A Big Sandwich Food

BIG SANDWICH

Steps:

• Slice bread horizontally into 5 equal layers. Spread bottom layer with horseradish; top with roast beef. Place the next slice of bread over beef; spread with mustard and top with ham or turkey and Swiss cheese. Add the next slice of bread; spread with mayonnaise and top with tomato and bacon. Add the next slice o bread; top with American cheese and onion. Cover with remaining bread. Combine butter, sesame seeds and onion salt; brush over top and sides of loaf. Place on a baking sheet; loosely tent with heavy-duty foil. Bake at 400° for 15-20 minutes or until heated through. Carefully slice into 8 wedges.

BIG DOG SANDWICH

Steps:

• Open the hoagie roll. Lay the brisket and pork on the bread, then add hot link to the middle. Pour the sauces on the meats; the BBQ Sauce goes on the brisket and the Mustard BBQ Sauce goes on the pork. Top with Feta Slaw and fold together to make one large sandwich.
• Preheat a smoker or oven for cooking at about 225 degrees F.
• Trim brisket fat on the deckle (large side) just enough to where there is still fat covering the meat. (You do not need to trim the pork butt.) Stir together the pepper, salt, sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Apply the rub to all sides of the meat thoroughly. Let sit at room temperature for about 30 minutes. Place in smoker or oven and let cook until internal temperature reaches 200 degrees F, about 12 hours.
• Let sit 30 minutes, then chop meat.
• Grind beef and fat together through a meat grinder and put into a bus tub.
• Mix together garlic, sea salt, chile flakes, peppercorns, curing salt, cayenne and coriander seeds, then pour in 8 ounces cold water for even distribution.
• Add water and seasonings to the meat and toss for 2 minutes. Transfer to a plastic bag and let marinade in the refrigerator overnight.
• Put hog casings in warm salt water and let sit in the refrigerator overnight.
• Place hog casings on a sausage stuffer. Fill with filling, twisting into 6-inch links.
• Special equipment: a meat grinder; hog casings; sausage stuffer
• Mix the ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and 3 quarts water in a 5-gallon bucket.
• Mix the mustard, honey, vinegar, jelly, ketchup, BBQ rub and Worcestershire in a 5-gallon bucket.
• Put the cabbages, carrots, feta, green onion, vinegars, pepper and salt in a large bowl and mix thoroughly until the liquid is gone.

A BIG SANDWICH

Steps:

• In a bowl, combine the cucumber, tomato, onion, and salad dressing; set aside.
• Cut one inch off the top of bead; set aside.
• Carefully hollow out top and bottom of loaf, leaving in a 1/2-inch shell.
• (discard the removed bread or save for another use) Layer a fourth of the ham, salami, pork, and cheese in side the shell.
• Top with a third of the vegetable mixture.
• Repeat layers ending with the meat and cheeses, gently pressing down to flatten as needed.
• Replace bread top; wrap tightly in plastic wrap.
• Refrigerate until serving.

BIG SANDWICH

Steps:

• Slice bread lengthwise into fourths.
• So you still have a long loaf, with 4 long pieces for layering.
• Place first layer on baking sheet and spread with mayonnaise.
• You want enough to cover the bottom, but not too much or when the sandwich is heated, your stuff will slide right off.
• Layer ham and american cheese.
• Place another piece of bread on top.
• Layer roast beef, onion and provolone.
• Place another piece of bread on top.
• Layer turkey, bacon and tomato.
• Place top piece of bread on.
• Melt butter and stir in garlic powder.
• Brush all over top and sides of sandwich.
• Tent with aluminum foil and bake at 350 for about 15 minutes or until heated through and cheese is melted.