MAN-SIZE TRIPLE-MEAT SANDWICH
You'll need both hands for our man-size triple-meat ciabatta roll sandwiches made with sausage, chicken and bacon.
Provided by Chris Mower
Categories Entree
Time 1h15m
Yield 2
Number Of Ingredients 20
Steps:
- In 4-quart saucepan, heat olive oil over medium heat. Add garlic and fennel seed; cook and stir until garlic begins to brown and fennel seed begins to pop. Add onion, jalapeño and olives. Cook 5 minutes, stirring occasionally, until onion begins to brown. Add sausage; cook about 10 minutes, stirring occasionally, until sausage is no longer pink. Stir in tomatoes, basil and oregano. Reduce heat to medium-low. Simmer until sauce is reduced and liquid is almost absorbed.
- Meanwhile, in large deep skillet, cook bacon over medium heat until crisp; drain on paper towels.
- Sprinkle chicken strips on both sides with salt and pepper. In 3 separate shallow bowls, place flour, eggs and bread crumbs. Coat chicken strips with flour, then dip in egg and coat with bread crumbs. In same skillet, heat about 1/4 inch canola oil over medium heat. Cook chicken in hot oil 4 minutes, turning once, until no longer pink in center and bread crumbs are deep brown. Drain on paper towels.
- Set oven control to broil. Place rolls, cut sides up, on cookie sheet. Broil 1 minute or until toasted. On each roll bottom, place 3 cheese slices. Broil 1 minute longer or until cheese is melted. Place chicken strips on cheese-covered roll bottoms; squeeze lime over chicken. Top with sauce and bacon; cover with roll tops.
Nutrition Facts : ServingSize 1 Serving
TRUCKER SPECIAL SANDWICH WITH ROASTED TRI-TIP
Provided by Food Network
Time 2h40m
Yield 2 servings
Number Of Ingredients 12
Steps:
- For the roasted tri-tip: Preheat the oven to 350 degrees F.
- Place the tri-tip in a roasting pan and cover with the carrots, celery, onions, oregano and some garlic. Sprinkle with salt and pepper. Add 1/2 cup water to the pan and cover.
- Bake for 1 1/2 hours (reduce the time for rarer meat). Uncover and brown for about 30 minutes more. Let rest for about 15 minutes before slicing. (The stock may be saved for soups and brown gravies.)
- For the trucker special sandwich: Spread the butter on one side of each slice of bread. Place two bread slices, butter-side down, in a skillet over medium heat. Place one slice of cheese on each bread slice in the skillet. Place the meat on top of the cheese, and place the green chiles and bacon on top of the meat. Top with the other two slices of bread, butter-side up. Cook until golden brown on both sides. Remove the sandwiches from the skillet and cut in half.
MARLBORO MAN'S FAVORITE SANDWICH
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Slice the onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
- Slice the cube steak against the grain. Sprinkle with seasoning salt.
- Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add the meat in a single layer. Cook one side until brown, and then flip and cook until brown, about a minute on both sides.
- Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes hot sauce and 2 tablespoons butter. Add the cooked onions. Stir to combine.
- Butter the halved French rolls and brown in a skillet.
- To assemble, lay the bottom half of a French roll on a plate. Place the meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half and devour!
MEAT LOVER'S BREAKFAST SANDWICH
Looking to lose bread? Then the meat bun on this hand-held, to-go breakfast sandwich is perfect.
Provided by Food Network Kitchen
Time 20m
Yield 1 sandwich
Number Of Ingredients 10
Steps:
- Heat the oil in a small nonstick skillet over medium heat. Divide the sausage in half and form each piece into a thin 4-inch patty. Add the patties to the skillet and cook until golden and cooked through, about 2 minutes per side. Transfer to a paper towel-lined plate. Reserve the skillet and drippings.
- Whisk together the eggs with the cream cheese, chives, cilantro, parsley, a sprinkle of salt and a few grinds of pepper.
- Heat the skillet and drippings over medium heat. Add the eggs and stir for the first 30 seconds with a silicone spatula to break up the curds as they cook. Stop stirring and let the eggs cook another 30 seconds (they will still be wet on top), then slide the omelet onto a plate. Flip the eggs back into the skillet so the uncooked side is face down. Top one side of the eggs with the Cheddar. Cook until the eggs are cooked through but still soft, another 30 seconds to 1 minute.
- Put a sausage patty "bun" on a plate. Using the silicone spatula, fold the omelet in half, then into quarters before sliding it out of the skillet and onto the sausage patty. Top with the sliced avocado and the second sausage patty "bun."
THE BEST ROAST BEEF FOR SANDWICHES
The best cut of roast beef for sandwiches isn't necessarily the same as what you'd want hot from the oven. A hot roast demands plenty of marbling so that the rich fat can melt and baste the meat with its goodness. Roast beef sandwiches work better made from a leaner cut, preferably one with a mineral, earthy taste and a nice chew. A top loin roast is ideal. It's got plenty of brawny flavor, and all of the fat is on the surface, which you can easily trim off after the meat is cooked. Here, the beef is roasted low and slow to ensure rare, juicy meat. This said, if you want a more economical cut, use bottom, top or eye round here instead. Just adjust the roasting time if the cut is larger or smaller. As long as you pull the meat out of the oven when it reaches between 125 and 130 degrees, you'll get nicely rare meat. More sandwich recipes.
Provided by Melissa Clark
Categories dinner, lunch, roasts, sandwiches, main course
Time 6h45m
Yield 6 to 10 sandwiches
Number Of Ingredients 6
Steps:
- In a small bowl, stir together the garlic, salt, pepper and rosemary. Spread the paste all over the meat. Cover loosely with plastic wrap and refrigerate at least 3 hours or overnight.
- When you are ready to prepare the meat, remove it from the fridge and let stand at room temperature for 30 to 60 minutes.
- Heat oven to 325 degrees. Place a wire rack in a rimmed baking sheet.
- Coat the roast lightly with olive oil. Transfer to the wire rack and roast for 75 to 95 minutes, until an instant thermometer inserted into the center of the roast registers 125 to 130 degrees for medium-rare.
- Transfer the meat to a cutting board and let cool completely before carving (trim off the fat cap if you plan to serve it cold). The meat can be roasted three days ahead; cool completely before refrigerating.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 10 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 270 milligrams, Sugar 0 grams
TRIPLE-DECKER STEAK SANDWICH
The king of sandwiches, this meaty skyscraper is a Ramsay gastro classic, perfect with a glass of peppery Pinotage
Provided by Gordon Ramsay
Categories Dinner, Lunch, Main course, Snack
Time 1h10m
Number Of Ingredients 14
Steps:
- Up to 2 days before, place the meat in a dish with the garlic, thyme, 4 tbsp of the olive oil and some freshly ground pepper. Cover and chill until needed. To make the sauce, tip the gherkins, capers, red onion and parsley into a bowl. Add ayonnaise to just bind the ingredients. Season to taste with Worcestershire sauce and Tabasco. Set aside.
- Heat a pan until very hot and starting to smoke. Remove the meat from the marinade and sear the meat in the pan for about 20 mins until it's really browned and cooked to medium-rare. If the pan isn't big enough, you may need to do one piece at a time. Set the meat aside to rest.
- Trim the loaf to a rough rectangle that will fit both steaks side-by-side, then cut the loaf lengthways into three.
- Give the pan a wipe with kitchen paper, then place back onto a low-ish heat with the rest of the olive oil. Fry each slice of bread on both sides until crisp and browned, adding a drop more oil to the pan if necessary.
- When ready to assemble the sandwich, carve the steak into thin slices. Starting with the bottom of the loaf, build up with half the lettuce leaves, then a generous spreading of the sauce, half the tomato, then a layer of sliced steak. Top with the middle piece of bread and repeat the layers, finishing with the top of the loaf.
- Press down lightly on the sandwich and secure four times along the loaf with long wooden skewers. Using a very sharp bread knife, carefully cut between the skewers to give you 4 tall sandwiches. Serve the sandwiches with chips and any remaining sauce in a side dish.
Nutrition Facts : Calories 723 calories, Fat 42 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 2 milligram of sodium
GUY APPROVED MEATLOAF
Like most guys, mine has never been a fan of meatloaf, but this recipe guarantees him back for seconds, thanks to some special ingredients.
Provided by Angie Gorkoff
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine the beef, eggs, onion, barbecue sauce, cracker crumbs, potato chips, liquid smoke, ground black pepper, salt, garlic powder and cayenne pepper and mix well.
- On a lightly greased cookie sheet, shape the mixture into a loaf. Lay the bacon slices across the width of the loaf so that the entire surface is covered. Cover the loaf loosely with foil.
- Bake at 375 degrees F (190 degrees C) for 1 1/2 hours.
Nutrition Facts : Calories 429.8 calories, Carbohydrate 22.3 g, Cholesterol 143.1 mg, Fat 25.5 g, Fiber 1.4 g, Protein 26.5 g, SaturatedFat 8.8 g, Sodium 1081.5 mg, Sugar 6.5 g
TRIPLE PEPPER STEAK SANDWICHES
Make parts of this steak sandwich recipe ahead of time and you can assemble the sandwich quickly for a weeknight meal. This fork-and-knife sandwich works very well with leftover fajita meat and peppers, or as a way to use leftover grilled steak or chicken. The chipotle cream sauce can be made up to three days in advance.-Robert Taylor, Shawnee, Kansas
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Sprinkle steaks with salt and pepper. Grill, covered, over medium heat or broil 3-4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before slicing., Meanwhile, in a large skillet, saute sliced onion, mushrooms and poblano pepper in 2 tablespoons butter until tender. Remove from the heat; stir in sliced steak., In a small saucepan, saute chopped onion in remaining butter until tender. Add garlic; cook 1 minute longer. Stir in the cream, chipotle, cumin and bouillon; cook and stir until thickened., Cut ciabatta in half horizontally, then cut into four equal portions. Place cheese on bottom bread slices; top with steak mixture, chipotle cream sauce and remaining bread. Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted.
Nutrition Facts : Calories 768 calories, Fat 37g fat (20g saturated fat), Cholesterol 145mg cholesterol, Sodium 1013mg sodium, Carbohydrate 71g carbohydrate (9g sugars, Fiber 4g fiber), Protein 43g protein.
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