Sandwich

Course: 
  • 1 cup mayonnaise
  • 1 tablespoon minced green onion, white and light green parts only
  • 1 tablespoon finely chopped dill pickles
  • 1 teaspoon chopped fresh mint
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon chopped capers
  • vegetable oil, for frying
  • 1¼ cups all purpose flour, divided
  • ½ cup cornstarch, divided
  • 1 teaspoon baking powder
  • 1 teaspoon seasoned slat
  • 1½ to 2 cups club soda
  • 4 (6-ounce) fresh grouper fillets
  • 4 sandwich buns
  • lettuce leaves, for garnish

Fried Grouper Sandwich

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Course: 
  • 1 large beef brisket* and a package of your favorite dry rub
  • 2 large sweet onions, diced
  • 6 to 8 cloves garlic, crushed and minced fine
  • 2 tablespoons sweet paprika
  • 2 tablespoons dark chili powder
  • 1 teaspoon ground cumin
  • 2 cups tomato paste
  • 1 cup cola
  • 1 cup brown ale
  • ½ cup soy sauce
  • 1 cup catsup
  • 1 gallon beef stock
  • salt and pepper to taste

*If you choose to use a brisket that is on the smaller side, cut the remaining recipe in half.

BRQ Burnt Ends Sloppy Joes

BRQ Burnt Ends Sloppy Joes

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Course: 
  • 1½ pounds boneless, skinless chicken breasts
  • 1/4 cup salt
  • 1/4 cup packed brown sugar
  • 2 cups water
  • Creole seasoning, salt, pepper, granulated garlic, granulated onion, and cayenne, to taste
  • 2 eggs

    2 tablespoons milk
  • 2 cups flour
  • cooking oil, for frying
  • 4 sandwich buns
  • mayonnaise, mustard, ketchup, lettuce, dill pickle chips, thinly sliced onion and tomato, for garnish

Fried Chicken Sandwich

Fried Chicken Sandwich

Photo Nitr

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Course: 
  • 4 4-ounce fish fillets, such as snapper, grouper, or redfish, about 1 inch thick
  • Creole or Cajun seasoning
  • 1 cup flour
  • 2 eggs
  • 1 cup panko bread crumbs
  • 3 tablespoons cooking oil
  • 2 tablespoons butter
  • 4 burger buns, for serving
  • Dill Pickle Tartar Sauce (click for recipe)
  • lettuce, fresh dill, pickles, for garnish

Fish Burger

Fish Burger

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Course: 

Roast Beef

  • 1 top round or chuck roast, 3 to 4 pounds 
  • Kosher salt and freshly ground black pepper 
  • 3 tablespoons extra-virgin olive oil
  • 1 onion, thinly sliced 
  • 1/2 bunch thyme
  • 1/4 cup all-purpose flour 
  • 1/2 cup water

Sandwiches

  • 6 (6-inch) lengths soft French bread, cut open and toasted 
  • Mayonnaise
  • 3 large tomatoes, thinly sliced 
  • Shredded iceberg lettuce 
  • Dill pickle chips

Mario Batali's Roast Beef Po' Boy

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Course: 

Fried green tomatoes:

  • 2 large green tomatoes, cut into 1/3-inch-thick slices
  • 3/4 cup all-purpose flour, divided
  • 1 egg
  • 1/2 cup whole milk
  • 3/4 cup fine cornmeal
  • 1 cup canola oil

 

Pimento mayonnaise:

  • 1/2 cup mayonnaise
  • 1 roasted red bell pepper, peeled, seeded, finely chopped
  • 1/4 cup finely chopped dill pickle
  • 2 tablespoons Creole or coarse ground mustard
  • 1 tablespoon fresh lemon juice
  • 1½ teaspoons hot sauce, or more to taste (optional)

 

Sandwiches:

  • 3 cups thinly sliced iceberg lettuce
  • 1/2 small red onion, thinly sliced
  • 2 bakery fresh sub rolls, split open
  • 8 slices Hickory Sweet regular-cut bacon, cooked and drained
  •  

Fried Green Tomatoes BLT

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FOR CARAMELIZED ONIONS: 

2 tablespoons olive oil

3 large sweet onions, sliced

1 teaspoon salt

1 tablespoon water


FOR SEASONED SALT: 

  • ¾ cup kosher salt
  • 2 tablespoons sugar
  • 2 tablespoons paprika
  • 1 tablespoon celery salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon ground turmeric
  • ½ teaspoon dried oregano
  • ½ teaspoon ground thyme
  • ½ teaspoon ground cinnamon

FOR BURGERS:

  • 2 ½ pounds freshly ground chuck, 80% lean
  • 9 slices deli-style American cheese, quartered
  • Buttermilk Slider Rolls (recipe follows)
  • 647 Secret Sauce (recipe follows)
  • One 16-ounce jar dill pickle chips

SPECIAL EQUIPMENT: Muffin tins with 4-ounce (12o ml) cups (or disposable aluminum muffin tins), enough for 18 sliders


BUTTERMILK SLIDER ROLLS

  • 6 tablespoons (¾ stick) butter
  • ½ cup sugar
  • 1¼ cups buttermilk
  • 4 cups flour
  • 1 tablespoon kosher salt 
  • 1 packet (2¼ teaspoons) active dry yeast, dissolved in
  • ½ cup warm water

SPECIAL EQUIPMENT: Muffin tins with 4-ounce cups


647 SECRET SAUCE

  • ¼ cup mayonnaise 
  • ¾ cup finely chopped dill pickles, drained well 
  • 2 tablespoons Dijon or spicy brown mustard 
  • 2 tablespoons ketchup 
  • ½ teaspoon sugar, or more to taste
  • Freshly cracked black pepper, to taste

Smokin' Sliders with 647 Secret Sauce

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