Giant Sandwich Recipes

Steps:

• Position an oven rack in the upper third of the oven and preheat to 425 degrees F.
• Prepare enough dough for 16 biscuits according to the biscuit mix package instructions. Pat the biscuit dough into an 8-inch-wide by 1/2-inch-thick disk and transfer to a 12-inch ovenproof nonstick skillet. Brush the top of the biscuit with the cream.
• Bake on the top rack until golden and no longer wet on the inside, 25 to 30 minutes. Turn the biscuit out onto a cooling rack and wipe the skillet with paper towels.
• Form the sausage into an 11-inch circle on a piece of wax paper. Add 1 tablespoon of the oil to the cleaned skillet. Lift the sausage with the wax paper, flip it over into the skillet and carefully peel off the wax paper. Turn the heat to medium high and cook until browned on the bottom, about 5 minutes. Invert a large plate over the skillet. Using oven mitts, carefully flip the sausage onto the plate, then slide it back into the skillet to cook on the other side, about 5 minutes more. Remove to a plate.
• Wipe out the skillet with paper towels, return to medium heat and add 1 tablespoon oil. Crack the eggs one at a time into the skillet in a circle, overlapping very slightly. Once all the eggs are in, loosen the edges with a spatula. If the eggs are sticking, add up to 1 tablespoon of additional oil. Sprinkle with salt and pepper. Cover with a lid and reduce the heat to medium low. Cook until the whites are set but the yolks are still runny, 3 to 5 minutes.
• Slice the biscuit in half horizontally. Place the sausage patty on the cut side of the bottom piece, arrange the cheese slices on top of the sausage (a slight overhang is okay) and slide the hot eggs on top of the cheese. Drizzle the eggs with hot sauce and cover with the top of the biscuit. Finish with a drizzle of maple syrup or honey if desired.

Steps:

• Preheat the oven to 300 degrees F.
• Line a rimmed baking sheet with parchment paper and arrange the tomatoes in a single layer on it. Drizzle with oil and season with salt and pepper. Bake until the tomatoes have decreased in size and look slightly dry, 1 to 1 1/2 hours.
• Raise the oven temperature to 350 degrees F. Grease a bundt pan with cooking spray.
• Arrange the dough in the prepared pan so the ends touch each other, then pinch the ends together so the dough makes one large ring. Using a knife, make a few slices in the top of the dough. Bake until the bread is golden brown and the internal temperature reaches 200 degrees F, 25 to 30 minutes. Let cool 5 minutes, then remove the bread to a wire rack to cool completely.
• To set up the 3-step breading process, gather 3 medium shallow bowls or plates. In the first, add the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. In the second, add the eggs and 2 tablespoons of water and whisk well. In the third, add the breadcrumbs, Parmesan and oregano and stir to combine.
• Pat the eggplant dry with paper towels. Dredge one round in the flour, shaking off any excess. Now, using your other hand (keeping one hand dry and one hand wet), dip into the egg mixture to coat completely. Finally, dredge in the breadcrumb mixture and coat completely. Set on a parchment-lined baking sheet and repeat the process with the remaining eggplant.
• Add 1/2 inch of vegetable oil to a 12-inch heavy-bottomed skillet, set over medium-high heat and heat to 375 degrees F. In batches, fry the eggplant until golden brown, 1 to 2 minutes per side. Transfer to paper towels to dry.
• Slice the bread ring horizontally to build your giant sandwich. Layer on the mozzarella, pepperoni, eggplant, roasted red pepper, oven-roasted tomatoes and banana peppers. Carefully slice the sandwich into 8 pieces and enjoy! Or wrap in foil and bring to tailgate.

Steps:

• Open the hoagie roll. Lay the brisket and pork on the bread, then add hot link to the middle. Pour the sauces on the meats; the BBQ Sauce goes on the brisket and the Mustard BBQ Sauce goes on the pork. Top with Feta Slaw and fold together to make one large sandwich.
• Preheat a smoker or oven for cooking at about 225 degrees F.
• Trim brisket fat on the deckle (large side) just enough to where there is still fat covering the meat. (You do not need to trim the pork butt.) Stir together the pepper, salt, sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Apply the rub to all sides of the meat thoroughly. Let sit at room temperature for about 30 minutes. Place in smoker or oven and let cook until internal temperature reaches 200 degrees F, about 12 hours.
• Let sit 30 minutes, then chop meat.
• Grind beef and fat together through a meat grinder and put into a bus tub.
• Mix together garlic, sea salt, chile flakes, peppercorns, curing salt, cayenne and coriander seeds, then pour in 8 ounces cold water for even distribution.
• Add water and seasonings to the meat and toss for 2 minutes. Transfer to a plastic bag and let marinade in the refrigerator overnight.
• Put hog casings in warm salt water and let sit in the refrigerator overnight.
• Place hog casings on a sausage stuffer. Fill with filling, twisting into 6-inch links.
• Special equipment: a meat grinder; hog casings; sausage stuffer
• Mix the ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and 3 quarts water in a 5-gallon bucket.
• Mix the mustard, honey, vinegar, jelly, ketchup, BBQ rub and Worcestershire in a 5-gallon bucket.
• Put the cabbages, carrots, feta, green onion, vinegars, pepper and salt in a large bowl and mix thoroughly until the liquid is gone.

Steps:

• Preheat the oven to 350 degrees F. Coat two 12-by-17-inch rimmed baking sheets with cooking spray, then line with parchment paper, leaving an overhang on the short sides.
• Prepare the cake mix with an extra egg. Divide the batter between the 2 baking sheets; spread evenly with an offset spatula. Bake until set, 8 to 9 minutes; let cool.
• Measure 2 1/2 inches in from each long side of one cake; mark with toothpicks. Score using a ruler, then remove the toothpicks and trim along the scored lines so the cake is 7 inches wide.
• Round the corners of the cake with a knife. Punch out holes with a straw (4 holes across, 10 down). Trim the other cake (no need to punch holes). Freeze the cakes 30 minutes.
• Invert the cake without the holes onto a clean baking sheet; peel off the parchment. Snip open 1 ice cream carton with kitchen shears, then slide the ice cream onto the cake.
• Repeat with the other 2 cartons of ice cream, arranging them side by side on the cake. Cover with plastic wrap and press with your hands to smooth the ice cream and fill the gaps.
• Remove the other cake from the parchment with a thin spatula; place it on the ice cream. Trim any excess cake and smooth the sides. Freeze at least 2 hours before serving.

Steps:

• Preheat the oven to 300°F (150°C).
• Lay the ribs on a long sheet of aluminum foil. Combine the paprika, pepper, brown sugar, salt, garlic powder, onion powder, cumin, and chili powder in a small bowl, then cover the ribs evenly on both sides, pressing the rub into any cracks and smoothing out any large lumps. Wrap the foil around the ribs, making sure they're completely sealed. It's important that the juices of the ribs stay inside the foil to keep the ribs moist during cooking. Use more sheets of foil if necessary.
• Bake the ribs for 3-3½ hours, until tender. Unwrap the ribs carefully, then wiggle the bones out slowly. If you're having trouble removing the bones, use a knife to make small cuts in the meat to aid their removal. Preheat the broiler on your oven.
• Combine the barbecue sauce and honey in a small bowl and brush both sides of the deboned slab of ribs generously, being sure to carefully handle the ribs since the meat will be super tender.
• Broil the ribs for about 5 minutes until the glaze is bubbling and starting to brown.
• Slice the bread loaf in half lengthwise, then butter both sides of the bread. Sprinkle sesame seeds on the outside of the bread, then toast under the broiler for a few minutes. Keep a careful eye on it as they will burn extremely quickly.
• With two long spatulas or knives, carefully transfer the glazed ribs to the bottom bread half, then top with the caramelized onions, parsley, and the top half of bread. Cut into about 8 2-inch (5-cm) sandwiches, and serve.
• Enjoy!

Steps:

• Preheat oven to 375°F (190°C).
• In a large bowl, whisk together the brown sugar, white sugar, and melted butter.
• Add in the eggs and vanilla, and whisk until combined.
• Add in the flour, baking powder, and salt, and mix together until just combined. Add in the chocolate chips and mix again.
• Spay two round pans with nonstick cooking spray and separate the cookie dough into each pan. Pat down the dough with a spatula until the surface is even, and bake for 35 minutes or until golden brown.
• While the cookies are baking, place plastic wrap in a springform pan. Pour softened vanilla ice cream into the springform pan and spread evenly. Freeze until solid, about 1 hour.
• Once the cookies have baked and cooled, turn them over onto a tray.
• Place the ice cream disk on top of one half and cover with the other half.
• With your hand press the mini chocolate chips to the outside of the cookie. Freeze again until solid.
• Enjoy!

Steps:

• Slice bread horizontally into 5 equal layers. Spread bottom layer with horseradish; top with roast beef. Place the next slice of bread over beef; spread with mustard and top with ham or turkey and Swiss cheese. Add the next slice of bread; spread with mayonnaise and top with tomato and bacon. Add the next slice o bread; top with American cheese and onion. Cover with remaining bread. Combine butter, sesame seeds and onion salt; brush over top and sides of loaf. Place on a baking sheet; loosely tent with heavy-duty foil. Bake at 400° for 15-20 minutes or until heated through. Carefully slice into 8 wedges.

Steps:

• Prepare brownie batter according to package directions; stir in chocolate chips. Pour into two greased 9-in. springform pans or two 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Freeze for 2 hours or until easy to handle. , Spoon ice cream on top of one brownie layer; top with toffee bits and second brownie layer. Wrap in plastic; freeze until set. May be frozen for up to 2 months. Remove from the freezer 10-15 minutes before serving. , For chocolate sauce, in a small saucepan, combine the milk, butter and chocolate chips. Cook until chips are melted; stir until smooth. Stir in confectioners' sugar and vanilla. Cut the ice cream sandwich into wedges; serve with chocolate sauce.

Steps:

• Prepare hot roll mix according to package instructions. Pat or roll into a 12-in. circle; place on a greased 12-in. pizza pan. Cover and let rise in a warm place until doubled, about 30 minutes. , Brush with milk; sprinkle with sesame seeds. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. , Cut in half horizontally; spread salad dressing on cut sides. On bottom half, layer the lettuce, ham, salami, cucumber, onion, cheese, green pepper and tomatoes. Replace top half. Refrigerate until ready to serve. Cut into wedges.