GIANT HOAGIE
Provided by Trisha Yearwood
Categories main-dish
Time 30m
Yield 8 to 16 servings
Number Of Ingredients 23
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.
SUPREME HOAGIE
This hoagie reigns supreme with the combination of Boar's Head Ovengold® Turkey Breast, Low Sodium Deluxe Roasted Beef and Low Sodium Deluxe Ham.
Provided by Food Network
Categories main-dish
Time 5m
Yield 1 Serving
Number Of Ingredients 12
Steps:
- Place opened roll onto a clean work surface. In a small bowl, combine olive oil, vinegar, and basil. Drizzle the vinegar mixture on the inside top half of the roll. On the bottom half of the roll, layer ingredients in the following order: lettuce, beef, turkey, ham, tomato, onion, peppers, and pickles. Crown with the top roll.
PITTSBURGH STEELERS GAME DAY SAMPLER
A delicious combination of all your tailgating favorites: buttery haluski, mini pierogis and kielbasa all in one. A must-have at any Steelers Game Day party.
Provided by susiets
Categories Meat and Poultry Recipes Pork Sausage
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Melt the butter in a large, nonstick skillet over medium heat. Stir in the onion, and cook until very tender, about 10 minutes. Stir in as much cabbage as will fit in the pan, and cook until the cabbage is very tender, about 15 minutes. Stir in the remaining cabbage as the mixture cooks down.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Stir the kielbasa into the cabbage mixture and cook a few minutes to warm. Fold in the egg noodles, then gently fold in the pierogis. Cover, and cook until the pierogis are hot in the center, about 10 minutes more. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 469.8 calories, Carbohydrate 54.4 g, Cholesterol 66.5 mg, Fat 21 g, Fiber 6.5 g, Protein 16.8 g, SaturatedFat 7.4 g, Sodium 843.1 mg, Sugar 9.1 g
STEELERS GAME DAY SAUSAGE
This recipe appeared in the January 29, 2006, Post-Gazette Food Section - "Pittsburgh Super Bowl Recipes" - and ran in the Seattle papers. What Pittsburgh Eats is Sausage - stacked with peppers, onions and sauce, on a great Mancini's Italian sausage bun. When the sauce starts to drip down your chin, the bun can work as a sponge so you don't lose a drop! The amounts of the sausage and spices can be adjusted to suit individual taste.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet, saute sliced onions and peppers in olive oil until transparent.
- Add salt, pepper and garlic powder to taste.
- Chop and blend in a blender, 2 cans of the plum tomatoes, one can at a time.
- Add whole basil to the sauce.
- Stir blended tomatoes into skillet of peppers and onions.
- Prepare sausage "ring" by poking holes in sausage with a fork.
- Boil sausage "ring" in a large pot of water for approximately 10 minutes.
- Drain and cut the sausage into 4-inch pieces.
- Brown the sausage pieces lightly in a frying pan, then add to the sauce.
- Cook on medium to low heat for about an hour until the sauce acquires a good taste.
- For a sweeter taste, you may add sugar to the sauce.
- You can also add provolone or mozzarella cheese - melted of course - to top off your sandwich on sausage rolls.
Nutrition Facts : Calories 343.6, Fat 25.3, SaturatedFat 7.4, Cholesterol 54.5, Sodium 691.6, Carbohydrate 16, Fiber 4.7, Sugar 9.8, Protein 14.6
HAMBURGER HOAGIE
Why rely on ho-hum lunch meat for a hoagie sandwich when you can fill yours with hot and hearty ground beef? Football Sundays wouldn't be the same without this treat. - Debbie Guntz, Collegeville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce, cheese, onion, bouillon and garlic powder. Cover and simmer for 10 minutes or until bouillon is dissolved and cheese is melted. Cut the bread in half widthwise and lengthwise. Carefully hollow out top and bottom of loaf, leaving a 1/2-in. shell (discard removed bread or save for another use). Spoon meat mixture into bottom halves of bread. Top with additional cheese if desired, green pepper and tomato. Replace bread tops. Wrap in heavy-duty foil. Bake at 400° for 15-20 minutes or until heated through. Slice and serve warm.
Nutrition Facts : Calories 456 calories, Fat 16g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 1168mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 3g fiber), Protein 31g protein.
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