Hoagie Slaw Recipes

Steps:

• For the spread: In a small bowl, whisk together the mayonnaise, Calabrian chili paste, lemon zest and salt. Set aside.
• For the sandwich: Heat a large skillet over medium-high heat. Add the oil and sausage and cook, breaking the sausage into large pieces with a wooden spoon, until golden brown, cooked through and crispy in parts, about 15 minutes. Drain off excess fat if necessary.
• Meanwhile, in a medium bowl, combine the arugula, basil, cider vinegar and salt. Toss well to coat.
• Split the rolls in half horizontally, leaving one side intact. Open the rolls like a book and remove and discard some of the inside of the bread. Spread 1/3 cup of the spicy mayonnaise evenly on each roll. Fill the bottom half of each roll with the crispy sausage mixture. Fill the top half of each roll with 3/4 cup of the giardiniera. Divide the dressed arugula between the sandwiches and close them, pressing gently on the top. Cut each sandwich in half and serve.

Steps:

• For the basil mayo: Puree the basil, garlic, mayonnaise, lemon juice and salt to taste in a blender until smooth. Transfer to a bowl.
• For the red wine dressing: In a Mason jar with a lid, combine the red wine vinegar, red pepper flakes, honey, olive oil, and salt and pepper to taste. Shake vigorously until well combined.
• For the hoagie: Mix together the romaine, bell peppers and some vinaigrette and season with salt and pepper.
• Cut the roll horizontally, then remove the insides of the top of the roll to create a well. Spread basil mayo on each side.
• Place the capicola, mortadella, and salami along the bottom, then top with the provolone. Add the tomatoes, and then top with the olives, pepperoncini and roasted peppers.
• Fill the well in the top of the roll with the dressed romaine and bell peppers and form a sandwich. Cut into small slices and serve immediately.

Steps:

• Cook 4 bacon slices in a skillet with 1 teaspoon vegetable oil until crisp, 8 minutes. Drain on paper towels, then crumble. Add 1 sliced red onion to the drippings, season with salt and pepper and cook 2 minutes; let cool. Combine a 14-ounce bag coleslaw mix, 3/4 cup each sliced radishes and halved cherry tomatoes, 1/2 chopped cucumber and the red onion in a bowl. Puree 1 avocado, 3/4 cup buttermilk, 1/2 cup fresh parsley, 2 tablespoons chopped chives, the juice of 1/2 lemon, 1 teaspoon kosher salt and some pepper; toss with the slaw. Add the bacon. Chill 30 minutes.

Steps:

• Slice 2 medium zucchini into matchsticks. Whisk 1/2 cup mayonnaise, 3 tablespoons rice vinegar and 2 teaspoons each sugar and Sriracha in a large bowl. Add the zucchini, 1 cup shredded carrots, 1/2 thinly sliced red onion and 1/2 teaspoon kosher salt and toss.

Steps:

• Make the bechamel cheese sauce: Melt the butter in a saucepan over medium heat. Add the flour and stir constantly to incorporate - you do not want any color. Gradually pour in the milk as you stir, and whisk out any lumps. As the mixture thickens up continue to stir until it reaches a boil - this ensures the flour is cooked completely. Dump in the cheese and stir for another minute until the cheese is completely melted. Stir in the horseradish and season with salt and pepper, then set aside to keep warm.
• Make arugula mayonnaise: Put arugula in a food processor with the lemon juice and salt and pepper. Top with mayonnaise and process until well combined. Give it a taste and adjust seasoning if required.
• Prepare the steak: Take the finely sliced steak and shingle it out into 2 portions on a clean cutting board lined with parchment. Put the shingled meat between 2 pieces of plastic wrap and pound out using either a saute pan or a meat mallet. After first pounding, remove the plastic wrap, fold in the edges, replace plastic and pound the meat some more. Store wrapped in plastic in the refrigerator. Now the meat is ready when you want to cook it.
• Heat a large, flat grill-pan over medium heat. Split hoagie rolls in half, drizzle with olive oil and place onto griddle.
• Take the meat out of the refrigerator. Peel off 1 side of the plastic wrap and season with salt and pepper. Put this side down in the pan and then quickly peel off the other side of the plastic wrap and season again. Cook slowly in the pan until juicy and tender and just past pink in color. Turn the meat over and then fold with some of the cheese sauce.
• To serve, smear each half of the roll with arugula mayonnaise. Top the bottom with the steak and cheese, then lay a scoop of fennel slaw over the top.
• Finely slice fennel using a mandoline, or the grater attachment on your food processor. In a large mixing bowl combine the lemon juice, mayonnaise, and sour cream and stir to combine. Add the finely sliced fennel and coleslaw mix, herbs, and olive oil and fold together. Season with salt and pepper.
• Yield: 4 servings

Steps:

• Place bratwurst and water in a skillet, cover and cook over medium heat for 10-12 minutes. Uncover; turn bratwurst and cook 13-17 minutes longer or until browned and centers are no longer pink. Cut bratwurst in half lengthwise; set aside and keep warm. , Meanwhile, in another skillet, cook 2 tablespoons butter, sugar and lemon juice over medium heat until sugar is dissolved. Add cabbage, onion and salt. Cook and stir for 3-5 minutes or until cabbage is crisp-tender; drain. Remove from the heat; stir in sour cream. Set aside and keep warm. , Spread cut sides of rolls with remaining butter; sprinkle with garlic salt. Broil 5 in. from the heat for 1-2 minutes or until golden brown. Divide cabbage mixture between roll halves. Place on bratwurst half, cut side down, on each half; top with cheese. Broil 1-2 minutes or until cheese is melted.

Steps:

• Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
• Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn the fillets to coat.
• Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
• Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
• Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

Steps:

• Preheat oven to 400°. Pour egg substitute into a shallow bowl. In a separate shallow bowl, mix bread crumbs and Creole seasoning. Dip shrimp in egg substitute, then in crumb mixture, patting to help coating adhere. Bake in a greased 15x10x1-in. pan until shrimp turn pink, 7-9 minutes. Keep warm., Meanwhile, combine broccoli slaw, pineapple and green onions. In a small bowl, whisk together mayonnaise and reserved pineapple liquid until smooth. Add to broccoli mixture; toss to coat., To serve, spread hoagie buns with tartar sauce. Divide tomato slices and shrimp among buns. Top with pineapple broccoli slaw.

Steps:

• In a small bowl, combine butter and salad dressing mix; spread 1 tablespoonful inside each bun. On bottom of each bun, layer one slice of meat, two slices of cheese and another slice of meat; replace tops. Spread 1 tablespoon butter mixture over top of each bun. , Place on a baking sheet. Broil 6 in. from the heat for 2-3 minutes or until tops are lightly browned.