HOAGIE SANDWICHES ON THE GRILL
This hefty meat-and-cheese sandwich cooks on the grill for delicious flavor and easy cleanup.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. Cut 8 (12x12-inch) sheets of heavy-duty foil. Spread cut sides of buns with mustard-mayonnaise spread.
- On bottom halves of buns, layer cheese, salami, turkey and bell pepper. Cover with top halves of buns. Place sandwiches on foil. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
- Place packets on grill. Cover grill; cook over medium heat 8 to 10 minutes or until thoroughly heated. Carefully open packets to allow steam to escape.
Nutrition Facts : Calories 560, Carbohydrate 43 g, Cholesterol 105 mg, Fiber 2 g, Protein 39 g, SaturatedFat 12 g, ServingSize 1 Sandwich, Sodium 1540 mg, Sugar 7 g, TransFat 1 g
GRILLED SAUSAGE AND PEPPERS HOAGIE
Make and share this Grilled Sausage and Peppers Hoagie recipe from Food.com.
Provided by Kana K.
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Grill sausages on barbecue until well browned.
- Place sliced peppers and onions into a saucepan over medium heat, top with oregano and parsley, sprinkle with salt and black pepper and then drizzle with your olive oil.
- Be sure to stir this mixture every few minutes and continue to cook on medium until the peppers and onions and soft but not mushy. (Approximately 20 minutes).
- Slice your fresh Italian bread in half lengthwise and place 2 sausages into the fold. Top with enough sausage and peppers to fill. Go ahead and make them messy, they're more fun that way!
Nutrition Facts : Calories 694.5, Fat 52.4, SaturatedFat 17, Cholesterol 94.6, Sodium 2011.7, Carbohydrate 21.2, Fiber 3.5, Sugar 8.6, Protein 33.6
GRILLED SAUSAGE AND PEPPERS SANDWICHES
A grill basket makes easy work of preparing these satisfying sausage sandwiches. A little sweetness from balsamic vinegar and a dose of heat from the serrano pepper take the flavors to the next level. We brush the buns with herbed oil before stuffing them to the brim and digging in.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 6 sandwiches
Number Of Ingredients 13
Steps:
- Prepare a grill for medium-high heat.
- Mix the balsamic vinegar, garlic, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Whisking constantly, slowly drizzle in 2 tablespoons olive oil until emulsified. Add the red pepper, green pepper, serrano pepper, onion, 1/2 teaspoon salt and a few grinds of black pepper and toss until well combined.
- Place the basket on a baking sheet and transfer the peppers and onions to the center, letting any extra marinade drip off. Place 3 links of sausage on either side of the veggies. Close and secure the basket.
- Place the grill basket on the grill and cook, flipping once, until the vegetables and sausages start to brown and caramelize and an instant read thermometer inserted into a sausage measures 160 degrees F, 10 to 12 minutes.
- Meanwhile, mix the remaining 3 tablespoons oil, remaining 1 teaspoon Italian seasoning, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl. Open the hoagie rolls and brush the insides with the herb oil. Grill until toasted, about 1 minute.
- Remove to a platter and place 2 overlapping slices provolone on each roll (do not allow cheese to hang over the sides). Return the rolls to the grill, cover, and cook until the cheese is melted, about 1 minute. Remove to a platter.
- Remove the peppers and onions from the basket and slice thinly. Cut each link of sausage in half on a deep bias and place in a hoagie roll. Divide the peppers and onions among the rolls and spoon 2 tablespoons warm marinara on top. Serve the hoagies with the remaining marinara on the side for dipping.
REAL ITALIAN HOAGIE
More Philly Stuff? You got it! Here's how to make a real Hoagie. The word Hoagie came from the sandwiches that used to get eaten by workers over on a place that was nicknamed "hog island" The workers there would bring crusty rolls with Italian meats and some olive oil and they became known as "hoggies" which eventually morphed into hoagie... Now that I've sounded like a Cliff Claven... the only other thing I have to say is don't make this with a soft roll! It has to be a GOOD crusty Italian Long Roll!
Provided by CHRISSYG
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Slice the rolls, but not all the way through.
- Place the vinegar and oregano in a small bowl. Slowly whisk in the oil until emulsified.
- Remove some of the bread from the center of each half of roll.(if desired)
- Drizzle a little of the olive oil mixture on the bread.
- Place first the meats, then the cheese in layers.
- Top with the tomatoes, onions, then the lettuce. Drizzle with more of the dressing, as desired.
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- In a small bowl, mix 1/2 cup olive oil, garlic powder, salt, and pepper. Lightly brush vegetables with oil mixture.
- Place vegetables on grill and cook 6 to 8 minutes, or until tender, turning them over once during grilling. Once grilling is complete, slice mushrooms.
EASY GRILLED CHICKEN SUB SANDWICH - TASTEGREATFOODIE
From tastegreatfoodie.com
- In a large sauce pan, add the oil on medium high heat and sauté’ cubed chicken for about 6-8 minutes.
- Remove off of heat then add ketchup, mayo, paprika, cumin, garlic powder, garlic cloves, garlic paste, corn, and salt. Mix and adjust taste.
- Remove the insides of your sub bun, then begin to assemble your sub. Add in the chicken mixture and your favorite toppings. Toast in a panini press. Enjoy!
SANDWICH ROLLS (HOAGIE ROLLS) - FEELING FOODISH
From feelingfoodish.com
- Mix on low speed for 4 minutes (it's important for the flour to "hydrate" and absorb the water before you start using higher speed)
- Increase speed to medium and continue mixing for 15 additional minutes (you want the dough to "windowpane"- this is crucial!) (see notes)
DELI-STYLE GRILLED STEAK HOAGIE - WILDFLOUR'S COTTAGE KITCHEN
From wildflourskitchen.com
- In food processor, add Cheese Spread ingredients and process until smooth and olives are chopped. Transfer to a bowl, cover, and chill for several hours or overnight.
- In small bowl or measuring pitcher, add salad dressing, Worcestershire, and garlic powder, and whisk until mixed. Pour into ziplock baggie, add steaks, remove air and close bag. Turn to coat and marinate in fridge overnight, or at least several hours. (Turn now and then to evenly marinate.)
- Remove steaks and grill steaks to desired doneness. Add julienned pepper to baggie of marinade to coat, then grill until softened and lightly charred.
ITALIAN HOAGIE SANDWICHES - AROUND MY FAMILY TABLE
From aroundmyfamilytable.com
- Place sliced onions and peppers in a skillet and cook on stove top or grill over medium high heat Allowing them to caramelize, stir occasionally. Don't stir too often, but pay attention to heat level and don't let them burn. This process will take 20 minutes or so. If the onion and peppers look a little dry add one teaspoon of olive oil to the pan.
- Meanwhile, pour marinara sauce into a sauce pan with a crushed clove of garlic. Place lid on pot and simmer over low heat for 20 minutes.
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