sandwich Archives - Page 5 of 11

Maryland Pit Beef on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Not too long ago I made a Maryland-style pit beef on my smoker. It came out fantastic, but left me wanting to try the same idea again, but make it easier. And when I think easy, I think about my Char-Broil Big Easy. So off I went, and let me tell you, this Maryland pit beef is fantastic. The flavor is just insane. The meat is so tender and juicy, with just a bit of a nice crust. Perfect on a sandwich.

Maryland Pit Beef on the Char-Broil Big Easy

Don’t Let It Overcook…

The Big Easy cooks high-and-fast, and you want this Maryland pit beef to come off rare, so keep an eye on it. I went about 5 degrees further than I wanted, but I was still absolutely thrilled with the results.

Crazy-Good Sandwiches

I made simple sandwiches from this beef after slicing it thin. Just a bit of Sriracha horseradish sauce and that’s it. That’s all it needed. The beef has such great flavor that I didn’t want to hide it with onion or lettuce or tomato… or anything.

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You can cook darned near anything on the Big Easy. Also try my tasty tender pulled pork.

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

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Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

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5 from 1 vote

Maryland Pit Beef on the Char-Broil Big Easy

This Maryland pit beef is fantastic. The flavor is just insane. The meat is so tender and juicy, with just a bit of a nice crust. Perfect on a sandwich.

Course Main

Cuisine American

Keyword beef, Big Easy, Char-Broil

Prep Time 3

Cook Time 1

Total Time 3 1

Servings

Calories 414kcal

Author Mike

Equipment

Ingredients

For the beef

2 tablespoons seasoned salt
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon ground black pepper
3 pound top round beef roast

For the sandwiches

8 Kaiser buns
Sriracha horseradish sauce
8 slices sweet onion

Instructions

For the beef

Combine all of the spices.
Sprinkle all sides of the beef with 3-4 tablespoons of the rub. Don’t be shy with it.
Wrap the beef tightly in foil and refrigerate for up to 3 days, turning every 12 hours. The longer, the more flavor.
Fire up your Big Easy.
Remove the roast from foil and place into the Big Easy basket.
Lower into the cooker and cook until the center reaches 125 F for rare, about 45 minutes. It's easy to over-cook the beef, so start checking the temperature after 30 minutes.
Remove from the cooker and let rest 10 minutes before slicing thin.

For the sandwiches

Toast buns, if desired
Slather buns with the sauce.
Add plenty of onion then mound up the thinly-sliced beef.
Enjoy!

Notes

Great served on onion buns!

Nutrition

Nutritional values are approximate.

Sale

Char-Broil The Big Easy Bunk Bed Basket

Expands the cooking space of The Big Easy
Perfect for cooking two chickens at once

Bourbon Street Pulled Pork Sandwiches

There’s nothing I love more than pulled pork, made on my Weber Smokey Mountain Smoker, mixed with a fantastic homemade sauce. My favorite sauce, for everything from chicken wings to pulled pork to burgers is my Bourbon Street sauce. For topping the perfect pulled pork sandwich I add either coleslaw or sliced onion and dill pickle. Either one gives the Bourbon Street pulled pork sandwiches a great crunchy, and the vinegar helps tone down a bit of the sweetness in the sauce. Every bite is perfect.

Sauce It Now Or Later

You can sauce the pork before mounding it high on the buns for these Bourbon Street pulled pork sandwiches. Or you can add the pork first, then pour the sauce over the top. Or heck, don’t put any sauce on, serve it on the side and dip your sandwich in it! When I am eating out I prefer to add the sauce myself. I order it ‘dry’, and ask for the sauce on the side. That way I can add as little or as much as I want. I’d rather be the one that makes the decision instead of someone in the kitchen. No offense to the fine folks in the kitchen! It’s a personal preference thing.

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Also try my shredded pork sandwich.

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5 from 1 vote

Bourbon Street Pulled Pork Sandwiches

If you prefer your sauce on the Bourbon Street pulled pork sandwiches to be on top and not mixed in, I say go for it!

Course Main

Cuisine American

Keyword pulled pork, sandwich

Prep Time 10

Total Time 10

Servings

Calories 396kcal

Author Mike

Ingredients

1 pound pulled pork warmed (I used our homemade pulled pork)
Bourbon Street sauce warmed
4 Hamburger buns toasted
12 dill pickle chips
1 small red onion sliced thin

Instructions

Mix the pork with the sauce.
Add onion slices to the buns, top with the pork and sauce mixture.
Add a few dill pickle slices and the top of the bun.

Notes

These sandwiches are also great topped with cold coleslaw!

Nutrition

Nutritional values are approximate.

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Open-Faced Turkey Sandwiches

You know how around Thanksgiving, you’re always searching the web for ideas on how to use up leftover turkey? Well, you can stop searching. The gravy over these open-faced turkey sandwiches is absolutely to die for. It’s incredible. Savory rich… with a little kick to boot. Although I used turkey I had just smoked, these sandwiches are just as great with leftovers. Maybe even better.

Perfect Turkey Deliciousness

All I could think about when eating one of these open-faced turkey sandwiches was stuffing. That happens some times in the summer or early fall. You start to think of the holidays and in no time you’re thinking about your favorite late fall and winter dishes. It’d be ok to put a side of stuffing on the plate, don’t you think? I mean, specially if I doubled the gravy recipe. Stuffing and gravy go together like this sandwich and gravy go together!

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Save a little gravy for mashed or baked potatoes. It is also absolutely fantastic heaped over mashed cauliflower.

Also try my grilled open-faced beef, cheese and gravy sandwiches.

Print Pin

5 from 1 vote

Open-Faced Turkey Sandwiches

The gravy over these open-faced turkey sandwiches is absolutely to die for. It’s incredible. Savory rich… with a little kick to boot.

Course Main

Cuisine American

Keyword sandwich, turkey

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 526kcal

Author Based on a recipe from Emeril Lagasse

Equipment

Saucepan

Ingredients

For the gravy

4 tablespoons unsalted butter
8 ounces mushrooms sliced
¼ teaspoon dried thyme crushed
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
3 tablespoons all-purpose flour
¼ cup yellow onion minced
1 tablespoon celery minced
1 15 ounce chicken broth
1 teaspoon Cajun seasoning I used our homemade seasoning

For the sandwiches

4 slices bread
2 tablespoons mayonnaise
10-12 ounces turkey breast roast or smoked, warmed if desired

Instructions

For the gravy

Melt the butter in a medium saucepan over medium-high heat.
Add the mushrooms, thyme, salt and pepper.
Saute, stirring often, until the mushrooms are soft and turning golden in color, about 5 minutes.
Stir in the flour and cook until it starts to brown, 5-6 minutes.
Add the onion and celery and cook until they start to soften.
Whisk in the chicken broth and Cajun seasoning.
Bring to a boil then reduce to a simmer and let simmer until the mixture reduces by half and reaches the desired thickness.
Season with more salt and pepper as desired.

For the sandwiches

Toast bread, if desired.
Spread mayonnaise on one side of each slice of bread.
Top bread with turkey.
Divide the gravy between the sandwiches and serve.
To assemble the sandwiches, spread about 1 1/2 teaspoons of the mayonnaise on each slice of bread.
Arrange equal amounts of the turkey on top.
Ladle equal amounts of the mushroom gravy (almost 1/2 cup each) over each open-faced sandwich.
Serve immediately.

Notes

The gravy is great over mashed potatoes, too.

Nutrition

Nutritional values are approximate.

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Smoked Bologna Sandwiches

I can’t say that I eat a lot of bologna. But when I do, I do it up right. Now, there’s nothing wrong with a good ole slice or two of bologna on bread with mustard. In fact, they were a staple of mine back in the day when I fished and camped quite regularly. You can’t get any easier. But smoked bologna sandwiches are where bologna dreams of being.

Smoked bologna is just about as easy to make. No fancy brines. No fancy wood. Just a little seasoning and onto a smoker at 250 F for 1 1/2 hours. You could use your grill too, just add some smoking wood and cook over indirect heat.

These Are Not Boring Bologna Sandwiches

I had the guy behind the deli at my local grocery store cut chub bologna thick, about 1/2″. I then cut slits around the edges. This prevents the bologna from curling up. A little Cajun seasoning, and 1 1/2 hours later, they were done.
The sandwiches were straightforward. Lightly toasted buns, thin sliced Vidalia onion, mustard, and dill pickles. These smoked bologna sandwiches were delicious.

I prefer to use fruit or nut woods when I smoke unless I want a heavier smoke flavor. Pecan, apple or cherry are my favorites. I used apple for this bologna.

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If you’re feeling adventurous, smoke an entire bologna chub!

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5 from 1 vote

Smoked Bologna Sandwiches

The sandwiches were straightforward. Lightly toasted buns, thin sliced Vidalia onion, mustard, and dill pickles. These smoked bologna sandwiches were delicious.

Course Main

Cuisine American

Keyword bologna, sandwich, smoked

Prep Time 5

Cook Time 1 30

Total Time 1 35

Servings servings

Calories 252kcal

Author Mike

Ingredients

6 slices bologna 1/2" thick
Cajun seasoning or your favorite spice mix or rub
6 hamburger buns
12 slices sweet onion
Prepared yellow mustard
12 dill pickle chips

Instructions

Fire up your smoker for 250 F cooking. Use a light smoking wood such as apple.
Sprinkle both sides of the bologna slices with the seasoning.
Place onto the smoker and cook for 1 1/2 hours.
Lightly toast the buns if desired.
Add bologna slices. Top with onion, plenty of mustard, and dill pickle slices.
Enjoy!

Notes

Add a leaf or two of iceberg lettuce for extra fresh crunchiness.

Nutrition

Nutritional values are approximate.

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Big Mac Slider Hoagies

I love making grilled Big Macs here at home. Sometimes I make full-sized ones. And sometimes, I make mini-sized ones. These Big Mac slider hoagies are a take on my favorite Big Mac sliders. They’re the same great tasting sandwich, but served on hoagie buns for a little something different.

Kick it Up!

Nothing beats fresh toppings on a hot-off-the-grill beef burger, specially with a nice big dollop of special sauce. Need a little kick in your sauce? Add a few squirts of Sriracha or hot sauce. As much as I do love spicy foods, I usually keep my Big Mac Slider Hoagies ‘classic’, tasting just like the burgers you can get at the restaurant!

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Also try my Big Mac meatball subs!

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4 from 1 vote

Big Mac Slider Hoagies

These Big Mac slider hoagies are a take on my favorite Big Mac sliders. They’re the same great tasting sandwich, but served on hoagie buns for a little something different.

Course Main

Cuisine American

Keyword burgers, sandwich, sliders

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 1156kcal

Author Mike

Equipment

Ingredients

For the special sauce (makes plenty of extra)

½ cup mayonnaise
4 tablespoons French salad dressing
4 teaspoons sweet pickle relish
3 teaspoons white onion minced
1 teaspoon white vinegar
Pinch kosher salt

For the sliders

½ pound ground beef
kosher salt
ground black pepper
2 slices American cheese cut in half
2 hoagie buns
Special sauce from above
6 slices onion
6 dill pickle chips
½ cup Iceberg lettuce shredded

Instructions

For the special sauce

Combine all ingredients. Refrigerate until ready to use.

For the burgers

Form ground beef in to 4 2 ounce patties. Season with salt and pepper.
Grill burgers until done. Top with cheese.
Lightly toast the buns.
Assemble burgers by slathering bun bottoms with special sauce.
Add the burgers, tomato, pickle and lettuce.
Skewer to hold in place.
Serve.

Notes

Best served with fries!

Nutrition

Nutritional values are approximate.

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Cedar-Plank Sausage Sandwich

Wow, what a great sandwich. You know something is great when you both bite into it at the same time, then look up at each other, and smile. No one has to say a word. You know it. It’s the best sausage sandwich you’ve ever had. This cedar-plank sausage sandwich is it.

Perfectly Tasty Juicy Sausage

First, the Polish sausage is so tender and juicy, with just a hint of cedar. Then, there’s the sweet kraut that is full of caramelized onion flavor and also a hint of cedar. And finally, the kicker, the Sriracha mustard sauce brings the heat and seals the deal. This cedar-plank sausage sandwich is fantastic.

A Hint Of Cedar

This was the first time I’d cooked sausages on cedar. I know some folks don’t like the aroma or flavor of cedar, but I’ve found that if you don’t over char the planks it’s not that overwhelming, adding that little something different to every dish you cook on it. I love it.

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Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Cajun mashed potatoes, Twinkies, beef sliders, chorizo portabellos, hot dogs, shrimp and grits and spicy grilled shrimp. And don’t forget, my awesome cedar-plank meatballs!

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5 from 1 vote

Cedar-Plank Sausage Sandwich

Wow, what a great sandwich. You know something is great when you both bite into them at the same time, then look up at each other, and smile. You don’t have to say a word. You know it. It’s the best sausage sandwich you’ve ever had. This cedar-plank sausage sandwich is it.

Course Main

Cuisine American

Keyword cedar plank, sandwich, sausage

Prep Time 30

Cook Time 45

Total Time 1 15

Servings

Calories 477kcal

Author Adapted from Aaron McCargo Jr

Equipment

Ingredients

2 tablespoons butter
3 tablespoons sugar
1 sweet onion sliced
3 cups sauerkraut rinsed drained
1 pound Polish sausages 6 sausages
6 Hoagie buns
Sriracha mustard sauce or a good strong mustard

Instructions

Soak cedar planks in water for at least 30 minutes.
Meanwhile, melt the butter in a large sauce pan over medium-high heat.
Stir in the sugar and let dissolve.
Add the onions, stir often, and caramelize, about 20 minutes. Do not rush them.
Add in the kraut, stir and let simmer 5-10 minutes.
Fire up your grill. Place the planks over the fire and let them get lightly charred on one side.
Flip planks and add the sausages and kraut.
Grill until the sausages are fully cooked, 15-20 minutes.
Lightly toast the buns, if desired. Top with the cooked sausages, kraut mixture, and a healthy serving of Sriracha mustard sauce. Add top bun and serve.

Notes

Feel free to substitute your favorite kind of sausage.

Nutrition

Nutritional values are approximate.

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Pulled Chicken BBQ

I love smoked chicken. Mostly white meat. For dark meat I prefer grilling. My quest is to make pulled chicken BBQ. And often.

Nothing is easier to do than to smoke a few chicken breasts. Bone-in split breasts give the most flavor without having to worry about the meat getting too dry or tough. Unlike smoking a pork butt or beef brisket, chicken cooks quickly without a lot of prep or fancy rubs, mops, or injections (though you could certainly inject a bit more flavor if you desired, and some folk like brining theirs first).

Smoked To Perfection

I loaded up my Weber Smokey Mountain (WSM) cooker with split breasts. I removed the skin from the chicken first because it isn’t going to crisp when you are smoking low-and-slow. All the skin does is prevent the smoke and salt and pepper from penetrating the meat. So, off with it! I prefer the WSM cooker. I believe that cooking chicken over a water pan results in a more tender, juicer meat. That way I don’t need to worry about removing the skin and having dry chicken.

After the chicken is cooked and cooled I pull or shred it and use it in tons of recipes, like simple pulled chicken BBQ sandwiches. Just add a bit of your favorite BBQ sauce and slap it on a bun, add some chips on the side, and you’re ready to eat!

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Also try my pulled pork BBQ.

Print Pin

5 from 1 vote

Pulled Chicken BBQ

Nothing is easier to do than to smoke a few chicken breasts. Bone-in split breasts give the most flavor without having to worry about the meat getting too dry or tough.

Course Main

Cuisine American

Keyword barbecue, BBQ, chicken, sandwich

Prep Time 5

Cook Time 2

Total Time 2 5

Servings

Calories 258kcal

Author Mike

Equipment

Apple Wood Chunks or any fruit wood

Ingredients

4 chicken breasts bone-in split, skin removed
Kosher salt
ground black pepper

Instructions

Fire up your smoker for cooking at 225 F.
Generously season the chicken on all sides with salt and pepper. Don’t be shy.
Place the chicken into the smoker and smoke until the chicken reaches 160 F.
Remove chicken from cooker and wrap in foil and let rest 30 minutes.
Slice, shred, or chop as desired.

Notes

You can use boneless breasts, but bone-in always has more flavor.

Nutrition

Nutritional values are approximate.

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Grilled Philly Cheese-Steak

Wow, is about all I can say about this grilled Philly cheese-steak. Is it the same as or as great as the ones you can get at Pat’s or Geno’s in Philadelphia? Well, almost, and even better in its own way. And even better when done outside on the grill.

I fired up my ancient Weber Silver B gas grill with a griddle insert. If you don’t have a griddle insert for your grill get one. Weber makes them for just about every size grill they sell (and I have one for pretty much every grill I have). Check with your grill manufacturer. Chances are they have a griddle for your grill too. It’s worth every penny for everything from steak sandwiches to smash burgers to pancakes. Everything tastes better when cooked outdoors.

Thin Beef Means Great Results

The key to this great grilled Philly cheese-steak sandwich is the super-thinly sliced ribeye steak. So tender, meaty tasty. It was really perfect. If you want to up your cheese steak even more try my deluxe version, made with beef tenderloin.

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Make some easy spicy grilled potatoes while you’re at it!

Print Pin

5 from 2 votes

Grilled Philly Cheese-Steak

Wow, is about all I can say about this grilled Philly cheese steak. Is it the same as or as great as the ones you can get at Pat’s or Geno’s in Philadelphia? Well, almost, and even better in its own way. And even better when done outside on the grill.

Course Main

Cuisine American

Keyword grilled, sandwich, steak

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 880kcal

Author Based on a recipe from Killing Thyme

Equipment

Ingredients

1 loaf French bread cut horizontally (don’t cut all the way through the bread)
8-10 ounces ribeye steak
1 tablespoon butter
2 teaspoons dry mustard
½ sweet onion sliced
½ green bell pepper sliced
4 ounces mushrooms sliced
2 teaspoons Montreal Steak seasoning I used our homemade mix
Kosher salt
ground black pepper
Mozzarella cheese

Instructions

Place the steak into the freezer for 30 minutes or so until firm.
Slice super thin (I used a meat slicer on the thinnest setting).
Heat your grill or skillet over medium heat.
Add the butter and melt. Stir in the dry mustard.
Add the onion, pepper and mushrooms.
Saute until tender.
Season the beef well with the steak seasoning and add to the griddle or skillet.
Cook until the desired doneness is achieved (about 1 minute – do not overcook!), tossing once or twice.
Place the French bread onto a large piece of foil.
Layer the sandwich with steak, veggies and as much cheese as you want.
Wrap up the sandwich and place back onto the grill or into the oven under the broiler for 2-3 minutes or until the cheese has melted.
Cut into desired portions and serve.

Notes

You can make these great sandwiches on the grill using a griddle like I did, or just use a skillet on the grill or stovetop.

Nutrition

Nutritional values are approximate.

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Cleveland Fried Bologna Sandwich

Eat Street is just about the only food-related show I still watch on TV. I love food trucks. We’re fortunate to have several great ones here in Indianapolis. A recent episode, Monster Menus, highlighted the Nosh Box truck from Cleveland, Ohio. The Cleveland fried bologna sandwich they made looked fantastic. I had to make it. So I did.

This is one great fried bologna sandwich. Like eating a burger, with creamy mayo, mixed greens and nice cold tomato slices. Then there’s the just-brown fried bologna. All on grilled cheese-like Texas toast. Really good. And very easy to make too.

Add A Bit Of Crunch

The second time I made these Cleveland fried bologna sandwiches I substituted a couple of nice chunks of iceberg lettuce for the mixed greens. I like the sandwich even better with the extra crunch of the iceberg. And I wouldn’t pass on the idea of maybe adding some thinly sliced onion, either. I prefer to soak my onion in cold water for at least 5 minutes before adding it to my sandwich. That helps remove some of the ‘bite’ from the onion.

I used my Cuisinart Griddler to make these sandwiches. It’s a sandwich-making beast.

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Also try my southern bologna burgers.

Print Pin

5 from 1 vote

Cleveland Fried Bologna Sandwich

Course Main

Cuisine American

Keyword bologna, sandwich

Prep Time 5

Cook Time 10

Total Time 15

Servings sandwich

Calories 675kcal

Author Based on a recipe from The Nosh Box food truck

Equipment

skillet

Ingredients

2 slices bologna thick is best
2 tablespoons butter softened
2 slices Texas toast
2 tablespoons mayonnaise
½ cup greens green leaf, iceberg, whichever you prefer
2 slices tomato

Instructions

Heat a large skillet over medium heat.
Add the bologna and brown lightly on both sides. Remove.
Spread butter on one side of each slice of the bread.
Put butter-side down into the skillet and cook until golden and crisp. Remove.
Slather non-buttered sides of the bread with mayonnaise.
Top bottom bread slice with bologna, greens, and tomato and other piece of bread.
Serve.

Notes

These are also great with mustard or BBQ sauce instead of mayonnaise!

Nutrition

Nutritional values are approximate.

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Sloppy Cuban Sandwiches

If I’d had any idea just how fantastic these sloppy Cuban sandwiches would be I would’ve been making them for years. Every week. I would say every day, but that wouldn’t leave me much time for grilling burgers and such. The meat mixture is just incredible. The ingredient list may look long, but there’s nothing that’s hard to find on it.

Messy Deliciousness

These sloppy Cuban sandwiches were messy. Sloppy. You pick one up and you never set it down until it’s all gone. The meat has a bit of kick, but not much, and it’s offset by the cool crunchiness from the pickles. These may well be the perfect sandwiches.

I like to use my good ole trusty Dutch oven to make these sandwiches 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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I also make another great take on a sloppy Joe that uses chorizo called, well, a Chorizo Sloppy Joe. My Big Daddy’s Sloppy Joe is something a bit more traditional but with more grownup flavors. I’m a big Sloppy Joe fan!

Print Pin

5 from 1 vote

Sloppy Cuban Sandwiches

If I’d had any idea just how fantastic these sloppy Cuban sandwiches would be I would’ve been making them for years.

Course Main

Cuisine American

Keyword Cuban, sandwich, sloppy Joes

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 510kcal

Author Based on a recipe from Rachael Ray

Equipment

skillet

Ingredients

1 tablespoon extra-virgin olive oil
1//3 pound Mexican chorizo
1 pound ground pork
½ medium white onion chopped
2 cloves garlic minced
1 teaspoon ground allspice
2 teaspoons paprika
2 teaspoons ground coriander
kosher salt
fresh ground black pepper
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 lime zested and juiced
1 cup chicken stock
1 8-ounce tomato sauce
6 sub rolls
6 slices Swiss cheese
6 dill pickles chopped

Instructions

Heat the olive oil in a large skillet over medium-high heat.
Crumble in the chorizo and ground pork.
Add the onion, garlic, allspice, paprika, coriander and salt and pepper.
Cook for 5 or so minutes or until the meat starts to brown.
Add the brown sugar, Worcestershire sauce and the lime zest and lime juice. Stir well.
Stir in the chicken stock and tomato sauce.
Bring to a slow simmer and let cook for 5 minutes, stirring often.
Place a slice cheese onto each roll (having it on the bottom will slow the lovely juices from making your bread soggy… but not for long!).
Top with a generous amount of the meat mixture.
Place under the broiler for a few minutes until the buns starts to brown and the cheese is melted.
Top with some chopped dill pickle and serve.

Notes

You can substitute spicy ground sausage if you cannot find Mexican (not Spanish) chorizo.

Nutrition

Nutritional values are approximate.

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Mueller Pro-Series All-in-One, 12 Blade Mandoline…

Meal Prep MVP – A practical and innovative way to…
12 Diverse Blades – With nine interchangeable…

OXO Good Grips 4 Piece Stainless Steel Measuring…

Set includes: 1/4 cup, 1/3 cup, 1/2 cup and 1 cup
Magnetic handles keep Cups together for storage…