Category: Main Dishes

Grilled Boston Hot Dogs

Ya know, I love hot dogs. Any way, any time. After recently making some grilled Chicago dogs and Seattle Dogs, I decided I had to make grilled Boston hot dogs next. They’re super easy, and very, very tasty. These are not some wimpy, skimpy-on-the-toppings hot dogs. So don’t grab some wimpy el cheapo hot dog buns to serve them on. Grab those big deli ones. The strong ones. You’ll need them!

These dogs are named after the wonderful city of Boston for a reason! Some of the best flavors of the city are in each bite! Make sure you have a great Irish beer nearby to complete the experience!

Grilled Boston Hot Dogs

The Perfect Combination

You can’t beat the combination of hot dog relish, baked beans, chopped onions, mustard, and ketchup. There’s an explosion of flavor in every bite, but they’re still simple dogs. You could easily throw all of the ingredients into a small cooler and head to the local park and grill up a quick tasty lunch.

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I used Hebrew National’s jumbo beef franks for these grilled Boston hot dogs. They have great flavor.

Cookin’ Dogs

Hey, cook the dogs however you want, on whatever you want. Griddle. Grill. Stovetop. Boiled. Broiled. Steamed. Baked. I don’t care. I don’t mean that in a snobby way. I’m just saying you do you. I happen to like mine grilled or air-fried. I get a crunchy skin. And I like that. And I can throw the buns on the grill or into the air fryer if I want them toasted (and I do). I often like to cut a thin slit lengthwise down my hot dog before cooking it. That slit will open up a bit as the dog heats. When I put it on the bun, I put the hot dog slit face-up. It gives the toppings a wonderful place to go. And stay. They don’t pop out with each and every bite! 

Also try my grilled cheesy hot dogs with onions.

Grilled Boston Hot Dogs
Print Pin
5 from 1 vote

Grilled Boston Hot Dog

You can’t beat the combination of hot dog relish, baked beans, chopped onions, mustard, and ketchup. There’s an explosion of flavor in every bite, but they’re still simple dogs. 
Course Main
Cuisine American
Keyword hot dogs
Cook Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 304kcal
Author Mike

Ingredients

Instructions

  • Place the dogs in the buns and top with the beans, onion, relish, mustard and ketchup.
  • Enjoy!

Notes

I liked to cut a shallow slit down the length of my hot dogs before cooking. They open up slightly, giving the toppings a place to go!

Nutrition

Calories: 304kcal | Carbohydrates: 44g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 784mg | Potassium: 341mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 122mg | Iron: 4mg

Nutritional values are approximate.

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Cream of Celery Soup

Spring has sprung here in Indiana, but it is still rather cool here this week. So, I took the opportunity and made a big batch of cream of celery soup. And am I every glad that I did, because we both found this soup to be absolutely outstanding. It’s very creamy with just the right celery flavor. This was my first time cooking using celery root. They are quite interesting to work with. Much like a potato, but with such a fantastic celery flavor and aroma.

Cream of Celery Soup

Homemade Stock Makes For Better Soups

I used some of my homemade chicken stock for making this cream of celery soup. A couple times a year, when whole chickens go on sale, I make a huge batch or two of stock to keep on hand. The flavor is fantastic. So fantastic in fact that you could just sit down with a bowl of it for lunch!

I like to use my good ole trusty Dutch oven to make this soup and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my delicious cream of mushroom soup.

Cream of Celery Soup
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5 from 1 vote

Cream of Celery Soup

We both found this soup to be absolutely outstanding. It’s very creamy with just the right celery flavor. 
Course Main
Cuisine American
Keyword celery, creamy, soup
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 655kcal
Author Based on a recipe from Rachael Ray

Equipment

Ingredients

  • 4 tablespoons unsalted butter
  • 1 bunch celery chopped (also include the leafy parts)
  • 2 medium sweet onions chopped
  • 4 cloves garlic minced
  • Celery salt to taste
  • ground black pepper
  • 1 large bay leaf
  • 2 large russet potatoes peeled, cubed
  • 2 medium celery root peeled, cubed
  • 6 cups chicken stock
  • 2 cups heavy whipping cream

Instructions

  • Heat a large stock pot over medium heat.
  • Add the butter and melt.
  • Add the celery, onion, garlic, and celery salt and pepper to taste.
  • Add the bay leaf and cook the mixture until the celery and onion are tender, about 20 minutes, stirring often.
  • Add the potatoes celery root, and chicken stock.
  • Bring to a boil then reduce heat a simmer and continue simmering, partially covered, for 20 minutes.
  • Puree using an immersion blender. If you do not have an immersion blender you can use a regular blender, working in batches, but let the soup cool some first or it will explode in the blender.
  • Stir in the cream and keep over heat until warmed through.

Notes

If you’re using a blender make sure to start out on a slow speed! Hot liquids in a blender tend to expand (or explode) if you’re not careful.

Nutrition

Calories: 655kcal | Carbohydrates: 62g | Protein: 15g | Fat: 41g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 612mg | Potassium: 1633mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1440IU | Vitamin C: 31mg | Calcium: 199mg | Iron: 3mg

Nutritional values are approximate.

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Homemade SpaghettiOs

I grew up eating Campbell’s SpaghettiOs™ with meatballs. I would rush home from school at lunch and get me a big hot bowl of SpaghettiOs™, along with some grated Parmesan cheese. The key to proper SpaghettiOs™ eating for me was to eat all the noodles first, saving the meatballs for last. There were just never enough meatballs. And they were too small. Well, this recipe for homemade SpaghettiOs solves that problem and then some. Now you can have as many meatballs as you want and make them as large as you want.

Homemade SpaghettiOs

A Bowl Of Goodness

This dish is fantastic, actually. As it is, homemade SpaghettiOs make for a great meal for kids and adults alike. Or, add a bit of heat and make it a grownup version of the old classic.

I like to use my good ole trusty Dutch oven to make this dish and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also try my homemade copycat of Cheeseburger Hamburger Helper. And you just have to make my SpaghettiOs deviled eggs. Well, probably.

Homemade SpaghettiOs
Print Pin
5 from 1 vote

Homemade SpaghettiOs

Just like the kid classic, only better!
Course Main
Cuisine American
Keyword homemade, spaghetti
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10
Calories 193kcal
Author Based on a recipe from Cooking With My Kid

Equipment

Ingredients

Instructions

  • Preheat oven to 400 F.
  • In a large bowl, combine the beef, shallot, bread crumbs, oregano, ketchup, egg, two tablespoons of the cheese, and red pepper flake (if using).
  • Add a few pinches of salt and pepper.
  • Heat the oil in a large skillet.
  • Working in batches, roll the beef into small 1/2″ or so round balls (I admit, mine were probably more like an 1″ around). You’ll make a lot of meatballs.
  • Add meatballs to the skillet but do not crowd them. Brown on one side, then flip and brown on the other side.
  • Remove to a paper towel-lined plate.
  • Slowly place all of the meatballs into a dutch oven or other large oven-safe dish.
  • Add the tomato sauce but do not stir.
  • Cover and place in the oven for 20-30 minutes.
  • Meanwhile, cook the pasta per package instructions and drain well.
  • Remove meatballs from oven and gently stir in the pasta.
  • Serve with more Parmesan cheese.

Notes

Make lots and lots of tiny meatballs to stay as close to the original as possible!

Nutrition

Calories: 193kcal | Carbohydrates: 14g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 950mg | Potassium: 647mg | Fiber: 3g | Sugar: 8g | Vitamin A: 700IU | Vitamin C: 11mg | Calcium: 55mg | Iron: 3mg

Nutritional values are approximate.

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Zatarain’s Jambalaya (Copycat Recipe)

I don’t cook with very many store-bought mixes any more, but that doesn’t mean I don’t miss mixes such as Zatarain’s jambalaya. Not only quick and easy to make, Zatarain’s was yummy! So I had to make this copycat recipe of Zatarain’s jambalaya mix, and I found it to be just like the original! Thick, and a bit spicy, with smoked sausage and shrimp, it’ll warm your belly!

Zatarain's Jambalaya (Copycat Recipe)

Give A Jar Of Joy!

This copycat recipe of Zatarain’s Jambalaya mix also makes a great gift. Just put the mix in a jar and attach a little note on how to make the jambalaya. I’ve uploaded a Microsoft Word Document containing the instructions here. The document is set up to print on Avery Personal Creations Textured Postcards, number 3380.

Note: The recipe below makes 3 batches of 4 servings each.

You’ve Got Time

This mix will keep in your pantry for up to 6 months. Even a little longer, really. It’s great to keep on hand during those cold winter months. If you’re like us here, and sometimes can’t get out of the house for a few days because of snow, you might not have everything on hand to make it. That’s ok. The smoked sausage isn’t really required, though pre-cooked sausage can be bought well in advance and kept in the fridge.

You don’t have to use fresh bell pepper although that’d certainly be best. I don’t like to waste anything so any time I’m cutting up bell pepper I put any extra pieces into a container and put that in the freezer. It’s not good for a fresh application, like a salad, but it’s great for a dish where it’ll be cooked, like this one.

Shrimp can be frozen and kept in the freezer for quite some time so it’s usually pretty easy to keep on hand. You can leave it out if you have to. And in reality, you could make this dish without the meats at all.

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Also try my dirty rice and andouille sausage.

Copycat Zatarain's Jambalaya
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3 from 17 votes

Zatarain’s Jambalaya (Copycat Recipe)

I had to make this copycat Zatarain's jambalaya mix. I found it to be just like the original!
Course Main
Cuisine American
Keyword copycat, Creole, rice, sausage
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 517kcal
Author Mike

Equipment

Ingredients

For the spice mix (makes 3 batches!)

For the jambalaya (makes 1 batch!)

  • 2 cups water
  • ½ cup green bell pepper chopped
  • 1 jar spice mix from above
  • 8 ounces tomato sauce
  • 1 pound smoked sausage cut into rounds
  • 1 pound 22-24 count shrimp peeled and deveined

Instructions

For the spice mix

  • Combine all ingredients and divide into 3 jars.
  • Seal and add printed instructions if giving as a gift.
  • Store up to 6 months.

For the jambalaya

  • Bring the water to boil in a large saucepan.
  • Add the bell pepper and the spice mix and stir.
  • Return to a boil, then reduce to a simmer. Cover and simmer for 15-25 minutes or until the rice is tender.
  • In another saucepan, combine the tomato sauce and sausage. Stir in the shrimp and cook until they turn pink.
  • Combine both pans and mix well. If the sauce is too thick, add a bit of water and stir.

Notes

This recipe makes 3 batches of 4 servings each.

Nutrition

Calories: 517kcal | Carbohydrates: 16g | Protein: 21g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 107mg | Sodium: 2310mg | Potassium: 770mg | Fiber: 3g | Sugar: 6g | Vitamin A: 695IU | Vitamin C: 33mg | Calcium: 80mg | Iron: 3mg

Nutritional values are approximate.

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The Chicago Dog

Whenever I go out for a gourmet dog at DJ’s Hot Dog Company (sadly now closed), I always grab the Chicago Dog. I love the crunchy vegetables, celery salt, and of course, the neon pickle relish. Now, thanks to Russell van Kraayenburg’s new book, Haute Dogs, I am able to make an equally fantastic version of this classic hot dog (and many others) at home. If you’re into hot dogs like I am, you’ll enjoy the many recipes in the book.

The Chicago Dog

It’s Like Having A Tasty Dog Salad

Make sure you make more than one of these Chicago dogs because you can’t just eat one. I always think ‘fresh’ when I have one of these dogs. There’s lots going on in every bite. Fresh things. I feel good about eating a hot dog. Kinda odd, but that’s how it is. They just make me happy!

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Also try my trailer park dog.

The Chicago Dog
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4 from 1 vote

The Chicago Dog

Make sure you make more than one of these Chicago dogs because you can’t just eat one.
Course Main
Cuisine American
Keyword hot dogs
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1
Calories 546kcal
Author Based on a recipe from Haute Dogs

Ingredients

Instructions

  • Cook dogs and warm buns as desired.
  • To make the neon relish, put a few drops of food coloring into the relish and stir.
  • Place dogs in buns and top with relish, onion, and mustard.
  • Add tomato, peppers and pickle.
  • Sprinkle liberally with celery salt and serve.

Notes

Cut a long narrow slit in your dogs before cooking to give the toppings a great place to go!

Nutrition

Calories: 546kcal | Carbohydrates: 80g | Protein: 20g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 2848mg | Potassium: 622mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1099IU | Vitamin C: 15mg | Calcium: 235mg | Iron: 7mg

Nutritional values are approximate.

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Hot Grinder Sandwich

I make a lot of sandwiches. I try to mix up the ingredients to keep them from getting “old”. From the bread to the meats, to the cheeses and condiments. I ran across this great approach for a hot grinder sandwich on the Pork Be Inspired site. I had to make it. It’s now my go-to way of preparing a sandwich. You can make it the “classic” way, on a loaf of French or Italian bread, but it also comes out great on ciabatta or any other good bread.

Hot Grinder Sandwich

Customized For Your Tastes

This hot grinder sandwich is great with any meat or cheese. The key is the sautéed green bell pepper and the spiced oil. The crunch of the pepper really makes a difference.

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Also try my one of my other favorite sandwiches, a stuffed deli sandwich.

Hot Grinder Sandwich
Print Pin
5 from 1 vote

Hot Grinder Sandwich

This sandwich is great with any meat or cheese. The key is the sauteed green bell pepper and the spiced oil. The crunchy of the pepper really makes a difference.
Course Main
Cuisine American
Keyword sandwich, submarine
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 563kcal
Author Based on a recipe from Pork Be Inspired

Equipment

Ingredients

Instructions

  • Heat oven to 350 F.
  • Heat oil in a medium skillet over medium-high heat;
  • Add the green bell pepper and sauté until just starting to turn tender, about 4 minutes.
  • Remove from heat and stir in the dried onion, oregano, and red pepper, if desired.
  • Add ham and tomato to bottom half of the bread.
  • Add pepper rings, and drizzle with the remaining oil from the skillet.
  • Add cheese and top half of bread.
  • Wrap loaf in foil and place in oven for 15 minutes or until warmed through and the cheese is melted.
  • Serve.

Notes

Add a few dill pickle slices too!

Nutrition

Calories: 563kcal | Carbohydrates: 61g | Protein: 32g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 1425mg | Potassium: 480mg | Fiber: 4g | Sugar: 5g | Vitamin A: 709IU | Vitamin C: 38mg | Calcium: 266mg | Iron: 5mg

Nutritional values are approximate.

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Blackened Chicken Alfredo

This blackened chicken Alfredo is one of our favorite dishes. The contrast between the heat of the blackening seasoning and the creamy cheese sauce is fantastic. It takes almost no time at all to make. Use fresh pasta for the best tasting blackened chicken Alfredo.

Blackened Chicken Alfredo

Here Comes The Smoke!

Oh, and you’ll want to crack open a few windows when you make the blackened chicken on the stovetop. Blackening requires very high heat (cast iron skillets work best!) and generates a lot of smoke. It’s worth it but can set off the smoke detectors. Oh, and crank up the exhaust fan above your stove top, too. Every little bit helps.

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Also try my delicious paprika chicken with sour cream gravy and my fiery Cajun shrimp Alfredo.

Blackened Chicken Alfredo
Print Pin
5 from 1 vote

Skillet Blackened Chicken Alfredo

This blackened chicken Alfredo is one of our favorite dishes. The contrast between the heat of the blackening seasoning and the creamy cheese sauce is fantastic. It takes almost no time at all to make. Use fresh pasta for the best tasting blackened chicken Alfredo.
Course Main
Cuisine American
Keyword chicken, pasta, skillet
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 929kcal
Author Mike

Equipment

Ingredients

  • 4 chicken breasts boneless, skinless, butterflied
  • ¾ cup blackened seasoning
  • 5 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 2 cups heavy cream
  • ¼ teaspoon ground white pepper
  • ½ cup Parmesan cheese grated
  • ¾ cup Mozzarella cheese shredded
  • 12 ounces pasta fresh (not dried), fettuccine, angel hair or linguine
  • parsley chopped, for garnish

Instructions

  • Bring a large pot of salted water to a boil over medium-high heat.
  • Preheat oven to 350 F.
  • Heat a large cast iron skillet over high heat.
  • Spread blackening seasoning out on a plate. Coat the chicken on both sides. Place chicken into the skillet and blacken on both sides. Remove skillet from stovetop and place in the oven for about 10 minutes or until the chicken reaches 165 F. Remove.
  • Melt butter in a medium saucepan over medium heat. Add garlic, cream, white pepper. Bring to a simmer, stirring often.
  • Add the Parmesan cheese and simmer for about 10 minutes or until the sauce has thickened.
  • Add Mozzarella cheese and stir until smooth.
  • Cook the noodles for 3 minutes or until done and drain.
  • Cut chicken into strips and serve over pasta with sauce.
  • Garnish with parsley.

Notes

Use freshly grated Parmesan and shredded Mozzarella for best results.

Nutrition

Calories: 929kcal | Carbohydrates: 9g | Protein: 61g | Fat: 72g | Saturated Fat: 43g | Trans Fat: 1g | Cholesterol: 370mg | Sodium: 12905mg | Potassium: 1245mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2862IU | Vitamin C: 10mg | Calcium: 361mg | Iron: 2mg

Nutritional values are approximate.

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Fried BBQ Bologna Sandwiches

Who doesn’t love a bologna sandwich? Well, this takes the old classic to a whole new level. You’ll find it hard to believe that you’re eating bologna. You’ll think that you’re at a fru-fru fancy dining place. Crispy, fried sandwich meat with spicy BBQ sauce served on a bun with creamy tangy slaw. You need fried BBQ bologna sandwiches right now! And actually, I do too!

Fried BBQ Bologna Sandwiches

These Are Not Boring Sandwiches

These fried BBQ bologna sandwiches are so good that we made them twice this week already. Although I grew up eating my share of bologna sandwiches (on white bread with mayo and maybe a squirt or two of yellow mustard), I never had fried bologna until I moved to the mid-west. Dang, all those years missing out on such awesomeness! I probably wouldn’t put slaw on my sandwiches as a kid, though. In fact, I wouldn’t have anything to do with slaw in my younger years. Now, it’s a totally different story. I love slaw. I can’t get enough of it as a side, on sandwiches, or wherever!

If I’m reaching for a bottled BBQ sauce, I often go for Sweet Baby Ray’s.

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Also try my Pool Room Bologna burgers. They’re crazy good too.

Fried BBQ Bologna Sandwiches
Print Pin
5 from 1 vote

Fried BBQ Bologna Sandwiches

This takes the old classic to a whole new level. You’ll find it hard to believe that you’re eating bologna. 
Course Main
Cuisine American
Keyword bologna, sandwich
Prep Time 4 hours
Cook Time 15 minutes
Total Time 4 hours 15 minutes
Servings 2
Calories 439kcal
Author Mike

Equipment

Ingredients

Instructions

  • Brush all sides of the bologna with the BBQ sauce and sprinkle with the rub.
  • Place in a large resealable container for 4 hours.
  • Heat oil in a large skillet over medium-high heat.
  • Working in batches, remove bologna from container and shake off any excess sauce.
  • Fry in oil until browned on both sides.
  • Remove to a plate.
  • Toast buns if desired.
  • Top bun bottoms with fried bologna, followed by slaw and bun tops.

Notes

Use spicy BBQ sauce for a nice kicked-up sandwich!

Nutrition

Calories: 439kcal | Carbohydrates: 26g | Protein: 17g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 50mg | Sodium: 1021mg | Potassium: 319mg | Fiber: 1g | Sugar: 6g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 2mg

Nutritional values are approximate.

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Panda Express SweetFire Chicken (Copycat Recipe)

This copycat recipe for Panda Express SweetFire chicken dish is the best take on the classic sweet-n-sour chicken I’ve ever had. The flavors are just spot on, from the sweetness of the pineapple to the kick from red pepper flakes, to the crunch of onions and crispy chicken. The sauce is amazing, too. I’d make this again. And again.

Panda Express SweetFire Chicken (Copycat Recipe)

Worth A Mess

I confess that I made a big ole mess in the kitchen when I made this copycat rcipe for Panda Express SweetFire chicken. Apparently, I was cornstarch-dredging challenged that night, because I had cornstarch all over the place. It was well worth it, though. This dish is definitely worth any kind of mess you might make, too.

It might seem like there’s a lot of ingredients in this recipe. There are a few, for sure. But it’s actually pretty easy to make. The end result is the best reward you could ask for.

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Also try my Firecracker chicken and my spicy orange chicken.

Copycat Panda Express SweetFire Chicken
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5 from 1 vote

Panda Express SweetFire Chicken (Copycat Recipe)

This copycat Panda Express SweetFire chicken dish is the best take on the classic sweet-n-sour chicken I’ve ever had. The flavors are just spot on, from the sweetness of the pineapple to the kick from red pepper flakes, to the crunch of onions and crispy chicken.
Course Main
Cuisine American
Keyword chicken, copycat, spicy, sweet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 261kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place chicken pieces in a large resealable baggie or container and add the flour along with salt and pepper to taste. Seal and shake to coat.
  • Place beaten eggs in a shallow bowl.
  • Place 1 cup of the cornstarch into another shallow bowl.
  • Heat oil in a large skillet or wok.
  • Working in batches, remove chicken pieces from the baggie and shake off the excess flour.
  • Dip into egg and coat, shaking off excess.
  • Next, dip into cornstarch and coat, shaking off the excess.
  • Fry until golden and crispy on all sides. Remove to a paper towel-lined plate. Finish cooking remaining chicken.
  • Combine the 4 tablespoons of water and remaining 3 tablespoons of cornstarch in a cup or glass.
  • In a small pan, combine the red pepper flakes, garlic, sugar, and vinegar. Bring to a boil then reduce the heat. Whisk in the cornstarch mixture and keep warm.
  • Add a little more oil to the skillet or wok and add the bell pepper and onion and cook for 3 minutes.
  • Add the pineapple and cook another minute.
  • Add the sauce mixture in and stir.
  • Add the cooked chicken and gently stir to coat and combine.
  • Serve over rice or noodles, if desired, and garnished with green onions.

Notes

You can substitute chicken tenderloins for the breasts.

Nutrition

Calories: 261kcal | Carbohydrates: 42g | Protein: 15g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 90mg | Potassium: 296mg | Fiber: 1g | Sugar: 18g | Vitamin A: 646IU | Vitamin C: 21mg | Calcium: 20mg | Iron: 1mg

Nutritional values are approximate.

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Muffuletta Sandwich

I so love the flavors of a muffuletta sandwich. Great meats, great cheese, and Italian olive salad. Warmed just slightly until the bread is soft and the cheese is ooey-gooey. I could eat muffulettas all day long. Which brings me to my gripe. Why doesn’t every single sandwich shop sell muffulettas? I mean, seriously, it’s the best sandwich there is. Oh sure, you can get your roasted turkey with avocado, and maybe a ham on rye, but really… Just jump to the chase and enjoy the best sandwich ever devised. The muffuletta.

Muffuletta Sandwich

Well Worth The Time

I used my homemade Italian olive salad in this muffuletta sandwich. It takes a day to make the salad, but it is very much worth the time. If you don’t want to make your own olive salad, pick up a big jar of olive salad at your grocery store or order some online. Olive salad isn’t cheap, but that’s for a reason. It’s packed with lots of great stuff!

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Also try my muffuletta salad. And my Memphis-style muffuletta.

Muffuletta Sandwich
Print Pin
5 from 1 vote

Muffuletta Sandwich

I so love the flavors of a muffuletta sandwich. Great meats, great cheese, and Italian olive salad. Warmed just slightly until the bread is soft and the cheese is ooey-gooey. I could eat muffulettas all day long. 
Course Main
Cuisine American
Keyword Cajun, olives, sandwich
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 1716kcal
Author Mike

Ingredients

  • 1 loaf Italian bread cut in half horizontally (can substitute French bread)
  • 3 cups olive salad
  • 4 ounces mozzarella sliced thin
  • 6 ounces capicola sliced thin
  • 4 ounces salami sliced thin
  • 4 ounces mortadella sliced thin
  • 2 ounces sandwich pepperoni sliced thin
  • 4 ounces provolone sliced thin

Instructions

  • Preheat oven to 375° F.
  • Spread the olive salad on each half of the bread, 1 1/2 cups per side.
  • Next, place sliced mozzarella over the salad on the bottom piece of bread.
  • Top with the meats.
  • Place provolone on top piece of bread and place on top of bottom, to make a sandwich.
  • Wrap tightly in foil and heat 20 minutes.

Notes

Mortadella can be hard to find. You can substitute bologna.

Nutrition

Calories: 1716kcal | Carbohydrates: 185g | Protein: 61g | Fat: 135g | Saturated Fat: 42g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 7217mg | Potassium: 499mg | Fiber: 4g | Sugar: 35g | Vitamin A: 441IU | Vitamin C: 16mg | Calcium: 369mg | Iron: 4mg

Nutritional values are approximate.

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