Created by:

Christie Vanover — Henderson, NV

Take your foodie level to new heights with the Matterhorn. This sandwich was born from the classic Milanese dish, osso buco—cross-cut veal shanks braised with vegetables, wine and broth. Combine osso buco with Wisconsin gouda and parmesan, fresh pickled onions and homemade gremolata, and you’ve got one impressive sandwich.


For osso buco: Combine flour, 1/2 teaspoon salt and 1/2 teaspoon pepper. Rub over beef shanks. Heat oil in skillet over medium-high heat. Sear shanks on all sides until brown. Remove shanks from pan. Add onion, carrot and celery; sauté until tender. Pour wine into pan and deglaze. Add beef broth and tomato paste. Return meat to pan. Add bay leaf, thyme, remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Reduce heat to low. Cover and simmer 2 hours, until tender. Remove meat from pan. Shred meat with a fork, discarding gristle and bones. Return meat to pan; increase heat to medium-high and cook 2-3 minutes. Remove meat from pot with slotted spoon to drain fat.

For pickled onions: In saucepot, bring vinegar, water and sugar to boil. Add red pepper flakes and red onions. Turn off heat; steep mixture at least 30 minutes.

For gremolata: In food processor, combine parsley, garlic and lemon zest. Pulse until finely chopped.

For assembly: Heat broiler. Spread 1 teaspoon butter on 1 side of each bread slice. Sprinkle 1 tablespoon of Wisconsin parmesan cheese over butter on each slice. Broil, cheese-side up, until toasted, about 3 minutes. Flip bread slices. Top each slice with 2 slices Wisconsin gouda cheese and 2 teaspoons gremolata. Broil until cheese is melted. Add shredded beef, pickled onions and arugula to 2 slices. Top with the remaining 2 slices, gremolata-side down, to make sandwiches. Serve immediately.


  • 4 teaspoons butter
  • 4 slices sourdough bread
  • 1/4 cup Wisconsin Parmesan cheese, shredded
  • 8 slices (1 ounce each) Wisconsin Gouda cheese
  • Handful of arugula

For Osso Buco:

  • 1 tablespoon flour
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 1 1/2 pounds beef shanks
  • 1 tablespoon olive oil
  • 2 tablespoons onion, chopped
  • 2 tablespoons carrot, chopped
  • 2 tablespoons celery, chopped
  • 2 tablespoons red wine
  • 3/4 cup beef broth
  • 1 teaspoon tomato paste
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves, chopped

For Pickled Onions:

  • 1/2 cup red wine vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • Pinch red pepper flakes
  • 1/2 red onion, thinly sliced

For Gremolata:

  • 1/4 cup fresh flat leaf parsley leaves
  • 3 cloves garlic
  • Zest of 1 lemon
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