BRAT HOAGIES WITH COLESLAW
Served with a side of potato salad and pickles, these sandwiches are a standby on our lunch menu. For a little lighter version you can substitute turkey bratwurst.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Place bratwurst and water in a skillet, cover and cook over medium heat for 10-12 minutes. Uncover; turn bratwurst and cook 13-17 minutes longer or until browned and centers are no longer pink. Cut bratwurst in half lengthwise; set aside and keep warm. , Meanwhile, in another skillet, cook 2 tablespoons butter, sugar and lemon juice over medium heat until sugar is dissolved. Add cabbage, onion and salt. Cook and stir for 3-5 minutes or until cabbage is crisp-tender; drain. Remove from the heat; stir in sour cream. Set aside and keep warm. , Spread cut sides of rolls with remaining butter; sprinkle with garlic salt. Broil 5 in. from the heat for 1-2 minutes or until golden brown. Divide cabbage mixture between roll halves. Place on bratwurst half, cut side down, on each half; top with cheese. Broil 1-2 minutes or until cheese is melted.
Nutrition Facts :
SAUSAGE HOAGIES
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the spread: In a small bowl, whisk together the mayonnaise, Calabrian chili paste, lemon zest and salt. Set aside.
- For the sandwich: Heat a large skillet over medium-high heat. Add the oil and sausage and cook, breaking the sausage into large pieces with a wooden spoon, until golden brown, cooked through and crispy in parts, about 15 minutes. Drain off excess fat if necessary.
- Meanwhile, in a medium bowl, combine the arugula, basil, cider vinegar and salt. Toss well to coat.
- Split the rolls in half horizontally, leaving one side intact. Open the rolls like a book and remove and discard some of the inside of the bread. Spread 1/3 cup of the spicy mayonnaise evenly on each roll. Fill the bottom half of each roll with the crispy sausage mixture. Fill the top half of each roll with 3/4 cup of the giardiniera. Divide the dressed arugula between the sandwiches and close them, pressing gently on the top. Cut each sandwich in half and serve.
HOAGIE SLAW
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Combine 2 ounces each chopped soppressata, mortadella and provolone in a bowl. Add 2 cups shredded iceberg lettuce, 1 cup chopped tomatoes, 1/2 thinly sliced red onion, 1/2 cup chopped pepperoncini, 1 tablespoon each red wine vinegar and vegetable oil, and 1/4 teaspoon dried oregano; toss. Season with salt and pepper.
REAL ITALIAN HOAGIE
More Philly Stuff? You got it! Here's how to make a real Hoagie. The word Hoagie came from the sandwiches that used to get eaten by workers over on a place that was nicknamed "hog island" The workers there would bring crusty rolls with Italian meats and some olive oil and they became known as "hoggies" which eventually morphed into hoagie... Now that I've sounded like a Cliff Claven... the only other thing I have to say is don't make this with a soft roll! It has to be a GOOD crusty Italian Long Roll!
Provided by CHRISSYG
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice the rolls, but not all the way through.
- Place the vinegar and oregano in a small bowl. Slowly whisk in the oil until emulsified.
- Remove some of the bread from the center of each half of roll.(if desired)
- Drizzle a little of the olive oil mixture on the bread.
- Place first the meats, then the cheese in layers.
- Top with the tomatoes, onions, then the lettuce. Drizzle with more of the dressing, as desired.
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