Eyeball Subs Recipes

DEVILED HAM EYEBALL SANDWICH

Steps:

• Punch out rounds from the bread using a 2 1/2-inch round cookie cutter. Lay out the rounds on a baking sheet. Set aside.
• Add the ham, mayonnaise, honey, mustard, relish, Worcestershire and hot sauce in the bowl of a food processor. Sprinkle with salt and pulse until finely chopped, but still chunky. Spoon a tablespoon at a time of the ham mixture onto a parchment-lined baking sheet. Roll each spoonful into round balls. Stuff 1 olive into the center of each ball for eyes. Lay the balls in the center of the bread rounds. Squirt ketchup around the edges of the bread to mimic veins. Serve to kids and pray they don't cry from how scary these are.

EYEBALL SUBS

Steps:

• Hollow out bun bottoms, leaving a 1/2-in. shell. Crumble 1-1/4 cups removed bread and place in a large bowl. Cover buns with plastic wrap; set aside., Add the egg, milk, chopped onion, salt and pepper to the bread. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, cook meatballs in 1 tablespoon oil for 20-25 minutes or until no longer pink. Remove with a slotted spoon; set aside., Add remaining oil to the skillet; saute green peppers and sliced onion until tender. Remove with a slotted spoon; set aside., Stir flour into skillet. Add chili sauce and water; bring to a boil. Cook and stir for 1-2 minutes. Stir in brown sugar and mustard. Add meatballs, peppers and onion; cover and simmer for 20 minutes., Meanwhile, warm rolls in a 325° oven for 8-10 minutes. Spoon two meatballs and sauce into each roll; replace tops and garnish with olive slices for eyes.

MEATBALL SUBS

Steps:

• Preheat oven to 450 degrees F.
• Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
• Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
• Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of Oven Fries.
• Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.

EYEBALL PASTA

Steps:

• Halve the cherry tomatoes and use a small, sharp knife or a teaspoon to remove the seeds. Cut the mozzarella balls in half. Place one half inside each tomato, trimming the edges if necessary to fit it in. Either cut the smallest circles you can from a basil leaf or finely chop the leaves and scrunch into small circles. Place one at the centre of each mozzarella ball.
• Boil the pasta. Meanwhile, heat through the tomato sauce. When the tagliatelle is cooked, drain and stir through the pesto and any remaining basil, chopped finely. Divide between 4-6 serving bowls. Spoon over some tomato sauce, then arrange the stuffed tomato eyeballs on top.

EYEBALL SUB

Steps:

• Preheat oven to 400 degrees F.
• Mash the beans with a fork, potato masher or food processor until completely smooth. Mix with egg, ketchup, apple butter and soy sauce. Mix the ground turkey using your hands until ingredients are evenly distributed. Wet your hands with cold water, form 24, 1-1/2-inch meatballs, and put them on 2 sheet pans leaving plenty of space in between.
• Push a green olive ring deeply into the center of each meatball, with the circular side facing up. Mold the meat around the olive into a football shape so that each meatball looks like an eye. Bake for 10 minutes until the meat is cooked through.
• While the eyeballs are cooking heat the tomato sauce in a saucepan until simmering, and keep warm.
• Remove eyeballs from the oven. Dab away any juice from the top with a paper towel and insert a piece of black olive into the hole in the center of each green olive, giving each eye a dark pupil.
• To serve: Spoon 1/4 cup sauce in each roll, top with 2 tablespoons cheese and insert 2 eyeballs side-by-side staring out from each roll.

EYEBALL SUB

Steps:

• Preheat oven to 400 degrees F.
• Mash the beans with a fork, potato masher or food processor until completely smooth. Mix with egg, ketchup, apple butter and soy sauce. Mix the ground turkey using your hands until ingredients are evenly distributed. Wet your hands with cold water, form 24, 1-1/2-inch meatballs, and put them on 2 sheet pans leaving plenty of space in between.
• Push a green olive ring deeply into the center of each meatball, with the circular side facing up. Mold the meat around the olive into a football shape so that each meatball looks like an eye. Bake for 10 minutes until the meat is cooked through.
• While the eyeballs are cooking heat the tomato sauce in a saucepan until simmering, and keep warm.
• Remove eyeballs from the oven. Dab away any juice from the top with a paper towel and insert a piece of black olive into the hole in the center of each green olive, giving each eye a dark pupil.
• To serve: Spoon 1/4 cup sauce in each roll, top with 2 tablespoons cheese and insert 2 eyeballs side-by-side staring out from each roll.

EYEBALL SOUP

Steps:

• In a large saucepan, melt butter. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. In another saucepan, bring V8 to a boil. Reduce heat; gradually whisk in white sauce. Add onions; heat through.