Syracuse, N.Y. — This week’s “What’s on the Menu?” segment on Weekend Today in Central York introduced viewers to a bold new sandwich: the Bear Trap Sandwich. The recipe was inspired by Mike Piraino, chef and proprietor of the Bear Creek restaurant in Brewerton, and showcases a creative spin on the classic chicken‑fried steak.

Ingredients

• 4 cube steaks (about ¼ lb each; substitute hanger or flat‑iron steak if needed)
• 1 square loaf of rosemary‑garlic focaccia, cut into quarters and sliced like sandwich buns
• 1 cup lemon‑strawberry mayo (recipe below)
• 2 cups olive oil, divided
• 3 cups neutral oil (such as canola)
• ¼–½ cup goat cheese
• ½ lb arugula leaves
• 1 cup Champagne strawberry vinaigrette (recipe below)
• ½ cup cornstarch
• ½ cup all‑purpose flour
• 1 Tbsp Cajun seasoning (for dredge)
• 1 tsp salt (for dredge)
• 1 tsp pepper (for dredge)
• 1 qt buttermilk (for brine)
• 2 Tbsp pickle juice
• ½ Tbsp Cajun seasoning (for brine)
• 1 tsp hot sauce
• ½ tsp salt (for brine)
• 1 tsp pepper (for brine)

Champagne Strawberry Vinaigrette & Strawberry‑Lemon Mayo

• 1–1½ cups fresh strawberries, chopped (frozen works in a pinch)
• 1 clove garlic, peeled
• 1 Tbsp chopped shallot
• ¼ cup fresh oregano
• Juice of half a lemon
• ¼ cup water, if needed
• ½ cup mayonnaise
• 2 tsp Dijon mustard
• 3 Tbsp Champagne vinegar
• 2 Tbsp balsamic vinegar
• ⅓ cup olive oil

Directions for vinaigrette and mayo: Combine strawberries, garlic, shallot, oregano, and lemon juice in a blender; pulse until chunky. Add water if the mixture is too thick. Reserve ¼ cup of the puree and stir it into the mayo. Then blend mustard, Champagne vinegar, and balsamic vinegar; slowly drizzle in olive oil while blending. Set aside.

Sandwich Preparation

1. Mix buttermilk, pickle juice, hot sauce, Cajun seasoning, salt, and pepper. Submerge the cube steaks and marinate for at least three hours, preferably overnight.
2. Combine cornstarch, flour, Cajun seasoning, salt, and pepper for the dredge.
3. Brush both sides of each focaccia slice with olive oil and quickly pan‑fry them in a little olive oil over medium heat. Set aside.
4. Heat neutral oil to 375 °F. Dredge each marinated steak in the flour mixture, then fry 1–2 steaks at a time for 3–5 minutes, until golden brown. Drain, salt immediately, and let rest five minutes.
5. Spread the strawberry‑lemon mayo on both flat sides of the focaccia.
6. Layer goat cheese on the inside of the top (or bottom) piece, then place a fried steak on the bottom slice.
7. Add arugula, drizzle the Champagne strawberry vinaigrette, close the sandwich, and enjoy a bite worthy of a bear.

For a tasty side, cut any leftover focaccia into cubes, fry or roast them in olive oil, and serve as crunchy croutons. The vinaigrette also works beautifully on salads.

Where to Find the Inspiration

The Bear Trap Sandwich was developed in collaboration with Mike Piraino of Bear Creek in Brewerton. Viewers can watch the full cooking segment on the CNY Central website or catch Matt Read on NBC3 Sunday mornings at 7 a.m. and 9 a.m. for more local food features.

Original reporting: CNY Central WSTM (Sinclair) – local — read the source article.