Salamihavartiandcoleslawsandwiches Recipes

Steps:

• Mash the olives into the cream cheese with a fork. Spread 5 slices of the bread with half the olive spread and top with salami. Spread the remaining 5 slices of bread with the remaining olive spread and top the sandwiches. Cut off the crusts, then cut the sandwiches into 4 pieces.

Steps:

• Drain cole slaw and stir in dill.
• Split rolls. Spread mustard over top halves and spoon cole slaw on bottom halves.
• Place salami and cheese on cole slaw on bottom halves. Place salami and cheese on cole slaw and cover with top halves of rolls.
• Cut sandwiches in half and serve.

Steps:

• Whisk the mayonnaise, sour cream, vinegar, honey, mustard powder and celery salt in a large bowl until combined. Add both cabbages and the carrots; toss to coat. Season with salt and pepper.
• Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper.

Steps:

• Whisk the vinegar, sugar and celery salt in a large bowl to dissolve the sugar. Whisk in the vegetable oil. Add the cabbage and carrots and toss to combine. Season with kosher salt and pepper.
• Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper. Stir in the parsley and scallions.

Steps:

• For the giardiniera: Combine the carrots, pepperoncini, jalapeños, roasted red peppers, olive oil, pepperoncini liquid, garlic powder and pepper in a bowl. Toss well, then set aside.
• For the beef: Remove the sirloin from the freezer and, using a mandoline or a sharp knife, cut into very thin strips against the grain. Sprinkle the meat with salt and pepper.
• Heat the olive oil over medium-high heat in a large saute pan. Add the beef and sauté until starting to brown, but still pink, about 2 minutes. Add the Italian seasoning and garlic, then cook for 30 seconds. Add the broth and vinegar, then bring to a simmer. Remove from the heat.
• Place 3 slices of provolone on each roll. Top with the hot beef. Sprinkle with some of the giardiniera. Serve with extra broth on the side for dipping.

Steps:

• Place a rack into lower half of oven and preheat oven to 400 degrees F (200 degrees C).
• Arrange bottom halves of Hawaiian rolls on a baking sheet. Place a half slice each of ham, Swiss cheese, smoked turkey, and provolone cheese onto each roll bottom. Place top halves onto each bottom to make sandwiches.
• Melt butter in a saucepan over low heat and stir in sugar, dried onion flakes, poppy seeds, and honey mustard until mixture is smoothly combined, creamy, and the sugar has dissolved, about 2 minutes; brush over the tops of each sandwich.
• Bake sandwiches on the preheated oven's lower rack until tops are golden brown and fillings are hot, about 15 minutes.

Steps:

• Slice baguette horizontally, and spread both sides with remoulade. Layer one side with remaining ingredients, and top with the other half of baguette.

Steps:

• In a large bowl, mix mayonnaise, cider vinegar, sugar, and dried dill. Add coleslaw mix, stirring to coat.
• In a small bowl, mix horseradish mustard with pickle relish. Spread mixture on 2 sandwich wraps, leaving a 2-inch border. Top with salami, coleslaw mixture, and red onion, dividing all evenly.
• Fold in two opposite sides about an inch each, then roll from one of the open sides to enclose. Wrap in parchment, if desired, then in plastic; refrigerate at least 30 minutes before slicing.

Steps:

• Butter one side of each slice of bread and place (Buttered side down) in a skillet over medium heat.
• Place the slice of cheese on one of the pieces of bread, and allow to the cheese to melt, and the bread to turn golden.
• Remove from pan and top cheese with salami, making sure to spread out the layer of salami to cover everything.
• Add the tomatoes and lettuce.
• Spread Mayo on the unbuttered side of the other slice of bread and top off the sandwich!
• YUM!

Steps:

• In a non-stick skillet or medium-high heat, warm 1 tablespoon of the olive oil and saute the garlic for 1 minute. Next add the chopped spinach and cook just until wilted and heated through, about 30 seconds longer.
• On 4 slices of the multigrain bread, (or the bottom layer of the foccacia), arrange the havarti cheese, then top with the spinach mixture. If the havarti cheese you are using was not prepared with dill, add the fresh dill at this time. Place the other slice of bread on top.
• Press the top and bottom of each slice together to seal, then {{lightly}} brush with the remaining olive oil.
• Brown the sandwiches, pressing down with a spatula to brown evenly. Cook until lightly crisp and golden on one side. Flip over carefully and cook the other side until lightly crisp and golden and cheese melts.
• Cut on the diagonal and serve immediately.

Steps:

• Place kielbasa in a 3-qt. slow cooker. Combine the chili sauce, pineapple and brown sugar; pour over kielbasa. Cover and cook on low until heated through, 3-4 hours. Serve on buns. If desired, top with green onions.