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Hot Pat
Dinner

Hot Pat

4.8

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Heat oil in a large pot or Dutch oven over medium heat; cook and stir cabbage and garlic basil spread until cabbage begins to soften, about 5 minutes. Add sauerkraut, sweet hot mustard, and pastrami; cook and stir until hot, 3 to 4 minutes. Stir in 2 cups shredded Swiss cheese and cook until melted, 2 to 3 minutes.
  2. 2 Spread each hoagie bun with 1 tablespoon spicy brown mustard. Top with 4 slices Swiss cheese and evenly distribute the pastrami mixture among the sandwiches. Sprinkle with diced onion and top with tomato wedges.

By Allrecipes

Giardino Grinder
Dinner American

Giardino Grinder

5.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat oven to 500 degrees F (260 degrees C).
  2. 2 Heat olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion until it begins to soften and turn translucent, about 5 minutes. Add eggplant and cook until they have absorbed some of the oil, about 1 minute. Stir zucchini into eggplant mixture and cook until softened, 1 to 2 minutes. Mix in mushrooms and salt; cook and stir until mushrooms are softened, 3 to 4 minutes.
  3. 3 Pour Marsala wine into eggplant mixture and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until wine has reduced slightly, 2 to 3 minutes.
  4. 4 Spread each ciabatta roll with 1 tablespoon garlic basil spread, 1 tablespoon garlic roasted tomato sauce, and 1 tablespoon artichoke aioli. Top with 1/4 pound mozzarella cheese. Evenly distribute the eggplant mixture among the 4 sandwiches.
  5. 5 Place sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes.

By Allrecipes

Toasted Cuban Sandwich
Lunch Latin American

Toasted Cuban Sandwich

4.5

Prep
30 min
Cook
15 min
Total
105 min

Instructions

  1. 1 Combine mayonnaise, sour cream, cilantro, green onions, ground chipotle peppers, lime juice, garlic basil spread, cumin, salt, and black pepper in a small bowl. Stir until combined. Cover and refrigerate for at least 1 hour.
  2. 2 Preheat oven to 500 degrees F (260 degrees C).
  3. 3 Heat olive oil in large skillet over medium-high heat. Stir onions, red pepper flakes, and oregano in the hot oil until onions begin to soften, about 5 minutes. Season with salt and ground black pepper to taste. Add half the jalapeno pepper rings and cook until they begin to soften, 2 to 3 minutes. Reserve remaining jalapeno rings.
  4. 4 Spread each ciabatta roll with 1 tablespoon sweet hot mustard and 2 tablespoons chipotle mayonnaise. Evenly divide the Swiss cheese slices, slices of pork loin, ham, dill pickles, and remaining jalapeno rings among the four sandwiches. Top with cooked onion mixture.
  5. 5 Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, 4 to 5 minutes.

By Allrecipes

Meatball Grinder
Lunch Italian

Meatball Grinder

3.8

Prep
60 min
Cook
40 min
Total
110 min

Instructions

  1. 1 Preheat oven to 500 degrees F (260 degrees C).
  2. 2 Combine soft bread crumbs, dry bread crumbs, and milk in a large bowl and allow to soak until the bread crumbs absorb most of the milk, about 10 minutes. Add ground beef, Italian sausage, 1 cup marinara sauce, eggs, garlic, Italian seasoning, and red pepper flakes and mix until thoroughly combined. Form into 16 large meatballs.
  3. 3 Heat 1 cup olive oil in a large pot or Dutch oven over medium-high heat. Cook meatballs until browned, about 10 minutes. Transfer to a baking sheet and bake in the preheated oven until no longer pink in the center, about 10 minutes.
  4. 4 Bring 1 cup marinara sauce to a simmer in a large saucepan over medium heat. Add cooked meatballs and heat through, about 5 minutes.
  5. 5 Heat 1 tablespoon olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, and serrano pepper in the hot oil until onion softens, 5 to 6 minutes. Add Marsala wine, salt, and black pepper; cook until wine has evaporated and onion turns golden, about 10 minutes.
  6. 6 Spread each hoagie bun with 1/4 cup mascarpone cheese and 1 tablespoon garlic basil spread. Place four meatballs and a spoonful of marinara sauce on top. Sprinkle each sandwich with 1 cup mozzarella cheese.
  7. 7 Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Top each sandwich with 1/4 of the onion mixture; garnish each sandwich with 2 tablespoons of basil and 2 tablespoons of Parmesan cheese.

By Allrecipes

Sloppy Juan
Lunch American

Sloppy Juan

4.9

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Combine mayonnaise, sour cream, 1/4 cup cilantro, green onions, chipotle chili powder, 1 tablespoon lime juice, garlic basil spread, and cumin in a small bowl. Stir until combined; season with salt and black pepper. Cover and refrigerate for at least 1 hour.
  2. 2 Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat; cook and stir chorizo, ground beef, and coriander until meat is browned, about 15 minutes. Drain and discard fat. Season with salt and black pepper.
  3. 3 Stir cabbage, green bell pepper, yellow bell pepper, orange bell pepper, jalapeno, and water into chorizo mixture; cook and stir until peppers soften, about 10 minutes. Add brown sugar and chili powder; cook and stir until water is evaporated and sauce is thick, about 10 minutes.
  4. 4 Sprinkle 1/4 cup cilantro and juice of 1 lime over the chorizo mixture and remove from heat.
  5. 5 Spread each hoagie bun with 1 tablespoon chipotle mayo. Evenly distribute the chorizo mixture among the 4 sandwiches.
  6. 6 Heat 1 tablespoon olive oil in a nonstick skillet over medium heat; fry eggs, 2 to 4 at a time if necessary, until whites are set but yolks are still soft, about 2 minutes per side. Place two eggs atop each sandwich.

By Allrecipes

Carne Asada Sandwich
Lunch Mexican

Carne Asada Sandwich

5.0

Prep
40 min
Cook
20 min
Total
360 min

Instructions

  1. 1 Combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. Stir until combined. Cover and refrigerate chipotle mayonnaise for at least 1 hour.
  2. 2 Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and Mexican oregano in a large bowl; season with salt and black pepper and toss to combine. Cover and refrigerate beef mixture for at least 4 hours.
  3. 3 Preheat oven to 500 degrees F (260 degrees C).
  4. 4 Heat a large pot or Dutch oven over medium-high heat. Add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. Stir in 1 cup chopped cilantro and jalapeno peppers.
  5. 5 Spread each hoagie bun with 2 tablespoons chipotle mayonnaise. Spoon beef mixture into buns and top each sandwich with 2 ounces Asiago cheese.
  6. 6 Place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. Divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.

By Allrecipes

Pulled Pork Pesto Sandwich
Dinner American

Pulled Pork Pesto Sandwich

4.9

Prep
60 min
Cook
210 min
Total
270 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 To make the spice mixture: Combine 1/4 cup salt, 1/4 cup black pepper, 1/4 cup Italian seasoning, rosemary, granulated garlic, granulated onion, 1 tablespoon red pepper flakes, and lemon pepper together in a medium bowl. Set aside.
  3. 3 Place pork shoulder in a large roasting pan. Combine lemon juice, 1 tablespoon oil, vinegar, and Worcestershire sauce together in a small bowl; rub on pork. Sprinkle pork all over with prepared spice mixture. Pour white wine, chicken stock, and 4 crushed garlic cloves into the roasting pan.
  4. 4 Cover pan tightly with heavy-duty aluminum foil and roast in the preheated oven until tender, and a thermometer inserted into the thickest part reaches at least 200 degrees F (95 degrees C), 3 to 4 hours. Transfer pork to a cutting board; cool slightly before pulling. Using two forks, shred into bite-size pieces. Transfer to a large bowl; toss with some of the pan juices to moisten.
  5. 5 Increase oven temperature to 500 degrees F (260 degrees C).
  6. 6 Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat; add goat horn peppers, bell pepper, onion, 1 tablespoon Italian seasoning, 1 teaspoon red pepper flakes, salt, and black pepper. Cook until onion softens and turns golden, about 12 minutes.
  7. 7 Stir in mushrooms, garlic-basil spread, and Marsala wine; cook until wine reduces and mushrooms soften, about 5 minutes. Mix pulled pork and pesto sauce into vegetable mixture; cook until heated through, about 10 minutes. Divide pork mixture between hoagie buns; top each with 1/2 cup mozzarella cheese.
  8. 8 Transfer sandwiches to a baking sheet; bake until cheese melts, about 5 minutes. Top with cherry tomatoes and basil.

By Allrecipes

Lamb Grinder
Lunch Mediterranean

Lamb Grinder

5.0

Prep
60 min
Cook
115 min
Total
175 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Combine kosher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.
  3. 3 Place lamb in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.
  4. 4 Cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center of the meat should read 130 degrees F (54 degrees C).
  5. 5 Remove lamb to a cutting board and allow to cool slightly before slicing. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist. Reserve remaining pan juices.
  6. 6 Increase oven temperature to 500 degrees F (260 degrees C).
  7. 7 Mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. Cover and refrigerate.
  8. 8 Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. Pour in Marsala wine and cook until reduced, about 5 minutes.
  9. 9 Stir mushrooms, Kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. Add lamb slices and reserved pan juices. Cook, stirring to combine, until heated through, about 10 minutes.
  10. 10 Spread each hoagie bun with horseradish sauce. Spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, Asiago cheese, and feta cheese. Serve with remaining pan juices for dipping.

By Allrecipes