Bloody Hand Sandwiches Food

RANCH HAND SANDWICHES

Steps:

• Spread bacon jam on the bottom half of each deli roll. Then layer on some shredded Pop Pulled Pork and a slice of country ham and pepper jack. Add bread and butter pickles, top with the other half of the roll and wrap in paper.
• Place the onion slices in the bottom of a slow cooker. Sprinkle the pork with the salt, pepper and garlic powder, then place it on top of the onions. Crack open the can of pop and pour it over the whole thing. Add the whole bottle of BBQ sauce and the hot sauce, then add the brown sugar to the liquid and stir.
• Put on the lid, set the slow cooker to high and cook for 6 hours. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.
• Remove the meat from the slow cooker and shred completely. Spoon the fat from the sauce. Return the meat to the slow cooker and keep in the sauce until ready to serve. Divine!

BLOODY MARY TEA SANDWICHES

Steps:

• Stir together the cream cheese, celery, olives, Cajun seasoning, anchovy paste and lemon zest in a medium bowl until well blended.
• Place the white bread slices on a work surface, and spread about 2 tablespoons of the cream cheese mixture on each slice. Place the wheat bread slices on the work surface; top each with 4 tomato slices in a single layer, and add a few arugula leaves. Place the white bread slices, cream cheese-side down, on the wheat bread slices.
• Using a serrated knife, remove the crusts from the sandwiches with a gentle sawing motion, and then cut each sandwich into 4 triangular tea sandwiches.
• Cover with plastic wrap and chill until ready to serve. Garnish each tea sandwich with a slice of pickled okra, if desired.

BLOODY HAND SANDWICHES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• On a floured surface, roll out each tube of crescent dough into a large square about 1/4-inch thick. Place your hand or a hand shape cut out of paper onto the dough, and cut two hand shapes out of each tube of dough. Roll up the uncut dough, roll out again, and cut two more hand shapes (total of 8 shapes).
• To assemble, lay four hand shapes onto the prepared baking sheet. Place two hot dog halves in a line, cut sides down, onto each finger and thumb. The hot dog halves should reach from 1/4 inch from the tip of each finger into the hand. Lay a second dough hand over the first one, covering the hot dogs, and pinch the two hand shapes together to enclose the hot dogs.
• Bake in the preheated oven until the hands are golden brown, about 20 minutes. Allow to cool slightly; remove to a platter. Decorate the stumps of wrists with ketchup "blood" to serve.