Karens Meat Lovers Sandwich Food

MEAT LOVERS SANDWICH ROLL RECIPE BY TASTY

Steps:

• Place a slice of bread on top of a piece of plastic wrap on large cutting board. Brush the right edge of the bread with egg wash and place the left edge of another slice of bread over the brushed edge, pressing together firmly. Repeat with the rest of the bread so you have a rectangle of 4 slices across and 3 slices down.
• Using a rolling pin, roll out the bread so all of the pieces of bread are sealed together.
• Spread mayonnaise over the bread, then arrange the sliced provolone across, starting about ¼ of the way up the bread. Layer on the mortadella, ham, capicola, pepperoni, salami, and peperoncini.
• Starting at the bottom, roll the sandwich tightly, then cover snugly with plastic wrap. Chill in the refrigerator for 30 minutes.
• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• In a small bowl, melt the butter in the microwave for 1 minute, stirring every 15 seconds, or until fully melted. Mix in the garlic powder and Italian seasoning.
• Transfer the sandwich roll to the baking sheet. Brush the outside with the garlic butter and bake for 18-20 minutes or until golden brown.
• Let the roll sit for 5 minutes before cutting into thick slices.
• Enjoy!

KAREN'S MEAT LOVERS SANDWICH

Steps:

• 1. first take your meats and slice them into strips,while melting you oil in a lg fring pan add all your meats ,garlic green peppers and oinion and satue until the onion is transparent. set aside
• 2. lightly toast you buns in the oven ,then open up and place a mound of the satued meats on the bottoms of the buns place one slice each of colby jack then repeat with the cheddar cheese place back in the oven for about 5-10 minutes /or until cheese is melted .
• 3. on tops add you favorite dressing ,shredded lettuce ,tomatoe slices ,top each sandwich and cut in half and serve

MEAT LOVER'S BREAKFAST SANDWICH

Steps:

• Heat the oil in a small nonstick skillet over medium heat. Divide the sausage in half and form each piece into a thin 4-inch patty. Add the patties to the skillet and cook until golden and cooked through, about 2 minutes per side. Transfer to a paper towel-lined plate. Reserve the skillet and drippings.
• Whisk together the eggs with the cream cheese, chives, cilantro, parsley, a sprinkle of salt and a few grinds of pepper.
• Heat the skillet and drippings over medium heat. Add the eggs and stir for the first 30 seconds with a silicone spatula to break up the curds as they cook. Stop stirring and let the eggs cook another 30 seconds (they will still be wet on top), then slide the omelet onto a plate. Flip the eggs back into the skillet so the uncooked side is face down. Top one side of the eggs with the Cheddar. Cook until the eggs are cooked through but still soft, another 30 seconds to 1 minute.
• Put a sausage patty "bun" on a plate. Using the silicone spatula, fold the omelet in half, then into quarters before sliding it out of the skillet and onto the sausage patty. Top with the sliced avocado and the second sausage patty "bun."

KAREN'S CORNED BEEF HASH SANDWICH

Steps:

• In a large skillet or griddle if you have one, melt the butter.
• Add the piles of corned beef and start browning them, giving them a little press with a spatula occasionally.
• When 1st side is brown and crispy, flip and cook the other side until brown and crispy.
• On toasted bread add one corned beef hash patty, 2 slices tomato, one slice of onion, salt and pepper(optional) and mayo, mustard or ketchup (also optional).
• This recipe makes 3 sandwiches.
• For a diner presentation, slice into halves and place on individual plates with a pickle spear and some chips. Enjoy!