Neelys Breakfast Sandwich Recipes

NEELY'S CHUNKY CHOCOLATE DELIGHT

Steps:

• Line a 13 by 9-inch pan with foil, leaving 2 "handles" extended from the sides.
• Add the chocolate to a glass bowl set over simmering water. Stir constantly to melt the chocolate. Add the heavy cream, corn syrup, butter, salt, and cayenne. Stir until smooth and remove from the heat.
• Add the cherries and pistachios and stir to incorporate. Pour the mixture into the prepared pan and smooth out the mixture evenly with a rubber spatula. Sprinkle with the edible gold leaf on top. Refrigerate for at least 1 hour to firm up.
• Once the chocolate is firm, remove it from the pan, using the foil handles to lift it. Remove the foil from the bottom and cut the chocolate into chunks on a plastic cutting board with a sharp knife.
• Sprinkle with more edible gold leaf for garnish and package in metallic take-out boxes for guests to take home.

NEELY'S QUICK BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a loaf pan.
• Mix together flour, ground mustard, salt, baking soda, baking powder, and cayenne into a large bowl.
• In a separate bowl whisk together egg, vegetable oil and beer and stir the batter until it is just combined.
• Add the wet ingredients to the dry. Mix in the cheese and thyme. Pour the batter into the pan and bake for 45 minutes.
• Let cool on a wire rack.

NEELY'S MUFFULETTTA SANDWICH

Steps:

• Whisk together the mayonnaise, olive oil, vinegar, honey, lime juice, red pepper flakes, oregano, and 1 teaspoon black pepper in a large bowl. Add the onion, carrot, olives, artichoke hearts, peppers, celery, and parsley; toss, and season to taste with salt. Cover with plastic wrap and allow the salad to marinate in the refrigerator for at least 1 hour.
• Slice the bread in half, and pull some of the interior from the middle of the roll to make room for the other ingredients. Spread a generous amount of the olive oil salad on each half. (You will probably have some salad leftover; it holds for 2 or 3 days in the refrigerator.)
• Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese. Cover with the top half of bread, press gently, slice into wedges, and serve.

BEST EVER BREAKFAST SANDWICH

Steps:

• Toast bread slices. Evenly spread I Can't Believe It's Not Butter!® Spread on toast.
• Top one slice toast with cooked egg and tomato; sprinkle with spinach, then top with remaining slice toast.

COPYCAT NEELY'S BBQ SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer.
• Cooked uncovered, stirring frequently, for 2 hours.

NEELY'S SAUSAGE AND LEEK BREAKFAST CASSEROLE

Steps:

• Heat oil in a heavy bottomed skillet on medium-high heat. Saute the leeks with a pinch of salt and pepper, red pepper flakes, and 1/8 teaspoon cayenne. When the leeks are translucent raise the heat to high and add the sausage and cook for 8 minutes or until browned. Remove from heat and allow the mixture to cool.
• In a separate bowl whisk the eggs together with the cream, milk, the remaining cayenne, a pinch of black pepper and salt.
• Cut the baguette into cubes and put in the bottom of a 9 by 9-inch glass casserole dish. Sprinkle the bread with the Cheddar cheese. Pour the sausage and leek mixture and egg mixture on top. Top with pepper jack cheese. Cover tightly and refrigerate overnight.
• Preheat oven to 375 degrees F.
• The next morning remove from refrigerator. Put in the middle of the oven and bake for 45 minutes or until a knife is removed cleanly from the middle. Remove from oven and allow the casserole to stand for 10 minutes before cutting and serving.

AVOCADO AND EGG BREAKFAST SANDWICH

Steps:

• Toast sliced bagel in a toaster until golden brown.
• While the bagel is toasting, heat oil in a frying pan over medium heat and add egg. Pan-fry until set, 3 to 4 minutes.
• Mash avocado (a fork will do the job nicely!) in a medium bowl; sprinkle with salt and black pepper.
• Spread 1 tablespoon cream cheese on each toasted bagel half. Top with mashed avocado and egg, and add more salt and pepper if desired.

NEELY'S BARBECUE SAUCE

Steps:

• Combine all of the ingredients in a large pot or a Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce the temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.