Instant Olga Style Sandwhich Sauce Recipe 435 Food

"INSTANT" OLGA-STYLE SANDWHICH SAUCE RECIPE - (4.3/5)

Steps:

• Combine equal parts of plain yogurt & sour cream. That's It!

ITALIAN EGG SANDWICH

Steps:

• Heat 2 teaspoons of oil in a heavy small skillet over medium heat. Crack the egg into the skillet. Sprinkle with salt and pepper. Cover and cook until the white is firm and the yolk is almost set, about 4 minutes. Season with salt.
• Meanwhile, toast the bread until golden brown. Rub the garlic over the toast. Sprinkle with the Parmesan. Spoon the drained marinara sauce over the Parmesan. Top with the egg. Place the open-faced sandwich on a plate and serve.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

QUICK & EASY SANDWICH SAUCE

Steps:

• In a bowl, combine all ingredients and stir until well blended. Spread on sandwiches, or serve with French fries.

SAUSAGE SANDWICH (ITALIAN STYLE)

Steps:

• Poach raw sausages in 1/2 cup water in a covered skillet, simmering until almost done.
• This takes about 8 to 10 minutes.
• Sautè onions and peppers with olive oil, salt, pepper and oregano 4 minutes on medium-high heat.
• Add the wine, cover and cook 4 minutes more.
• Uncover and cook until moisture is absorbed.
• On either a grill or in a skillet with a little extra-virgin olive oil, cook the poached sausages over medium-high heat 7 to 10 minutes, turning often to ensure even browning.
• In a large baking dish or pan, place the opened rolls.
• Fill the rolls with 1 sausage in each roll and evenly distribute the onions and peppers.
• Mix the 3 shredded cheeses and evenly sprinkle that on top.
• Place in oven, uncovered, on 400°F or until the cheese is melted.
• Remove from oven, top with some Marinara sauce, close the sandwiches and serve.
• NOTE: See my recipe for Marinara Sauce #84217.

INSTANT POT OPEN-FACED HOT BEEF SANDWICHES RECIPE

Steps:

• Generously season the roast on all sides with salt, pepper, garlic powder, and onion powder.
• Add the roast to the Instant Pot.
• In a bowl, mix together gravy mix packets, Worcestershire sauce, and beef broth.
• Pour gravy mixture in the bottom of the Instant Pot (try to not wash the seasonings off the roast).
• Place the lid on top of the Instant Pot. Move valve to SEALING (not venting).
• Press MANUAL (or PRESSURE COOK) button and set timer for 40 minutes for a 2 pound roast or 60 minutes for a 3 pound roast (about 20 minutes per pound of meat).
• When cooking is done, allow roast to do a natural release (at least 30 minutes - the longer you can let it sit, the better. Sometimes I will let a roast stay on KEEP WARM for a few hours).
• Remove lid and remove roast from Instant Pot, then shred using 2 forks (it should fall apart fairly easily).
• Stir the gravy left in the pot (it should have thickened up a little bit during cooking time, but if you want it to be thicker, you can mix together 1 teaspoon cornstarch and 1 teaspoon water and then add it in to the gravy and stir until it thickens up).
• To serve, place some shredded roast on top of a thick slice of bread and then top with gravy (like an open-face sandwich).