Tag Archives: sandwiches

Italian Sausage Hoagies

I really look forward to the fall and football season every year. I love when the weather gets a little cooler and I can throw together a pot of chili or soup on the stove while I watch my team play. This past weekend was the first weekend I’ve actually had since football season started to actual do whatever I wanted and make some food. It has been beautiful and warm the last several days in the Philadelphia area so I haven’t been quite ready to break out the soup recipes. I had a open house at my place on Sunday so I did all of my cooking for the week on Saturday and decided that these Italian Sausage Hoagies would be perfect for watching a little football.

Sweet turkey sausage, red peppers, onions and marinara sauce are combined and piled into hollowed out toasted hoagie rolls. Shredded mozzarella cheese is added and the sandwiches are broiled until the cheese is melted and golden brown. It’s not often that I eat hoagies like this so this was a real treat for me. I even ate my leftovers as open-faced sandwiches which I liked even better. These sandwiches are so easy to make, healthier than your typical sausage hoagie, and perfect for a tailgate or game.

Preheat broiler to high. Hollow out top halves of rolls. Arrange rolls, cut sides up, on a baking sheet. Broil 1 1/2 minutes or until toasted. Set aside.

Heat a large skillet over medium-high heat. Add sausage to pan; cook 2 minutes or until lightly browned, stirring occasionally. Add onion and garlic; cook 1 minute. Add marinara, bell pepper, and black pepper; bring to a boil. Reduce heat, and simmer 6 minutes or until bell pepper is crisp-tender.

Arrange about 3/4 cup sausage mixture over bottom half of each roll; sprinkle each serving with about 2 tablespoons cheese.

Place on a baking sheet; broil 2 minutes or until cheese melts. Top with top halves of rolls.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Ginger Teriyaki Sliders

September 16, 2014
Shannon
1 comment
Asian, ginger, sandwiches, sliders, turkey

As you may have noticed, I haven’t been posting much the last two weeks because my life is changing and I’ve got a lot of good things going on so I’m stretched a little thin. I intend to keep up with this blog as best as I can so THANK YOU for hanging in with me! Anyway…you guys. These Ginger Teriyaki Sliders. OMG. Please try them.

Ginger, scallions, and mushrooms are chopped in a food processor and added to ground turkey (the recipe uses pork so use whatever you like!). Teriyaki sauce and panko crumbs are added and then formed into little patties and broiled – who knew?! – until perfectly cooked (use a meat thermometer when it comes to turkey and pork to make sure they are fully cooked). A little mixture of mayonnaise, more teriyaki sauce and a pinch of sugar are smeared onto slider buns with sprinkles of scallions, all of which add yet even more flavor. Seriously, I’m embarrassed to tell you that I ate all of these sliders almost in one sitting. Luckily I had two friends over on Saturday and they each had a few but yes, the rest are in my tummy. Embarrassing. But these sliders are insanely ridiculously good.

Heat broiler. Line a baking pan with foil; coat foil with nonstick cooking spray. Wrap rolls in foil and place in lower part of oven to warm. In a mini chopper, combine mushrooms, 2 of the scallions and the ginger. Pulse until finely chopped.

Transfer to a medium-size bowl and add pork or turkey, 1/4 cup of the stir-fry sauce and the bread crumbs. Stir to blend. Shape mixture into 12 equal-size patties, a scant 1/4 cup for each. Place patties on prepared baking pan; broil 4 inches from heat for 6 minutes, turning once, until instant-read thermometer registers 160 degrees when inserted into center of burgers.

Meanwhile, stir together mayonnaise, remaining 1 teaspoon teriyaki stir-fry sauce and the sugar in a small bowl.

Split rolls and top each with a burger. Spread 1 teaspoon teriyaki mayonnaise on each roll; sprinkle with scallion.

Additions: None

Omissions: None

Substitutions:

Ground turkey
Whole wheat panko

Overall Rating: Love it

Source: Family Circle magazine

Slow-Cooker Beer-Braised Smoked Sausages and Onion

This weekend is the Super Bowl and, as if we don’t turn on the news every single night and have to constantly hear about the Polar Vortex and how cold it is outside, the biggest story surrounding the big game is what will the weather be like. Like the organizers of the Super Bowl didn’t know when they chose East Rutherford, New Jersey’s MetLife Stadium that it didn’t have a DOME and that it could be cold, and possibly snowy, in January. So when the news people finally stop talking about the weather and move on to sports, we still have to hear about the weather. Sorry, but isn’t the Super Bowl about football? Anyway, whether you are having people over for the game or sitting at home watching the game alone, why not make some fun food just because you can? These Slow-Cooker Beer-Braised Smoked Sausages and Onion are an easy food to throw together and forget about for several hours.

Smoked sausages with cheese (I used Johnsonville’s Turkey Sausage with Cheddar) are browned in a skillet before being layered into a slow-cooker with butter, grainy mustard, brown sugar, caraway seeds, and onions before being bathed with your favorite beer. After a couple of hours, these sausages take on a completely differently unique – and amazing – flavor. If you are like me and never really knew what caraway seeds tasted like, they taste like rye bread which I happen to love. I’ve eaten these particular sausages before and this recipe completely transforms their flavor. Serve these on your favorite roll or eat them plain for the game this weekend and maybe you might not care a lick about the weather.

The ingredients:

Heat a large nonstick skillet over medium-high heat. Add sausages and brown on all sides, about 10 minutes.

Meanwhile, coat the bowl of a slow cooker with nonstick cooking spray. Place butter, brown sugar and mustard in slow cooker; stir in onions, caraway seeds, salt and pepper. Place sausages over onions and pour beer over the top.