Diablo Sandwich Recipes

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DIABLO SANDWICH



Diablo Sandwich image

Sandwich ordered by Buford T. Justice in Smokey and the Bandit, best served with Dr. Pepper. My family loves this easy recipe, it is best if simmered for at least an hour and served on a toasted bun.

Provided by Chef Jarrod

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb lean ground beef, browned
1 (1 ounce) packet taco seasoning mix (follow directions as to adding water)
1 cup whole kernel corn (frozen or canned)
1 cup diced tomato
lettuce
sour cream
4 burger type buns, toasted

Steps:

  • Combine all ingredients except lettuce and sour cream in a pan for 15 minutes to an hour, the longer the better.
  • Lay out lettuce on bottom of toasted buns, scoop out even amounts of meat mixture onto buns, follow with a dollop of sour cream.
  • Best served with fries and Dr. Pepper.

Nutrition Facts : Calories 360.9, Fat 13.7, SaturatedFat 5.2, Cholesterol 73.7, Sodium 415.5, Carbohydrate 30.6, Fiber 2.3, Sugar 4.9, Protein 28.2

DIABLO SANDWICH



Diablo Sandwich image

The Diablo sandwich has been a mystery to many Americans since the release of 'Smokey & Bandit.' However, in the 21st century this mystery has been unraveled and now is a favorite for many. Use it to brighten up your Sunday. Gather the kids, say the famous dialogue, 'Make it fast, I'm in a God Damn Hurry!' and devour the amazing treat. Let's have a look at how this delicious sandwich is made. Health Benefits The Diablo sandwich is a delicious combination of beef, tomato sauce and sour crème. It has a high calorie content that you would rather avoid to consume regularly. Therefore, you should eat it in moderation to avoid any adverse effects to your health.

Provided by Camelia Smith

Time 35m

Yield 4 Servings

Number Of Ingredients 15

frozen minced beef: 1 packet
green pepper: 1 large
Onion: 1 large or 2 small ones
olive oil as needed
Brown sugar: 1/2 cup
cup of water: 1
smoked paprika: 2 tsp
salt to taste
Freshly ground black pepper to taste
white vinegar: 1 tbsp
tomato puree: 2 cans
corn: 1 can
bun: 1 large
cheddar cheese slices: 1
mayonnaise: 1 cup

Steps:

  • Take a non-stick frying pan. Place it on the stove on low heat. Add ground beef into the pan and let it cook for about 45 minutes or until it is completely tender. Remove the beef from the pan. Add a tablespoon of olive oil into the pan. Take the green pepper and chop it into small pieces. Also chop up the onion into small pieces. Add the green pepper and the onion into the frying pan. Stir fry these on medium flame for a couple of minutes. Add cooked beef, brown sugar, water, smoked paprika, salt, freshly ground black pepper, white vinegar, corn and tomato puree into the pan. Mix up all the ingredients well and let it all simmer for 15 to 20 minutes on low heat. After 20 minutes remove it from the heat and set it aside until it is needed for the Diablo sandwich. Take the bun and slice it into two from the middle. Spread mayonnaise on both slices of the bun On one slice place a cheese slice. Take a large spoonful of the prepared beef and lay it out on top of the cheese. Cover the sandwich close with the other slice of the bun. Serve with ketchup on the side! Trivia The Diablo sandwich originated from the movie, 'Smokey & Bandit!' It was born in the year 1977 in which the movie itself was released.
  • Related recipes: Veggie Club Sandwich |Reuben Sandwich | Sailor Sandwich | Italian Sandwich | Cuban Sandwich | Ham and Cheese Sandwich | Club sandwich| Grilled Chicken Sandwich | Cheesesteak Sandwich

SUNNY'S DIABLO DIABLO DIABLO BURGER



Sunny's Diablo Diablo Diablo Burger image

Provided by Sunny Anderson

Categories     main-dish

Time 4h30m

Yield 6 burgers

Number Of Ingredients 13

4 ounces nacho cheese dip
2 pounds ground sirloin (85/15)
One 4-ounce can diced green chiles, drained
1 tablespoon sambal or Thai chili sauce
Kosher salt and freshly ground black pepper
6 hamburger buns
4 tablespoons (1/4 cup) salted butter, melted
2 avocados, thinly sliced
1 teaspoon fresh lime juice
2 tablespoons hot sauce (I prefer Frank's RedHot here)
1 teaspoon confectioners' sugar
1 heart romaine lettuce, finely sliced so it resembles grass in an Easter egg basket
6 slices pepper Jack cheese

Steps:

  • Line a small baking sheet or plate with parchment paper. Portion the nacho cheese dip into 6 equal portions using a small ice cream scoop and place onto the prepared baking sheet. Freeze for at least 4 hours, or you can do this step the day before and freeze overnight.
  • When ready to make the burgers, preheat a grill or grill pan to medium high.
  • Add the beef into a large bowl and sprinkle on the chiles, sambal, 2 teaspoons salt and a few hefty grinds of black pepper. Gently mix with your less dominate hand until just combined. Divide the mixture into 6 equal portions. Take 1 portion and flatten slightly. Add 1 portion of the frozen nacho cheese to the center of the patty and wrap the edges up and around, pinching to cover. Repeat with the remaining portions.
  • Add the burgers to the grill over direct heat and cook until the burgers easily release from the grill, about 4 minutes. Then, gently flip and cook the burgers on the other side just 2 minutes more. Transfer the burgers to a serving platter and allow to cool slightly while grilling the buns.
  • Brush the cut side of each bun with some of the melted butter. Grill the buns buttered-side down until golden and toasted.
  • Sprinkle the avocado slices with the lime juice and a sprinkle of salt. In a large bowl, whisk together the hot sauce with the confectioners' sugar until dissolved, then add the lettuce and toss to coat.
  • Build the burgers by starting with a bottom bun, then add a slice of pepper Jack cheese, a burger, avocado slices, a mound of dressed lettuce and a top bun. Repeat with the remaining ingredients.

PORK TENDERLOIN DIABLO



Pork Tenderloin Diablo image

This is a great pork recipe. Mustard is a classic with pork, but when you add the extra zing of horseradish and cayenne, and then smooth it out with a little cream and butter, well, it's devilishly delicious.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 40m

Yield 3

Number Of Ingredients 10

1 (1 pound) whole pork tenderloin
salt and freshly ground black pepper to taste
2 teaspoons vegetable oil
½ cup chicken broth
2 tablespoons heavy cream
1 tablespoon extra-hot prepared horseradish
1 tablespoon Dijon mustard
¼ teaspoon cayenne pepper
1 tablespoon cold butter
1 teaspoon chopped fresh chives

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Season pork with salt and pepper.
  • Heat oil in an ovenproof skillet over high heat. Cook pork until browned on one side, 3 to 4 minutes. Turn over pork and transfer the skillet to the preheated oven. Cook until pork is browned and still slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork to a plate.
  • Remove any excess oil from the skillet and place it over medium-high heat. Pour in chicken broth and bring to a boil, scraping any browned bits off of the bottom of the pan. Whisk in cream, horseradish, Dijon mustard, and cayenne pepper. Continue cooking until the mixture is reduced to a thick sauce, 3 to 4 minutes. Remove from heat and whisk in cold butter. Stir in chives.
  • Slice pork into 1/2-inch slices and serve topped with sauce.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 2 g, Cholesterol 89.2 mg, Fat 14.1 g, Fiber 0.2 g, Protein 23.7 g, SaturatedFat 6.4 g, Sodium 222.9 mg, Sugar 0.4 g

CHICKEN DIABLO



Chicken Diablo image

This Spanish chicken dish was a hit with me and my husband who love spicy food. This recipe tastes similar to buffalo wings, but without all the calories. The leftover chicken can be used chopped over salad greens too.

Provided by Deanna Passero Suppes

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 8

Number Of Ingredients 9

½ cup hot pepper sauce
1 cup reduced fat sour cream
½ cup ketchup
¼ cup honey
¼ teaspoon paprika
¼ teaspoon cumin
8 skinless, boneless chicken breast halves
¼ cup vegetable oil
2 cloves garlic, minced

Steps:

  • In a medium bowl, mix together the hot pepper sauce, sour cream, ketchup and honey until smooth. Season with paprika and cumin. Set aside half of the sauce for serving later, then place chicken breasts in the remaining sauce to marinate. Cover and refrigerate for at least 2 hours.
  • Heat vegetable oil in a large skillet over medium heat. Add garlic and cook until fragrant. Place chicken breasts coated with marinade into the skillet, and cook until nicely browned on each side, and meat is cooked through, about 20 minutes.
  • Meanwhile, heat reserved marinade in a small saucepan or in the microwave. Serve chicken breasts over white rice, or over salad greens with sauce spooned over the top.

Nutrition Facts : Calories 298.8 calories, Carbohydrate 14.8 g, Cholesterol 83.7 mg, Fat 14.3 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 4.4 g, Sodium 612.2 mg, Sugar 12.4 g

DIABLO SANDWICH



Diablo Sandwich image

The Diablo sandwich is a spicy sloppy Joe inspired by the classic movie Smokey and the Bandit.

Provided by Fox Valley Foodie

Categories     Sandwich

Time 15m

Number Of Ingredients 15

2 pounds ground beef
1 sweet onion (sliced)
2 jalapeno peppers (small diced)
2 cloves garlic (minced)
1 ¼ cup ketchup
1 tablespoon cider vinegar
1 tablespoon worcestershire sauce
3 tablespoons brown sugar
2 tablespoons vinegar hot sauce
1/2 teaspoon smoked paprika
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/4 liquid smoke
2 teaspoons salt
8 hamburger buns for serving

Steps:

  • Set a saute pan over medium heat and add beef, onion, and peppers. Break the meat apart into small chunks and cook until the hamburger is browned and the onions are tender.
  • Add the garlic cloves and continue cooking another two minutes, until the garlic is fragrant.
  • Add all remaining ingredients into the pan and simmer for a few minutes to allow the flavors to combine.
  • Serve sloppy joe mixture in equal portions on hamburger buns.

Nutrition Facts : Calories 366 kcal, Carbohydrate 18 g, Protein 20 g, Fat 23 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 81 mg, Sodium 1109 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

DIABLO SANDWICH RECIPE



Diablo Sandwich Recipe image

Camping For Foodies Dinner Camping Recipes: This Diablo Sandwich Recipe is and easy one pot dinner.

Provided by Kim Hanna

Categories     Dinner Camping Recipes

Time 30m

Number Of Ingredients 18

1 tablespoon butter
1 small onion (diced)
2 garlic cloves (minced)
1 (4 oz) can diced jalapeno peppers (undrained) or 1 fresh jalapeno pepper, diced
1 pound ground beef ((see * Note))
2 tablespoons taco seasoning ((or 1 oz packet))
1 (11 oz) can fiesta style whole kernel corn with red and green bell peppers, undrained
1 tablespoon Worcestershire sauce
1/4 cup barbecue sauce
Hot sauce (a few dashes, to taste)
Salt and black pepper (to taste)
4 hamburger buns (red chipotle bun, red bun)
4 pepper jack cheese slices
Avocado slices (toss in lime juice to stay bright green if preparing in advance)
Dollop of sour cream
Bunch cilantro (chopped)
Red onion (thinly sliced)
Hot sauce

Steps:

  • Heat large skillet over medium heat, add butter.
  • Add onions, garlic and jalapeños to melted butter, cook until the vegetables begin to soften.
  • Add ground beef to pan, use a spoon to break hamburger into crumbles as it cooks.
  • After the meat is browned, use a paper towel to remove excess grease, if necessary. Add taco seasoning, corn, Worcestershire sauce, BBQ sauce, hot sauce, salt and pepper to the pan.
  • Reduce to low heat, simmer uncovered for about 15 minutes. Continue stirring to combine the flavors and reduce the liquid to your desired consistency.
  • Lay out bottom buns and top each bun with a slice of pepper jack cheese.
  • Divide sloppy joe mixture in equal portions on hamburger buns.
  • Add avocado slices, a dollop of sour cream and cilantro to each sandwich.
  • Add top bun and serve hot.

Nutrition Facts : ServingSize 1 g, Calories 487 kcal, Carbohydrate 33 g, Protein 24 g, Fat 28 g, SaturatedFat 11 g, TransFat 2 g, Cholesterol 89 mg, Sodium 663 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 13 g

VICTORIAN DIABLE SANDWICH



Victorian diable sandwich image

We've taken the classic flavour pairings of a Victorian diable - roast beef, capers, Dijon mustard, parsley and gravy - and served it in a warm baguette

Provided by Sophie Godwin - Cookery writer

Categories     Lunch, Supper

Time 35m

Number Of Ingredients 11

1 tbsp olive oil
1 banana shallot , finely chopped
150ml red wine
300g beef stock (we used bouillon)
1 large baguette
½-1 tbsp Dijon mustard
100g cold roast beef
½ small pack parsley , finely chopped
1 tbsp capers , finely chopped
1 tbsp butter
handful spinach , to serve

Steps:

  • Heat oven to 180C/160C fan/ gas 4. Pour the oil into a small saucepan over a medium heat, add the shallot with a pinch of salt and cook, stirring frequently, for 5 mins until softened and beginning to caramelise.
  • Tip in the wine, cook for a couple of mins until reduced by half, then pour in the stock. Leave to bubble for 15-20 mins until you have a thick gravy.
  • Put the baguette in the oven for 5 mins to warm up and crisp, then cut in half lengthways. Spread one half with mustard and top with the roast beef.
  • Add the parsley, capers and butter to the gravy, stirring until the butter has melted. Season to taste, then spoon the gravy over the other half of the baguette, scattering over some spinach leaves. Halve, divide between two plates, then eat straight away, with more gravy on the side.

Nutrition Facts : Calories 511 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 3.4 milligram of sodium

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From fartleyfarms.com


THE DIABLO SANDWICH | METAFILTER
2022-05-19 The Diablo Sandwich was first ordered by Sheriff Buford T. Justice at the Old Hickory House BBQ joint during a pause in his pursuit of The Bandit. It is washed down with a Dr Pepper and eaten while you are in a God Damn Hurry. Variously described as a pulled pork sandwich, an executive burger, or a jazzed-up Sloppy Joe, most variations are a combination …
From metafilter.com


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