Ingredients
- 4 hoagie buns, split
- 1 tablespoon olive oil
- 12 slices deli ham
- 12 slices thinly sliced hard salami
- 8 thin slices prosciutto
- 4 slices provolone cheese
- 4 slices Havarti cheese
- 1/4 cup shredded Parmesan cheese
- SALAD:
- 3 tablespoons mayonnaise
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups shredded lettuce
- 1/3 cup sliced pepperoncini
- 1/4 cup thinly sliced red onion
- Sliced tomato, optional
Directions
- Preheat oven to 350°. Place split hoagie rolls on a baking sheet. Brush olive oil on cut sides. Toast 5-6 minutes in the oven.
- Layer slices of ham, salami and prosciutto on one half of each toasted hoagie roll. Top with slices of provolone and Havarti cheese; sprinkle with shredded Parmesan. Bake until cheese is melted, 4-5 minutes.
- Meanwhile, in a large bowl, whisk together mayo, olive oil, red wine vinegar, garlic, oregano, salt and pepper. Add lettuce, pepperoncini and red onion; stir to combine. Distribute salad on top of melted cheese. If desired, layer with sliced tomato. Top with other half of hoagie bun to make a sandwich.
Nutrition Facts
1 sandwich: 836 calories, 55g fat (20g saturated fat), 124mg cholesterol, 2442mg sodium, 26g carbohydrate (6g sugars, 3g fiber), 47g protein.
Ingredients
- 4 slices whole wheat bread, toasted
- 3 tablespoons mayonnaise
- 6 ounces sliced deli turkey
- 4 thick-sliced applewood smoked bacon strips, cooked
- 2 large lettuce leaves
- 4 tomato slices
Directions
- Spread mayonnaise on one side of each slice of toasted wheat bread. Layer two slices with turkey, cooked bacon, lettuce leaves and tomato slices. Place other two slices of bread on top to make two sandwiches.
Nutrition Facts
1 sandwich: 510 calories, 29g fat (6g saturated fat), 57mg cholesterol, 1663mg sodium, 32g carbohydrate (5g sugars, 2g fiber), 30g protein.
Ingredients
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 teaspoon prepared mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon fresh lemon juice
- Dash hot pepper sauce
- SANDWICH:
- 8 slices tomato basil bread or brioche bread
- 1 cup torn mixed salad greens or romaine
- 1 large tomato, sliced
- 10 ounces sliced deli turkey
- 4 slices aged white cheddar or Gouda cheese
- 8 slices cooked bacon
Directions
- Combine sauce ingredients in a small bowl. Spread sauce onto four slices of tomato basil bread. Layer with mixed greens, tomato slices, turkey, white cheddar slices, and bacon. Spread remaining sauce over remaining bread slices; place over top. Secure with toothpicks; cut into triangles.
Nutrition Facts
1 sandwich: 642 calories, 29g fat (10g saturated fat), 74mg cholesterol, 1891mg sodium, 57g carbohydrate (8g sugars, 3g fiber), 37g protein.
Ingredients
- 1 package (48 ounces) frozen Texas-size white dinner rolls
- 2 tablespoons butter
- 1-1/2 pounds ground beef
- 1 cup chopped onion
- 3 tablespoons beef bouillon granules
- 1 bag (14 ounces) coleslaw mix
Directions
- Place rolls on parchment-lined baking sheets; cover with plastic wrap coated with cooking spray; let rise until doubled.
- Preheat oven to 350°. In a large skillet, heat butter over medium heat. Cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add beef granules and cabbage mix. Cook 5 minutes longer until cabbage is tender. Strain; cool completely.
- On a lightly floured surface, roll each dinner roll into a 5-in. oval. Place about 1/4 cup of meat mixture in the center. Fold dough over filling, pressing edges to seal. Place seam side down on greased baking sheets. Repeat with remaining rolls and meat mixture.
- Place on a greased baking sheet. Prick tops with a fork. Bake until golden brown, 20-23 minutes.
Nutrition Facts
1 roll: 327 calories, 10g fat (3g saturated fat), 30mg cholesterol, 753mg sodium, 45g carbohydrate (6g sugars, 2g fiber), 14g protein.
Ingredients
- 1 pound of ground beef (80/20 preferably)
- 6 to 12 slices of mild cheddar cheese (for single or double cheese)
- 6 brioche hamburger buns
- 1/2 tablespoon salt
- 1 cup mayonnaise
- 1/4 cup mustard
- 1/4 cup ketchup
- 1/4 cup pickle juice
- Sliced pickles, optional
Directions
- Take your ground beef and split it into 6 individual balls (roughly 3-4 ounces in weight).
- Heat up a pan to a medium-high heat. Take one ball of beef and drop it into the pan. With a burger press or spatula, press the burger as flat into the pan as possible. Move the press/spatula around to even out the press. Add a small pinch of salt. Once the sides start to crisp (about 2-3 minutes), use a metal spatula to start scrapping the sides to separate the burger from the pan. Then, flip the burger. Add 1-2 slices of cheese and cover for 2-3 minutes while the other side cooks. Once the cheese is melted. Remove from heat and repeat for the 5 other burger balls.
- To toast the buns, either do this before or after the cook. I like to do it after so the buns soak up some of the burger juice and get a nice crust on the inside. Place in the pan on low-medium heat for 2-3 minutes or until toasted brown.
- For the sauce, combine the mayo, mustard, ketchup and pickle juice in a bowl and stir until completely mixed. Put the burgers on buns, sauce them up and enjoy!
Ingredients
- 1 French bread baguette (11 ounces)
- 2 large heirloom tomatoes, sliced
- 8 ounces fresh mozzarella cheese, sliced
- 1/2 teaspoon sea salt
- 1/2 teaspoon coarsely ground pepper
- 4 tablespoons olive oil
- 2 tablespoons balsamic glaze, optional
- 16 fresh basil leaves
Directions
- Slice baguette in half lengthwise; cut into 4 equal portions to make 4 sandwiches. Optional: Toast baguette halves, cut side down, in a hot dry skillet until lightly toasted.
- Assemble sandwiches by layering tomato slices and sliced mozzarella cheese on baguette bottoms. Drizzle with olive oil and if desired, balsamic glaze. Sprinkle with salt and pepper. Layer with fresh basil leaves. Top each with other baguette half.
Nutrition Facts
1 sandwich: 495 calories, 26g fat (10g saturated fat), 45mg cholesterol, 843mg sodium, 47g carbohydrate (3g sugars, 2g fiber), 18g protein.
Ingredients
- 4 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- Dash hot pepper sauce
- 1 jar (4 ounces) diced pimientos, drained
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 8 slices white bread
Directions
- In a large bowl, beat cream cheese, mayonnaise, onion powder, garlic powder, salt, pepper, cayenne pepper and hot sauce at medium speed until fluffy. Fold in pimientos and shredded cheeses. Cover; refrigerate at least 30 minutes.
- To serve, spread pimiento cheese on 4 slices white bread; top with remaining 4 slices bread. Slice each in half; serve.
Nutrition Facts
1 sandwich: 462 calories, 31g fat (13g saturated fat), 60mg cholesterol, 773mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 14g protein.
Ingredients
- 8 bacon strips
- 8 slices white bread, toasted
- 1/3 cup mayonnaise
- 2 medium tomatoes, sliced 1/2-in. thick
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 large lettuce leaves
Directions
- Heat a large skillet to medium. Add bacon strips; cook 3-4 minutes per side or until crispy. Remove to a paper towel-lined plate; set aside to slightly cool.
- Spread mayonnaise on one side of each slice of bread. Line bacon and tomatoes on half of the slices; sprinkle with salt and pepper. Top with lettuce leaves. Place other half of bread slices, mayonnaise side down, to make a sandwich. Serve immediately.
Nutrition Facts
1 sandwich: 371 calories, 22g fat (4g saturated fat), 23mg cholesterol, 826mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 12g protein.
Ingredients
- 4 hoagie buns
- 1/4 cup mayonnaise
- 2 teaspoons canola oil
- 1/2 medium onion, chopped
- 1 pound ground beef
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 8 slices American cheese
- 2 tablespoons ketchup
- 2 tablespoons yellow mustard
- 1 medium tomato, thinly sliced
- 1-1/2 cups shredded iceberg lettuce
Directions
- Heat a large cast-iron skillet over medium heat. Slice hoagie rolls in half; dry toast each half until lightly browned. Spread each half with mayonnaise; set aside.
- Heat oil in the skillet; add onion. Cook until tender, 3-4 minutes. Add ground beef; spread into a layer (do not break up into small pieces); sprinkle with salt and pepper. Cook until beef is browned, 3-4 minutes; flip and cook until browned, 3-4 minutes longer. Use the spatula to chop the patty into small pieces. Divide the meat mixture into 4 quarters. Place slices of American cheese in a layer on top of each ground beef quarter; let melt 1-2 minutes. Transfer each quarter to a toasted hoagie bun. Top with ketchup, mustard, tomato slices and shredded lettuce.
Nutrition Facts
1 sandwich: 669 calories, 39g fat (14g saturated fat), 105mg cholesterol, 1543mg sodium, 41g carbohydrate (10g sugars, 2g fiber), 36g protein.
Ingredients
- BECHAMEL:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1-2/3 cups whole milk
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- SANDWICH:
- 3 tablespoons Dijon mustard
- 8 slices brioche bread
- 12 slices deli ham
- 12 ounces Gruyere cheese, shredded
Directions
- Preheat oven to 425°. Heat butter in a small saucepan over medium heat. Once melted, whisk in flour; cook until lightly browned and bubbly, 2-3. Slowly whisk in milk; cook until thickened, 4-5 minutes, stirring frequently. Season with salt, pepper, nutmeg and cayenne. Remove from heat; set aside.
- Spread Dijon mustard on one side of each piece of bread. Spread 1 tablespoon bechamel sauce on 4 of the slices of brioche. Place on a foil-lined baking sheet. Top bechamel with three slices of ham, and 1/4 cup of shredded Gruyere. Place other half of brioche slices on top. Spread remaining bechamel sauce on top of sandwiches. Sprinkle with remaining shredded Gruyere. Bake 6-7 minutes or until cheese is melted. Turn oven to broil; broil 1-2 minutes or until tops are lightly golden brown.
Nutrition Facts
1 sandwich: 780 calories, 48g fat (28g saturated fat), 200mg cholesterol, 2275mg sodium, 40g carbohydrate (13g sugars, 1g fiber), 45g protein.
Ingredients
- 1 package (12 ounces) Hawaiian sweet rolls
- 1/2 pound thinly sliced Taylor Pork Roll
- 6 large eggs
- 6 slices slices American cheese
- 1/2 cup butter, melted
- 2 teaspoons poppy seeds
Directions
- Preheat oven to 350°. Without separating the rolls, cut rolls in half horizontally. Arrange bottom halves of rolls in a greased 9x13-in. baking dish.
- From each pork roll slice, make four cuts from the outer edges inwards, 1/2 in. towards the center, evenly spaced around the outside of each slice. In a large skillet over medium heat, cook pork roll slices until edges are crisp, 1-2 minutes per side. Layer on top of roll bottoms.
- In the same skillet, break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired. Layer eggs over cooked pork roll. Top with slices of American cheese; replace top half of the rolls. Pour melted butter over tops of rolls; sprinkle with poppy seeds.
- Bake, uncovered, until tops are golden brown and cheese has melted, 15-17 minutes.
Nutrition Facts
1 sandwich: 261 calories, 15g fat (9g saturated fat), 144mg cholesterol, 464mg sodium, 18g carbohydrate (7g sugars, 1g fiber), 13g protein.
Ingredients
- 4 tablespoons butter, softened, divided
- 8 slices white bread
- 1 cup shredded cheddar cheese
- 8 slices American cheese or mozzarella cheese
Directions
- Spread 2 teaspoons butter on one side of each slice of bread. In batches, place a slice of bread, butter side down, in a large skillet or electric griddle over medium-low heat. Place a slice of American cheese on two pieces of bread; divide shredded cheddar cheese on top of each. Top with a second slice of American cheese and one of the remaining bread slices, butter side facing outward. Cook until golden brown on the bottom, 2-3 minutes. Flip sandwiches; cook another 2-3 minutes or until golden brown on the bottom. Serve immediately.
Nutrition Facts
1 sandwich: 510 calories, 32g fat (19g saturated fat), 89mg cholesterol, 1000mg sodium, 34g carbohydrate (5g sugars, 2g fiber), 20g protein.
Ingredients
- 1 can (16 ounces) chickpeas or garbanzo beans, rinsed and drained
- 1 celery rib, finely chopped
- 2 sweet pickles, finely chopped
- 2 tablespoons dried cranberries
- 2 tablespoons finely chopped red onion
- 2 tablespoons reduced-fat mayonnaise
- 2 teaspoons sweet pickle juice
- 1/2 teaspoon minced fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 slices provolone cheese
- 8 slices multigrain bread
Directions
- In a small bowl, mix the first 10 ingredients. Place cheese slices on 4 bread slices; top with chickpea mixture and remaining bread. Preheat panini maker or indoor electric grill. Cook sandwiches, covered, until bread is browned and cheese is melted, 3-5 minutes.
Nutrition Facts
1 sandwich: 370 calories, 13g fat (4g saturated fat), 18mg cholesterol, 753mg sodium, 49g carbohydrate (13g sugars, 9g fiber), 17g protein.
Ingredients
- 1-1/2 pounds boneless skinless chicken breast halves
- 2 cups chicken broth
- 3/4 cup creamy Caesar salad dressing
- 1/2 cup shredded Parmesan cheese
- 1/4 cup minced fresh parsley
- 1/2 teaspoon pepper
- 6 flour tortillas (8 inches), warmed
- 2 cups shredded lettuce
- Optional: Salad croutons, crumbled cooked bacon and additional shredded Parmesan cheese
Directions
- Place chicken and broth in a 1-1/2- or 3-qt. slow cooker. Cook, covered, on low 3-4 hours or until a thermometer inserted in chicken reads 165°. Remove chicken and discard cooking juices. Shred chicken with 2 forks; return to slow cooker.
- Stir in dressing, Parmesan, parsley and pepper; heat through. Serve in tortillas with lettuce and, if desired, salad croutons, crumbled bacon and additional shredded Parmesan cheese.
Nutrition Facts
1 wrap: 472 calories, 25g fat (5g saturated fat), 79mg cholesterol, 795mg sodium, 29g carbohydrate (1g sugars, 2g fiber), 31g protein.
Ingredients
- 2 large eggs, lightly beaten
- 1/4 cup canola oil, divided
- 2 medium onions, finely chopped, divided
- 1/2 cup dry bread crumbs
- 1 teaspoon dried oregano
- 2 pounds ground beef
- 1 medium green pepper, chopped
- 2 cans (15 ounces each) tomato sauce
- 1/4 cup packed brown sugar
- 2 tablespoons prepared mustard
- 2-1/2 teaspoons chili powder
- 3/4 teaspoon salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon pepper
- Dash Louisiana-style hot sauce
- ADDITIONAL INGREDIENTS (for each serving):
- 1 hoagie bun, split and toasted
- 2 tablespoons shredded cheddar cheese
Directions
- In a large bowl, combine the eggs, 2 tablespoons oil, 1/2 cup onion, bread crumbs and oregano. Crumble beef over mixture and mix lightly but thoroughly. With wet hands, shape into 1-1/2-in. balls.
- Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 400° until no longer pink, 20-25 minutes.
- Meanwhile, in a Dutch oven, saute green pepper and remaining onion in remaining oil until tender. Stir in the tomato sauce, brown sugar, mustard, chili powder, salt, garlic powder, pepper and hot sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain meatballs on paper towels; add to sauce and stir to coat.
- To serve immediately, for each sandwich, place 4 meatballs on a bun and sprinkle with cheese. Cool remaining meatballs; transfer to freezer containers. Cover and freeze for up to 3 months.
- To use frozen meatballs: Thaw in the refrigerator. Place in an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through. Prepare sandwiches as directed above.
Nutrition Facts
1 sandwich: 649 calories, 31g fat (10g saturated fat), 138mg cholesterol, 1369mg sodium, 58g carbohydrate (17g sugars, 4g fiber), 36g protein. Diabetic Exchanges: 1 lean meat.
Ingredients
- 8 bacon strips, cut into 1-inch pieces
- 2 pounds lean ground beef (90% lean)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 cups shredded peeled butternut squash
- 2 medium parsnips, peeled and shredded
- 2 medium carrots, peeled and shredded
- 1 can (12 ounces) cola
- 1 can (8 ounces) tomato paste
- 1 cup water
- 1/3 cup honey mustard
- 1-1/2 teaspoons ground cumin
- 1-1/4 teaspoons salt
- 1 teaspoon ground allspice
- 1/2 teaspoon pepper
- 18 hamburger buns, split
Directions
- In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings. In the same skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 10-12 minutes, breaking meat into crumbles; drain.
- Transfer to a 5- or 6-qt. slow cooker. Stir in squash, parsnips, carrots, cola, tomato paste, water, mustard and seasonings. Cook, covered, on low until vegetables are tender, 4-5 hours. Stir in bacon. Serve on buns.
Nutrition Facts
1 sandwich: 275 calories, 8g fat (3g saturated fat), 35mg cholesterol, 526mg sodium, 35g carbohydrate (9g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 lean meat.
Ingredients
- 1 bottle (18 ounces) barbecue sauce
- 1/2 cup amber beer or root beer
- 1/4 cup cider vinegar
- 2 green onions, chopped
- 2 tablespoons dried minced onion
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 4 garlic cloves, minced
- 1 tablespoon dried parsley flakes
- 2 pounds boneless skinless chicken breasts
- 12 hamburger buns, split and toasted
- 24 cooked bacon strips
- 12 lettuce leaves
Directions
- In a large bowl, combine the first 9 ingredients. Place chicken in a greased 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low, 3-4 hours or until tender. Shred chicken with 2 forks. Serve on buns with bacon and lettuce.
Nutrition Facts
1 sandwich: 401 calories, 12g fat (4g saturated fat), 65mg cholesterol, 1175mg sodium, 43g carbohydrate (19g sugars, 2g fiber), 28g protein.
Ingredients
- 1 teaspoon Worcestershire sauce
- 1 garlic clove, minced
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1 pound ground beef
- 4 slices sharp cheddar cheese
- 1/4 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1 tablespoon honey
- 4 hamburger buns, split and toasted
- 8 cooked bacon strips
- 1/2 cup french-fried onions
- Optional: Lettuce leaves and sliced tomato
Directions
- In a large bowl, combine Worcestershire sauce, garlic, seasoned salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties.
- Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top with cheese; grill, covered, until cheese is melted, 1-2 minutes longer.
- Meanwhile, in a small bowl, combine mayonnaise, ketchup, vinegar and honey; spread over cut sides of buns. Top bun bottoms with bacon, burgers, french-fried onions and, if desired, lettuce and tomato. Replace tops.
Nutrition Facts
1 burger: 708 calories, 46g fat (16g saturated fat), 124mg cholesterol, 1277mg sodium, 33g carbohydrate (10g sugars, 1g fiber), 39g protein.
Ingredients
- 1 beef rump roast or bottom round roast (3 to 4 pounds)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup barbecue sauce
- 12 croissants, split
- 12 slices provolone cheese
- Optional: Tomato slices, lettuce leaves and red onion slices
Directions
- Rub roast with salt and pepper. Place in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until meat is tender.
- Remove roast; cool slightly. Skim fat from cooking juices. Slice beef; return beef and cooking juices to slow cooker. Add barbecue sauce; heat through. Place croissant bottoms on a baking sheet; top with cheese. Broil 4-6 in. from heat until cheese is melted, 1-2 minutes. Top with beef. If desired, serve with optional toppings. Replace croissant tops.
Test Kitchen tips
Nutrition Facts
1 sandwich: 511 calories, 25g fat (13g saturated fat), 125mg cholesterol, 805mg sodium, 38g carbohydrate (15g sugars, 2g fiber), 33g protein.
Ingredients
- 1/2 cup oil-packed sun-dried tomatoes
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 1 garlic clove, crushed
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 8 slices sourdough bread
- 1-1/4 cups shredded part-skim mozzarella cheese
- 1/2 cup crumbled goat cheese
- 1/4 cup fresh arugula
- 2 tablespoons chopped roasted sweet red pepper
- 3 tablespoons butter, melted
Directions
- Place the first 8 ingredients in a food processor; process until blended.
- Spread over each of 4 bread slices; top with cheeses, arugula, red pepper and remaining bread. Brush outsides of sandwiches with butter.
- On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes per side.
Test Kitchen tips
Nutrition Facts
1 sandwich: 491 calories, 31g fat (14g saturated fat), 67mg cholesterol, 942mg sodium, 37g carbohydrate (4g sugars, 3g fiber), 19g protein.
Ingredients
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons ground cinnamon
- 1-1/2 teaspoons chili powder
- 1-1/2 teaspoons coarsely ground pepper
- 1 boneless pork shoulder butt roast (3 to 4 pounds), halved
- 2 tablespoons olive oil
- 2 medium onions, halved and sliced
- 8 garlic cloves, coarsely chopped
- 1-1/2 cups water
- 1 tablespoon liquid smoke, optional
- 10 hamburger buns, split and toasted
- Barbecue sauce
- Sliced jalapeno pepper, optional
Directions
- Mix seasonings; rub over pork. In a large skillet, heat oil over medium heat. Brown pork on all sides. Transfer to a 5- or 6-qt. slow cooker.
- In same pan, cook and stir onions over medium heat until lightly browned, 4-5 minutes. Add garlic; cook and stir 1 minute. Add water; bring to a boil, stirring to loosen browned bits from pan. If desired, stir in liquid smoke. Add to pork.
- Cook, covered, on low until meat is tender, 6-8 hours. Remove roast; discard onion mixture. Shred pork with 2 forks; return to slow cooker and heat through. Serve on buns with barbecue sauce and, if desired, jalapeno slices.
Nutrition Facts
1 sandwich: 386 calories, 18g fat (6g saturated fat), 81mg cholesterol, 669mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 28g protein.
Ingredients
- 1 package (11-1/4 ounces) frozen garlic Texas toast
- 1/4 cup pasta sauce
- 4 slices provolone cheese
- 16 slices pepperoni
- 8 slices thinly sliced hard salami
- Additional pasta sauce, warmed, optional
Directions
- Preheat griddle over medium-low heat. Add garlic toast; cook until lightly browned, 3-4 minutes per side.
- Spoon 1 tablespoon sauce over each of 4 pieces of toast. Top with cheese, pepperoni, salami and remaining toast. Cook until crisp and cheese is melted, 3-5 minutes, turning as necessary. If desired, serve with additional sauce.
Nutrition Facts
1 sandwich: 456 calories, 28g fat (10g saturated fat), 50mg cholesterol, 1177mg sodium, 36g carbohydrate (4g sugars, 2g fiber), 19g protein.
Ingredients
- 1/4 cup canola oil, divided
- 1 small onion, chopped
- 1 rotisserie chicken, skin removed, shredded (about 3-1/2 cups)
- 1 package (8.8 ounces) ready-to-serve long grain rice
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (4 ounces) chopped green chiles
- 2 teaspoons minced chipotle peppers in adobo sauce
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 cups shredded Mexican cheese blend
- 1/3 cup chopped fresh cilantro
- 6 flour tortillas (10 inches), warmed
- Optional: Salsa, sour cream, guacamole and chopped tomatoes
Directions
- Preheat oven to 425°. Place a 15x10x1-in. baking pan in the oven.
- In a large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until lightly browned, about 5 minutes. Stir in chicken, rice, beans, chiles, chipotle pepper, cumin, salt and pepper; cook until heated through. Remove from heat; stir in cheese and cilantro.
- Spoon 1 cup chicken mixture on the bottom third of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Brush preheated baking pan with some of the remaining oil. Place chimichangas seam side down; brush with oil. Bake until crisp and golden, about 15 minutes, turning halfway through baking. Serve with toppings as desired.
Test Kitchen tips
Nutrition Facts
1 chimichanga: 704 calories, 31g fat (9g saturated fat), 98mg cholesterol, 1081mg sodium, 62g carbohydrate (4g sugars, 6g fiber), 41g protein.
Ingredients
- 2 teaspoons canola oil
- 3 pounds ground turkey
- 1 large onion, chopped
- 1/2 medium green pepper, chopped
- 3 garlic cloves, minced
- 2 tablespoons Worcestershire sauce
- 1 teaspoon crushed red pepper flakes
- 3 cups ketchup
- 2/3 cup water
- 1/3 cup packed brown sugar
- 3 tablespoons spicy brown mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 12 hamburger buns, split
- Optional: Coleslaw and dill pickle slices
Directions
- Heat oil in a large nonstick skillet over medium-high heat. Cook turkey in batches until no longer pink, breaking into crumbles, 8-10 minutes per batch. Transfer meat to a 5- or 6-qt. slow cooker. In the same skillet, cook the onion and green pepper until tender, 2-3 minutes. Add garlic, Worcestershire and red pepper flakes; cook 1 minute longer. Transfer to slow cooker.
- In a bowl, combine ketchup, water, brown sugar, mustard, salt and pepper; pour over meat. Cover and cook on low 4-5 hours or until flavors are blended. Serve on buns with toppings as desired.
Test Kitchen tips
Nutrition Facts
1 sandwich: 390 calories, 11g fat (3g saturated fat), 75mg cholesterol, 1206mg sodium, 46g carbohydrate (26g sugars, 1g fiber), 27g protein.
Ingredients
- 1/4 cup blue cheese salad dressing
- 2 spinach or whole wheat tortillas (8 inches)
- 1 cup shredded cooked chicken
- 1 cup spring mix salad greens
- 1 medium tomato, halved and sliced
- 4 cooked bacon strips
- 1/2 medium ripe avocado, peeled and sliced
- 1 tablespoon sliced ripe olives
- 1 tablespoon crumbled blue cheese
Directions
- Spread dressing over tortillas to within 1/2 in. of edges. Layer with the remaining ingredients. Roll up tortillas.
Test Kitchen tips
Nutrition Facts
1 wrap: 610 calories, 37g fat (8g saturated fat), 91mg cholesterol, 880mg sodium, 36g carbohydrate (3g sugars, 5g fiber), 33g protein.
Ingredients
- 3/4 cup mayonnaise
- 1/3 cup chopped fresh basil
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons minced fresh chives
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 large eggplant, cut into 8 slices
- 2 large sweet red peppers, cut into large pieces
- 2 tablespoons olive oil
- 4 ciabatta rolls, split
- 8 slices provolone cheese
Directions
- For aioli, place the first 8 ingredients in a blender; cover and process until mixture is smooth.
- Brush the vegetables with oil. Place in broiling pan in oven and broil 3-4 inches from heat, or grill, covered, over medium heat until tender, 4-5 minutes per side. Chop the peppers when cool enough to handle.
- Spread cut sides of each roll with 1 tablespoons aioli. Layer bottoms with 1 slice cheese, 2 slices eggplant, peppers and remaining cheese. Replace tops.
- In a panini maker, grill sandwiches until the cheese is melted, 5-7 minutes. Serve remaining aioli with sandwiches or save for another use.
Test Kitchen tips
Nutrition Facts
1 sandwich: 732 calories, 38g fat (11g saturated fat), 33mg cholesterol, 1116mg sodium, 83g carbohydrate (12g sugars, 9g fiber), 23g protein.
Ingredients
- 1 boneless beef chuck roast (2-1/2 to 3 pounds), trimmed and cut into 1-inch cubes
- 2 medium onions, halved and sliced
- 1/4 cup Worcestershire sauce
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 medium sweet red pepper, sliced
- 1 medium green pepper, sliced
- 8 slices American cheese or pepper jack cheese
- 8 hoagie buns, split and toasted
Directions
- In a 3- or 4-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low 7 hours. Stir in peppers; cook, covered, until meat and peppers are tender, 1-3 hours.
- Stir to break up meat. Serve beef mixture and cheese on buns.
Test Kitchen tips
Nutrition Facts
1 sandwich: 546 calories, 23g fat (9g saturated fat), 97mg cholesterol, 754mg sodium, 42g carbohydrate (9g sugars, 2g fiber), 40g protein.
Ingredients
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped celery
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup evaporated milk
- 4 ounces cream cheese, cubed
- 1 cup frozen peas
- 2 cups chopped cooked turkey (about 10 ounces)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 slices Texas toast or other thick-sliced bread, toasted
- Chopped tomato and minced fresh parsley, optional
Directions
- In a large saucepan, heat butter over medium-high heat; saute onion and celery until tender, 4-6 minutes. Stir in flour until blended; cook and stir until golden brown. Gradually stir in stock and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 4-6 minutes.
- Add cream cheese, peas, turkey, salt and pepper; cook and stir until blended and heated through. Serve over toast. If desired, top with tomato and parsley.
Nutrition Facts
1 serving: 488 calories, 24g fat (13g saturated fat), 135mg cholesterol, 917mg sodium, 35g carbohydrate (11g sugars, 3g fiber), 32g protein.
Ingredients
- 1 bottle (2 liters) root beer
- 1-1/2 cups barbecue sauce
- 1-1/2 teaspoons salt
- 1 teaspoon minced fresh gingerroot
- 1 bone-in pork shoulder roast (about 3 pounds)
- SLAW:
- 1/2 cup mayonnaise or Miracle Whip
- 2 tablespoons white vinegar
- 1 tablespoon maple syrup
- 1 package (14 ounces) coleslaw mix
- ASSEMBLY:
- 60 plain doughnut holes
- 60 appetizer skewers
- Additional barbecue sauce, optional
Directions
- In a large saucepan, bring root beer to a boil. Reduce heat to medium-high; cook, uncovered, until liquid is reduced by half, 30-45 minutes. Transfer to a 5- or 6-qt. slow cooker. Stir in barbecue sauce, salt and ginger. Add roast, turning to coat.
- Cook, covered, on low until pork is tender, 8-10 hours. For slaw, in a large bowl, mix mayonnaise, vinegar and syrup. Stir in coleslaw mix. Refrigerate, covered, until flavors are blended, at least 1 hour.
- Remove pork from slow cooker; skim fat from cooking juices. Remove meat from bones; shred with 2 forks. Return juices and pork to slow cooker; heat through.
- To serve, cut doughnut holes in half; cut a thin slice off bottoms to level. Serve pork and slaw in doughnut holes; secure with skewers. If desired, serve with additional barbecue sauce.
Test Kitchen tips
Nutrition Facts
1 slider: 138 calories, 7g fat (2g saturated fat), 13mg cholesterol, 218mg sodium, 14g carbohydrate (10g sugars, 0 fiber), 5g protein.
Ingredients
- 1 pound ground beef or ground bison
- 1/3 cup finely chopped onion
- 1 slice whole wheat or white bread, broken into small pieces
- 2 tablespoons red wine vinegar
- 1 tablespoon liquid smoke
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hamburger or steak seasoning
- 1/4 to 1/2 teaspoon garlic salt
- 1/4 to 1/2 teaspoon pepper
- 1/4 cup all-purpose flour
- 4 onion hamburger buns, split
- 1/3 cup prepared Thousand Island salad dressing
- 4 Bibb or Boston lettuce leaves
- 4 slices American cheese
- 4 slices red onion
- 1 large heirloom tomato, sliced
Directions
- Combine first 9 ingredients; mix lightly but thoroughly. Shape into four 3/4-in.-thick patties. Press patties into flour to lightly coat both sides.
- In a large cast-iron or other heavy skillet, cook burgers over medium heat until a thermometer reads 160°, 4-5 minutes per side. Layer bun bottoms with salad dressing, lettuce, burgers, cheese, onion and tomato slices. Replace bun tops.
Nutrition Facts
1 burger: 546 calories, 28g fat (10g saturated fat), 77mg cholesterol, 976mg sodium, 39g carbohydrate (10g sugars, 2g fiber), 31g protein.