MEAT LOVERS SANDWICH ROLL RECIPE BY TASTY
Here's what you need: sandwich bread, large egg, mayonnaise, provolone cheese, mortadella, ham, capicola, pepperoni, salami, peperoncini, unsalted butter, garlic powder, italian seasoning
Provided by Claire Nolan
Categories Lunch
Yield 6 servings
Number Of Ingredients 13
Steps:
- Place a slice of bread on top of a piece of plastic wrap on large cutting board. Brush the right edge of the bread with egg wash and place the left edge of another slice of bread over the brushed edge, pressing together firmly. Repeat with the rest of the bread so you have a rectangle of 4 slices across and 3 slices down.
- Using a rolling pin, roll out the bread so all of the pieces of bread are sealed together.
- Spread mayonnaise over the bread, then arrange the sliced provolone across, starting about ¼ of the way up the bread. Layer on the mortadella, ham, capicola, pepperoni, salami, and peperoncini.
- Starting at the bottom, roll the sandwich tightly, then cover snugly with plastic wrap. Chill in the refrigerator for 30 minutes.
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- In a small bowl, melt the butter in the microwave for 1 minute, stirring every 15 seconds, or until fully melted. Mix in the garlic powder and Italian seasoning.
- Transfer the sandwich roll to the baking sheet. Brush the outside with the garlic butter and bake for 18-20 minutes or until golden brown.
- Let the roll sit for 5 minutes before cutting into thick slices.
- Enjoy!
Nutrition Facts : Calories 236 calories, Carbohydrate 5 grams, Fat 20 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram
MEAT LOVERS' QUICHE
Chock full of a trifecta of bacon, sausage and ham, you better believe no one will go hungry after a slice of this quiche. Store-bought pie dough means this dish comes together quickly, and it's the perfect way to use up breakfast meat in your fridge.
Provided by Kardea Brown
Categories main-dish
Time 1h30m
Yield 1 (9-inch) quiche; 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Unroll the pie crust and fit into a 9-inch quiche pan or pie plate. Place a piece of parchment paper over the dough and fill with pie weights or dried beans. Bake until the crust is lightly browned, about 10 minutes. Remove the crust from the oven. Remove the parchment and pie weights and return the crust to the oven. Bake until the crust is baked through, about 5 to 7 minutes longer. Set aside to cool.
- Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Remove to paper towels to drain. Chop the bacon. Cook the sausage in the same skillet until browned and crumbly, about 7 minutes. Remove the sausage with a slotted spoon, and set aside with the bacon.
- Whisk together the half-and-half, Miss Brown's House Seasoning (recipe follows) and the eggs. Sprinkle the bacon, sausage, ham, green onions and Cheddar evenly on top of precooked crust. Pour the egg mixture on top. Bake until the center is set, 25 to 30 minutes. (Cover the edges with a pie shield or aluminum foil if getting too brown.) Allow to cool slightly before serving.
- Stir together all ingredients in a small bowl. Store in an airtight container.
MEAT LOVERS BREAKFAST BREAD
This is a hearty, meaty breakfast bread that is as versatile as your imagination wants to let it be. Add as many meats and ingredients as you like, or simply scale it back to simply Ham and Cheese. All delicious, however, we like the Meat Lovers Breakfast bread the best.
Provided by LilPup
Categories Breads
Time 1h
Yield 2 pieces, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Prepare a bundt pan.
- Separate each biscuit and then quarter. Place in a large bowl and drizzle with 1 Tablespoon of oil.
- Brown the sausage, drain and crumble. Cook the bacon and crumble. Chop the jalepeno. Shred the cheese.
- Add all the meats and cheeses in one bowl with the dry ranch dressing and blend well.
- Remove half of the quartered biscuits and set aside. Add half of the meat mixture on the biscuits, then add the remaining biscuits and top with remaining meat mixture. Add 1 more tablespoon oil and toss biscuits and meat mixture well.
- Add biscuits to bundt pan. There will be crumbling from the meat mixture - add those in any low spots randomly.
- Place in oven and bake uncovered for 15 minutes. Remove and cover and bake for 20 minutes longer or until browned. Serve warm. But is still delicious cold.
Nutrition Facts : Calories 162.3, Fat 12.9, SaturatedFat 4.8, Cholesterol 27, Sodium 469.5, Carbohydrate 3.7, Fiber 0.1, Sugar 0.7, Protein 7.6
MEAT LOVER'S BURGER
These burgers are zesty and full of flavor combining mushrooms, bacon, and balsamic vinegar with ground beef. My boyfriend--an Italian chef and a meat lover--was taken away by the taste!
Provided by Natalie Ercolini
Categories Meat and Poultry Recipes Pork
Time 55m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place bacon in a skillet over medium heat, and cook until brown and crisp. Remove bacon from skillet and drain on paper towels.
- Return the skillet to the heat and increase the temperature to medium-high. Add the onion and garlic, and stir fry until the onion is soft and the garlic begins to brown. Add the balsamic vinegar, and cook while stirring for one minute. Add the chopped mushrooms, and cook for three additional minutes. Remove pan from heat and set aside.
- Finely chop 4 slices of the bacon (reserving the remaining 4). In a medium bowl, combine the chopped bacon, ground beef, bread crumbs, Italian seasoning, Parmesan cheese, mushroom mixture and egg. Mix well using hands. Season with salt and pepper, and form into two patties.
- Open the two halves of the hamburger bun on an ungreased cookie sheet. Place one beef patty on each half, and cover each with one slice of tomato, 2 slices of the reserved bacon and one slice of Swiss cheese.
- Bake for 25 minutes in the preheated oven, or until meat has cooked through.
Nutrition Facts : Calories 777.7 calories, Carbohydrate 41.1 g, Cholesterol 232 mg, Fat 43.5 g, Fiber 4.3 g, Protein 53.7 g, SaturatedFat 17.4 g, Sodium 1385.6 mg, Sugar 8 g
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