• 4-5 lbs Boston butt pork roast
• ​1 teaspoon salt, or more to taste
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil or more as needed
• ​1 large onion, chopped
• ​3 cloves garlic, minced
• ​1 tablespoon grated fresh ginger
• ​2 tablespoons tomato paste
• ​1/4 cup honey
• 2½ cups low-sodium beef broth
• 1 cup bottled barbecue sauce, your favorite

Pulled Pork with Barbecue Sauce

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Pimento Cheese for Grilling 

• 1 red bell pepper
• ​8 ounces (about 3 cups) finely grated extra-sharp cheddar cheese
• ​2 ounces (about 1/4 cup) softened cream cheese, cut into pieces
• ​1 teaspoon crushed red pepper flakes
• ​Salt and freshly ground pepper to taste

For each Grilled Pimento Cheese Sandwich

• ​2 slices white bread
• ​Three 1/3-inch-thick slices Pimento Cheese for Grilling
• ​1 tablespoon unsalted butter

​Note: Add 3 tablespoons mayonnaise to the cheese mixture for a traditional pimento cheese spread. This thinner spread is NOT suitable for grilling, however.

Grilled Pimento Cheese Sandwich

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• Italian, French, or focaccia bread, if you don't have access to muffuletta loafs
• ​1/4 pound ham, thinly sliced
• ​1/4 pound mortadella, thinly sliced
• ​1/4 pound Genoa salami,  thinly sliced
• 1/4 pound provolone,​ thinly sliced
• ​1 cup olive salad with oil (Rouses and Boscoli are both good brands; click here to make your own
  

Muffuletta

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•  1 Muffaletta Bread
• Cousins Spinach Vinaigrette
• Shredded Parmesan cheese
• 1 lb. ham, sliced
• 1 1/2 grated Mozzarella cheese
• 16oz jar artichoke hearts (not marinated), chopped
• 4 oz Kalamata olives
• 4 oz black olives
• 1/2 to 1 cup Feta cheese

Greek Muffaletta

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• 1 package flatbread
• 2 skinless, boneless chicken breast
• 1/2 lb. bacon
• 1 tomato
• 1 onion, diced
• 1 pint Apple juice
• 1/4 cup teriyaki sauce
• 7 cloves garlic chopped
• Cousins Bleu Cheese Salad Dressing

Bluesy Chicken Flatbread

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• 2 red onions, thinly sliced
• 2 tablespoons unsalted butter, plus 4 tablespoons softened
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh-leaf parsley
• 1 teaspoon sugar
• ½ teaspoon salt
• black pepper
• 4 tablespoons crumbled Gorgonzola cheese, softened
• 4 crusty Italian or French rolls, sliced in half horizontally 
• 1 pound Black Forest ham, thinly sliced
• 8 slices Gruyere cheese

Ham and Gruyere Panini

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• 4 oil-packed sun dried tomatoes drained
• 1/2 cup mayonnaise
• 1 tablespoon whole grain Dijon mustard
• 8 ounces Andouille sausage, cut into 1 inch pieces
• 2 1/2 lbs ground beef (15% fat)
• 2 large shallots, minced
• 2 teaspoons salt
• 2 teaspoons ground back pepper
• 1 teaspoon fennel seeds, crushed
• 6 large sesame seed hamburger buns, split
• 6 1/3 inch slices  red onion
• olive oil
• 1 cup Asiago cheese, coarsely grated
• 1 7 ounce jar roasted red peppers, drained

Beef and Andouille Burgers with Asiago Cheese

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• 4 large eggs, hard-boiled, coarsely chopped
• 1 cup celery, finely chopped
• 1 tablespoon pimiento stuffed olives, finely chopped
• 1/2 cup mayonnaise
• 4 lettuce leaves, iceberg preferred
• good sandwich bread, lightly toasted
• salt & pepper to taste

Traditional Egg Salad Sandwich

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• 1 lb ground beef (preferably chuck)
• 1 cup onion chopped
• 1 tablespoon vegetable oil
• 1½ teaspoons salt
• 1/2 teaspoon black pepper, fresh ground
• 1/8 teaspoon cayenne
• 1/4 teaspoon paprika
• 1/8 teaspoon chii powder
• garnishes mustard, mayo, tomatoes,pickles,ketchup,hot sauce

New Orleans Hamburger

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• 1 1/2 lbs ground round steak
• 4 tablespoons butter
• 1 teaspoon Worcestshire sauce
• 1/2 teaspoon Tabasco pepper sauce (to taste)
• juice of 1/2 lemon
• 1/3 cup finely chopped parsely

Ultimate Hamburger

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