Sunnys Spicy Seattle Hoagie Recipes

SUNNY'S SPICY SPINACH PANZANELLA

Provided by Sunny Anderson

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Sunny's Spicy Spinach Panzanella image

Steps:

Toast the baguette cubes: Preheat the oven to 400 degrees F. In a large bowl, add the baguette cubes and drizzle over the olive oil. Toss until the bread is coated. Sprinkle over a pinch of salt and a few grinds of pepper then toss again. Pour onto a nonstick baking sheet and toast in the oven until golden on all sides, making sure to remove and toss in 3 to 4 minute intervals. This should take 12 to 14 minutes. Remove and allow the cubes to cool slightly before tossing back into the large bowl.
Make the vinaigrette: In a medium bowl, combine the mustard, lemon zest and lemon juice. Slowly whisk in the olive oil. Season with salt and pepper. Add the jalapenos and onions and allow them to soak in the vinaigrette for 10 minutes.
Build the salad: To the large bowl of toasted baguette cubes, add the baby spinach, black olives and tomatoes. Toss gently. Pour over the vinaigrette and toss until combined. Serve at room temperature.

Ingredients

1 baguette, split and cut into bite-size cubes
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 teaspoons whole grain mustard
Zest of 1 lemon
3 tablespoons lemon juice
1/3 cup olive oil
Salt and freshly ground black pepper
10 to 12 pickled jalapeno slices, chopped
10 to 12 super-thin slices red onion, sliced in half
10 ounces baby spinach
1/4 cup sliced black olives, lightly chopped
4 heirloom tomatoes, chopped into chunks

SUNNY'S SPICY SPINACH PANZANELLA

Provided by Sunny Anderson

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

Sunny's Spicy Spinach Panzanella image

Steps:

For the baguette cubes: Preheat the oven to 400 degrees F.
In a large bowl, add the baguette cubes and drizzle over the olive oil. Toss until the bread is coated. Sprinkle over a pinch of salt and a few grinds of pepper, then toss again. Pour onto a nonstick baking sheet and toast, tossing every 3 to 4 minutes, until golden on all sides, 12 to 14 minutes. Allow the cubes to cool slightly before tossing back into the large bowl.
For the vinaigrette: In a medium bowl, combine the mustard and lemon zest and juice. Slowly whisk in the olive oil. Season with salt and pepper. Add the jalapenos and onions and allow them to soak in the vinaigrette for 10 minutes.
For the salad: To the large bowl of toasted baguette cubes, add the baby spinach, black olives and tomatoes. Toss gently. Pour over the vinaigrette and toss until combined. Serve at room temperature.

Ingredients

1 baguette, split and cut into bite-size cubes
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 teaspoons whole-grain mustard
Zest of 1 lemon plus 3 tablespoons lemon juice
1/3 cup olive oil
Kosher salt and freshly ground black pepper
10 to 12 pickled jalapeno slices, chopped
10 to 12 super-thin slices red onion, sliced in half
10 ounces baby spinach
1/4 cup sliced black olives, lightly chopped
4 heirloom tomatoes, chopped into chunks

SPICY VEGETABLE HOAGIE

This is something I came up with when I didn't know what else to have, and I knew that I didn't want anything with meat. You can adjust this to more servings. If you don't like jalapeño peppers, you can use another kind.

Provided by VickyJ

Categories Lunch/Snacks

Time 25m

Yield 1 Hoagie, 1 serving(s)

Number Of Ingredients 7

Spicy Vegetable Hoagie image

Steps:

Preheat oven to 375°F.
Line a baking sheet with foil.
Spray baking sheet with nonstick cooking spray.
Place hoagie roll in center of foil (12x12 for one hoagie). Bring up sides of foil around hoagie. This will retain the hoagie's shape while baking.
Layer vegetables in roll however you like.
Break up the two slices of cheese and top off the sandwich with the cheese and Italian seasoning.
Bake for 15-20 min (or however long you like) and enjoy.

Ingredients

1 hoagie roll
1/4 cup diced tomato
1/4 cup diced mushroom
1/4 cup sliced black olives
1/4 cup sliced jalapeno (or pepper of your choice. If you use bell pepper, it should be diced or minced)
2 slices American cheese or 2 slices cheddar cheese
italian seasoning (optional)

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Web May 25, 2015 Preparation 1. Blend and chill the cream cheese: In a medium bowl fold the cream cheese and adobo sauce until a uniform color. Add to a seal-able plastic bag and …
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Category Entrées
Author Sunny Anderson

1. Blend and chill the cream cheese: In a medium bowl fold the cream cheese and adobo sauce until a uniform color. Add to a seal-able plastic bag and refrigerate until ready to use.
2. Grill the onions and sausages: Preheat the grill to medium high heat. In a grill pan add the onions, drizzle with olive oil and season with a pinch of salt and a few grinds of pepper. Cook while tossing until the slices are tender and golden on the edges, about 15-20 minutes. Add the sausage directly to the grill, split side down and grill, flipping once until cooked through and charred, about 8-10 minutes.
3. Build the dog: Add the sausages to each bun, split side up. Remove the cheese from the refrigerator and cut a hole in the corner of the bag. Press the bag to squeeze equal amounts of the cream cheese into the center of each sausage. Top with onions and a squirt of mustard.

Sunnys Spicy Seattle Hoagie Recipes

SUNNY'S SPICY SPINACH PANZANELLA

SUNNY'S SPICY SPINACH PANZANELLA

SPICY VEGETABLE HOAGIE

This is something I came up with when I didn't know what else to have, and I knew that I didn't want anything with meat. You can adjust this to more servings. If you don't like jalapeño peppers, you can use another kind.

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