The Slim Jim Sandwich My Way Recipes

BIG BOY SLIM JIM SANDWICH RECIPE - (3.6/5)

Big Boy Slim Jim Sandwich Recipe - (3.6/5) image

Provided by á-28647

Number Of Ingredients 15

Ingredients

SANDWICH SAUCE
1 1/4 cup mayo
3/4 cup Miracle Whip
1 tablespoon dry minced onion, crushed
1/4 teaspoon Tabasco sauce
4 teaspoon finely chopped dill pickle
2 tablespoon dill pickle juice
1/2 teaspoon dijon mustard
1 teaspoon sugar
SANDWICH
3/4 cup Virginia baked ham
1/2 cup swiss cheese
1 (6 to 8-inch) hoagie or sub-style sandwich roll
Shredded lettuce
4 tomato slices, thin

Steps:

Heat a griddle or large skillet over medium or high heat. Butter the inside of the sandwich roll, both top and bottom, and lightly brown on the griddle. Remove bread from griddle. On the bottom of the sandwich roll arrange in order ham, cheese, lettuce and tomato. Spread the top of the roll with sandwich sauce and place on top of the assembled sandwich. Place sandwich on griddle (bottom down) and weight with a heavy metal pan lid. Grill sandwich until the cheese melts. Cut in half, garnish with dill pickle chips and serve with potato chips or hand-cut French fries.

THE SLIM JIM SANDWICH MY WAY

The Slim Jim Sandwich My Way image

How many of you remember the Big Boy restaurants? They had a great sandwich called the "Slim Jim". Well here is my version of that great sandwich. For a true Big Boy restaurant experience, you might want to serve this with onion rings on the side. Submitted to Zaar on August 6th, 2006.

Provided by Chef shapeweaver

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 hoagie rolls, split and lightly toasted
4 lettuce leaves
4 slices tomatoes
6 ounces of very thinly sliced brown sugar ham (i used two 3 ounce packages of hillshire deli selects lunch meat)
2 slices swiss cheese, cut in half making 4 pieces
4 teaspoons thousand island dressing, divided
4 dill pickle slices (optional)

Steps:

On top halves of toasted buns, spread each with two teaspoons of salad dressing; set aside.
On a microwave safe plate, separate ham slices and heat through.
Divide ham into two equal portions on the plate.
Cover each portion with 2 slices of cheese overlapping each other.
Heat until cheese is slightly melted.
On bottom half of each bun, place in this order, 2 lettuce leaves, 2 tomato slices overlapping each other.
Place cheese covered ham over tomato slices.
Top with remaining bun. Cut sandwich on the slant (if you really want it to look like the real thing, put two pickle slices, one on each half and stick a toothpick in each pickle).

Nutrition Facts : Calories 327.3, Fat 14.1, SaturatedFat 5.9, Cholesterol 28.5, Sodium 471.3, Carbohydrate 36, Fiber 2.5, Sugar 4.4, Protein 14.3

THE ORIGINAL SLIM JIM

The Original Slim Jim image

Provided by Manny Howard

Categories appetizer

Time P1DT3h45m

Yield 16 servings

Number Of Ingredients 13

Ingredients

1 lamb intestine casing (4 feet long)
2 1/2 pounds top round chuck, cubed
1 pound beef fat, cubed
3 tablespoons paprika
2 teaspoons black pepper
2 teaspoons cayenne pepper
1/2 teaspoon ground coriander
1 teaspoon ground fennel seeds
1 teaspoon No. 1 curing salt
4 tablespoons kosher salt
2 teaspoons sugar
1 clove garlic, peeled and smashed
1/3 cup lactic-acid starter culture

Steps:

Rinse salt off the sausage casing. Soak in ice water for at least 1 hour.
Combine meat and fat. Run the mixture through a meat grinder into a large bowl, using the finest setting. Add all ingredients, along with one cup of ice water. Knead vigorously until mixture is the consistency of bread dough (about 8 minutes).
Rinse casing one last time. Choose the narrowest gauge tube of your sausage press. Splash the tube with ice water, then pull the casing over it. Transfer the mixture, about two fistfuls at a time, to the sausage press and then pump the meat into the casing, splashing more water on the tubing as needed to stop the casing from tearing.
Preheat an electric smoker to 100 degrees. Hang sausage in the smoker for 22 hours. Temperature should never dip below 90 degrees or go above 110 degrees. After 22 hours, raise the temperature to 150 degrees and cook until the internal temperature reaches 150 to 155 degrees (about 30 minutes).
Remove from smoker and let cool at about 50 degrees in a dry place for 4 hours. Cut sausage into 4-inch lengths.

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 37 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 18 grams, Sodium 254 milligrams, Sugar 1 gram, TransFat 0 grams

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