Hamburger Hoagies

I'm always in the market for a good new sandwich. And there always seem plenty to choose from.

I lost the reference to this recipe, but think it came from a A Kitchen Hoor's Adventures, but I couldn't find it on the site, mostly because it's a navigational irritant.

So, I had written down most of the ingredients, and then I added a bit of this and that, and well, it's still not my recipe, but near enough.

We really liked it.

Hope you might as well.



INGREDIENTS:

• 1 lb good quality ground beef
• About 1/2 c of sliced onion
• About 1 c of sliced mushrooms
• 3 tbsp butter
• 1/2 tsp garlic powder
• A-1 sauce (3 tbsp) or 1 tbsp Worcestershire Sauce
• 1/8-1/4 c flour
• 2/3-1 c beef broth
• salt and pepper
• slices of swiss cheese
• 4 hoagie rolls

INSTRUCTIONS:

1. Brown thoroughly the beef. Use a tbsp of oil if necessary (depending on the fat content). If your beef is very lean, you might need to add more (oil or butter) when the beef is done in order to make the gravy. 
2. In a separate pan, add the butter, and the onions and mushrooms and saute slowly until done. Set aside. 
3. Once the beef is done, add more fat if necessary and then sprinkle the flour across the top. Add the beef broth and stir in. Bring to a slow boil until it thickens. Adjust the thickness with additional broth. 
4. Add the A-1 sauce or Worcestershire. Stir in. Salt and pepper to taste.
5. Split the hoagies open and butter on both inner surfaces. Put under the broiler until browned. 
6. Add the onions and mushroom mix to the beef and mix thoroughly and then spoon into each roll open-faced. 
7. Add 2 slices of swiss cheese to each. 
8. Return to the broiler just until the cheese melts. 

SERVES: 4

NOTES: You could add sauteed green peppers to this. Change the cheese to cheddar if you wish, but this will send it in the direction of a Philly Sub. I served this with coleslaw. 

SOURCE: Adapted from A Kitchen Hoor's Adventures

Cuban Melts

I dearly love hot sandwiches that have been pressed and sauteed. I just love them. This is one of the better ones.

Go the Caribbean way and give one a try. You will enjoy it I promise.

INGREDIENTS:

• 6 cloves of garlic, lightly smashed with the back of a chef's knife
• ¼ teaspoon red pepper flakes
• 2-3 tbsp of olive oil
• 1.5 pound pork roast (I used a sirloin)
• garlic salt
• pepper
• oregano
• 1 medium to large onion, sliced
• 1.5 cups orange juice
• 1 large lime, juiced
• 1 cup low-sodium chicken broth
• 3 bay leaves
• ½ pound of thinly sliced ham
• Dijon mustard
• Sliced dill pickles
• 12 to 18 slices of Swiss cheese (depending on if you make 6 or 8 sandwiches, 2 per sandwich)
• sliced sourdough bread

INSTRUCTIONS:

1. Place the pork roast into a saute pan with olive oil. Salt and pepper the roast and brown on all sides. 
2. Remove to a slow cooker. 
3. Add oregano to the roast, the onion, orange juice, lime and chicken stock. Add the bay leaves. Cook on medium for 4-5 hours or until meat is fork tender and breaks apart easily. 
4. When finished, cool and slice.
5. Construct the sandwich by spreading Dijon mustard on both slides of bread, then place Swiss cheese on both slides, then the pork, then ham then pickles. 
6. Melt a couple of tbsp of butter in a small saute pan. Lay the sandwich on the melted butter and saute until nicely browned and cheese is melting. Turn over and brown the other side. Serve. 

SERVES: 6 sandwiches

NOTES: The pork could also be cooked in a dutch oven in the oven for somewhere around 2- 2 1/2 hours. 

SOURCE: Mrs. Happy Homemaker

Screaming Eagle Cheese Steak Sub

Oh homemade subs are really the best aren't they? Great for weekends, tailgating, picnics.

This is one of the better ones.

So much better than anything you can get at a shop.

Give it a go and tell me what you think.

INSTRUCTIONS:

• FOR THE CHIPOTLE MAYONNAISE:
• ¾ cup mayonnaise
• 3 chipotle peppers in adobo sauce, minced, or more to taste
• FOR THE SANDWICHES:
• 2 tablespoons neutral cooking oil, like canola
• 1 large white onion, peeled and sliced thin
• 2 red bell peppers, seeded and sliced thin
• 1 green bell pepper, seeded and sliced thin
• Kosher salt and freshly ground black pepper to taste
• 1 tablespoon unsalted butter
• 1 pound button mushrooms, cleaned and sliced thin
• 2 ½ pounds skirt steak, cut into 6 equal-size sections
• 6 large sub rolls or Italian bread cut into 6 submarine-shaped pieces of 8 to 10 inches, sliced down the center
• ½ pound sharp Cheddar cheese, sliced thin

INSTRUCTION:

1. To make chipotle mayonnaise: Combine mayonnaise and minced peppers in a small bowl and stir well. (Leftover sauce may be covered and stored safely in the refrigerator for weeks.)
2. To make toppings for sandwich: Heat a griddle or a large, heavy frying pan, ideally cast iron, over medium heat. Add oil to pan and, when it begins to shimmer, add the onion and peppers and stir to combine. Cook, stirring every so often, until they begin to soften and brown, approximately 15 to 20 minutes. Season to taste with salt and pepper, remove and set aside. Wipe pan, add butter and repeat process with mushrooms. Cook until they have released their juices and are soft and glazed, about 6 minutes. Remove and set aside.
3. To make steaks: Heat griddle or frying pan over high heat until nearly smoking. Season meat aggressively with salt and pepper. Place steaks on griddle, working in batches if necessary, and cook for 3 minutes each side, until well browned but very rare. Remove to a serving platter and allow to rest.
4. To make sandwiches: Preheat oven to 200 degrees. When steaks are complete, slice them along the grain as thinly as possible. Place sub rolls in oven to warm. Return sliced steaks to griddle or frying pan, over medium heat, and add onions, peppers and mushrooms. Stir to combine, turn heat to low and cover with sliced cheese. Using tongs and a wide spatula, stir and pull to combine as cheese melts, approximately 3 minutes.
5. To serve: Remove rolls from oven and spread chipotle mayonnaise on the interior of each serving. Fill each sub with a mixture of meat, vegetables and cheese. Serve immediately.

SERVES: 6

NOTES: As always, substitute other meats like pork or chicken, or other cheeses to suit your palate. 

SOURCE: NYTimes