Bloody Hand Sandwiches Food

RANCH HAND SANDWICHES

Ranch Hand Sandwiches image

Provided by Ree Drummond : Food Network

Time 6h20m

Yield 6 sandwiches

Number Of Ingredients 15

Ingredients

Bacon jam, for spreading
6 deli rolls, split
Pop Pulled Pork, recipe follows
6 slices country ham
6 slices pepper jack cheese
Bread and butter pickles, for topping
2 onions, sliced
One 3-pound pork butt (pork shoulder roast)
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons garlic powder
One 12-ounce can pop (I use Dr. Pepper)
One 18-ounce bottle BBQ sauce
1 tablespoon hot sauce
1/4 cup brown sugar

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

Bloody Mary Tea Sandwiches image

Provided by Valerie Bertinelli

Categories appetizer

Time 25m

Yield 10 servings

Number Of Ingredients 11

Ingredients

One 8-ounce package cream cheese, softened
1/2 cup finely chopped celery (about 1 stalk)
1/4 cup pimiento-stuffed green olives, drained and finely chopped
1/2 tablespoon Cajun seasoning
1/2 teaspoon anchovy paste
1/2 teaspoon lemon zest
10 slices white sandwich bread
10 slices whole-wheat sandwich bread
Forty 1/8-inch-thick plum tomato slices (4 to 5 medium-size plum tomatoes)
2 cups loosely packed baby arugula
Pickled okra or jalapeno, sliced, for garnish, optional

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

Bloody Hand Sandwiches image

I like to make these for Halloween parties. They are easy and really fun to make.

Provided by Bobbie Susan

Categories Everyday Cooking

Time 50m

Yield 12

Number Of Ingredients 3

Ingredients

3 (8 ounce) cans refrigerated crescent rolls
2 (16 ounce) packages hot dogs, sliced in half the long way
½ cup ketchup, or as needed

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.

Nutrition Facts : Calories 476.1 calories, Carbohydrate 27.5 g, Cholesterol 39.6 mg, Fat 34.1 g, Protein 12.6 g, SaturatedFat 11.7 g, Sodium 1402.6 mg, Sugar 8.8 g

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