Mama Hossa Polish Sandwich Recipes

Steps:

• Preheat the oven to 175 degrees F.
• Heat the oil over medium heat in a heavy-bottomed skillet. Add the sausages and cook on each side, undisturbed, until golden brown, about 5 minutes a side. Set on a baking dish in the oven to keep warm.
• To the same skillet, add the onions and stir to combine with the oil. Season the onions with salt and pepper and cook over medium-low heat, undisturbed, until the bottom of the onions begin to caramelize, about 10 minutes. Stir only once and cook for another 25 minutes, undisturbed. Once the onions are golden and soft, set aside.
• For the sandwich build: Place a sausage on a bun, slather in good yellow mustard, top with an ample amount of caramelized onions and 2 or 3 sport peppers. Wrap the sandwich in deli paper, parchment paper or foil. Let sit for 5 minutes to get all good and steamed up. Eat while standing with only TWO napkins and a giant pop.

Steps:

• Soft-boil, or medium-soft boil your egg. Set aside.
• Assemble sandwich: bread, cheese, ham, tomato, cucumber, egg, red pepper, dill and top with a dash of salt and pepper.
• Open-faced is the polish way... but cover it up with another slice if its too hard to handle (takes practice to enjoy it open-faced).

Steps:

• Preheat the oven to 200 degrees F. Heat the vegetable oil in a heavy-bottomed skillet over medium heat. Add the kielbasa and cook until golden brown, about 5 minutes per side. Set in a baking dish and place in the oven to keep warm.
• To the same skillet, add the onion and stir to combine with the oil remaining in the pan. Season with salt and pepper and cook over medium-low heat, stirring occasionally, for 30 minutes. Once the onion is golden and soft, set aside.
• To build the sandwich: Place a sausage on a bun, slather with good yellow mustard and top with an ample amount of caramelized onion and 2 or 3 pickled peppers. Wrap the sandwich in deli paper, parchment paper or foil. Let sit for 5 minutes to get all good and steamed up.

Steps:

• Put polish sausage into medium-sauce pan.
• Clean and chop the green pepper and onion.
• Add to pan.
• Put in the tomatoes and beer.
• Simmer for about 1/2 hour.

Steps:

• Cut loaf of bread in half horizontally and hollow out the soft bread from both halves, leaving a shell about 3/4-inch thick.
• Reserve soft bread for another use.
• In small bowl, combine artichoke liquid with mayonnaise and spread onto bread shells.
• In bottom half, layer ingredients at least three times until mounded high, beginning and ending with tomatoes.
• Place top half of bread over mound of ingredients.
• Wrap entire loaf tightly with plastic wrap.
• This must be assembled at least 2 hours before serving, but can be assembled up to 8 hours before serving.
• Refrigerate.
• Before serving, place sandwich (wrapped in plastic) on a hard surface and SIT ON IT! This smashes the ingredients together and makes it easier to serve. Do not omit this step, strange as it seems, as this step is what makes the sandwich delicious.
• Slice the loaf into wedges or slices to serve.
• Note: I usually roughly chop the artichoke hearts, myself. Also, regarding the artichoke juice mixture: you can add only half of it to the mayo, if you like - how much of the spread you're going to need depends on the size of loaf you've gotten.
• Note #2: other good additions I've made to the sandwich include strips of roasted red and yellow pepper, whole fresh basil leaves (placed on top of the tomatoes) or pesto into the mayo, pepperoncini and/or sliced sweet red cherry peppers, pancetta, and more salami or other hard sausage than the recipe calls for.
• Note #3: any leftover mayo mixture, by the way, makes a great salad dressing! I once accidentally used the juice from a jar larger than the recipe called for and the mixture was far more than I needed -- so to thicken it up a bit I added a bit of lowfat sour cream, and made the leftover mixture (much to my husband's delight) available as salad dressing. Yum!

Steps:

• In a no-stick skillet, add the cooking oil and the butter, allowing it to melt over medium heat.
• Saute the onions for about 5 minutes.
• Add the sausage and allow it to brown a bit, stirring/tossing every minute or so, for 4-5 minutes.
• Pour the beer into the mix and allow it to come to a boil.
• Lower the heat and allow to simmer for 15 minutes, uncovered.
• Serve on croissant rolls or bagels. Add condiments as you wish, such as hot mustard.