ULTIMATE STEAK SANDWICH
Make the ultimate steak sandwich with tender and juicy steak and sauteed onions served on a toasted hard roll with garlic-Parmesan mayonnaise, provolone cheese and Italian seasoning. Don't forget to roll up your sleeves!
Provided by fotoe!78
Categories Main Dish Recipes Sandwich Recipes Beef
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an oven to 500 degrees F (260 degrees C). Split the rolls open and toast them on a baking sheet in the oven while it is preheating. Mix together the mayonnaise, garlic, and Parmesan cheese in a small bowl. Refrigerate until ready to use. Remove the rolls from the oven when toasted as desired.
- Heat olive oil in a large skillet over medium-high heat. Carefully place the sliced steak and onions in the pan and season with sea salt, Worcestershire sauce, and liquid smoke. Cook and stir until the steak is browned and the onion is tender, about 10 minutes.
- Generously spread the prepared garlic-Parmesan mayonnaise on both halves of the toasted rolls. Divide the steak and onion mixture evenly among the bottom halves of the rolls, piling them high. Top each with 2 slices provolone cheese and sprinkle with Italian seasoning. Place the tops on the sandwiches.
- Bake the sandwiches on a baking sheet in the preheated oven until the cheese is melted, about 5 minutes.
Nutrition Facts : Calories 948.7 calories, Carbohydrate 27.7 g, Cholesterol 171.5 mg, Fat 62.9 g, Fiber 1.7 g, Protein 65.9 g, SaturatedFat 19.9 g, Sodium 1038.9 mg, Sugar 3 g
HANGOVER SANDWICH
I waitressed in a one horse town on the West Coast of South Africa called Malmesbury. Nothing ever happened, but Friday night was buzzing and we ended up going out after work and partying till 6 o'clock the next morning. This is what lead to my invention of the hangover sandwich to ease the pain of the morning after "want to lay down and die" feeling!
Provided by babettesfeast
Categories Breakfast
Time 15m
Yield 1 sandwich
Number Of Ingredients 10
Steps:
- Fry egg and bacon in little oil.
- Spread butter on outsides of bread slices.
- Start layering sandwich starting with cold meat, egg, tomato, onion rings and end off with cheese.
- Sprinkle salt and pepper before topping with cheese.
- Heat little oil in frying pan.
- Fry sandwich in pan until golden on both sides.
- Bacon can be substituted with ham, pastrami or salami.
- Cheddar can be substituted with emmantaller.
- Have with caffeine loaded fizzy drink or strong sweet coffee.
Nutrition Facts : Calories 756.9, Fat 55.9, SaturatedFat 23.9, Cholesterol 316.5, Sodium 1327.9, Carbohydrate 29.8, Fiber 2, Sugar 4.7, Protein 32.5
HANGOVER EASY EGGS BENEDICT SANDWICH
Hollandaise is probably the last thing anyone wants to make when they're nursing a hangover. We took a major shortcut by using mayonnaise as the base for a lemony sauce that does the job. And we decided that it was easier to fry an egg, but if you're up for it, go ahead and poach!
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 1 sandwich
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Whisk together the mayonnaise, lemon juice and cayenne in a small bowl, and season with 1/4 teaspoon each salt and pepper; set aside.
- Lay the Canadian bacon flat on a rimmed baking sheet. Generously spread both English muffin halves with the butter, sprinkle with some salt and pepper and transfer to the baking sheet. Bake until the muffins start to crisp and the bacon is fragrant, about 10 minutes. Top the bacon evenly with the spinach, and continue baking until the spinach is wilted and the muffins are nicely browned, about 5 minutes.
- Meanwhile, heat the vegetable oil in a small skillet over medium-high heat. Crack the egg in the skillet, sprinkle with salt and pepper and cook until the egg white is set and crispy on the bottom and edges and the yolk is still runny, 2 to 3 minutes.
- Arrange 1 spinach-topped slice of Canadian bacon on 1 English muffin half, top with the egg, drizzle with the mayonnaise mixture and top with the remaining spinach-topped bacon slice and muffin half.
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