadcrumbs, pecorino, parsley and garlic onto the meat.
3. Drizzle 2 tablespoons olive oil over the meat.
4. Roll the meat with the grain and tie with butcher's twine to secure the roll.
5. Sprinkle the outside of the roll generously with salt and pepper.
6. Heat a Dutch oven over high heat, add 1/4 cup olive oil and sear the beef on all sides until golden brown.
7. Remove the meat from the pan and set aside.
8. Turn down the heat to medium and add 3 tablespoons olive oil, the onions, garlic, Italian seasoning and crushed red pepper. Sweat until translucent, about 10 minutes, stirring to avoid burning.
9. Add the tomato paste and cook 3 more minutes. Then deglaze the pan with the wine, scraping all the fond from the bottom, and add the crushed tomatoes. Season with salt and pepper. Bring to a simmer and add the meat back to the pan. Simmer over low heat until the meat is tender, about 2 hours. Taste and season again with salt and pepper, if necessary.
10. Remove the meat from the pot, cut the twine and slice against the grain into 1/4 to 1/2-inch slices. Reserve the tomato sauce.
11. To assemble the sandwiches: Take a warm, buttered hero roll and place 3 slices of the braciole on the bread. Follow with a few shaving of the Parmigiano-Reggiano, some dollops of burrata, the peppadew peppers and top with the Fried Onions.
12. Serve with a side of the tomato sauce for dipping.
13. In a large pot, heat the oil to 350 degrees F. Slice the onions into thin half moons and soak in the buttermilk for 15 minutes.
14. Drain on a rack. Season the flour with salt and pepper and then dredge the onions into the mixture. Fry until golden brown.
15. Drain on paper towels.