Lenoxville General Store Hoagie Sauce Italian Sandwich Dressing Recipes

Steps:

• mix all ingredients together in a large jar.

Steps:

• Preheat oven to 350°F.
• Take out the sesame seed Hoagie bun and open it up carefully, making sure not to split the bread into two separate halves.
• Lay the open bun flat on a baking sheet.
• On the sandwich put down two slices of salami.
• Top with two slices of ham.
• Place the mozzarella cheese on top of the ham.
• Bake just until the cheese melts.
• Remove from the oven.
• Top with the tomato, lettuce, and then drizzle with the creamy Italian dressing.
• Close the sandwich and enjoy.

Steps:

• Toast open sub rolls under the broiler until lightly browned.
• Top each roll (covering both sides) with 1 slice ham, 1 slice turkey (optional), 4 slices hard salami, 6 slices pepperoni and 1-2 slices provolone cheese.
• Place back under the broiler and heat until the cheese it brown and bubbly.
• Remove from oven and top with Italian Dressing or mayo. Serve with chips and carrot sticks.

Steps:

• White Chocolate Ganache:.
• Bring the cream to a boil in a saucepan over medium-high heat, being careful not to scald. Remove from the heat and stir in the white chocolate until melted. Allow to cool, cover and refrigerate overnight. Bring to room temperature before using.
• Graham Cracker Crust:.
• In a bowl, mix together the crumbs, coconut and sugar. pour in the melted butter and toss to mix. Spray a 10 inch fluted tart pan with a removable bottom with cooking spray. Press the mixture into the bottom and sides of the prepared pan.
• Preheat oven to 300 degrees F.
• Sauteed Pineapple:.
• In a skillet, melt the butter over medium-high heat. Add the pineapple and brown sugar and saute for 10 minutes, until caramelized. Remove from the heat, drain through a sieve and set aside.
• Cheesecake Mix:.
• In an electric mixer bowl, beat the softened cream cheese on medium speed until smooth. Slowly add the sugar, then the sour cream and cream of coconut, while continuing to beat. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition.
• To assemble the cake, spoon the pineapple onto the crust in an even layer. Pour the cream cheese mixture over the pineapple layer. Bake for 1 hour. Turn the oven off and let the cheesecake sit in the oven for 1 1/2 hours longer. Remove from the oven and allow to cool. Cover and refrigerate for 4 to 6 hours.
• Unmold by removing the pan sides and sliding the cake onto a serving plate. Spoon the room temp ganache into a pastry bag fitted with a 2 inch star tip and pipe 8 rosettes decoratively on the top. Sprinkle the top of the cake with coconut and serve!