I’m a recipe developer, food stylist, and content producer. I’ve spent the past seven years at meal kit companies like Marley Spoon and Dinnerly, teaching at food nonprofits, and doing a little farming. Originally from Houston, I live with my partner, dog, cat, and rabbit. We all love local, seasonal produce.
Rachel Perlmutter
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Italian sliders are the perfect party dish for a Super Bowl get together! You start with slider buns and layer them with Italian deli meats like salami, pepperoni, and ham, then add melted provolone cheese.
For extra flavor, you drizzle some garlic parmesan sauce on top, then bake them until golden and crispy. To finish, load them up with your favorite sandwiches toppings like lettuce, tomatoes, pepperoncinis and black olives mixed with a creamy Italian dressing. These sliders are delicious, easy to assemble, and perfect for a crowd!
I’m going to fail you all a bit when it comes to the Super Bowl…we don’t watch it. It hasn’t always been easy, and it was an important decision for our family to not watch the Super Bowl. I know, don’t hate me, but Sunday is our one day set aside for our family and religion. However, we still enjoy a lot of good food (check out our Super Bowl Food Recipe Roundup for more ideas!), so I really wanted to step up a bit and provide our readers with more options for the big day. Food is everything for a football gathering, am I RIGHT?!
I decided to take a nod from our famous ham and cheese sliders and make a new version. Because of my love of chopped salads and the goodness of Italian delis I decided to jump into a fresh version of baked sliders.
Head to the deli and grab a few slices of your favorite Italian meats and some provolone. Then almost everything else you’ll either have at home already or you can grab it in the produce section. Here is everything you’ll need…
The measurements and details for each ingredient can be found in the recipe card down below.
Something so delicious shouldn’t be so easy! Baked slider sandwiches are one of my favorite ways to feed a crowd something warm and delicious. Here are the step-by-step instructions…
Keep scrolling to the end of the post for the complete recipe found in the recipe card. You can also print or save the recipe there.
Carrian is all about the olives while I’d rather have more spice. Create these sliders to your own tastes by making substitutions like, sun dried tomatoes, peppers, different meats and cheeses until you’ve made the sandwich of your dreams.
A slider is an American term for a small sandwich, typically around 2 in (5.1 cm) across, made with a bun. The term primarily refers to small hamburgers like our cheeseburger sliders, but can also cover any mini sandwiches made with a slider roll.
Don’t limit yourself to just the Super Bowl for these Italian sub sliders! They are great for a quick weeknight dinner, an appetizer for a party or for a potluck with friends. If you’re serving Italian sandwich sliders as a main dish, here are some side dishes to serve with them:
Individual components of the sliders can be made ahead of time, but I wouldn’t recommend fully assembling them. You can slice the buns and add the cheese and meats then put the tops on and cover the baking dish tightly with plastic wrap and store in the fridge for up to 4-5 hours.
Do not add the garlic butter mixture on top of the buns until right before baking. The chopped grinder salad could be made an hour or so ahead of time, but I wouldn’t make it too much earlier than that or the lettuce will start to wilt and brown.
If possible, don’t store constructed sliders. The moisture of all the vegetables and the dressing will make them quite soggy. Store the lettuce mixture separately and add right before serving.
Sliders that have been stored with just the meat and cheese can be reheated in the oven or in an air fryer. Add the chopped salad on before serving. If you have leftover sliders that are fully assembled, store them in an airtight container in the fridge. They will keep for about a day and I would just eat them cold.
Get ready for game day with this delicious and easy Super Bowl Italian sliders recipe! Packed with flavor and perfect for sharing with friends and family.
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Preheat the oven to 350℉.
Cut the hawaiian rolls horizontally and placed the bottom in a baking dish.
1 Package Hawaiian Slider Buns
Lay the provolone cheese on the bread.
4 oz Provolone
Next, top with the meats; ham, pepperoni, and salami.
3 oz Ham, 3 oz Pepperoni, 3 oz Salami
Place the tops back on the rolls. Gently, using a bread knife, cut through the seams to separate each sandwich.
Combine the butter, parmesan, seasoning in a dish. Brush the butter over the tops of the slider sandwiches.
5 Tablespoons Butter, 3 Tablespoons Parmesan, 1 Tablespoon Garlic Herb Seasoning
Bake for 15-20 minutes or until the cheese is melted and the tops are golden brown.
While the sandwiches bake, prepare the chopped salad by whisking together the mayonnaise, Italian dressing, olives if desired, and onions. Toss the lettuce, tomatoes, and pepperoncini peppers together with the dressing.
1/4 Cup Mayonnaise, 2 Tablespoons Italian Dressing, 1 Can Sliced Olives, 2 Tablespoons Red Onion, 8 oz Shredded Lettuce, 1 Cup Tomatoes, 1/2 Cup Pepperoncini Peppers
Once the sandwiches are done, remove the tops, add the grinder salad and put the tops back on and enjoy!
Serving: 1slider, Calories: 236kcal, Carbohydrates: 5g, Protein: 8g, Fat: 21g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.3g, Cholesterol: 38mg, Sodium: 1058mg, Potassium: 196mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1912IU, Vitamin C: 10mg, Calcium: 137mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Carrian Cheney
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MEXICO CITY — Don’t mess with my bolillos!
That was the universal message here after disparaging remarks about Mexican bread surfaced from a British celebrity chef who ridiculed the beloved bolillo: An oval-shaped, white bread roll that is a culinary and cultural staple, a mainstay in tortas (sandwiches), pan con chocolate (bread with chocolate) and other essentials, a go-to comfort food with a spiritual caché.
Mexicans “don’t really have much of a bread culture,” the chef, Richard Hart, who runs a popular Mexico City bakery, said in a podcast that recently resurfaced online. He labeled Mexican wheat “not good … highly processed, full of additives,” adding: “They make sandwiches on these white, ugly rolls that are pretty cheap and industrially made.”
That frontal assault on el bolillo came just as many Mexicans are getting ready to stock up on the fluffy loaves for the holidays. Judging by the reaction, Hart might as well have dissed the national soccer team.
“The bolillo is a sacred food in Mexico, it’s part of our daily life,” said an astounded Carlos López, 32, who was in line at a stand awaiting his daily torta de tamal — a sandwich composed of a cornmeal tamale stuffed inside a bolillo.
“This is breakfast for millions of Mexicans!” López declared of the bulging cholesterol bomb, typically dripping in hot sauce. “I think this English cook should close his shop and go back home to his country.”
Defenders of the bolillo ascended the ramparts of the internet to defend their humble fare. Many posted under #ConElBolilloNo.
“The bolillo is everything: It’s a food, a remedy, it’s homeland,” said one indignant commentator on X.
A neighborhood bakery in the Colonia Cuauhtemoc neighborhood in Mexico City sells a wide variety of pan dulce.
(Lisette Poole/For The Times)
The insult seemed to rankle many because it touched both a current issue — gentrification in Mexico City — and an old sore spot: foreigners citing supposedly elevated European standards to judge Mexico, where Hart now makes his living.
Another poster voiced the hope that the highbrow Euro-chef had learned his lesson with the bolillo, and would not dare to cast scorn on other favorites like the concha, a ubiquitous seashell-shaped sweet bread featuring a sugary topping.
“If you’re gonna mess around with the vanilla or chocolate concha, think twice about it,” the user warned.
The London-born Hart, who honed his sourdough skills during seven years at San Francisco’s acclaimed Tartine Bakery, issued an apology online last week after his comments, which were made months ago, went viral.
“Since I arrived in Mexico, I have fallen in love with the people of this city,” Hart wrote. “Nonetheless, my words didn’t reflect this respect. In this country I am a guest and I forgot to act accordingly.”
A worker restocks shelves of pan dulce and other kinds of bread at the Ideal bakery in Mexico City.
(Lisette Poole/For The Times)
The culinary kerfuffle was unusual for Mexico, which boasts a world-renowned cuisine that includes dozens of varieties of breads and pastries, both savory and sweet. Many are elaborations on European originals, often carrying suggestive names such as: banderilla (banner), bigote (mustache), tortuga (turtle) and colchón (mattress).
Mexico is especially known for holiday breads such as pan de muerto (for Day of the Dead), often left on the graves of loved ones; and Rosca de Reyes, a round sweet loaf eaten on Jan. 6, Three Kings Day (the Epiphany), traditionally with a figure of the baby Jesus hidden inside.
“Mexico doesn’t replicate European bread because it doesn’t have to,” Edgar Nuñez, a celebrated Mexican chef who studied in France, wrote on X in response to the bolillo dustup. “Here there is a proper tradition of bakeries, with its own history, identity, technique, and a social connection that many cultures lack.”
Hart didn’t return messages left at his bakery, the Green Rhino, in the capital’s shabby-chic Roma Norte district.
Reports that the Green Rhino had been vandalized were untrue, workers at the eatery said. There was no sign of exterior damage Friday afternoon.
The Green Rhino, which opened in June, employs about 50 people, staffers said. Business seemed slow Friday afternoon. Some would-be customers lingered outside the premises, seemingly wondering whether it was all right to go inside.
Clockwise from top right: A concha sweetbread, sold at a food stand in Mexico City’s La Roma district, and various offerings from the Bou bakery.
(Lisette Poole / For The Times)
“I think it’s all a misunderstanding,” said Sofía, 28, a regular client who, like others interviewed, declined to give their full names for privacy reasons. “Yes, I think I’ll go back. It’s a nice place.”
The bolillo brouhaha quickly became part of the raging debate about gentrification in Mexico City.
Critics have blamed rising rents and the displacement of longtime residents and businesses on a wave of digital nomads and other expatriates from the United States, Canada, Europe and elsewhere. Foreign visitors, mostly young, are seen daily wandering through gentrified neighborhoods gazing at their cellphones, following directions to the latest hip spots hyped on Instagram and TikTok. Many trendy bakeries feature European-style breads and pastries.
In July, angry Mexican protesters, predominantly young, marched through the trendy Roma neighborhood and adjoining Condesa district denouncing gentrification driven by foreigners. Some vandalized restaurants and cafes, breaking windows and overturning outdoor tables at various businesses, including at a popular Starbucks with a mostly Mexican clientele.
A worker restocks bread supplies at the Ideal bakery.
(Lisette Poole/For The Times)
Despite complaints about gentrification, there is a clear upside to foreign — and Mexican — customers drawn to pricey establishments such as the Green Rhino. The bolstered business has helped spur an economic comeback in Roma and Condesa, ground zero for gentrification. Both districts suffered extensive damage in the 2017 earthquake and saw business plummet anew during the COVID-19 pandemic.
Still, the attack on el bolillo clearly touched a nerve in a capital otherwise in a festive mood. Christmas decorations adorn most storefront bakeries, which stand as community anchors throughout Mexico City.
“He really said that?” asked Roberto Celorio Díaz, a retiree who was buying bread at his “local,” the Lupita bakery, when informed of Hart’s comments.
“That’s very upsetting for Mexicans,” he said. “The foreigners come, they live in our city and they criticize our food, our culture. Maybe it’s better they stay in their own countries where, according to them, everything is better.”
McDonnell is a staff writer and Sánchez Vidal a special correspondent.
Patrick J. McDonnell, Cecilia Sánchez Vidal
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Erosion is a serious problem on the Massachusetts shoreline, especially, when those powerful winter storms start arriving.
The latest example of extreme erosion is at Town Neck Beach in Sandwich, where a $10 million restoration project was completed this year.
“The idea was that it would last five to seven years, but as you can see, about half of it is gone,” said Bill Boles of the Trustees of Sandwich Beaches.
NBC10 Boston
NBC10 Boston The shoreline in Sandwich, Massachusetts.
The U.S. Army Corp of Engineers dumped more than 300,000 cubic yards of sand on the shoreline to protect a nearby salt marsh and the town from the rising tides. It was seen a sustainable solution for 5 to 7 years.
“This a very popular beach, and the town has invested a lot of money in the boardwalk,” said Laura Wing, president of the beach trustees. “I know the whole town wants to preserve it as much as possible.”
Sandwich has struggled to manage beach erosion for decades. It has devastated dunes and forced the relocation of public infrastructure.
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Town Neck and First Beach have lost 15 to 20 feet of the new sand — and this season’s winter storms haven’t arrived yet.
David DeConto, director of natural resources for Sandwich, says he was surprised by the amount of erosion.
“It’s one of those things where you can’t do nothing. Any sand gives some protection to downtown. You never know how long it’s going to last. This is not a one-time placement of sand,” DeConto said.
The problem is a jetty at the mouth of the Cape Cod Canal, which starves beaches in town from shifting sands.
“There’s beach erosion happening all over the place, but in Sandwich, we have a double whammy because we have the Cape Cod Canal that’s interfering with sand flow,” Wing said.
The town does have a number of sources for sand when it needs it, including when the canal is dredged every five years.
John Moroney
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A jury began deliberating Wednesday in the Justice Department’s assault case against a man who threw a sandwich at a federal agent, turning him into a symbol of resistance to President Donald Trump’s law-enforcement surge in the nation’s capital.
WASHINGTON (AP) — A jury began deliberating Wednesday in the Justice Department’s assault case against a man who threw a sandwich at a federal agent, turning him into a symbol of resistance to President Donald Trump’s law-enforcement surge in the nation’s capital.
Jurors deliberated for roughly two hours at Sean Charles Dunn’s federal trial before they adjourned for the day. They’re due back Thursday.
Prosecutors told jurors that Dunn broke the law when he threw his submarine sandwich at a U.S. Customs and Border Protection agent on the night of Aug. 10.
One of Dunn’s lawyers urged the jury to acquit Dunn, a former Justice Department employee, of a misdemeanor assault charge after a two-day trial. Defense attorney Sabrina Shroff questioned why the case was brought in the first place.
“A footlong from Subway could not and certainly did not inflict any bodily harm,” Shroff said during the trial’s closing arguments. “Throwing a sandwich is not a forcible offense.”
Prosecutors from U.S. Attorney Jeanine Pirro’s office said Dunn knew he didn’t have a right to throw the sandwich at the agent.
“This is not a case about someone with strong opinions,” Assistant U.S. Attorney Michael DiLorenzo said. “It’s about an individual who crossed the line.”
Dunn didn’t testify at his trial. But the jury heard him explain why he confronted a group of CBP agents on the same weekend that Trump announced his deployment of hundreds of National Guard troops and federal agents to assist with police patrols in Washington, D.C.
After his arrest, a law-enforcement officer’s body camera captured him saying: “I did it. I threw a sandwich. I did it to draw them away from where they were. I succeeded.”
A grand jury refused to indict Dunn on a felony assault count, part of a pattern of pushback against the Justice Department’s prosecution of surge-related criminal cases. After the rare rebuke from the grand jury, Pirro’s office charged Dunn instead with a misdemeanor.
When Dunn approached a group of CBP agents who were in front of a club hosting a “Latin Night,” he called them “fascists” and “racists” and chanted “shame” toward them. An observer’s video captured Dunn throwing a sandwich at an agent’s chest.
“Why are you here? I don’t want you in my city!” Dunn shouted, according to police.
Dunn ran away but was apprehended. DiLorenzo said the agents confronted by Dunn showed “the utmost restraint.”
“He spent seven minutes trying to get them off that corner,” the prosecutor said.
CBP Agent Gregory Lairmore testified that the sandwich “exploded” when it struck his chest hard enough that he could feel it through his ballistic vest.
“You could smell the onions and the mustard,” he recalled.
Lairmore’s colleagues jokingly gave him gifts making light of the incident, including a sandwich-shaped plush toy and a patch that said “felony footlong.” Lairmore acknowledged that he kept the gifts, placing the patch on his lunchbox.
“If someone assaulted you, someone offended you, would you keep mementos of that assault?” Shroff asked jurors. “Of course not.”
Dunn was released from custody but rearrested when a team of armed federal agents in riot gear raided his home. The White House posted a highly produced “propaganda” video of the raid on its official X account, Dunn’s lawyers said.
Dunn worked as an international affairs specialist in the Justice Department’s criminal division. After Dunn’s arrest, Attorney General Pam Bondi announced his firing in a social media post that referred to him as “an example of the Deep State.”
His lawyers urged the judge to dismiss the case for what they allege is a vindictive and selective prosecution. They argued that the posts by Bondi and the White House show Dunn was impermissibly targeted for his political speech.
Dunn is charged with assaulting, resisting, opposing, impeding, intimidating and interfering with a federal officer. Dozens of Trump supporters who stormed the Capitol were convicted of felonies for assaulting or interfering with police during the Jan. 6 attack. Trump pardoned or ordered the dismissal of charges for all of them.
Copyright
© 2025 The Associated Press. All rights reserved. This material may not be published, broadcast, written or redistributed.
WTOP Staff
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This Turkey Bacon Avocado Sandwich stacks the flavor in a whole new way! First, make a creamy honey avocado spread. Next, pile turkey, avocado, crispy bacon and tomato on your favorite bread. Finally, dig into the best sandwich you’ve ever eaten!
Honey Avocado Sauce
My friend introduced me to the ULTIMATE sandwich spread- Honey Avocado- and I cannot stop making it!
This sauce is the real deal. I mix mayo, avocado, honey and lemon juice with a little garlic in a blender to cream everything together. It’s simple, lasts for days and tastes better than any sandwich shop. Swap in any fillings or breads you like, but don’t skip that special-sauce!
The beauty of a sandwich is that you can totally customize it to your liking. Omit certain toppings or add other toppings to make it just how you want it. I’d highly recommend NOT omitting the avocado sauce on this sandwich, but if you wanted to added some other toppings, here are some ideas:
If you want an extra boost in texture and flavor, toast the multigrain bread and spread a little butter on it before assembling the sandwich. Yowza it’s good!
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Throw all of the ingredients in a blender and blend until smooth and no chunks remain.
1 Avocado, 1 Lemon, 4 teaspoons Garlic, ¼ Cup Honey, ¼ Cup Veganaise, ¼ teaspoon Salt
Add a little more honey if your avocado wasn’t ripe enough and the sauce is a bit too tart.
Place two slices of bread on a cutting board and spread the avocado sauce on each half.
8 Slices 7 Grain Bread
Add a layer of mixed greens, then tomatoes, then turkey, bacon, cheese, and avocado slices to one half o the bread. Sprinkle with S & P to taste!
Mixed Greens, 2 Tomatoes, 8 Slices Turkey, 8 Pieces Bacon, 1 Avocado, 4 Slices Havarti, Salt and Black Pepper
Place the other half of the bread on top. Enjoy!
Serving: 1sandwich, Calories: 796kcal, Carbohydrates: 56g, Protein: 29g, Fat: 53g, Saturated Fat: 15g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 20g, Trans Fat: 0.4g, Cholesterol: 76mg, Sodium: 1026mg, Potassium: 973mg, Fiber: 11g, Sugar: 22g, Vitamin A: 917IU, Vitamin C: 22mg, Calcium: 294mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Prevent your screen from going dark
Throw all of the ingredients in a blender and blend until smooth and no chunks remain.
1 Avocado, 1 Lemon, 4 teaspoons Garlic, ¼ Cup Honey, ¼ Cup Veganaise, ¼ teaspoon Salt
Add a little more honey if your avocado wasn’t ripe enough and the sauce is a bit too tart.
Place two slices of bread on a cutting board and spread the avocado sauce on each half.
8 Slices 7 Grain Bread
Add a layer of mixed greens, then tomatoes, then turkey, bacon, cheese, and avocado slices to one half o the bread. Sprinkle with S & P to taste!
Mixed Greens, 2 Tomatoes, 8 Slices Turkey, 8 Pieces Bacon, 1 Avocado, 4 Slices Havarti, Salt and Black Pepper
Place the other half of the bread on top. Enjoy!
Serving: 1sandwich, Calories: 796kcal, Carbohydrates: 56g, Protein: 29g, Fat: 53g, Saturated Fat: 15g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 20g, Trans Fat: 0.4g, Cholesterol: 76mg, Sodium: 1026mg, Potassium: 973mg, Fiber: 11g, Sugar: 22g, Vitamin A: 917IU, Vitamin C: 22mg, Calcium: 294mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Sweet Basil
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Layers of Italian meats, roasted red peppers, tomatoes, spinach and fresh mozzarella all pressed between tender slices of Italian bread. Oh baby, these Italian pressed sandwiches are so yum!
For years and years I’ve wanted to share these fantastic Italian sandwiches with you all but never took the time to snap pictures until now! They are perfect for a picnic or a special lunch!
You see, picnics are kind of my thing. I adore them. I always have. Growing up we would make a delicious bowl of potato salad, pick up KFC (I KNOW, but don’t judge, KFC and picnics was a thing and I bet you did the same thing!) and head to some park or up into the mountains. Especially in July when our church would hold a huge Stake picnic, an entire day of games, water slides, family activities etc. It was incredible!
Sometimes when we would ditch KFC, we would haul sandwiches and sides and that was truly my favorite kind of picnicking. There’s something so free and wonderful about unplugging and finding respite in the hills. So, in case you’ve forgotten that joy-especially the one you were reminded of during quarantine (come on, did we so quickly forget the lessons we learned?!) then let me remind you, a stacked sandwich, a bunch of fresh fruit, salty chips and maybe a dessert like our lemon drop cookies will bring all kinds of happy to you and your favorite people.
You can try all sorts of flavors for pressed sandwiches such as mayo and turkey blt style, turkey, cheese and avocado, heirloom tomatoes, mozzarella, peppers and eggplant, etc. The sky’s the limit!
A pressed sandwich is exactly what it sounds like. It is a sandwich that is loaded with lots of amazing ingredients layered between a delicious bread, like a ciabatta or baguette, which is then wrapped in plastic wrap and pressed for an extended period of time with a heavy object. This allows the flavors to all meld together making the most tasty bites of sandwich.
If you’re headed to the store to buy all the items for your next picnic, here is your shopping list for these sandwiches:
I recommend a bag of crisp grapes and some kettle cooked potato chips! These sandwiches are totally customizable! If there are certain meats you prefer over others, do it! Change the meats, veggies, cheese, spreads…make it the way you want it! The measurements for each ingredient in the sandwiches can be found in the recipe card at the end of the post.
There’s not much to making a sandwich which is why they are so awesome! Here are the basic steps:
These instructions can also be found in more detail in the recipe card below.
I’ve seen all sorts of methods, but the easiest for me is to just place the wrapped sandwich on a cookie sheet and then set my heaviest cast iron skillet on top. I’ve also seen people put another cookie sheet on top and then pile dumbbells on top. You can do whatever works best for you. You just want the sandwich to be pressed between two flat surfaces.
Put your oven on broil and place your pepper(s) on a cookie sheet right under the coils. Roast them for 8-10 minutes turning them occasionally so they blister on all sides. Pull the cookie sheet out and let the peppers cool until they are cool enough to handle. Then peel off the skin, slice them open and remove the seeds.
Pressed sandwiches are prone to getting soggy with so many layers of goodness inside, but it is easily avoided. There’s nothing worse than soggy bread! First, use the pesto as a barrier on the inside of the bread. You could even spread butter on one side if you don’t want pesto on both.
Second, pat dry any of the wet ingredients like tomatoes, roasted red peppers, sun-dried tomatoes with a paper towel before adding them.
Lastly, use the cheese and meats as a bread barrier for the wetter layers.
I love these sandwiches with some crunchy chips and a simple side salad or fruit. For a picnic, here are few other great side options:
Take a picture of your picnic and tags us on social media! We would love to see it!
These Italian pressed sandwiches are hearty, packed with flavor, and so portable which make them perfect for a picnic, potluck, baby (or bridal) shower, or brunch. You can make them a day ahead of time, and they also store well for the next day. You’re going to just love these!
Layers of Italian meats, roasted red peppers, tomatoes, spinach and fresh mozzarella all pressed between tender slices of Italian bread. Oh baby, these Italian pressed sandwiches are so yum!
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Slice open the bread and spread one side liberally with pesto. On the other half drizzle a very small amount of olive oil.
1 Loaf Italian Bread, 1/4 Cup Pesto
Lay the tomatoes or roasted red pepper flat. Drizzle with a little balsamic glaze.
4-6 Slices Tomato, 2 Red Bell Peppers, Balsamic Glaze
Layer the meats, cheese and spinach (basil if desired).
3 Ounces Prosciutto, 6 Ounces Italian Meats Mix, Fresh Mozzarella, 1 Cup Baby Spinach
Close the sandwich and wrap in plastic wrap. Place in the fridge with a heavy skillet or anything very heavy on top for 6 hours or up to overnight.
Serve with chips and salad!
*Heat the oven to broil and place the pepper on a cookie sheet under the coils. Roast, turning occasionally for 8-10 minutes. Allow to cool and peel off the skin. Slice open and remove seeds.
Calories: 652kcal
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For roast beef shops across the Merrimack Valley and North Shore, one thing is certain: They let the beef do the talking.
On any given day, meat slicers get a workout. For customers, the beef is the star of the show.
In Beverly, Nick’s Famous Roast Beef will celebrate 50 years of business in January, and has only focused on beef during that time.
“We just do beef all day,” Eleni Koudanis said.
She owns the landmark establishment with her husband, Nick Koudanis, who was busy manning the slicer during the lunchtime rush one day this week.
The kind of beef they use and how they prepare it has remained unchanged over the years, she said. It’s about simplicity and using the best piece on the market.
Nick’s doesn’t use a marinade. There’s no salt on any of the slabs of black Angus beef flying in and out of their oven over the course of a day. and there doesn’t have to be anything special added to the beef because it speaks for itself, Eleni Koudanis said.
“It’s always freshly cooked and straight out of the oven right to the slicer,” she said.
In the back room, eight slabs were being prepared at different stages.
Some slabs rested for a few minutes, then went back into the oven before taking center stage on the slicers. Others had been sliced in half and were ready for the fat to be trimmed.
Nick Koudanis got to work on his perfect “Nick’s” cut – not too pink, not too well done.
The sandwich is piled with thin, oven-crusted slices before it’s dressed with any, or all, of the three-way toppings: cheese, mayonnaise or James River barbecue sauce.
In the Merrimack Valley, Londi’s North Andover prides itself in its preparation of roast beef.
Owner Akash Saini said they marinate their meat in butter, salt and pepper before it’s cooked for about an hour and 20 minutes.
Londi’s keeps sandwiches more on the rare side.
“We use the highest quality of beef,” Saini said. “We keep it soft, very rare, and trim off all excess well done or gray slices.”
Both shops serve their roast beef primarily on the traditional, staple onion roll for the “super beef” and plain one for the junior size. But nowadays, they offer more varieties of bread to accommodate dietary needs.
“Breads have changed – like the sesame roll,” Eleni Koudanis said. “We don’t do that anymore because there are too many allergies. You have no choice but to change with the times.”
While beef is the main attraction, both shops go through numerous cases of James River barbecue sauce every week.
When asked how many cases he uses a week, Saini smiled.
“It’s definitely around 10 cases,” he said.
James River sauce makes its way on 95% of the sandwiches at Nick’s, Eleni Koudanis said.
She also couldn’t put a number on how much sauce is consumed at the restaurant.
“I couldn’t tell you, but it’s a lot,” Eleni Koudanis said, then laughed.
By Angelina Berube | Staff Writer
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In this Peach Prosciutto and Burrata Sandwich, creamy burrata, balsamic glaze and hot honey, salty prosciutto, juicy peach slices, basil and arugula is sandwiched between a toasted baguette. Yields 4 servings.
And it all starts with a Costco baguette. The rest of the sandwich components consist of creamy burrata, juicy peach slices, peppery arugula, fresh basil, salty prosciutto – basically a cacophony of flavors and textures. This sandwich is absolutely heavenly!
It’s simple enough for picnic, impressive enough for small gathering or just pain perfect for when you’re in the mood for something special.
Trim off the ends of your baguette and slice in half. Then cut each half horizontally and spread with butter.
Toast, butter side down, in a skillet over medium heat and cook until golden brown. Remove and repeat with remaining halves.
Place toasted side up on a work surface.
Top both bottom halves with 2 balls burrata. Slice the burrata open and spread to cover the bread.
NOTE: Make sure you set your burrata out for at least 20 minutes so it will be spreadable.
Season the burrata with freshly ground black pepper, drizzle with balsamic glaze and top with slices of prosciutto.
Next, add the peach slices and drizzle with hot honey (or regular honey).
Lastly, add the fresh basil and baby arugula.
Replace the top and cut in half once more, yielding 4 sandwiches total.
Serve with fresh fruit, cut veggies or potato chips!
Enjoy! And if you give this Peach Prosciutto and Burrata Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 servings
In this Peach Prosciutto and Burrata Sandwich, creamy burrata, balsamic glaze, salty prosciutto, juicy peach slices, basil and arugula is sandwiched between a toasted baguette. Yields 4 servings.
Heat a large skillet over medium heat.
Meanwhile, rim off the ends of your baguette and slice in half. Then cut each half horizontally and spread with butter. Toast, butter side down, in a skillet over medium heat and cook until golden brown. Remove and repeat with remaining halves.
Place toasted side up on a work surface. Top both bottom halves with 2 balls burrata. Slice the burrata open and spread to cover the bread.
Season the burrata with freshly ground black pepper, drizzle with balsamic glaze and divide the prosciutto among each half.
Next add the peach slices and drizzle with hot honey (or regular honey), fresh basil and baby arugula.
Cut these two sandwiches in half (yielding 4 smaller sandwiches) and serve.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1sandwich, Calories: 455kcal, Carbohydrates: 46g, Protein: 17g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 38mg, Sodium: 817mg, Potassium: 298mg, Fiber: 3g, Sugar: 8g, Vitamin A: 647IU, Vitamin C: 4mg, Calcium: 193mg, Iron: 4mg
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Laurie McNamara
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![World’s Best Carolina Pulled Pork Recipe [+VIDEO] – Oh Sweet Basil](https://reportwire.org/wp-content/uploads/2015/09/worlds-best-carolina-pulled-pork-recipe-ohsweetbasil.com-21.jpg)
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Make the perfect Carolina pulled pork with this easy and delicious recipe. Impress your friends and family with this mouth-watering dish, complete with a step-by-step video tutorial.
Want to make the best pulled pork from your own kitchen? The key to making this Carolina pulled pork recipe is the brine. You’re actually going to start this recipe two days ahead of time with the brine, and it takes time to make tender, juicy pulled pork in the oven. So plan your schedule accordingly, and get ready for the best pulled pork of your life!
Make a batch of our very best macaroni salad and toss together a fresh fruit salad, and it’s party time!!
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When I think of BBQ, I can’t help but think of slow and low style, the Carolina way. In order to cook the best pulled pork, it’s essential that you plan ahead and spend some time prepping and cooking that delicious meat at those lower temperatures. This helps bring out all those flavors that melt in your mouth and allows that pork to literally fall apart. I know, we are all lazy and don’t want to, but trust me, this Carolina pulled pork recipe is so easy your dog could do it.
This recipe may seem like a process, but here’s the deal: you really just plop the pork in the fridge to marinate, and then transfer it to the oven. Although it takes a long time, you’re just going about your everyday life so it’s really not extra work on your part.
These idea for this pulled pork recipe come from watching Diners, Drive-Ins and Dives. Shout out to Guy, who gets to eat for a living! We occasionally watch his show on Netflix at night, and first of all, it makes us so hungry, but we also feel like we can totally guess when he doesn’t really enjoy something. We wish we could find out what he really thinks are the best and the worst of the places he has tried.
Anyway, I got a little off topic. Here are the secrets to the world’s best Carolina pulled pork.
There are three main components to this pulled pork recipe: the brine, pulled pork rub, and the homemade BBQ sauce. Here is what you will need for each component:
Of course, you’re welcome to use a store-bought sauce, but if you’re looking for the best pulled pork recipe ever, well, you need to use homemade barbecue sauce.
The measurements for all the ingredients can be found in the recipe card at the end of the post.
To make the best pulled pork, you’ve got to start with the best cut of meat. Most barbecue restaurants use whole bone-in pork shoulders, but they’re rarely available in grocery stores. If you find a whole shoulder, use it. Otherwise, we recommend a Boston butt, which is half of the shoulder, the other half being the picnic shoulder.
This pulled pork recipe looks lengthy, but each step of this recipe is incredibly easy. Here’s a quick overview of how to make pulled pork in the oven:
If you’re southern, you know this isn’t just a secret but practically a law in the south — LOW AND SLOW. I always laugh when people tell me they can’t make bbq, “I let it cook for over an hour and it was dry and hard as a rock!”
BBQ is very relaxed, just like southerners. It wants to hang out all day, and while you may think you’re overcooking it, you’re not! Our pork cooks for at least 12 hours, sometimes more if it’s a bigger butt (I feel like there should be a joke in there). Do not rush it.
If you’d rather make smoked pulled pork instead of oven pulled pork, we recommend following our Smoked Pulled Pork Recipe. It gives step-by-step instructions on smoking pulled pork on a Traeger.
Yes this can be done in the slow cooker, but we’ve found that it doesn’t do it justice. It is also hard to fit the size of pork butt you need into a crock pot. If you decide to try it, it will cook for the same amount of time on low. Follow the brining instructions as written, and no need to add any liquid to the slow cooker. There’s enough juice in the pork to keep cooking properly.
Reader Kate says:
“I’m heading up to my cabin and need a dinner for a large crowd a few hours after we arrive, wondering if I can cook the pork and then finish it off in the grill when we arrive? Or if it’s better to do all steps and then reheat it on arrival? Looks delish.”
Great question! We do this ALLLLLLL the time. Go ahead and make this pulled pork recipe, and then you have two choices. Pull it out of the oven and put it straight into the car and it will rest on the way to the cabin and be ready to eat two hours later.
Or make it, rest it, cool it and place in freezer bags, or to be honest, we use this Foodsaver and just suck the air out and freeze pork for use over the next three months. It’s super easy, and tastes perfectly fresh when we reheat. We just place it in the fridge to defrost and then reheat in a large pan with foil in a low oven or stove top with a little oil in the pan and a lid to keep the steam in so it’s juicy.
The key thing to remember when making this pulled pork recipe is to let the meat rest after it’s finished cooking. I told you, it’s lazy. Letting it rest redistributes the juices, and because it’s big and cooked for a long time you’re going to want to let it rest longer — like an hour or even two — before shredding.
Perhaps the biggest secret of all, and one that I cannot claim as my own as this is where Triple D (Diners, Drive-Ins and Dives) comes in, is to sprinkle a little more of the rub onto the meat before serving. We noticed many bbq joints weren’t just slathering on the sauce, but actually sprinkling that dry rub all over the shredded meat and tossing to let it sink it. You won’t believe what a difference it makes!
You can also use another type of bbq sauce in this pulled pork recipe! Carrian likes a thick, sweet sauce or a Carolina vinegar bbq, and I love this Carolina Mustard BBQ Sauce on my homemade pulled pork.
We recommend firing up the grill and making grilled corn to go with this Carolina pulled pork. It is so dang good every time! And just for pure comfort, add a side of Southern mac and cheese. A few other pulled pork sides we love are:
Leftover pulled pork should be stored in an airtight container in the refrigerator. It will keep for up to 3-4 days. This meat also stores great in the freezer. Let it cool completely and then place in ziploc bags (or better yet, use a Food Saver!). It will keep in the freezer for up to 3 months.
Use leftovers in pulled pork pizza or pulled pork nachos! If you want to just reheat it, turn on your oven and set the temperature to 250°F. Then, cover your meat with foil and put it into the oven when it’s ready. After you put it into your oven, let it heat for 30 minutes or until reaching an internal temperature of 165 °F.
Get ready for the juiciest and most flavorful pulled pork you’ll ever try! This recipe for Carolina pulled pork is a crowd-pleaser!
Want to make the best pulled pork from your own kitchen? This recipe for the world’s best Carolina pulled pork all starts with a brine.
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Mix all of the ingredients together in a ziploc bag. Set aside.
1 Tablespoon Onion Powder, 1 Tablespoon Smoked Paprika, 1 Tablespoon Garlic Powder, 1 Tablespoon Chili Powder, 1 ½ Tablespoon Kosher Salt, 1 Tablespoon Pepper, 2 teaspoons Cayenne Powder, 2 teaspoons Dry Mustard, 1 Tablespoon Cumin, 1/2 Cup Dark Brown Sugar
In a large stock pot, add the water, apple cider, salt, sugar, 3 tablespoons dry rub, pepper flakes and bay leaves.
4 Cups Water, 4 Cups Apple Cider, 1/2 Cup Kosher Salt, 1/2 Cup Dark Brown Sugar, 3 Tablespoons Dry Rub, 2 Bay Leaves, 1 Pinch Red Pepper Flakes
Rinse off the pork and add to the pot making sure it is completely covered in the brine and add the lid.
5-8 pound Pork Butt
Place in the fridge for 12 to 24 hours.
In a glass jar, add the ingredients and place the lid on then shake to combine. Set aside.
1/2 Cup Apple Cider Vinegar, 1/2 Cup White Vinegar, 1/4 Cup Brown Sugar, 1/2 teaspoon Chili Powder, 2 Pinches Red Pepper Flakes, Salt
Heat the oven to 225 degrees F.
Remove the pork from the brine and place in a roasting dish or 9×13″ baking pan as long as the sides don’t touch the pan.
Pat very dry with paper towels.
Remove 2 tablespoons of the dry rub to another ziploc and set aside for after it is cooked.
Rub the remaining seasoning all over the pork and in any cracks or flaps.
With the fat facing up, place the pork in the oven with a meat thermometer.
Bake for 12-14 hours or until 200 degrees F registers on the thickest part of the pork with a meat thermometer. *Remember to watch your oven, ours turns off automatically at 12 hours so I have to turn it back on.
At this point you can turn off the oven and leave the pork in there to rest for two hours or if you have more baking to do place foil over the meat and allow to rest on the stove.
Once the meat has rested, remove the fat from the top and using two forks, shred the meat and remove the bone.
Drain half of the juices out and add the remaining dry rub to taste, toss to coat and drizzle a little vinegar sauce over everything.
Serve immediately as is or on buns.
You can freeze pulled pork. Let it cool completely and freeze in freezer bags to use later.
Calories: 473kcal
Sweet Basil
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This Shrimp Salad is really easy to make and has a great flavor. Great on a hot day or the perfect appetizer with Ritz crackers.
You must also try this delicious Shrimp and Grits; it has wonderful reviews and is an excellent dish. Perfect for breakfast or dinner.
This shrimp salad is so easy to throw together when you need something in a hurry. It makes a great appetizer served with assorted crackers or serve it on sandwich rolls. It goes great as a side dish to any meal. You could double the recipe for a crowd and it keeps several days refrigerated.
This is a very simple recipe and you can add other seasonings you like as well. Cucumber would be great in this dish too, so add what you love.
Recipes like this are always super easy and since all you need to do is combine the ingredients and mix with a spoon. Chill for a bit and enjoy! The longest part of this process is chopping up the vegetables.
If you don’t use cooked shrimp you will need to cook it and let it chill. We buy the cooked kind for this salad, it just saves time!
Use already cooked shrimp to save time with this salad. You can use whatever size shrimp you prefer we use medium sized shrimp.
This salad should always be stored in the refrigerator and it makes about 4 servings. You can easily double this recipe as a pound of shrimp isn’t a very large amount.
This easy shrimp salad is refreshing and delicious! Super easy recipe using shrimp and the perfect appetizer or lunch dish. You can easily double this easy shrimp salad.
You can easily double this recipe.
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Leigh Walkup
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A French Onion Soup Grilled Cheese Sandwich is essentially French onion soup in grilled cheese form. Slices of sourdough is topped with gruyere cheese and wine, garlic and thyme infused caramelized onions and griddled to golden perfection.
Friday was the kind of day that calls for a cozy fire in the fireplace, a hot bowl of soup, grilled cheese sandwiches.
I’m pretty sure after the first bite we collectively died and got a sneak peak at what heaven is like. And since that first glorious bite I’ve now decided that in my heaven, grilled cheese is served all the time. Like we’re talking breakfast, lunch and dinner here. With salt and vinegar chips. And pickles. And cake.
Onions are caramelized in butter with garlic, fresh thyme and combined with white wine before topping sourdough bread, gruyere cheese and griddled to golden perfection.
Melt 4 tablespoons of unsalted butter in a large pan over medium-high heat. Meanwhile, slice the top and the bottoms off of your yellow onions and slice them 1/4 of an inch thick. Keeping the onions uniformed in thickness will help them cook evenly.
When the butter has melted, add in the onions, 2 cloves minced garlic, 1 teaspoon thyme leaves, 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss well to combine and so the onions are coated in butter. Cover and cook undisturbed for 5 minutes.
After the 5 minutes, remove the lid and reduce the heat to medium-low. Cook for 40 minutes, stirring every 5 minutes until the onions are soft and a deep golden in color. Reduce the heat if you notice the onions are browning too soon.
Once the onions are soft and reach a deep golden color pour in 3 tablespoons of dry white wine. I use Sauvignon Blanc, however beer or beef broth can be substituted.
After adding the wine, immediately scrape up any bits that are stuck to the bottom of the pan.
The onions will be all jammy like so just pull the pan off of the burner so they don’t burn.
Lay your slices of sourdough down and top with some of the grated gruyere. How much is up to you and the size of your slice of sourdough.
Top with a little of the caramelized onions.
Again, the amount is up to you. These slices are pretty large, however typically, this recipe should yield 4 maybe even 6 sandwiches.
Top the onions with a little more of the smoked Gruyere.
Preheat your griddle to 300℉ (or 150℃).
Melt 1 tablespoon of butter per sandwich, spreading it around in pools roughly the size of your sandwiches.
Place the sandwiches down gently pressing the sandwich into the butter. You. may need to adjust the heat of the griddle as you cook them.
Griddle the sandwiches until the underside is crisp and a deep golden brown.
Before flipping, use a spatula to lift the sandwich, melt another tablespoon of butter the same way you did before, and carefully flip the sandiwch on the second side. Gently pressing the sandwich into the butter.
Continue to cook until the second side deeply golden and crispy.
Cut your French Onion Soup Grilled Cheese Sandwich in half and serve immediately.
This is a pretty decadent grilled cheese. So fancy. And cheesy. It is exactly what I pictured the ultimate French onion soup grilled cheese to be.
Enjoy! And if you give this French Onion Soup Grilled Cheese Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4 sandwiches
A French Onion Soup Grilled Cheese Sandwich is essentially French onion soup in grilled cheese form. Slices of sourdough is topped with gruyere cheese and wine, garlic and thyme infused caramelized onions and griddled to golden perfection.
Melt 4 tablespoons of butter in a large pan over medium-high heat.
Meanwhile, cut the top and the bottoms off of your yellow onions and slice 1/4 of an inch thick. Keeping the onions uniformed in thickness will help them cook evenly.
When the butter has melted, add in the onions, garlic, thyme, kosher salt and pepper. Toss until coated in the butter. Cover and cook undisturbed for 5 minutes.
After the 5 minutes, uncover and cook on medium-low heat for 40 minutes, stirring every 5 minutes until the onions are soft and a deep golden in color.
Pour in the wine and scrape any bits that accumulate on the bottom of the pot and then remove the pot off of the heat.
Build your sandwiches by topping the sourdough slices with grated gruyere, caramelizd onions and more gruyere. Lastly, place the second slice of bread on top.
Preheat your griddle to 300℉ (or 150℃). Melt 1 tablespoon of butter per sandwich, spreading it around in pools roughly the size of your sandwiches.
Place the sandwiches down gently pressing the sandwich into the butter. You. may need to adjust the heat of the griddle as you cook them.
Griddle the sandwiches until the underside is crisp and a deep golden brown.
Before flipping, use a spatula to lift the sandwich, melt another tablespoon of butter on the griddle (as you did before) and carefully flip the sandiwch on the second side. Gently pressing the sandwich into the butter.
Once the cheese is melted and the second side is crisp and golden, transfer to a cutting board and slice the sandwiches in half and serve.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1g, Calories: 847kcal, Carbohydrates: 81g, Protein: 33g, Fat: 43g, Saturated Fat: 26g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 123mg, Sodium: 1389mg, Potassium: 346mg, Fiber: 5g, Sugar: 7g, Vitamin A: 1264IU, Vitamin C: 7mg, Calcium: 661mg, Iron: 5mg
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Laurie McNamara
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NAPERVILLE, IL—Working quickly and efficiently after the roast beef sandwich he’d been eating unexpectedly began to leak juices from the back, local man Dave Brauer reportedly rushed to strategically hold his dripping food over other food Thursday. “Oh shit, that’s not good,” said Brauer, who, with a mouth full of bread, beef, and various sauces, sprung into action and ensured that not a single drop of delicious sauce, fat, or meat juice fell on a piece of his plate that did not hold a starchy, fried, or dippable side. “Dammit. This soft bread can’t stand up to all these liquids. That’s okay. I’ll just mop it up with my fries. Oh, yeah. That’s good.” At press time, sources confirmed Brauer was despondent after he’d leaned in to take a big bite of his sandwich, only for it to collapse in his hands and cause a large pile of meat to fall directly into his lap.
An Irish Toasted Special calls for simple ingredients yet is incredibly delicious! In my version of this classic pub sandwich; fried ham, thinly sliced tomatoes, red onion and melty Irish cheddar is stacked between skillet-toasted bread. Yields 1 sandwich but can easily be doubled to serve more.
Last year I stumbled upon a video of a women making a toasted Irish special and couldn’t get it out of my mind. And even though the ingredients are pretty common, the sandwich as a whole is unbelievably delicious.
From a quick internet search, I found that a toasted special is essentially a toasted sandwich with ham, cheese, onion and tomato. And is served in just about every pub in Ireland.
Thinly slice onion and tomato, melty Irish cheddar and fried ham sandwiched between toasted bread – lunch doesn’t get much better than that.
One thing I like to do is fry the ham. Not sure how “traditional” this is but I love fried ham, bacon etc. Lightly spray a medium skillet with ghee oil or avocado oil spray and heat on medium. Once hot, cook the ham until golden in spots on both sides. Remove and wipe out the skillet with paper towel or kitchen towel.
While the ham is frying, grab 2 slices of bread. I’m using a white bread but honestly, use what you have – sourdough, whole grain etc. Spread one slice with 1-1/2 teaspoons salted butter.
Spread the other slice with about 2 teaspoons mayonnaise.
Top the buttered side with sliced tomato and season with kosher salt and freshly ground black pepper.
Lastly top with Irish cheddar.
Top the mayo covered slice with the fried ham.
Then add the thinly sliced red onion and more sliced Irish cheddar.
Place in a lightly greased skillet over medium-low heat.
Cover and cook until the bread is golden brown underneath and the cheese has melted.
Once melted, put the two sandwich halves together.
I’m mean it doesn’t look like much. HOWEVER….
It’s so dang delicious.
I like to serve this with salt and pepper potatoes chips.
Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 1 serving
An Irish Toasted Special calls for simple ingredients yet is incredibly delicious! In my version of this classic pub sandwich; fried ham, thinly sliced tomatoes, red onion and melty Irish cheddar is stacked between skillet-toasted bread. Yields 1 sandwich but can easily be doubled to serve more.
Lightly spray a medium skillet with ghee oil or avocado oil spray and heat on medium. Once hot, cook the ham until golden in spots on both sides. Remove and wipe out the skillet with paper towel or kitchen towel.
Spread a little mayo on the second slice and top with the fried ham, thinly sliced onions and the remaining Irish cheddar.
Lightly spray the medium skillet again with ghee oil or avocado oil spray (or use butter here) and heat on medium-low.
Place the sandwich halves in the skillet, cover and cook until the bread is golden brown underneath and the cheese has melted.
Put the two halves together, cut in half. and enjoy!
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1sandwich, Calories: 595kcal, Carbohydrates: 29g, Protein: 31g, Fat: 39g, Saturated Fat: 19g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 109mg, Sodium: 1415mg, Potassium: 299mg, Fiber: 2g, Sugar: 4g, Vitamin A: 796IU, Vitamin C: 1mg, Calcium: 478mg, Iron: 3mg
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Laurie McNamara
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Start your morning off right with these wholesome Sausage Egg and Cheese Breakfast Sandwiches! English muffins are toasted and topped with homemade turkey sausage, scrambled egg and cheese! Great for meal prep!! These sammies are freezer friendly and reheat easily!
For those mornings when you hit snooze. Twice. Or when the thought of peanut butter toast again makes you want to crawl back under the covers.
It’s on those days you’ll be glad you meal prepped a batch of these freezer friendly sandwiches. We’ve talked about it before, so you are well aware how much I LOVE a meal prep breakfast. Lunch is great but remade breakfast is where it’s at! Having homemade breakfast sandwiches on hand is a life saver and most importantly, a time saver.
For example, Pat reheats one of these on workdays because he wakes up early without time to eat. This way he can reheat it and eat it on his way into work.
Make the (low fat but high protein) turkey breakfast sausage mixture. I use this recipe and set it off to the side so the flavors can develop. You could also make this the day (or evening) before, cover and refrigerate overnight.
Preheat your oven to 350℉ (or 180℃).
Lightly spray a silicone mold with nonstick spray. The one I use is linked down in the recipe printable.
In a liquid measuring cup, add 6 large eggs.
Whisk well to combine.
Pour eggs into the mold.
Season with a pinch of salt and some freshly ground black pepper.
Bake on the middle rack of your preheated oven for 10 minutes or until set.
Combine the ingredients for the low fat turkey sausage.
Measure out 6 portions (1/3 cup each) of the turkey sausage mixture. Place one portion onto a piece of wax paper.
Next press flat using either a mallet or the flat side of a drinking glass.
Set aside and repeat with a second patty. I use new wax paper as well.
Heat a teaspoon of oil in a skillet over medium to medium-high heat.
Once hot, working batches of 2, cooking the patties for 3 to 4 minutes a side.
Transfer to a paper towel lined plate and repeat with the second batch.
Cut 6 English muffins in half. I like to use sourdough, but you can use your favorite. If making these to eat right away, I would toast them.
On the bottom half of the English muffin, stack with a breakfast patty, scrambled egg round and a sliced of cheese.
Replace the top of the English muffin.
Lastly, pop the sandwich into the microwave for 15 to 20 or until the cheese has melted.
Enjoy! And if you give this Sausage Egg and Cheese Breakfast Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 sandwiches
Start your morning off right with these wholesome Sausage Egg and Cheese Breakfast Sandwiches! English muffins are toasted and topped with homemade turkey sausage, scrambled egg and cheese! Great for meal prep!! These sammies are freezer friendly and reheat easily!
Preheat your oven to 350℉ (or 180℃) and lightly spray a silicone mold (set into a rimmed baking sheet) with nonstick spray.
In a liquid measuring cup, crack and add in the eggs. Whisk well to thoroughly scramble. Divide egg mixture into the wells of the silicone mold and season with a pinch of salt and some freshly ground black pepper. Bake for 10 minutes (rotating the pan half way through) or until set.
Combine the ingredients for the low fat turkey sausage (linked in ingredient list). Then measure and divide into 6 (1/3 cup) portions. Gently shape into large meatballs.
Place one portion onto a piece of wax paper and cover with a second piece of wax paper. Next press flat using either a mallet or the flat side of a drinking glass. Set aside and repeat with a second patty. I use new wax paper as well.
Heat a teaspoon of oil in a skillet over medium to medium-high heat. Once hot, working batches of 2, cooking the patties for 3 to 4 minutes a side. Transfer to a paper towel lined plate and repeat with the second batch. Allow the sausage patties to cool if meal prepping and planning on freezing.
Cut the english muffins in half. I like to use sourdough, but you can use your favorite. If making these to eat right away, I would toast them. If freezing, I do not.
On the bottom half of each english muffin, stack with an egg round, breakfast patty and a half slice of both cheddar and pepper jack cheese – or use any cheese you like and then top with the top half of the English muffin. Pop it into the microwave for 15 to 20 seconds or until the cheese has melted.
See the recipe notes for tips on freezing and reheating.
How To Heat Frozen Breakfast Sandwiches:
Serving: 1g, Calories: 395kcal, Carbohydrates: 29g, Protein: 33g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 245mg, Sodium: 786mg, Potassium: 395mg, Fiber: 2g, Sugar: 2g, Vitamin A: 482IU, Vitamin C: 0.1mg, Calcium: 203mg, Iron: 2mg
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Laurie McNamara
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A new Wicker Park sandwich shop had such a big weekend that not only did it sell out of food on Saturday, but ownership has decided it will now close on Mondays to properly prepare for demand. Sando Street was packed on Saturday afternoon with diners wanting to try a menu of Korean beef, tonkatsu, and fruit sandwiches made with whipped ube cream and strawberries.
The restaurant opened on Friday, February 16 near the southeast corner of Ashland and North avenues, taking over the original home of Vietnamese American restaurant Phodega, 1547 N. Ashland Avenue (Phodega moved to a larger location at 1924 W. Division Street). Meanwhile, on Saturday night, Sando Street made an Instagram post saying they had sold out of food. On Sunday, they announced that they needed an extra day to prepare for customers and would no longer be open on Mondays. Co-owner Rich Letheby tells Eater they sold about 200 sandwiches in three hours on Saturday. Waits were 40 minutes to an hour, prompted after uninvited Instagram influencers began posting about the restaurant on opening weekend. With respect to Tom Skilling, Sando Street was the one making sandwich waves this last week in Chicago: “After day three, we went viral,” Letheby says.
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Sando Street is co-owned by cousins Letheby and Chris Yoo. Combined, the two have more than three decades of restaurant experience. Letheby’s career began at 17 when he worked at Asahi Sushi in suburban Palatine, a restaurant that was owned by Yoo’s father. Letheby says he’s worked at nearly every restaurant job, from dishwashing to management. He’s a former sushi chef at Sunda, Billy Dec’s pan-Asian restaurant in River North (coincidentally, Dec is opening a second location this week in Fulton Market). Letheby is also a former assistant manager at Roka Akor.
Letheby wanted to either be a director of a restaurant group or an owner by age 40. At 39, he felt he wasn’t close to reaching that goal and, alongside Yoo, the two felt stuck with their career trajectory. For the past 20 or so years, Letheby, whose family is Korean and Japanese, wanted to open an Asian sandwich shop, “where East meets West,” one that tapped into Asian American nostalgia. He had an idea for a tonkatsu sandwich on a brioche bun. Meanwhile, Yoo felt there was a lot of potential with sandos — Japanese-style sandwiches on milk bread. The two combined their ideas into what would become Sando Street. The two both take turns on the line and put together sandwiches that use special touches like kimchi aioli (made with a mix of Japanese Kewpie mayo and traditional American) or Buffalo hot sauce infused with shishito peppers. Beyond the sandwiches, there’s also rice bowls and crispy popcorn chicken. Letheby says he doesn’t anticipate the menu to change too much. At least not until they make more hires.
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The key to all sandwiches is the bread, and in this case, it’s the shokupan. Letheby and Yoo had a few tastings before picking a small operation, Crescent Bakery, out of suburban Arlington Heights, home to a sizable Japanese community. Letheby’s attitude is “if you have had something somewhere else, we’re trying to elevate it.” He calls their spam musubi as innovative. Traditional versions serve it with sushi rice. Instead Sando Street’s uses crispy rice noodles and a rice paper chip to provide a unique texture and flavor.
Chicago has developed a reputation for sandwiches. No, it’s not time to stir a debate on what category a hot dog fits into, it’s about celebrating the tremendous variety the city offers its patrons. Folks know about the lore behind Italian beef, and lately, the traditional Italian sub, full of spicy meats, has been getting some love. Of course, being in the Midwest, Chicago showcases many of the region’s ethos while packing ingredients between two breads.
But there’s more to the region as a new wave of sandwich makers using ingredients that traditionally don’t rest between buns. The previous tenant, Phodega, served a French dip sandwich in the style of a Vietnamese banh mi. Kasama puts a Filipino spin on Italian beef with shaved pork braised in adobo jus. Hermosa, which is one of two Cambodian restaurants in town, got its start with a lunch menu of sandwiches, like Thai moo ping and others, that blended a variety of influences. Chef and owner Ethan Lim has been focusing on family-style dinner service in recent years, but he’s hinted that he was to bring back the sandwiches. Before the pandemic, Kelly Ijichi had a stall inside Politan Row, the now-shuttered West Loop food hall. Mom’s also popped up at Marz Community Brewing with katsu sandwiches and more Japanese American comfort food. Fried foods seem like a popular vehicle as chef Margaret Pak has offered diners an Indian fried chicken sandwich at Thattu, her Keralan restaurant in Avondale. Zubair Mohajir serves a burger at Wazwan and Lilac Tiger in Wicker Park that’s both halal and has the texture and flavor of a South Asian cutlet.
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Earlier in February, Henry Cai and the recently rebranded 3LP (Cai says there are too many “3 Little Pigs” around the country) have focused on crispy fried chicken sandwiches that are marinated in Chinese spices, breaded, and then often drenched in a sauce. Authorities like Jeff Mauro, Food Network’s “Sandwich King,” have hailed the sandwich for bridging American and Chinese tastes. Now Cai, almost simultaneously with Charles Wong of Umamicue in Logan Square, has dropped two different tributes to Italian beef, using Chinese hot pot for inspiration.
Sando Street is now part of this new sandwich flavor parade. Though they were slammed on opening weekend, Yoo and Letheby’s experience kept things calm. They had signage explaining the longer waits, and they were upfront with customers. Openings are hectic and exhausting, but they didn’t pass that feeling along to their guests. “That’s from experience,” Letheby says.
“We’re definitely proud of what’s come of the first week,” he says. “We’re looking for even more of that in the future.”
Sando Street, 1547 N. Ashland Avenue, open 11 a.m. to 4 p.m. Tuesday through Saturday.
Ashok Selvam
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In this Mississippi Pot Roast Sandwich, a lightly toasted sandwich roll is spread with roasted garlic aioli and topped leftover pot roast, crispy fried onions, melty provolone cheese, sliced pepperoncini peppers and served with a quick au jus! Yields 1 sandwich but can be easily adjusted to serve more.
Although delicious on mashed potatoes, in a toasted sub roll with provolone cheese is my favorite way to enjoy it. For this sandwich I whip up a simple roasted garlic aioli and crispy fried onions and sandwich that with shredded pot roast and provolone cheese.
And if that wasn’t already making your mouth water, I serve it alongside a bowl of au jus for dipping. Prepare to fall in love.
Preheat your broiler to high. Cut and place sandwich roll (cut side open) on a rimmed baking sheet. Toast on the middle rack for 1 to 2 minutes or until lightly golden.
Spread 2 tablespoons garlic aioli.
Roast a head of garlic (like in this post) and let cool. Measure out 1/2 to 3/4 cup mayonnaise. Once cool, squeeze garlic cloves into mayo. Any leftovers can be stored in an air-tight container and refrigerated for up to 2 weeks.
Top with warm shredded mississippi pot roast.
Then top with crispy fried onions.
Thinly slice 1 medium to large yellow onion. In a 10-inch skillet, melt 2 tablespoons butter over medium heat. Add sliced onions with a pinch of salt and cook, stirring often until soft, deeply golden brown and crispy. This will yield 2 to 4 sandwiches depending on size of onion.
Top with 2 slices of provolone cheese.
Slip back under the broiler until melted.
Lastly top with 2 tablespoons (more or less) of sliced pepperoncini peppers.
This sandwich is so simple and delicious all on it’s own, but dipped in a super quick au jus? It’s perfection.
Enjoy! And if you give this Mississippi Pot Roast Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 1 sandwich
Preheat your broiler to high. Cut and place sandwich roll (cut side open) on a rimmed baking sheet. Toast on the middle rack for 1 to 2 minutes or until lightly golden.
Once lightly toasted, spread garlic aioli. Top with leftover pot roast, crispy fried onions and provolone. Slide back into the oven until melted, about 2 minutes.
Remove and top with sliced pepperoncini and serve with au jus for dipping.
Serving: 1sandwich, Calories: 623kcal, Carbohydrates: 35g, Protein: 35g, Fat: 38g, Saturated Fat: 11g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 93mg, Sodium: 813mg, Potassium: 416mg, Fiber: 2g, Sugar: 5g, Vitamin A: 453IU, Vitamin C: 24mg, Calcium: 313mg, Iron: 13mg
This post may contain affiliate links.
Laurie McNamara
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As the cannabis-themed “toasted” sub-concept prepares to light up another year of slingin’ dank food and chill vibes, it’s marking the occasion by raising money for the cannabis criminal justice reform non-profit organization.
FORT COLLINS, Colo., January 15, 2024 (Newswire.com)
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Although cannabis has come a long way since Scott Jennings, the founder of Cheba Hut, sparked up his first toaster over 26 years ago, the brand acknowledges that there is still a long road ahead towards full justice reform for the plant and its common users. Thousands of Americans are still serving extended prison sentences for previous charges of the plant, even in states where marijuana is now decriminalized.
For the third year in a row, Cheba Hut, the cannabis-themed sandwich & bar concept with more than 60+ locations spread across the U.S., is joining forces with Last Prisoner Project to help correct these cannabis-related injustices. This non-profit organization leverages legal intervention, public education, and legislative advocacy in support of one single mission: to set free every last one of the tens of thousands of people locked up for possession of marijuana.
Last Prisoner Project expressed gratitude saying, “We are lucky to have the support of countless cannabis brands, dispensaries, and outspoken individuals who constantly find new ways to help accomplish our mission of freeing every last prisoner. We are honored to continue this partnership with Cheba Hut and continue the tradition of SmokeOut InJustice Day!”
Three years ago, Cheba Hut designated their anniversary on January 20th as SmokeOut InJustice Day and could not be more thrilled to continue the tradition this year! On Saturday, January 20th, all participating Cheba Hut shops will donate $2 of every entree sold to the Last Prisoner Project. This includes both in-shop and delivery entrees.
Last year, Cheba Hut raised over $100,000 in funds for LPP, after being matched by Dutchie. This year, other brands that support LPP have teamed up with Cheba Hut to show their support. The list includes Dime Bags, Native Roots, King Palm, and Wana Brands.
Nancy Whiteman, co-founder & CEO of Wana Brands and founder of Wana Brands Foundation explains, “The Wana Brands Foundation and Wana Brands are committed to the Last Prisoners Project’s mission that no one should be incarcerated for offenses that are now legal. Our contributions alongside Cheba Hut will provide financial support for the people exiting the prison system as well as their families with the goal of breaking the cycle of continued oppression due to the incarceration of a family member. This collaboration with Cheba Hut goes beyond mere fundraising; it is an active endeavor to foster positive change in communities and advance essential social reform.”
Additionally, Wana Brands is donating $25,000 to LPP and will be onsite at certain Cheba Hut shops on 1/20/24.
Brian Loeb, Cheba Hut’s Vice President of Marketing explains, “Although SOIJ is only three years old now, the event has rooted deep into the fabric of Cheba culture through our customers and crews. SmokeOut InJustice is about giving back to the many good people peacefully fighting against outdated legal systems, while simultaneously celebrating the monumental progress that is taking place every single day. In addition to our incredible partners, we’d like to thank each and every customer who drops in Saturday, January 20th to help the Hut SmokeOut InJustice!”
Whether you order a White Widow to enjoy on your couch or grab some homies and hit up your local Cheba Hut to show support, mark your calendars for Saturday, January 20th, and SmokeOut InJustice with Cheba Hut.
Source: Cheba Hut Franchising
Press Release
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Nov 10, 2023
The First 50 People in Line When the Doors Open Will Receive Free Cheba Hut ‘Toasted’ Subs for an Entire Year
KATY, Texas, November 10, 2023 (Newswire.com)
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The sandwich scene in Katy just got a whole lot toastier as Cheba Hut, the local hangout for curing cottonmouth and the munchies, is rolling into town with dank food and chill vibes sure to get all the locals buzzing (pun intended).
To kick off the event in true Cheba style, the first 50 homies to hop in line will receive a Cheba-fied golden ticket of sorts — a year’s supply of “toasted” subs added to their individual app accounts. That’s right, an authentic 52-week journey into the munchie-quelling stratosphere of Cheba Hut’s flavorful menu.
The new joint located at 4846 FM 1463, STE 100, Katy, TX 77494 opens its doors to the public on Monday, Nov. 13, at 10 a.m. Mark your calendars and arrive early to solidify the chance of winning a year of free “toasted” ecstasy.
Cheba Hut has full intentions of elevating the minds and taste buds of customers through this one-of-a-kind promotional incentive and hopes to see all the homies stoked and ready in line for the big day.
Get ready to experience an event more lit than the roaches in your ashtray, Katy. You don’t want to miss out.
The Cheba Hut “toasted” subs and bar concept is ecstatic to finally offer Katy over 30 signature “toasted” subs, an array of delicious munchie treats, and cottonmouth cures for all ages (Crafted Cocktails for the 21+ homies). Get ready because Cheba Hut is here to elevate the sub scene to new heights.
Source: Cheba Hut Franchising
