SUPREME HOAGIE
This hoagie reigns supreme with the combination of Boar's Head Ovengold® Turkey Breast, Low Sodium Deluxe Roasted Beef and Low Sodium Deluxe Ham.
Provided by Food Network
Categories main-dish
Time 5m
Yield 1 Serving
Number Of Ingredients 12
Steps:
- Place opened roll onto a clean work surface. In a small bowl, combine olive oil, vinegar, and basil. Drizzle the vinegar mixture on the inside top half of the roll. On the bottom half of the roll, layer ingredients in the following order: lettuce, beef, turkey, ham, tomato, onion, peppers, and pickles. Crown with the top roll.
SUNNY'S SPICY HAWAIIAN BBQ SAUCE
Steps:
- In a medium saucepot on medium heat, add the pineapple and plenty of coarse freshly cracked black pepper. Cook, stirring frequently, until the pineapple begins to bubble and brown a bit, about 20 minutes. Add the BBQ sauce, gochujang and vinegar and whisk to combine. If the mixture is too loose, cook down to a thicker consistency; if it is too thick, add a splash of water to loosen, but no more than 1/4 cup.
- Let the sauce cool. When close to room temperature, stir in the cilantro.
SUNNY'S SPICY SPINACH PANZANELLA
Provided by Sunny Anderson
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the baguette cubes: Preheat the oven to 400 degrees F.
- In a large bowl, add the baguette cubes and drizzle over the olive oil. Toss until the bread is coated. Sprinkle over a pinch of salt and a few grinds of pepper, then toss again. Pour onto a nonstick baking sheet and toast, tossing every 3 to 4 minutes, until golden on all sides, 12 to 14 minutes. Allow the cubes to cool slightly before tossing back into the large bowl.
- For the vinaigrette: In a medium bowl, combine the mustard and lemon zest and juice. Slowly whisk in the olive oil. Season with salt and pepper. Add the jalapenos and onions and allow them to soak in the vinaigrette for 10 minutes.
- For the salad: To the large bowl of toasted baguette cubes, add the baby spinach, black olives and tomatoes. Toss gently. Pour over the vinaigrette and toss until combined. Serve at room temperature.
SUNNY'S SPICY SPINACH PANZANELLA
Provided by Sunny Anderson
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Toast the baguette cubes: Preheat the oven to 400 degrees F. In a large bowl, add the baguette cubes and drizzle over the olive oil. Toss until the bread is coated. Sprinkle over a pinch of salt and a few grinds of pepper then toss again. Pour onto a nonstick baking sheet and toast in the oven until golden on all sides, making sure to remove and toss in 3 to 4 minute intervals. This should take 12 to 14 minutes. Remove and allow the cubes to cool slightly before tossing back into the large bowl.
- Make the vinaigrette: In a medium bowl, combine the mustard, lemon zest and lemon juice. Slowly whisk in the olive oil. Season with salt and pepper. Add the jalapenos and onions and allow them to soak in the vinaigrette for 10 minutes.
- Build the salad: To the large bowl of toasted baguette cubes, add the baby spinach, black olives and tomatoes. Toss gently. Pour over the vinaigrette and toss until combined. Serve at room temperature.
SONNY'S STEAK HOAGIE
Steps:
- For the hoagies:
- Preheat frying pan over medium-high heat. Cut the hoagie rolls horizontally to open up and make a pocket. Add the blended oil to the pan and stir in the onions. Put the steak on top of onions and add 1/2-ounce of the butter. Cover the pan for 2 1/2 minutes. The meat should have a cooked appearance on top and rare underneath. Using a fork and spatula separate steak from the onions. When the meat is cooked add the salt, remaining butter, and provolone. Cover to the pan to melt the cheese. Divide the steak mixture among the hoagie rolls and serve. If you like, you can add the optional ingredients to the steak mixture before serving.
SONNY'S STEAK HOAGIES
Make and share this Sonny's Steak Hoagies recipe from Food.com.
Provided by mightyro_cooking4u
Categories Lunch/Snacks
Time 24m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Optional ingredients: homemade tomato sauce, bell peppers, mushrooms, or your favorite cheese.
- For the hoagies:.
- Preheat frying pan over medium-high heat. Cut the hoagie rolls horizontally to open up and make a pocket. Add the olive oil to the pan and stir in the onions. Put the steak on top of onions and add 1/2 ozs of the butter. Cover the pan for 21/2 minutes. The meat should have a cooked appearance on top and rare underneath. Using a fork and spatula separate steak from the onions. When the meat is cooked add the salt, remaining butter, and provolone. Cover to the pan to melt the cheese. Divide the steak mixture among the hoagie rolls and serve. If you like, you can add the optional ingredients to the steak mixture serving.
Nutrition Facts : Calories 847.5, Fat 74.8, SaturatedFat 27.9, Cholesterol 165.4, Sodium 340.6, Carbohydrate 7.2, Fiber 1, Sugar 3, Protein 35.5
SPICY VEGETABLE HOAGIE
This is something I came up with when I didn't know what else to have, and I knew that I didn't want anything with meat. You can adjust this to more servings. If you don't like jalapeño peppers, you can use another kind.
Provided by VickyJ
Categories Lunch/Snacks
Time 25m
Yield 1 Hoagie, 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Line a baking sheet with foil.
- Spray baking sheet with nonstick cooking spray.
- Place hoagie roll in center of foil (12x12 for one hoagie). Bring up sides of foil around hoagie. This will retain the hoagie's shape while baking.
- Layer vegetables in roll however you like.
- Break up the two slices of cheese and top off the sandwich with the cheese and Italian seasoning.
- Bake for 15-20 min (or however long you like) and enjoy.
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