GIANT MORTADELLA SUB
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- On the bottom half of the sub, arrange the cheese, then ribbons of thin mortadella, then the lettuce and then the fried onions. On the top half of the bun, spread a generous schmear of the Cherry Pepper Aioli.
- Combine the mayonnaise, cherry pepper relish, mustard, garlic and chives in a medium bowl and stir until well blended.
MORTADELLA MONSTER
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Slice the roll in half horizontally. Spread the Jalapeno Honey Mustard on the lid only. Layer on the mortadella, muenster, peppers and lettuce. Close the lid and slice into halves or quarters, depending on who's hungry.
- In a small bowl, combine the mustard, honey and jalapenos. Use right away or store for up to a week in the fridge.
MORTADELLA AND MOZZARELLA BAGUETTE
Provided by Giada De Laurentiis
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Cut the baguette in half horizontally. Spread the pesto evenly on the insides of both sides of the baguette. Fold the mortadella to fit the baguette and shingle it along the bottom half. Tear the mozzarella slices into pieces on top of the mortadella. Season evenly with the salt and sprinkle with the capers. Close the sandwich with the top half of the baguette and cut into 4 or 6 pieces.
MORTADELLA AND FIG PIZZA BAGEL
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 15m
Yield 4 pizza bagels
Number Of Ingredients 6
Steps:
- Position an oven rack in the lower middle position and set the oven to high broil. Line a sheet pan with foil.
- Brush both sides of each bagel half with the olive oil. Schmear the fig jam on the top of each bagel half, crust to crust. Place on the lined sheet pan. Layer 2 slices of the fontina across the entire top of each bagel half. Next, sprinkle the diced mortadella over the cheese. Broil until the mortadella starts to crisp up and the cheese becomes bubbly, about 5 minutes. Once perfect, top with the giardiniera relish and serve!
BIG OL' BEER BRAT SUB
Provided by Jeff Mauro, host of Sandwich King
Time 45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium high. Combine the beer, apples, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper in a saucepan and bring to a simmer over medium heat. Add the brats and simmer, stirring occasionally, until cooked through, 10 to 15 minutes. Strain the brats, reserving 1 cup of the poaching liquid. Brown the poached brats on the grill, turning, 5 to 6 minutes.
- Make the beer-cheese sauce: Combine the Velveeta, 3/4 cup of the reserved poaching liquid, the pickled jalapenos and mustard in a small saucepan over low heat. Cook, stirring constantly, until melted and combined. Add more poaching liquid if you want to thin the sauce. Keep warm.
- Sandwich build: Split the baguette in half lengthwise and lightly toast on the grill. Halve the brats lengthwise and layer them on the baguette bottom. Top with the sauerkraut, a drizzle of the beer-cheese sauce and the baguette top. Cut into individual sandwiches and serve with the remaining beer-cheese sauce.
SAMPLER PLATTER SUB
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 50m
Yield 4 sandwiches
Number Of Ingredients 30
Steps:
- For the mozzarella sticks and chicken fingers: Fill a Dutch oven halfway with oil and heat to 350 degrees F. Preheat the oven to 400 degrees F.
- Add the flour, eggs and crushed party mix to 3 separate shallow dishes. Coat the cheese and chicken pieces first in flour, then egg, letting the excess drip off, and then coat in the snack mix. Fry until golden brown, about 5 minutes. Remove to a paper-towel-lined plate to drain and then season with salt and pepper.
- For the poppers: Halve the jalapenos lengthwise, removing the seeds and leaving the stems on. In a mixing bowl, stir together the cream cheese, horseradish, honey, mustard, Worcestershire, cayenne, garlic and some salt and pepper. Spoon this mixture into each of the split jalapenos and brush with oil. Bake until the tops are brown and the skins are slightly blistered, 10 to 12 minutes.
- For the sandwich build: Open the each roll and layer with fried mozzarella, chicken tenders and jalapeno poppers. Top with a piece of lettuce, a couple slices of tomato and Jeff's Homemade Buttermilk Ranch Dressing.
- Mix the mayonnaise, buttermilk, dill, garlic, honey, mustard, salt and pepper in a bowl. Store in an airtight container.
PLUMBERS HOT SUB
I had a sandwich shop in the 1980s. Because of all the construction around, we called a section of our menu "The Subs Contractor." The glib went like this: "Water won't run uphill, but you will for this sub."
Provided by Food Network
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees.
- Split the club roll 2/3rds of the way down from the top center of the roll with a serrated knife. The roll bottom should be able to sit flat on a pie tin or cookie sheet. Spread Russian dressing generously over the inside of the roll. Layer turkey inside the roll. Place bacon strips over the turkey inside the roll. Layer Swiss cheese across the opening of the roll as a cap (not tucked in roll). Bake for 5-7 minutes until cheese bubbles and starts turning light brown (dark brown does not taste very good). Let stand for a minute to cool cheese so it doesn't burn anyone. To impress your friends, cut diagonally across center and serve while it is still steaming. For a variation use mayonnaise instead of Russian dressing. Add a little heat with some fresh horseradish (especially good with the mayonnaise version). This sandwich is great with ranch flavored corn chips.
CLASSIC ITALIAN SUB WITH ROASTED EGGPLANT
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Lay the eggplant slices on a baking sheet in a single layer and brush liberally with the Homemade Italian Dressing. Roast in the oven until cooked through and golden, 12 to 15 minutes.
- Build the sandwich on the rolls with the mozzarella first, then the salami, capicola, prosciutto, mortadella, roasted eggplant and top with the lettuce, tomato and a generous drizzle of the Homemade Italian Dressing. Serve while blasting Louis Prima.
- Place the vinegar, mustard, sugar, Italian seasoning, salt, pepper, garlic and shallots in a blender or food processor. While the machine is running, slowly drizzle the olive oil through the blender top or feed tube until the dressing is combined and emulsified. Adjust the seasoning if necessary; add more oil if you want it less acidic. Store the dressing up to 2 weeks in the fridge.
More about "grilled mortadella and muenster monster sub recipes"
ANTHONY BOURDAIN'S MORTADELLA SANDWICH - GRILLED …
From grilledcheesesocial.com
GRILLED MOZZARELLA SANDWICHES WITH MORTADELLA, PESTO, AND …
From seriouseats.com
10 BEST MORTADELLA SANDWICH RECIPES | YUMMLY
From yummly.com
JEFF MAURO'S GAME-DAY SUBS | RECIPES, DINNERS AND EASY MEAL …
From foodnetwork.com
GRILLED MORTADELLA AND MUENSTER MONSTER SUB – RECIPES NETWORK
From recipenet.org
GRILLED MORTADELLA AND MUENSTER MONSTER SUB RECIPES RECIPE
From food-recipe.info
GRILLED MORTADELLA AND MUENSTER MONSTER SUB - PINTEREST.CO.UK
From pinterest.co.uk
MORTADELLA MONSTER – RECIPES NETWORK
From recipenet.org
GRILLED MORTADELLA AND MUENSTER MONSTER SUB RECIPE | EAT YOUR …
From eatyourbooks.com
GRILLED MORTADELLA AND MUENSTER MONSTER SUB | RECIPE | FOOD …
From pinterest.com
GRILLED MORTADELLA AND MUENSTER MONSTER SUB - LUNCH RECIPES
From fooddiez.com
GRILLED MORTADELLA AND CHEESE FINGER SANDWICHES WITH ROSEMARY
From kitchenstories.com
SUB SANDWICH WITH GRILLED MORTADELLA AND MüNSTER CHEESE
From za.hunterandcharlies.com
You'll also love