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Chilisandwich recipes Baked Beer Burgers 2 pounds ground beef Pepper 1 tablespoon Tabasco sauce 1 garlic clove, crushed 1/3 cup chili sauce 1/2 envelope dry onion soup mix 1/2 cup beer, divided Preheat oven to 400°F. Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix and 1/4 cup of the beer. Shape into 6 patties. Bake at 400 degrees F until brown, about 10 minutes. Baste sandwich recipes Barbecued Pork and Beef Sandwiches In a crockpot, combine the following: 1 1/2 pounds lean stew beef 1 1/2 pounds lean pork cubes 1 cup finely chopped onion 2 cups finely chopped green bell pepper Combine the following ingredients: 1 (6 ounce) can tomato paste 1/2 cup brown sugar 1/4 cup cider vinegar 1 tablespoon chili powder 1 teaspoon salt 2 teaspoon Worcestershire sauce 1 teaspoon dry mustard Blend all of these ingredients well and add to the crockpot. Stir into the meat, onion and pepper mixture. Cover and cook on HIGH for 8 hours. Stir to shred meat before serving on buttered rolls or pita bread. NOTE: If you do not have a crockpot, you can simmer this mixture on top of the stove. Use a very heavy Dutch oven with a tight-fitting lid. This may also be served over rice rather than using rolls, if desired. Leftovers freeze great. sandwich recipes Chili Burritos 1 1/2 cups chili 4 flour tortillas 1 cup mild Cheddar cheese, grated Heat the chili. Lightly heat the tortillas in a dry skillet. Divide the chili among the 4 tortillas. Sprinkle on the cheese. Roll up into cylinders. Serve warm. Serves 4 sandwich recipes Chili Dogs 1 (16 ounce) can chili or homemade chili 1 pound hot dogs 1/2 cup chopped onion 1 cup shredded Cheddar cheese Heat chili in saucepan. Grill or broil hot dogs about 4 minutes. Put hot dogs on toasted hot dog rolls, top with chili, onion and cheese. sandwich recipes Colorful Pepper and Mango Quesadillas 2 teaspoons vegetable oil 1/2 red bell pepper, seeded and chopped 1/2 green bell pepper, seeded and chopped 1/2 yellow bell pepper, seeded and chopped 1/2 red onion, chopped 1 teaspoon chili powder 1 teaspoon oregano leaves 1 ripe but not too soft mango, peeled, seeded and chopped 1 tablespoon chopped cilantro Juice of 1 lime 1 serrano or jalapeno chile, minced, or some crushed red pepper flakes to taste, optional Flour tortillas (great to use two or three different colors/flavors) Heat oil in large nonreactive skillet over medium heat. Add peppers, onions, chili powder and oregano. Sauté 2 minutes until softened. Add mango, cilantro, lime and hot pepper, if using. Stir to combine well; let cool. Makes enough for about 3 (9-inch) quesadillas; each makes 3 to 4 appetizer servings or 2 entree servings. For each quesadilla, spread 3/4 cup filling over the tortilla. Spread 2 tablespoons of your favorite salsa over the filling. Sprinkle 1/2 cup shredded cheese over the salsa and top with the second tortilla. Quesadillas can be assembled a day before cooking and stored stacked on a plate, covered well in your refrigerator. Bake quesadillas on a baking pan in a preheated 375 degree F oven 10 minutes or sauté them in a nonstick pan sprayed with no-stick cooking spray. Cook 2 minutes on each side until lightly browned and cheese is melted. After cooking, cut into 2-inchwide wedges and garnish with cilantro sprigs. Serve with salsa and sour cream. sandwich recipes 12 kettle-cooked hot dogs 12 heated buns Mustard Chopped onion Coney Sauce 1/2 pound ground beef 1/4 cup water 1/4 cup chopped onion 1/2 teaspoon MSG 1 garlic cloves, minced 8 ounces tomato sauce 1/2 teaspoon chili powder 1/2 teaspoon salt Sauté the ground beef. Stir in remaining ingredients and simmer uncovered for 10 minutes. sandwich recipes Coney Island Hot Dogs 1 pound ground beef 4 tablespoons shortening 1 large onion, chopped 2 cups thick tomato purée 1 teaspoon cumin powder 1 teaspoon chili powder 1 clove garlic, minced 1 teaspoon salt 16 to 20 hot dogs Brown beef in shortening, mashing as it cooks so meat will not be lumpy. Add onion when meat is half cooked. Add remaining ingredients, except hot dogs, and simmer about 30 minutes. Serve hot with hot dogs and buns. sandwich recipes Green Chili Burger A burger that will make you say olé! Prep: 10 minutes Cook: 5 minutes Servings: Serves 4 4 fully cooked burger patties 1/2 small sweet onion 1 tablespoon butter 1 (4 ounce) can whole green chilies, drained 4 slices Monterey jack or pepper jack cheese 4 Kaiser rolls or hamburger buns Salsa picante Heat burgers in microwave according to package directions. Cut onion into 1/4-inch thick slices. Heat butter in a large skillet over medium heat. Grill onions about 2 minutes on each side, until soft and golden. Meanwhile, split green chilies and lay flat over top of burger. Lay 1 slice cheese over each; return to microwave briefly to melt cheese. Heat buns in microwave or oven until warm. Spread salsa on buns. Place burger patties on buns and top with grilled onions sandwich recipes Harley Hog Sandwich 1 (6 to 8 pound) boneless pork butt, tied 12 large round rolls Rub 1 cup kosher salt 1 cup coarsely-ground black pepper 1 cup sweet Hungarian paprika 2 cups hickory wood chips 1 cup apple wood chips Combine kosher salt, black pepper and paprika. Coat pork butt evenly with mixture, shaking off any excess. Soak wood chips in water 30 minutes. Place pork butt in smoker on rack at 220 degrees F for 8 hours, with smoke going for 2 hours. Let cool slightly. Break meat apart with hands. Hog Sauce 2 large onions, chopped 3 tablespoons vegetable oil 1 tablespoon paprika 1 tablespoon chili powder 1 tablespoon red pepper flakes 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin 42 ounces canned tomatoes with juice 3 cups cider vinegar 1 3/4 cups catsup 1/2 cup orange juice 1/2 cup dark brown sugar, packed 1/4 cup brown mustard 1 tablespoon salt 1 tablespoon cracked black pepper Sauté onions in oil in heavy saucepan until translucent. Add spices and cook until fragrant. Add remaining ingredients and cook until mixture is thick and coats back of spoon. Purée sauce and let cool. (Sauce can be made 2 to 3 days in advance and refrigerated.) Combine pork and sauce (to taste) in heavy saucepan. Cook until heated through. Pile pork on roll. Serve with French fries and cole slaw, if desired. sandwich recipes Hotdogs Azteca® 1 package Azteca® Flour tortillas 1 pound hot dogs 1 (15 ounce) can chili with beans 8 ounces American cheese slices Bring tortillas to room temperature. Preheat oven to 475 degrees F. Spread 1 heaping teaspoon of chili on each tortilla. Place slice of cheese on top of chili. Set hot dog in center of cheese. Roll up sides of tortilla and fasten with wooden picks. Bake approximately 10 minutes until cheese is melted and tortilla is crisp. Serves 5 to 6. NOTE: For appetizers, slice in quarters. sandwich recipes Lamb Patties 1 1/2 pounds ground lamb 2 tablespoons minced shallots 2 tablespoons minced garlic 2 tablespoons chopped mint 2 teaspoons herb seasoning mix 2 teaspoons ground cumin 1 teaspoon ground chili powder 1 teaspoon salt 1/2 teaspoon freshly-ground black pepper 1 egg 3 tablespoons olive oil In a mixing bowl, combine the lamb, shallots, garlic, mint, seasoning mix, cumin, chili powder, salt, pepper, and egg. Mix well. Form into 6 large patties. Fry over medium-high heat in olive oil. Drain and serve on buns the way you would hamburgers with your favorite condiments sandwich recipes Mexican Beef Sandwiches 1 (3 pound) boneless beef roast 1/2 cup chopped onion 2 teaspoons fresh garlic, minced 1 (16 ounce) jar picante sauce or salsa 4 teaspoons chili powder 1 teaspoon granulated sugar 1/4 teaspoon cayenne pepper or hot pepper sauce 12 hamburger buns Heat oven to 325 degrees F. In Dutch oven place roast. Sprinkle with onions and garlic. Cover; bake 2 1/2 to 3 hours until meat is tender and shreds easily. Remove roast from pan; cool slightly. Set pan and drippings aside. Shred roast with fork, removing any fat. place roast and all ingredients except buns in pan with drippings. Cook over medium heat, stirring occasionally until beef mixture is heated through. Serve on buns. sandwich recipes Pork Barbecue 1 (5 pound) pork loin 5 tablespoons brown sugar 1 tablespoon vinegar 2 tablespoons Worcestershire sauce 2 teaspoons salt 1 teaspoon pepper 1 teaspoon chili powder 1 (22 ounce) bottle catsup 1 onion 2 cups pork broth 1 cup water Preheat oven to 350 degrees F. Place pork loin in a shallow baking pan, fat side up. Roast 3 hours, or until the temperature at the center of the pork is 160 degrees F. (If desired, roast a little longer to ensure it is very well done.) Drain pork well. Chop into bite-size pieces with a large knife. In a large saucepan or Dutch oven, combine remaining ingredients. Bring to a simmer over medium heat. Add chopped pork; simmer 10 to 15 minutes. Per serving: 188 calories, 6 g fat, 47 mg cholesterol, 13 g carbohydrates, 1 g fiber, 21 g protein, 775 mg sodium sandwich recipes Pulled Pork with Root Beer Barbecue Sauce 1 (2 1/2 to 3 pound) pork sirloin roast 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon vegetable oil 2 medium onions, cut into thin wedges 1 cup root beer 2 tablespoons minced garlic 3 cups root beer (two 12 ounce cans or bottles) 1 cup bottled chili sauce 1/4 teaspoon root beer concentrate (optional) Several dashes hot pepper sauce (optional) 8 to 10 hamburger buns, split Lettuce leaves (optional) Tomato slices (optional) Trim fat from meat. If necessary, cut roast to fit into crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown roast on all sides in hot oil. Drain. Transfer meat to a large crockery cooker. Add onions, the 1 cup root beer and garlic. Cover; cook on low for 8 to 10 hours or on high for 4 to 5 hours. Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and bottled chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce if desired. Transfer roast to a cutting board or serving platter. Discard juices. Using two forks, pull meat apart into shreds. To serve, line buns, either plain or toasted, with lettuce leaves and tomato slices, if desired. Add meat and onions, then spoon on sauce. Makes 8 to 10 servings. sandwich recipes Red Devil Franks 1 cup finely chopped onion 2 cloves garlic, minced 4 tablespoons margarine 1/2 teaspoon salt 1/8 teaspoon pepper 1 1/2 tablespoons prepared mustard 1 1/2 tablespoons Worcestershire sauce 1 1/2 teaspoons granulated sugar 1/2 cup chili sauce 1 pound frankfurters (8 to 10) Frankfurter buns (8 to 10) Cook onion and garlic in margarine over low heat until onion is tender, about 10 minutes. Stir frequently. Add salt, pepper, Worcestershire sauce, mustard, sugar and chili sauce. Continue heating until flavors are well blended, about 5 minutes. Split frankfurters lengthwise and arrange split-side up in shallow pan. Spoon sauce over frankfurters and heat under broiler until frankfurters are hot and sauce is bubbly, 3 to 5 minutes. Serve hot on split, toasted frankfurter buns. Spoon on extra sauce. sandwich recipes Saucy Franks 3 slices bacon, diced 1/2 cup chopped onion 2 tablespoons chopped green bell pepper 3/4 cup unsweetened pineapple juice 1/2 cup catsup 1/8 teaspoon chili powder 10 hot dogs, sliced into 1/2-inch pieces 10 hamburger buns Cook bacon until crispy. Add onion and green pepper; cook until limp. Add pineapple juice, catsup and chili powder. Add hot dog slices; cover and bring to a boil. Lower heat and simmer 8 to 10 minutes. Spoon onto warm hamburger buns. Sprinkle with cheese if desired. sandwich recipes Sloppy Joes 1 to 2 tablespoons vegetable oil 1/2 cup minced onion 1/2 cup minced green bell pepper 1 pound firm tofu, frozen, then thawed and mashed 6 tablespoons catsup 6 tablespoons chili sauce 1/2 teaspoon salt Pepper, to taste 4 buns, lightly toasted Heat the oil in a large skillet over medium heat. Add onion and green pepper and sauté until the vegetables are well cooked, about 5 minutes. Add the tofu and sauté for another 15 minutes, until the tofu is completely cooked. Add catsup, chili sauce, salt and pepper and continue to cook over low heat until the mixture is heated through. Add a little water if the mixture is too dry. Spoon onto lightly toasted buns. sandwich recipes South of the Border Muffuletta 1 (1 pound) loaf round sourdough bread 1/4 cup nonfat yogurt cheese 1 tablespoon sliced scallion 1 clove garlic, minced 1 teaspoon Dijon mustard 1/8 teaspoon chili powder 1/8 teaspoon ground cumin 1/8 teaspoon ground turmeric 6 (0.5 ounce) slices fully cooked chicken breast 3 (1 ounce) slices reduced-fat Monterey Jack cheese 1 (4 ounce) can whole green chiles, drained and sliced in half lengthwise 4 tomato slices Leaf lettuce Cut loaf in half crosswise. Cut circle 1 inch from outer edge of crust. Remove bread from circle to 1-inch depth. Reserve bread for future use. Set halves aside. Combine yogurt cheese, onion, garlic, mustard, chili powder, cumin and turmeric in small mixing bowl. Spread evenly over inside of top and bottom halves of loaf. Layer 2 chicken slices, half of chiles, 2 tomato slices and lettuce on bottom half of loaf. Repeat layers once. Top with 2 chicken slices and 1 cheese slice. sandwich recipes Southwestern Sandwiches 1 cup finely shredded Cheddar cheese 1/2 cup crushed tortilla chips 2 scallions, thinly sliced 3 tablespoons salsa 2 tablespoons mayonnaise 1/2 teaspoon chili powder 10 hot dogs 10 hot dog buns, split In a bowl, combine the first six ingredients. Cut a 1/2-inch deep lengthwise slit in each hot dog. Spoon about 2 tablespoons cheese mixture into each. Broil for 2 to 3 minutes or until cheese is melted. Serve on buns. sandwich recipes Spanish Sandwiches 1 1/2 pounds ground chuck 1 medium onion, chopped 1 medium green bell pepper, chopped 1 teaspoon salt 2 teaspoons chili powder 1/2 cup shredded cheese 1 can tomato soup 6 hamburger buns, split Brown meat, onion and green pepper in skillet. Add salt, chili powder, cheese and tomato soup. Stir to mix well. When cheese has melted, cover and simmer for 30 to 60 minutes. Stir at intervals. Serve over buns. Note: use electric skillet if one is available sandwich recipes Super Roast Beef Subs 1 (1 ounce) envelope onion soup mix 1 tablespoon all-purpose flour 1 teaspoon ground cumin 1/2 teaspoon chili powder 1 cup water 1 cup chunky salsa 2 (16 ounce) Italian bread loaves 4 cups shredded lettuce 1 pound deli roast beef slices 2 tomatoes, seeded and diced 2 cups (8 ounces) shredded Colby-Monterey jack cheese blend Combine first 4 ingredients in a microwave-safe bowl. Stir in 1 cup water; cover with plastic wrap, folding back a corner to allow steam to escape. Microwave at HIGH 4 to 5 minutes or until thickened, stirring once. Stir in salsa. Slice off top one-third of each bread loaf lengthwise; hollow out bottoms of loaves, leaving 1-inch thick shells. Place 1 cup lettuce in bottom of each shell. Layer each with half of roast beef, half of salsa mixture, and remaining roast beef. Sprinkle with tomato and cheese; spread with remaining salsa mixture, and sprinkle with remaining lettuce. Cover with bread tops, and press down lightly. If desired, wrap in plastic wrap and chill. Yield: 8 to 10 servings sandwich recipes Tangy Barbecue Sandwiches 3 cups chopped celery 1 cup chopped onion 1 cup catsup 1 cup barbecue sauce 1 cup water 2 tablespoons vinegar 2 tablespoons Worcestershire sauce 2 tablespoons brown sugar 1 teaspoon chili powder 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 1 (3 to 4 pound) boneless chuck roast, trimmed 14 to 18 hamburger buns, split In a crockpot, combine the first 12 ingredients; mix well. Add roast. Cover and cook on HIGH for 6 to 7 hours or until tender. Remove roast; cool. Shred meat and return to sauce; heat through. Use a slotted spoon to serve on buns. sandwich recipes Taverns 1 pound ground beef 1/2 cup ketchup 1/2 cup water Pinch of salt Pinch of pepper 1 teaspoon chili powder 1 small onion, chopped 1 teaspoon prepared mustard Brown ground beef; crumble and set aside. Mix ketchup, water, salt, pepper and chili powder in a saucepan. Add onion and bring to a boil. Add ground beef. Simmer for 5 minutes. Add mustard, and stir well. Serve hot on hamburger buns or Kaiser rolls. sandwich recipes Harvard Hot Cheese & Bologna Sandwich 3 . tablespoon mayonnaise or salad dressing 1/2 - cup chili sauce 1 . pound bologna, ground 1/2 - cup Velveeta cheese, cubed 1/3 . cup onions, chopped 1/2 - cup stuffed olives, chopped 8-10 . potato rolls Preheat oven 400-degrees. In a small mixing bowl, blend the mayonnaise (or Miracle Whip) and chili sauce. Add the bologna, Velveeta, onions, and olives. Cut rolls in half and spread bologna mixture on each roll. Wrap each roll in aluminum foil and bake for 10 minutes. Picnicking & Tailgating: You can make the rolls early and bake before serving or take along in a thermal container. sandwich recipes Southwestern Club Sandwich Serves: 2 Ingredients: 4 tablespoons mayonnaise 2 tablespoons chopped fresh cilantro 1 large garlic clove, pressed 1 small jalapeno chili, minced 1/2 teaspoon ground cumin 6 slices hickory-smoked bacon 4 slices sourdough bread 8 thin slices smoked turkey (about 4 ounces) 4 large tomato slices 1/2 avocado, pitted, peeled, sliced Romaine lettuce leaves Mix first 5 ingredients in small bowl. Cover and refrigerate until ready to use. Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Toast bread. Spread mayonnaise mixture evenly over bread slices. Cover 2 bread slices with turkey, then tomato, avocado and bacon. Season generously with salt and pepper. Top with lettuce and remaining bread slices. Cut diagonally into quarters. Skewer each with frilly toothpick if desired and serve. sandwich recipes Roasted Pepper & Turkey Sandwiches Choose one, two or three kinds of peppers to roast for this tasty hero sandwich. 2 Anaheim chili peppers, halved lengthwise 2 red, yellow or green peppers or poblano peppers, quartered lengthwise 4 (7 to 8-inch) hoagie sandwich buns, split lengthwise 2 tablespoons LAND O LAKES® Butter, melted 4 ounces shaved deli turkey 4 slices (3/4-ounce each) LAND O LAKES® Monterey Jack Cheese 1/4 cup country-style Dijon, jalapeno, dill or sweet hot mustard Heat broiler. Cover broiler pan with foil. Remove seeds and stems from peppers. Place peppers, cut side down, on broiler pan. Broil 4 to 6 inches from heat until skins blacken (8 to 12 minutes). Wrap in damp towels; place in plastic food bag. Let stand 15 minutes. sandwich recipes Texas Barbecue Sandwich Ingredients: 2 cups GRILLED TURKEY 3/4 cup tomato juice 1/4 cup catsup 2-2/3 Tbsp vinegar 2 Tbsp molasses 1-1/2 Tbsp Worcestershire sauce 1 Tbsp each dried onions and sugar 2 tsp paprika 3/4 tsp each salt and dry mustard 1/2 tsp each chili powder, dried minced garlic and cayenne pepper - dash hot pepper sauce 4 hamburger buns, split horizontally and toasted Servings: 4 Instructions: 1. Cut meat from bones and mince. 2. In 3-quart saucepan, over high heat, combine tomato juice, catsup, vinegar, molasses, Worcestershire sauce, onions, sugar, paprika, salt, dry mustard, chili powder, garlic, cayenne pepper and hot pepper sauce; bring to boil. Reduce heat and simmer 10 minutes. Add turkey and simmer 10 to 15 minutes or until heated throughout. 3. To serve, spoon barbeque on bottom half of burger bun. Top with other half. sandwich recipes Bean ’n’ Burger Pockets 1 1/4 pounds ground beef 1 can (14 1/2 oz.) diced tomatoes -- undrained 1 can (8 oz.) tomato sauce 1/2 cup chopped onion 1 clove garlic -- minced 1 Tablespoon brown sugar 1 teaspoon seasoned salt 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/8 teaspoon dried thyme 1/8 teaspoon savory 1/8 teaspoon marjoram 1/8 teaspoon oregano 1/8 teaspoon parsley flakes 1 can (8 3/4 oz.) navy beans -- rinsed and drained 1 can (8 3/4 oz.) kidney beans -- rinsed and drained 1 can (8 3/4 oz.) lima beans -- rinsed and drained 5 pita breads -- halved 1/2 cup shredded cheddar cheese -- optional In a heavy suacepan or Dutch oven, brown beef; drain. Add tomatoes, tomato sauce, onion, garlic, brown sugar and seasonings. Cover and simmer for 1 hour, stirring occasionally. Stir in beans; heat through. Spoon about 1/2 cup into each pita half. Top with cheese if desired. Yield 5 servings. sandwich recipes CHILI DOG ROLLS ROLLS 1 tb Yeast, dry 1/4 c -- water, warm 1/2 ts Sugar or honey 1 c -- water, warm 1 tb Olive oil 4 c Flour, unbleached or whole wheat flour FILLING 7/8 c -- water, boiling 1 c TVP® granules or flakes 1 md Onion -- chopped 1/2 Green pepper -- chopped 1 Garlic clove -- minced 1 c Mushrooms (6 large) -- chopped 2 ts Olive oil 1 tb Olive oil 1 t Cumin 2 ts Chili powder 1 t Oregano 1/2 ts Salt 1 lg Tomato -- chopped OR 8 oz Tomato sauce Dissolve the yeast in 1/4 cup warm water and honey, and let stand a few minutes. Add 1 cup of warm water and 1 tbs olive oil. Stir in the flour. Turn the dough out onto a work surface and knead for 5 minutes or more until smooth, adding more flour if needed. Cover and let rise for an hour. For the filling: Mix the boiling water and TVP®. Let it stand while you prepare the vegetables. Heat a non-stick skillet and add 2 tsp olive oil. sandwich recipes Lewis’ Coney Island Hot Dogs 1/4 pound ground beef -- lean 6 ounces tomato paste 1 1/2 cups water 1/4 cup pickle relish 1 tablespoon instant minced onion 1 tablespoon mustard 3 teaspoons chili powder 1 teaspoon sugar 12 hot dogs -- heated 12 hot dog buns -- toasted In a medium saucepan. Cook meat, crumbling with a fork, until it looses its red color. Add remaining ingredients, except franks and buns, and simmer for about 30 minutes. | ||
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