Garlic Bologna Sandwich With Serrano Mayonnaise Recipes

Steps:

• In a bowl, mix together the mayo, chili powder, cumin, garlic and a little salt and pepper to taste.

Steps:

• Spread one slice of bread with mayonnaise and the other slice with yellow mustard.
• Heat a medium skillet or griddle pan over medium-high heat. Make a 1-inch X in the center of each piece of bologna to keep it from curling up in the skillet. Wipe the skillet with a stick of butter until lightly greased. Add the bologna and fry a couple of minutes on each side until browned. Stack up the bologna in the skillet and top with the cheese. Cover with a large inverted bowl and heat until melted.
• Transfer the bologna to one of the slices of bread. Top with the chow chow, potato chips and lettuce. Top with the other slice of bread and give it a little push to crush the potato chips down a bit. Enjoy immediately.

Steps:

• In a large bowl, mix together the ground beef, curing salt, water, garlic powder, onion powder and liquid smoke using your hands. Divide in half, and form each half into a roll. Wrap in plastic wrap, and refrigerate for 24 hours.
• Preheat the oven to 300 degrees F (150 degrees C). Unwrap the beef rolls, and place them on a greased baking sheet or roasting pan.
• Bake for 1 hour in the preheated oven, turning the meat over after 30 minutes. Cool to room temperature, then refrigerate until chilled. Slice, and eat on sandwiches.

Steps:

• Mix first 3 ingredients.
• Spread toast slices with mayo mixture; fill with remaining ingredients to make 4 sandwiches.

Steps:

• In a bowl whisk mayonnaise, fresh herbs, garlic powder, Serrano pepper, spicy mustard, honey mustard, sea salt and white pepper until combined.
• Spread Serrano mayonnaise on toasted bread. Add lettuce leaves, cheese, red onion, Garlic bologna, tomato and lettuce. Slice sandwich in half and place on a plate.
• Cucumber Salad.
• in a bowl combine olives, cucumbers, daikon radish, cilantro, vinegar and whisk well. Add olive oil slow and whisk until combined. Season to taste with salt and white pepper. Place salad in small serving bowls.
• Garnish plates with sliced Kosher Dill Pickles.

Steps:

• Place cilantro, serrano peppers, garlic, mayonnaise, and cream into a blender; season with salt and pepper. Puree until smooth, about 15 seconds.

Steps:

• Put the egg yolks in a mixing bowl and lightly whisk, then add the oil, a short drizzle at a time while continuing to whisk. This technique is important because the oil and egg will otherwise not emulsify. Mix in the garlic, mustard and vinegar, if using, and ¼ tsp salt. Taste and adjust the seasoning if needed. Will keep chilled in a jar for up to three days.

Steps:

• Preheat the broiler. Season the pork loin with salt and freshly ground pepper. Broil the pork for 2-3 minutes on each side until cooked through.
• Spread half of each toasted roll with the aioli, then top with the pork.
• Over the pork, layer the roasted green pepper, Serrano ham and tomato.
• Rub the garlic clove over the toasted side of the other bread roll halves and drizzle over the olive oil.
• Put the rolls together and serve at once.

Steps:

• In a bowl whisk mayonnaise, fresh herbs, garlic powder, Serrano pepper, spicy mustard, honey mustard, sea salt and white pepper.
• Toast bread and spread Serrano Mayonnaise. Add lettuce, cheese, red onion, garlic bologna, sliced tomato and lettuce.
• Slice sandwiches in half and place on plates.
• Cucumber Salad.
• In a bowl combine green olives, cucumbers, daikon, cilantro, vinegar, olive oil and toss salad. Season to taste with fine sea salt and white pepper. Place salad in small bowl.
• Garnish plates with a sliced Kosher Dill Pickle.

Steps:

• Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Grind the bologna and eggs in a meat grinder with a medium blade.
• In a large bowl, mix the bologna mixture with desired amount of creamy salad dressing and desired amount of sweet pickle relish. Refrigerate 2 to 3 hours, or until chilled.

Steps:

• In a bowl whisk mayonnaise, fresh herbs, garlic powder, Serrano pepper, mustards, salt and pepper.
• Toast bread and spread Serrano mayonnaise over toast. Add lettuce, cheese, red onion, Garlic Bologna, sliced tomato, lettuce and top with toast.
• Slice sandwiches in half and place on serving plates.
• Cucumber Salad.
• In a bowl whisk olive oil and vinegar. Season with fine sea salt and white pepper to taste. Add olives, cucumbers, Daikon radishes, cilantro and toss salad until combined. Place salad in small serving bowls and add to serving plate.
• Garnish plates with sliced Kosher sliced Dill Pickles.