Subway

BBQ Pork Sandwiches

2013-10-11T07:29:00.001-07:00

bbq pork sandwiches recipe

BBQ Pork Sandwiches Recipe - This quick and easy to prepare meal has half the fat of a cheeseburger and tastes every bit as good.

Ingredients:
1 pound pork tenderloin,
chopped
1 small onion, chopped
1 tablespoon vegetable oil
1 can (8 ounces) no-salt-added
tomato sauce
3 tablespoons cider vinegar
1 tablespoon packed
brown sugar
1 teaspoon yellow mustard
5 small rolls, split
2 cups coleslaw mix
Sliced dill pickles

Method:
1 Use a large skillet to brown the pork and onion in hot oil over medium heat for 2 to 3 minutes.

2 Drain the fat and stir in the tomato sauce, vinegar, brown sugar, and mustard. Bring to a boil; reduce heat.

3 Cover and simmer for 10 minutes, stirring occasionally. Uncover and cook for another 2 to 3 minutes, until the sauce reaches the consistency you like.

4 Spoon pork onto rolls and top with coleslaw mix and pickles.

Makes 5 sandwiches. Nutrition per sandwich: 343 calories; 25g protein; 8g fat (2g saturated fat); 40g carbohydrate; 3g fiber; 83mg calcium; 3mg iron; 526mg sodium.

kitchen tip:
For a speedier version of this sandwich, substitute about 1¼ cups of your favorite bottled barbecue sauce for the tomato sauce, cider vinegar, brown sugar, and yellow mustard.

All Star Sliders

2013-10-11T07:39:00.002-07:00

all star sliders recipe

All Star Sliders Recipe - Score a home run with these super-healthy sandwiches. Our sliders have half the fat of restaurant versions.

Makes 4 servings

Ingredients:
2 skinless, boneless chicken
breast halves
Salt and pepper
Vegetable cooking spray
4 slices white cheddar cheese
4 mini rolls
4 slices cucumber
4 baby spinach leaves
Reduced-fat raspberry
vinaigrette

Method:
1 Using a mallet or a rolling pin, flatten chicken breast halves to about ¼- to ½-inch thick. Season both sides with salt and pepper and cut each in half crosswise so that you have four pieces.

2 Lightly coat a grill pan with cooking spray and heat on medium-high. Grill roll halves, cut sides down, for 1 to 2 minutes or until toasted; set aside. Add chicken and cook for 8 to 10 minutes, turning once. Remove chicken from pan and top with a cheese slice.

3 Meanwhile, use a cookie cutter to make star-shaped cucumbers. Secure the stars to tops of the rolls with a pick. Then place a piece of chicken and a spinach leaf inside of each roll. Pour vinaigrette into a dish so that your kids can spoon on their own dressing.

Nutrition per serving: 273 calories; 23g protein; 10g fat; (4g saturated fat); 22g carbohydrate; 1g fiber; 154mg calcium; 2mg iron; 448mg sodium.

Jersey Style Hot Dogs Sandwich

2013-10-10T10:56:00.002-07:00

jersey style hot dogs sandwich recipe

Jersey Style Hot Dogs Sandwich Recipe - grew up in northern New Jersey, where hot dogs with grilled potatoes were born. It's a combo you’ll love. Suzanne Banfield, Basking Ridge, New Jersey

Ingredients:
6 medium Yukon Gold potatoes (about 3 pounds), halved and thinly sliced
3 large sweet red peppers, thinly sliced
3 large onions, peeled, halved and thinly sliced
1/3 cup California Olive Ranch® Olive Oil
6 garlic cloves, minced
3 teaspoons salt
1-1/2 teaspoons pepper
12 bun-length beef hot dogs
12 hot dog buns, split

Method:
In a large bowl, combine potatoes, red peppers and onions. In a small bowl, mix oil, garlic, salt and pepper; add to potato mixture and toss to coat.

Transfer to two 13x9-in. disposable foil pans; cover with foil. Place pans on grill rack over medium heat; cook, covered, 30-35 minutes or until potatoes are tender. Remove from heat.

Grill hot dogs, covered, over medium heat 7-9 minutes or until heated through, turning occasionally. Place buns on grill, cut side down; grill until lightly toasted.

Place hot dogs and potato mixture in buns. Serve with remaining potato mixture. Yield: 12 servings (10 cups potato mixture). Originally published as Jersey-Style Hot Dogs in Taste of Hom

flank steak hoagies with roasted red pepper sauce

2013-10-13T22:01:00.002-07:00

flank steak hoagies with roasted red pepper sauce recipe

Flank steak hoagies with roasted red pepper sauce recipe

Number of Servings: 6

1 12-ounce jar roasted red sweet peppers, drained
1⁄4 cup chopped green onions (2)
1⁄4 cup reduced-sodium chicken broth, dry white wine, or water
1 tablespoon balsamic vinegar or sherry vinegar
1 1⁄2 teaspoons snipped fresh thyme or 1⁄2 teaspoon dried thyme, crushed
2 cloves garlic, minced
1⁄4 to 1⁄2 teaspoon smoked paprika or dash cayenne pepper
1⁄4 teaspoon salt
1 1⁄2 pounds beef flank steak
Salt
Ground black pepper
6 hoagie buns, split
3⁄4 cup crumbled soft goat cheese (chèvre) (3 ounces)
1 cup firmly packed fresh basil leaves
1⁄2 of a small red onion, thinly sliced

Method:
1 For sauce, in a food processor or blender combine roasted peppers, green onions, broth, vinegar, thyme, garlic, paprika, and 1⁄4 teaspoon salt. Cover and process or blend until nearly smooth. Set aside.

2 Trim fat from meat. Sprinkle both sides of meat with additional salt and black pepper. If necessary, cut meat to fit into a 31⁄2- or 4- quart slow cooker. Add meat to cooker. Pour sauce over meat.

3 Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 to 4 hours. Transfer meat to a cutting board, reserving sauce. Thinly slice meat diagonally across the grain or shred meat using two forks.

4 Spread cut sides of buns with cheese. Arrange meat on bottoms of buns. Top with basil and red onion; replace tops of buns. If desired, serve sandwiches with sauce.

Nutrition facts per serving: 494 cal., 15 g total fat (6 g sat. fat), 80 mg chol., 747 mg sodium, 55 g carb., 3 g dietary fiber, 9 g sugar, 34 g protein.

philadelphia cheesesteak wraps

2013-10-13T21:58:00.002-07:00

philadelphia cheesesteak wraps recipe

philadelphia cheesesteak wraps recipe - Is Dad more of a pie-for-dessert kind of guy? Purchase or prepare a fresh blueberry or cherry pie and serve it up with whipped dessert topping or ice cream for the perfect ending to a celebratory meal for Dad.

Number of Servings: 6

Ingredients:
1 pound beef flank steak
1 tablespoon vegetable oil
1 cup red sweet pepper strips (1 medium)
1 cup thin onion wedges
11⁄2 teaspoons dried Italian seasoning, crushed
1 14.5-ounce can beef broth
1⁄2 cup mayonnaise
4 teaspoons prepared horseradish
6 10-inch flour tortillas
3 slices provolone cheese, halved

Method:
1 Trim fat from meat. In a large skillet cook meat in hot oil over medium-high heat until brown on both sides. Drain off fat. In a 4- to 5-quart slow cooker combine sweet pepper, onion, and Italian seasoning. Top with meat. Pour broth over meat.

2 Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

3 Remove meat from cooker. Using two forks, pull meat apart into shreds. In a small bowl combine mayonnaise and horseradish; spread on one side of tortillas. Spoon shredded meat onto tortillas just below centers. Using a slotted spoon, spoon sweet pepper and onion onto meat. Add cheese; roll up from the bottoms.

Nutrition facts per serving: 484 cal., 30 g total fat (8 g sat. fat), 48 mg chol., 627 mg sodium, 27 g carb., 2 g dietary fiber, 1 g sugar, 25 g protein.

Garlic braised brisket

2013-10-13T22:05:00.002-07:00

garlic braised brisket recipe

Garlic braised brisket recipe - Consider using a garlic roller for efficient peeling or purchase prepeeled garlic.

Number of Servings: 8

Ingredients:
1 4- to 5-pound fresh beef brisket
2 medium onions, thinly sliced
11⁄2 cups chicken broth
30 cloves garlic, peeled*
2 tablespoons balsamic vinegar
1 teaspoon dried rosemary, crushed
1 teaspoon cracked black pepper
1⁄2 teaspoon salt
1⁄2 teaspoon dried basil, crushed
2 loaves baguette-style French bread
1⁄4 cup butter, melted
1 recipe Gremolata (see recipe below)

Method:
1 Trim fat from meat. Cut meat to fit into a 31⁄2- or 4-quart slow cooker. Place meat in the cooker. Top with onions. Add broth, garlic, vinegar, rosemary, pepper, salt, and basil.

2 Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 41⁄2 hours. Transfer meat to a cutting board. Cover with foil and let stand for 15 minutes. Thinly slice meat across the grain. Using a slotted spoon, remove onions and garlic from cooker, reserving cooking liquid.

3 Meanwhile, preheat broiler. Cut each loaf of bread in half lengthwise and crosswise to make eight portions total. Brush cut sides of bread portions with melted butter. Arrange bread portions, buttered sides up, on a baking sheet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until light brown.

4 To serve, arrange meat slices on bottoms of bread portions. Top with onions and garlic; drizzle with enough of the cooking liquid to moisten. Sprinkle with Gremolata. Replace tops of bread portions.

Gremolata:
In a small bowl combine 1⁄4 cup snipped fresh parsley, 1 tablespoon finely shredded lemon peel, and 2 cloves garlic, minced.

Nutrition facts per serving: 903 cal., 42 g total fat (17 g sat. fat), 159 mg chol., 1,191 mg sodium, 72 g carb., 4 g dietary fiber, 5 g sugar, 57 g protein.

Pan Bagnat Sandwich

2013-10-10T08:40:00.001-07:00

pan bagnat sandwich recipe

Pan Bagnat Sandwich Recipe - Originating in the South of France as a sandwich to eat at the beach, this tuna roll is perfect for any picnic. The longer it has time to sit before eating, the more flavoursome it becomes, I normally make mine the night before so the flavours permeate through and the bread is slightly softened. When packing your picnic, feel free to put heavier items on top of the sandwiches, they love being squashed.

Ingredients:
8 rustic bread rolls, such as ciabatta or sourdough
5 anchovies, finely chopped
15 nicoise or other black olives,
finely chopped
3 x 185 gram tins tuna in oil, drained
3 tablespoons olive oil
3 tablespoons red wine vinegar
4 eggs, hard boiled and sliced
½ small red onion, thinly sliced
1 each red, and yellow capsicum, roasted and sliced
2 tomatoes, sliced
2 cups rocket leaves

Method:
Combine the anchovies, olives, tuna, olive oil and vinegar in a bowl and lightly season.

Slice the rolls in half. Spread the tuna mixture evenly over the bottom half of the rolls, pressing it on firmly. Top with hard-boiled egg, red on ion, capsicum, tomato and rocket.

Cover with the roll tops and press together firmly. Wrap tightly in plastic wrap and refrigerate.

Roast Beef “Debris” Po’boy

2013-10-14T06:19:00.003-07:00

roast beef “debris” po’boy recipe

Roast Beef “Debris” Po’boy Recipe - The meltingly tender meat is then shredded and added back to the beefy pan drippings that soak into the po’boy bread like no one’s business. Don’t let the name scare you the tiny bits of meat that fall into the drippings are the “debris” part, and it’s certainly the best kind of debris I’ve ever heard of. Warning: bring a napkin.

6 servings

Ingredients:
1 boneless beef chuck roast (3 to 4 pounds)
10 cloves garlic, cut in half lengthwise
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 cups beef stock or packaged low-sodium beef broth, plus more if necessary
Six 6-inch lengths po’boy bread or Italian or French bread (see Note)
Mayonnaise, homemade, or store-bought
10 ounces provolone cheese, grated
Thinly shredded iceberg lettuce
Very thinly sliced tomatoes
Thinly sliced dill pickles
Louisiana red hot sauce (optional)

Method:
1. Using the tip of a sharp paring knife, make 20 evenly spaced small slits, about 1½ inches deep, all over the pot roast. Insert the garlic cloves as deep into the slits as possible. Season the roast on all sides with the salt and pepper.

2. Preheat the oven to 300°F.

3. Heat a 6-quart Dutch oven over high heat. Add the oil, and when it is hot, sear the meat until it is very well browned on all sides, 4 to 6 minutes per side (don’t be afraid to let the roast get very brown this is where a lot of the flavor comes from). Then carefully add the stock and cover the pot. Transfer the pot to the oven and cook, turning the meat once or twice during cooking, until the roast is falling-apart tender, 3 to 3½ hours. Check occasionally to make sure that there is always at least 1 inch of liquid in the bottom of the pot, adding water or additional stock as necessary.

4. Remove the roast from the oven and let it rest briefly. Increase the oven temperature to 375°F.

5. Using two forks, pull the meat apart into thin shreds, mixing the meat with the accumulated drippings in the bottom of the pot. Allow the meat to cool slightly and absorb the juices before making the po’boys. (The meat can be cooked and shredded up to 1 week in advance and refrigerated until ready to serve; if prepared in advance, it will need to be rewarmed covered and in a low oven before assembling the sandwiches.)

6. Halve the po’boy bread lengthwise, and spread both sides of the bread liberally with mayonnaise. Place the bottom halves of the bread on a baking sheet, and spoon the meat filling over them, drizzling it with extra drippings. Then top the meat with the grated provolone. Bake in the oven just until the cheese is melted, 2 to 3 minutes. Remove from the oven and top with lettuce, tomatoes, and pickles. Sprinkle with hot sauce, if desired, and top the po’boys with the top halves of the bread. Serve immediately.

Turkey sausage subs

2013-10-13T22:08:00.001-07:00

turkey sausage subs recipe

Turkey sausage subs recipe - The internal color of a meatball is not a reliable doneness indicator. A turkey meatball cooked to 165°F is safe, regardless of color. To measure the doneness of a meatball, insert an instant-read thermometer into the center of the meatball.

Number of Servings: 6

Ingredients:
1 egg, lightly beaten
1 25-ounce jar mushroom and ripe olive pasta sauce
1⁄3 cup roasted garlic-flavor fine dry bread crumbs
1⁄2 teaspoon salt
1⁄4 teaspoon cayenne pepper
1 1⁄2 pounds turkey sweet Italian sausage links, casings removed
3 cups green, yellow, and/or orange sweet pepper strips (2 large)
1 large onion, cut into thin wedges
6 hoagie buns, split and toasted
3⁄4 cup shredded mozzarella cheese (3 ounces)

Method:
1 Preheat oven to 350°F. In a large bowl combine egg, 1⁄4 cup of the pasta sauce, the bread crumbs, salt, and cayenne pepper. Add turkey sausage; mix well. Using wet hands, shape mixture into 24 meatballs. Arrange meatballs in a single layer in a 15×10×1-inch baking pan. Bake for 20 to 25 minutes or until no longer pink (165°F).*

2 In a 4- to 5-quart slow cooker combine the remaining pasta sauce, sweet peppers, and onion. Gently stir in meatballs. Cover and
cook on low-heat setting for 31⁄2 to 4 hours or on high-heat setting for 2 to 21⁄2 hours.

3 To serve, place meatballs on bottoms of buns. Top with sauce and cheese. Replace tops of buns.

Nutrition facts per serving: 747 cal., 25 g total fat (7 g sat. fat), 117 mg chol., 2,266 mg sodium, 94 g carb., 7 g dietary fiber, 39 g protein.

Country Club sandwich

2013-10-09T12:12:00.002-07:00

country club sandwich recipe

Country Club Sandwich Recipe - This layered sandwich, a favourite of gastro-pubs across the country, makes a tasty meal for one

Serve: 1

Ingredients:
4 rashers streaky bacon
3 slices white bread
1 tbsp mayonnaise
1 hard-boiled egg, sliced
1 tomato, sliced
few thick slices chicken or turkey breast
small handful salad leaves
handful crisps, to serve, if you like

Method:
Heat grill to High and cook the bacon, turning halfway through, until crisp.

Toast the bread and spread one slice with the mayo. \Layer on the egg, tomato and bacon, then top with another slice of bread.

Add the chicken or turkey, bacon, then lettuce. Finish with the final slice of bread and cut into quarters. Secure with cocktail sticks and serve with crisps, if you like.

Best Mayo Ever

2013-09-27T06:46:00.004-07:00

Best Mayo Ever Recipe - Hands down, this is one of our favorite items to spread on a burger or to dip our fries in. Technically, the addition of garlic powder makes it an aioli because the simplest definition of aioli is a garlic mayonnaise. But we don’t want to get hung up on semantics. We think this is the best mayo ever. And when you see how easy it is to make, you may never purchase the jarred stuff again. unknown

Ingredients:
2 egg yolks
1 teaspoon (5 g) Dijon mustard
3 tablespoons (45 ml) white vinegar
1/2 teaspoon (2.5 ml) Worcestershire sauce
3 cups (700 ml) canola or vegetable oil
1/2 teaspoon (2.5 g) kosher salt
1 teaspoon (5 g) large, thin-flaked sea salt, such as Maldon sea salt
1 teaspoon (3 g) garlic powder

Method:
In the bowl of a stand mixer with the whisk attachment, mix the egg yolks, mustard, vinegar, and Worcestershire sauce on medium-high speed for 2 minutes until light and fully incorporated.

Very slowly stream in the oil to make the emulsion. You will see the mixture will start to thicken and become increasingly pale. Continue pouring the oil in slowly until it is thick like mayonnaise in a jar, about 4 minutes. Turn the mixer off and add the two salts and garlic powder. Mix on medium high for 1 minute more.

Remove from the bowl and refrigerate until needed, up to 1 week. YIELD: 3 1/2 cups (800 g)