BBQ Island Club Sandwich

We devoured these BBQ Island Club sandwiches like I devoured the Margaritaville: The Cookbook where I found the recipe that inspired them. There’s nothing wrong with your standard good ole club sandwich. And these are your standard good ole club sandwiches… but with a twist. The dressing mix, as easy as it is, sets them apart.
I made a big batch of the dressing and BBQ sauce mix for these BBQ Island Club sandwiches and kept it on hand for burgers and sandwiches. It’s a nice change and is also absolutely fantastic on a Reuben or pastrami sandwich.

BBQ Island Club Sandwich
Author: 
Recipe type: Main
Prep time: 
Total time: 
Serves: 1 sandwich
 
Ingredients
  • 2 tablespoons Thousand Island dressing
  • 1 tablespoon your favorite BBQ sauce
  • 3 slices white bread, toasted
  • 2 slices turkey sandwich meat
  • 2 slices Swiss cheese
  • 1/2 cup shredded iceberg lettuce
  • 2 slices cooked bacon, halved
  • 2 slices tomato
  • 2 slices ham sandwich meat
Instructions
  1. Combine the salad dressing and the BBQ sauce.
  2. Slather one side of each slice of bread with the sauce mixture.
  3. Top one slice of bread (with the sauce-side up) with the turkey, one slice of Swiss and half of the lettuce.
  4. Add another slice of bread, sauce-side down.
  5. Add the remaining Swiss and lettuce, the bacon, tomato and ham.
  6. Add last slice of bread, sauce-side down.
  7. Skewer and cut in half and serve.

Pool Room Bologna Burgers

Back in my college years I spent (too much) time at a local pool hall. It was quite the dive and that’s putting it pretty nicely. But I loved it. It was smoky, greasy, and definitely not fru-fru. Beer, pool and a simple menu that fit the atmosphere perfectly. Now, the menu might not have included pool room bologna burgers, but it should have. These are the perfect no-frills sandwiches. Don’t be shy with the Pool Room sauce, either. It’s got a nice kick and it’s messy. Remember my motto: messy is tasty.
Make sure you have plenty of Pool Room sauce on hand. Slather up the bologna slices and buns real good. The biggest mistake would be to not achieve proper sauce dripping. It has to run down your chin, all over your hands, and down your arms. That’s why you don’t serve pool room bologna burgers with napkins – you’d need 40 of them. Grab a roll of paper towels instead.

Also try my fried BBQ bologna sandwiches. Bologna on a burger or sandwich is a beautiful thing!

Pool Room Bologna Burgers
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 2 thick slices bologna
  • Ross' Pool Room Hot Bologna sauce
  • 2 hamburger buns
  • 2 slices American cheese
  • White onion, sliced thin
  • Ripe tomato, sliced thin
  • Iceberg lettuce
Instructions
  1. Heat a large skillet over medium high heat.
  2. Add the bologna slices and sear on both sides.
  3. Slather with the sauce and brown on both sides.
  4. Toast buns if desired.
  5. Slather buns with more sauce.
  6. Add the bologna, cheese, onions, tomato and lettuce.
  7. Serve with paper towels (or napkins, in a pinch)

Hawaiian Pork Burger

This Hawaiian pork burger is exactly why we should be eating more pork burgers. Packed with flavor and finished with great toppings, every bite was a treat. I could’ve opted to grill the pineapple, but I love the taste of fresh pineapple just as it is. That sweet flavor along with the tangy BBQ sauce really went along well with the slightly herby patties.
Hawaiian Pork BurgersI’d make these Hawaiian pork burgers again. And again. I do recommend using a BBQ sauce with a slight smoky flavor. And a little spiciness wouldn’t hurt either since you’ve got that wonderfully sweet pineapple slice to contrast it.

Also try my super-crazy-good pork burgers.

Hawaiian Pork Burger
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 pound ground pork
  • 1/4 cup minced green onion, green parts only
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • Pinch freshly ground black pepper
  • Vegetable oil
  • 4 pineapple rings
  • 1/4 cup BBQ sauce
  • 4 burger buns
  • 4 green leaf lettuce leaves
  • 4 slices smoked ham sandwich meat
Instructions
  1. In a large bowl combine the pork, green onion, ginger, allspice, and pepper.
  2. Form into 4 equally-sized patties. Place on wax paper and refrigerate for up 2 hours.
  3. Fire up your grill. Clean the grates well.
  4. Lightly oil the outsides of the patties. Not much, just a bit so they don't stick.
  5. Grill the patties on one side for 5 minutes.
  6. Flip and continue cooking until done, reaching at least 145 F internally. I took mine to 160 F because some folks still aren't used to pink pork even though it's fine to consume.
  7. Optionally, brush the patties with BBQ sauce and grill the pineapple rings. I find grilled pineapple rings to be prone to falling apart unless cooked on a griddle, so I usually skip grilling them.
  8. Remove the patties and let rest for 5 minutes.
  9. Meanwhile, toast your buns if desired.
  10. Assemble the burgers by brushing BBQ sauce on the inside of the buns.
  11. Top the bottom bun with the ham, followed by the lettuce and pineapple.
  12. Add the pork burger and serve.

Crab Cake Po’ Boy

Oh how I do love po’ boys. Guaranteed great bread, with a crunchy crust and soft insides. Fresh toppings that always pack a little kick. And a bag of Zapp’s chips. The perfect meal. This crab cake po’ boy more than hit the spot. Tender, flaky crab cakes on a homemade po’ boy roll, topped with a killer spicy lettuce mix.

The lettuce mixture on this crab cake po’ boy has become my standard po’ boy dressing. It has just the right amount of kick for me, and a little crunch. I pick up a head of iceberg lettuce, shred and chop it, and stuff it into a baggie in the fridge, always on hand when I need to make a po’ boy, which is quite often.

I made the bread myself, using a dough recipe that uses a bread machine. The bread is perfect in flavor and texture. But I admit, my dough rolling technique needs work. Sometimes I get perfect loaves, sometimes I don’t. I could substitute French bread,¬† but honestly it’s not quite the same texture. Close, but not quite.

Love crab cakes as much as I do? Try my Creole crab cake sliders too!

Crab Cake Po' Boy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 serving
 
Ingredients
For the po' boy
For the lettuce mixture
  • 2 tablespoons mayonnaise
  • 1 tablespoon Creole mustard
  • 1/2 teaspoon (or more, to taste) Louisiana hot sauce
  • 1 teaspoon minced fresh garlic
  • 2/3 cup shredded and chopped iceberg lettuce
Instructions
For the po' boy
  1. Cut the French bread in half horizontally.
  2. Add the sliced tomato, cooked crab cakes and the lettuce mixture.
  3. Devour
For the lettuce mixture
  1. Place all ingredients in a medium bowl and fold to combine.

Deluxe Philly Cheese Steak

Well, yes, I do usually make my Philly cheese steak sandwiches with thin-sliced rib eye steak. But I came upon some nicely-priced beef tenderloin, and since I had some odd-shaped pieces left after trimming it to make filet mignon, I decided to cook up this crazy good deluxe Philly cheese steak. It’s like the classic, but with a really fancy twist. Super tender, super flavorful.
I love the addition of garlic salt to this deluxe Philly cheese steak. It adds a nice different flavor beyond just salt and black pepper. Don’t go crazy with the garlic salt, but make sure to add enough to taste it.

For a twist, grill your Philly cheese steak!

Deluxe Philly Cheese Steak
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 sandwiches
 
Ingredients
  • 1/2 tablespoon olive oil
  • 1 large onion, sliced thin
  • 1 green bell pepper, seeded, sliced thin
  • 1 red bell pepper, seeded, sliced thin
  • 1/2 teaspoon garlic salt
  • Pinch of freshly ground black pepper
  • 1 pound beef tenderloin, sliced very thin
  • 4 slices (or more) Mozzarella cheese
  • 1 large loaf French bread or 4 separate Italian soft rolls, split
Instructions
  1. Add the oil to a large skillet over medium heat.
  2. Add in the onion, bell peppers, garlic salt and pepper and saute until just tender. Remove to a bowl or plate and set aside.
  3. Add the steak to the skillet and fry until browned.
  4. Add the onion and pepper mixture back in and stir.
  5. Cover meat with the cheese.
  6. Spoon mixture onto bread and serve.

Deviled Egg Salad Club Sandwich

There’s no doubt about it. It only took one bite and Anita and I both agreed: a deviled egg salad club sandwich is a fantastic thing. It is the combination of two classics, deviled eggs and a club sandwich. Crunchy bacon, creamy egg salad and fresh juicy tomato. Nothing fancy, but something mighty good. Perfect for a picnic or outing, too, since you can make all of the components ahead of time and just assemble the sandwiches at the park or wherever you’re going!
We recently received an egg cooker as a gift. I was highly skeptical of it. I’ve had limited success with kitchen gadgets. Well, I admit when I’m wrong because the cooker makes the absolute perfect hard-boiled eggs (among other ways of cooking eggs). I cannot for the life of me get it to make a bad egg. They peel easily and without any damage to the eggs time and time again. It never fails. I absolutely love it.

For a totally different egg salad, use smoked eggs instead or make my copycat of Denny’s club sandwich. Or skip the bread and make my deviled egg salad.

Deviled Egg Salad Club Sandwich
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
 
Ingredients
  • 8 large eggs, hard-boiled, peeled and chopped
  • 1/2 cup mayonnaise
  • 1/4 cup sweet onion, finely chopped
  • 3 tablespoons sweet pickle relish
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon paprika
  • 1 stalk celery, very finely chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 8 slices thick-cut bacon, cooked
  • 12 slices white bread, lightly toasted
  • Green-leaf lettuce and ripe tomatoes, sliced, to taste
Instructions
  1. Combine the eggs, mayonnaise, onion, sweet pickle relish, paprika, salt and pepper to taste in a bowl. Using the back of a fork gently mash the eggs while stirring.
  2. Place a piece of lettuce and a slice of bacon onto 4 slices of the bread.
  3. Top the bread lettuce and bacon with 1/2 of the egg salad mixture.
  4. Add another slice of bread to each sandwich and top that slice with more lettuce and bacon, followed by the rest of the egg salad.
  5. Top each sandwich with the last slice of bread and serve.

Cowboy Beans

Oh yeah, pardner! You’ll take to these cowboy beans like a horse takes to water! You’ll think you’re out on the prairie sitting by the chuck wagon after a long day of rustling steer. Pinto beans in a sauce of coffee and BBQ sauce, the smoky goodness of a ham shank, and plenty of your favorite toppings. These cowboy beans don’t have to be a side dish, they’re a meal by themselves.
You won’t be learning anything while you’re eating these cowboy beans. Why is that? Well, because like the old cowboy saying goes, “you ain’t learning while your mouth’s a jawwin'”. Or something like that. You certainly won’t be telling a long tale about the calf you saved down by Dry Gulch. You’ll be too busy eating. You will be telling the chuck wagon cook that he’s a genius, though.

Also try my easy baked beans and smoked sausage.

Cowboy Beans
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1 pound dried pinto beans
  • 2 tablespoons vegetable oil
  • 1 medium sweet onion, chopped
  • 3 teaspoons minced garlic
  • 1 smoked ham shank (or hock)
  • 2 cups water
  • 2 cups brewed black coffee
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 cups your favorite BBQ sauce
  • Chopped roasted jalapenos, chopped red onion and shredded cheese (for garnish)
Instructions
  1. Place the beans into a large pot or Dutch oven and cover with 1" of water.
  2. Bring to a boil, then reduce heat to a simmer and simmer, covered, for 15 minutes.
  3. Drain and reserve the beans.
  4. Add the oil to the pot or Dutch oven over medium-high heat.
  5. Add the onion and saute for 3 minutes, stirring, until just starting to soften.
  6. Add the garlic and cook another 1 minute.
  7. Add the beans back into the pot along with the ham shank, water, coffee and salt and pepper to taste.
  8. Bring to a simmer and cover. Cook for 40 minutes or longer until the beans are just soft.
  9. Stir in the BBQ sauce and cover again and continue to simmer until the meat falls away from the ham shank bone, about 2 hours.
  10. Remove the shank and remove any meat. Chop and return the meat to the pot, stirring.
  11. Serve hot with chopped roasted jalapenos, chopped red onion and shredded cheese.

French Bread Pizza Rustica

Don’t let the fact that this French bread pizza rustica doesn’t have a sauce on it throw you off. Every bite is incredible. All of your favorite toppings, but with a little twist. Spinach. Yes, spinach. You can play around with the toppings, substituting whatever suits your fancy, but don’t leave out the spinach.
French Bread Pizza RusticaI’ve found variations on this French bread pizza rustica online, and some have you cook the vegetables a bit before putting them onto the bread. I opted to skip that step. We found the slightly crunchy (they do cook a bit in the oven) vegetables to be perfect. If you do want to cook the vegetables, just add to the skillet after you cook the Italian sausage and saute for about 5 minutes.

Also make my baked Italian sub pizza.

French Bread Pizza Rustica
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
Ingredients
  • 1 large loaf French bread
  • 1 pound Italian sausage
  • 1 tablespoon extra-virgin olive oil
  • 1/2 small red bell pepper, seeded, chopped
  • 1/2 small green bell pepper, seeded, chopped
  • 1 small red onion, chopped
  • 2 cloves garlic, chopped
  • 1 (12 ounce) package frozen chopped spinach, defrosted, squeezed dry
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups Ricotta
  • 1/2 cup grated Parmesan
  • 1/2 stick pepperoni, chopped
  • 4 cups shredded Mozzarella and Provolone cheese mixture
  • 1/4 cup Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon (or more) dried red pepper flakes
Instructions
  1. Preheat your oven to 425 F.
  2. Split the bread lengthwise. Optionally, hollow out the loaf by removing some of the bread. Love toppings? Hollow it out. Want less topping? Don't hollow it out. (You might have topping left over).
  3. Crumble sausage into a large skillet with the oil and cook until done.
  4. Remove and let cool. Optionally, transfer sausage to a food processor and pulse a few times to make the meat finer.
  5. Transfer meat to a large bowl.
  6. Add the remaining ingredients and stir.
  7. Spread mixture out onto the bread halves.
  8. Place bread on baking sheets and bake for 10-15 minutes or until the bread is crunchy and the cheese starts to melt. Place under the broiler to brown lightly if desired.