Neelys Breakfast Sandwich Food

NEELY'S MUFFULETTTA SANDWICH

Neely's Muffulettta Sandwich image

Provided by Patrick and Gina Neely : Food Network

Time 1h20m

Yield 8 servings

Number Of Ingredients 20

Ingredients

3/4 cup mayonnaise
1/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon honey
1 tablespoon fresh lime juice
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
Freshly ground black pepper
1 red onion, diced
1 cup diced carrot
1 cup diced black olives
1 cup diced green olives
1/2 cup diced marinated artichoke hearts
1 cup diced piquillo peppers
1/2 cup diced celery
1/3 cup freshly chopped flat-leaf parsley
Kosher salt
1 muffuletta or round Italian loaf (10 to 12 inches in diameter)
2 ounces each thinly sliced Genoa salami, hot sopressata, mortadella, and smoked turkey
2 ounces each thinly sliced imported Swiss cheese and aged provolone

Steps:

Whisk together the mayonnaise, olive oil, vinegar, honey, lime juice, red pepper flakes, oregano, and 1 teaspoon black pepper in a large bowl. Add the onion, carrot, olives, artichoke hearts, peppers, celery, and parsley; toss, and season to taste with salt. Cover with plastic wrap and allow the salad to marinate in the refrigerator for at least 1 hour.
Slice the bread in half, and pull some of the interior from the middle of the roll to make room for the other ingredients. Spread a generous amount of the olive oil salad on each half. (You will probably have some salad leftover; it holds for 2 or 3 days in the refrigerator.)
Layer the meat and cheese on the bottom half, alternating layers of each meat with thin layers of cheese. Cover with the top half of bread, press gently, slice into wedges, and serve.

NEELY'S BARBECUE SAUCE

Neely's Barbecue Sauce image

Provided by Pat Neely

Categories Sauce Backyard BBQ Summer

Yield Makes about 2 cups

Number Of Ingredients 12

Ingredients

2 cups ketchup
1 cup water
1/4 cup light-brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard powder
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
1/2 cup apple-cider vinegar
2 tablespoons light corn syrup
1 tablespoon Neely's Barbecue Seasoning

Steps:

Combine all of the ingredients in a large pot or a Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce the temperature to very low and simmer, uncovered, for at least 2 hours, stirring occasionally. Remove from the heat, cool, and use as needed. Stored in a tightly sealed container, this sauce will keep in the fridge for up to 2 months.

NEELY'S SMOKED SAUSAGE AND PEPPER SANDWICHES

Neely's Smoked Sausage and Pepper Sandwiches image

I copied this from foodnetwork.com because I wanted to know the nutritional information. I haven't tried it yet as it's cooking now, but it smells great!

Provided by CookingLaura

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 lb smoked sausage, sliced into quarters then lengthwise
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
2 medium yellow onions, sliced
3 garlic cloves, chopped
2 tablespoons tomato paste
1 cup beer
1/2 cup barbecue sauce, I used Jack Daniels
4 hoagie rolls

Steps:

Preheat the oven to 350 degrees F.
Heat the olive oil in a large cast iron skillet or Dutch oven over medium heat. Add the sausages and brown on all sides, about 7 to 8 minutes. Remove from skillet and reserve.
Add onions and peppers to the skillet and saute until tender and golden brown, about 6 minutes. Add the garlic and saute until fragrant. Stir in the tomato paste, beer, and BBQ sauce. Cook for a few minutes, then add the sausages back to the pan. Reduce the heat and simmer until the sauce is nice and thick, about 10 minutes.
Slice the bread open, put on sheet tray, and toast in the oven while the sausage is simmering. Remove the bread from the oven and fill with the sausages and peppers.
Transfer to serving dishes and serve.

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