Smoked Sausage Stuffed Sandwich

 

I wanted to bring you a recommendation for a pretty inexpensive dish, that you can definitely stretch and serve to a crowd, or make it even for just one or two people.  It's up to you.  

It uses very few ingredients, but the result is delicious and filling and just ooohhhhh.  Love it ♥

This recipe or rather this dish, is from Brasil and it's known as Buraco Quente.  It's usually made with ground beef, but you can certainly use beef, or chicken or smoked sausage which is what I used for mine.

If I have to translate exactly, word for word, to English, it means Hot Hole, and I don't know about you all, but that does not sound appealing at ALL when talking about food.  LOL

So, I just call them Stuffed Sandwiches.  Much better!

 

This is one of those sandwiches that your family will love, and will be talking about for a while.  The fact that it's so easy to make and you can change it up, using whatever meat you have on hand, is even better.  

 

 

 

 

Smoked Sausage Stuffed Sandwich

Buraco Quente de Linguica

Bread Rolls (I made some of my french bread sub rolls, and cut them in half)

Drizzle of olive oil

1 package smoked sausage

1 small onion, finely diced

2 cloves of garlic

parsley and cilantro

salt and pepper to taste

oregano to taste

1 can Media Crema (table cream)

Shredded cheese

In an oven proof dish, take each roll, cut a small piece off the bottom so that it stands flat.  Place the rolls in the dish, then take a small knife and cut out the inside, creating a hole.  Don't leave the edges too thin, or it will fall apart when you fill it with the meat mixture.

In a saucepan, add a little bit of olive oil.  Dice up the smoked sausage.  I cut it into slices, then cut those slices in half then half again, creating little cubes.  Saute them in the olive oil, then add the onion and garlic and cook for a minute or two until the onion is translucent.

Season with salt and pepper and oregano, add the cilantro and parsley to taste, stir well to combine, then add the can of media crema, give it another good stir and remove off the heat.

Fill each sandwich with some of the sausage mixture, then add a sprinkle of shredded cheese of your choice.

 

Pop into the oven for a minute or so until the cheese is melted, then serve immediately.

 

French Dip Squares

I love a good french dip sandwich.  There used to be a time, where that is all I would order, when we went out to eat. 

When I saw this recipe a while back, I immediately bookmarked it because I knew it would be something, that my family and I would really enjoy.  Since Friday nights and weekends, I try to make easy meals, this was the perfect pick for a yummy, fun, easy meal to get on the table.  

I paired these french dip squares with onion rings, but you could do fries, or a salad.  You could even make these for a get together, party and so on. 

The recipe is from Delish.com so pop on over there for more delicious meal ideas.

 

French Dip Squares

 

 

Ingredients

2 (8-oz.) tubes refrigerated crescent rolls 

4 tbsp.butter, divided 

2 medium onions, thinly sliced 

4 sprigs fresh thyme, divided 

Kosher salt 

Freshly ground black pepper 

1/4 c. whole-grain mustard 

1/2 lb. deli roast beef, patted dry 

9 slices provolone 

1 tbsp. freshly chopped parsley 

1 clove garlic, minced 

1 c. low-sodium beef broth 

1 tbsp. Worcestershire sauce 

 

 

Directions 

Preheat oven to 350° and grease a 9"-x-13" baking sheet with cooking spray. Place one unrolled can of crescents on prepared baking sheet and pinch together seams. Bake until edges are slightly golden, about 12 minutes. Remove from oven and set aside. 

 

Meanwhile, caramelize onions: In a large skillet over medium heat, melt 2 tablespoons butter. Add onion and 2 sprigs thyme and season with salt and pepper. Cook, stirring occasionally, until onions begin to soften and turn slightly golden. Continue cooking, stirring occasionally, until onions are soft and caramelized, about 20 minutes. Remove from heat. 

 

Build squares: Spread an even layer of mustard onto prepared crescent, leaving a 1/2" border clear on all edges. Top with a layer of roast beef and a layer of provolone. Top with caramelized onions. 

 

Unroll remaining tube of crescent rolls and place on top of onion layer. Press seam into bottom crust to seal all edges. Melt 1 tablespoon butter and brush all over top of crescent dough, then sprinkle with parsley and salt. Bake until dough is golden and cooked through, about 35 minutes. (If dough is browning too quickly, cover with foil.) 

 

Let cool 15 minutes before slicing into squares. 

 

Meanwhile, make au jus: Melt remaining 1 tablespoon butter in a medium skillet over medium heat. Stir in garlic and cook until fragrant. Add beef stock, Worcestershire sauce, and remaining 2 sprigs thyme, stripped from stem. 

 

Season with salt and pepper. Simmer for 10 minutes until reduced slightly. Serve squares with au jus on the side for dipping. 

 

Knock your socks off Burgers

 

I love a good burger. To me, there is nothing like it. 

 

The messier, the juicier, the bigger the mess on your hands, the better the burger, in my opinion. 

 

But as much as I love burgers, I often tend to not finish mine.  My greatgrandmother used to say "Tens mais olhos que a barriga."

 

Which meant "you have more eyes than stomach.".  

 

I couldn't argue with her because she was 100% correct.  But then, in my defense, who of us hasn't bitten off more than they can chew, literally?

 

With the invention of the slider burgers, it took it all to a new level, because now I could enjoy my favorite burgers a little at a time, and I didn't feel like I was wasting.

 

 

Also, I don't like burgers from one day to the next.  I don't mean burgers we throw on the grill and keep in a tupperware until the next day.  I am talking about ready made burgers, like sometimes my kids will eat half a burger and leave the other half for later.

I can't.  It just doesn't taste the same.  And maybe it's just me but every time I try to heat up a burger, I end up with a rock hard bun.  It's just gross to me.

Anyway, all this just to say that I love burgers, but I really REALLY love sliders. 

These are the perfect size burger, and you can make a huge batch if you have many mouths to feed, or a get together.

 

The sauce is definitely what makes these and I think that sauce would be divine over a steak.

 

Now if you don't like mushrooms, I suppose you could leave them out.  I actually picked out the mushrooms from my son's sliders because he dislikes them immensely.

Me on the other hand, I love mushrooms and a good mushroom sauce, and this one, is that and much more.

 

Knock your socks off Burgers

 

 

 

Ingredients 

1 lbs. ground beef 

12 dinner rolls 

6 slices pepper jack cheese, cut in half 

mayonnaise 

 

Mushroom sauce 

8 oz. sliced mushrooms 

3 Tablespoons butter 

2 Tablespoons minced garlic or 

4 garlic cloves minced 

 ½ cup chopped onion 

1 Tablespoon Worcestershire sauce 

½ cup heavy cream 

 ½ cup beef broth 

 ½ teaspoon salt 

 ½ teaspoon pepper 

1 Tablespoon cornstarch 

2 Tablespoons cold water 

 

 

Instructions 

Preheat oven to 375 F.  Divide the ground beef into 12 small patties. 

 

Fry them in a cast iron skillet until cooked through and brown, remove from heat.

Remove them from skillet.

 

In another skillet, add the butter, mushrooms and garlic.  Saute for a few minutes.  Add in the  Worcestershire sauce, cream, beef broth, onion and salt and pepper.  

 

In a small bowl, mix the cornstarch with 2 tablespoons of water.  Slowly add to the mushroom and onion mixture, stirring constantly until thickened.  Remove from heat.  

 

Place the dinner rolls in a greased casserole dish.  Slice open, and spread mayonnaise on both sides.  Plate a burger in each bun, top with half of a pepper jack cheese slice.  Spoon on some sauce, and add the top bun.

 

Cover with foil and bake for a few minutes until cheese melts.  

 

Serve immediately!

Recipe adapted from: Chef in Training

Toasted Italian Sandwiches

Our weekend meals have always been super easy.  Sandwiches, pizza, leftovers or some take out if we're so inclined.

 

As much as I love cooking, weekends are sometimes our busiest days, and I often find myself struggling to get dinner on the table.  We've even had frozen pizza on some days, nothing wrong with that.

 

One of my favorite subway sandwiches, are the Italian BMT.  Well, mine and our son Nick's as well.  We always seem to get that one and ask for it to be toasted too.  So good!

 

If you don't know what is in the BMT, it is Salami, Pepperoni and Black Forest Ham.  

 

I used that as inspiration for these Toasted italian sandwiches.  I adapted them slightly according to each family member's likes, for example, Jasmine doesn't like salami (I know, what on earth?) so I left that out for her.  She also is lactose intolerant and can't have any kind of yellow cheese, so I did pepper jack for her.

 

 

Nick on the other hand doesn't like yellow banana peppers, so I left those out of his sandwich.  There really is no way to go wrong with these, use what you like, leave out what you don't.  

Want veggies?  Add them.  Don't want any?  Leave them out.

 

Toasted Italian Sandwiches

INGREDIENTS:

Hoagie Buns

Salami, black forest ham, pepperoni

Banana peppers

Sliced Cheese of your choice

Ranch dressing

 

 

 

INSTRUCTIONS:

Slice the hoagie buns in half, almost all the way to the bottom, but not all the way through.

 

Drizzle on some ranch dressing, spread it on both sides of bun.  Add the ham, pepperoni and salami,  sliced cheese and banana peppers.  

Bake in a 350 F oven for 10 minutes.  You can leave them in longer if you like your bread crispy and brown, but we prefer it softer.  

I served ours with potato chips.

Sanduiche de Forno - Oven Sandwich

On Sunday nights, I don't cook.  Not because I don't like cooking, you know I love it, but it's usually a day that I take off since I am in the kitchen every other day of the week.

We either snack all day long, or have cereal or sandwiches or leftovers. 

But there are Sunday nights that I feel like getting into the kitchen and making something quick and easy. 
 

Last night was one of those, I wanted a quick meal, but equally yummy, and that's when I remembered a simple, yet delicious dish that I hadn't made in a couple years.

It is quite popular in Brazil and even Portugal, and the best part is that the variations are endless, but this is the most common way I make it.  Also, it is easily adapted to cater to a big crowd, or just 2 or 3 people.

Sanduiche de Forno - Oven Sandwich

Sliced bread
Ham, Cheese of your choice - I also added some leftover mini pepperoni that I had in the fridge
Mayonnaise
Pizza sauce
Shredded Cheese
Oregano
Tomato slices
Optional:  You can add sliced onion and even olives along with the tomato slices


In a baking dish, put a little bit of the pizza sauce.  Just enough to cover the bottom.  Next cut off remove the bread crusts, and then place a layer of the slices over the sauce, covering the whole dish.

Now you're going to start layering the ingredients, starting by spreading a good slather of mayonnaise on the bread.  Next sprinkle on some shredded cheese of your choice, sprinkle some oregano, then a layer of ham, layer of sliced cheese, spread on some more pizza sauce. 

Do another layer of bread, mayo, shredded cheese, ham, sliced cheese and pizza sauce.

To finish off, another layer of bread, then a final layer of mayonnaise, some more shredded cheese, then top with sliced tomato and sprinkle some more oregano.

Bake in a 375 degree oven for 15 to 20 minutes, until golden brown.

Oklahoma Fried Onion Burgers

One of the very first times I had my mother in law prepare something for me to eat, it was at their home in Oklahoma, and she presented us with Onion Burgers.

I loved hamburgers, I loved onion and quite frankly, there was nothing about that combination that wouldn't have made me a very happy girl.

I loved the burgers so much that I asked her to show me how to make them.  Surprisingly, so easy but oh so delicious.

I've made them over the last 20 years, but it had been a while now since we enjoyed these, I don't think I had yet made them since moving to Texas.

As I was preparing my menu plan last week, I came across a picture of a fried onion burger and immediately jotted down the Onion burgers on the meal plan.

Then I realized that I hadn't yet shared it here on the blog, and that of course had to be remedied too.

My mother in law cooks all the onion on one side of the griddle, and the burgers on the other.  I do that sometimes too, but the past few times I've been doing it slightly different, and I'll explain that in the recipe below.

By the way, as I'm sure you've noticed, I'm back to cooking and sharing recipes, and I really do hope you're enjoying my return.  If you are, let me know down below and also let me know how long you've followed Full Bellies :)

Right, now onto the delicious Oklahoma Fried Onion Burger.

Oklahoma Fried Onion Burgers

1 large onion, halved and thinly sliced
1 pound ground beef
Salt and pepper to season burgers
Butter

Swiss or American cheese (truly your choice of cheese, really)
Hamburger Buns
Mayo, Mustard or Ketchup
Pickles

If you want a thick huge burger, then divide the ground beef into 4 patties.  I usually get 8 burgers out of mine because I don't make them as thick, and also flatten them out quite a bit.

In a griddle, place a few pats of butter.  Take the onion slices and make a mound for each burger patty, on the griddle.  So if you're having 8 burgers, divide the onion slices into eight equal parts and place them down on the griddle.

Take the burger patties and place them on each of the onion mounds, then press down so that the onions stick to the burger.

 
Cook until the onions turn a nice gold brown, about 8 minutes or so.  Flip them over, and cook on the other side until the patty is brown and cooked all the way through.
 

Place a slice of cheese on each patty and let it melt, then transfer to the hamburger buns.  Add desired condiments and toppings and serve.

We like ours just plain with either some mayo or ketchup, and a few slices of pickle, nothing more.  Truly they don't need anything else on, they are divine just like this.

Patty Melt

Oh do I love a good patty melt, but I don't get to have it that often, actually only one place I know of around here makes them, and that's Freddy's.

I've always wanted to make them myself, but there are so many varied opinions out there on what constitutes a real patty melt and what kind of bread it should and shouldn't have, and the cheese.....oh the cheese, it has to be swiss, no it has to be cheddar, no no it HAS to be american.

Varying opinions, so I shied away from making these. While browsing the Saveur magazine I came across a recipe for the Patty Melt, and decided to just go for it and make using the bread I wanted the cheese I wanted and even the butter I wanted.

What resulted was a delicious patty melt that made me ooooohhhhh.

For the original recipe go to Saveur.

Patty Melt

Adapted from:  Saveur

Makes 6 sandwiches

1½ lbs. ground beef
Kosher salt and freshly ground black pepper, to taste
5 tbsp. canola oil
2 yellow onions, halved and thinly sliced
12 slices Texas Toast bread
12 thin slices American cheese
8 tbsp. Challenge Tuscan Style Butter


1. Season the beef with salt and pepper. Divide meat into six ¼"-thick patties that are slightly wider and longer than the bread.

2. Heat 2 tbsp. oil in a 12" cast-iron skillet over medium-high heat. Add the onions, season with salt and pepper, and cook, stirring occasionally, until softened and browned, about 12 minutes.

Transfer the onions to a bowl; wipe out skillet. Working in 3 batches, heat 1 tbsp. oil in skillet over high heat. Add 2 burger patties; cook, flipping once, until well browned, about 4 minutes total. Transfer patties to a plate.

3. Top each of 6 bread slices with some of the onions, a cheese slice, and a burger patty. Top each burger with a cheese slice and a piece of bread. Using a table knife, spread butter over the top and bottom of each sandwich.

4. Heat a 12" nonstick skillet over medium heat. Working in 3 batches, cook sandwiches, flipping once, until golden brown and hot, about 6 minutes.

Baked Ham and Cheese Sliders

I've been making them for such a long time, I don't know why I have never posted the recipe here.



Anyway, this was tonight's dinner which is pretty typical for a Friday night, it's either pizza or sandwiches or something easy.

These are SO good, I can't even begin to tell you how dangerous they are LOL  I have to control myself around them because since they're so small I seem to think that it means I can eat as many as I want.

Baked Ham and Cheese Sliders

Source:  The Girl Who Ate Everything

12 hawaiian sweet rolls
ham
swiss cheese
1 small onion, finely diced
1 stick of butter
3 tablespoons mustard
2 teaspoons worcestershire sauce
parsley

Cut the bread rolls in half, place the bottom on a baking pan.....on a skillet, melt the butter, then add in the onion, mustard and worcestershire sauce. Stir and cook for a little until the onion is transparent.



Take 1/4 of the onion mixture and set aside.



Take the rest of the mixture and spread on the bottom of the rolls. Sprinkle on some parsley...then top with ham and then swiss cheese.



Place the tops on, spread the 1/4 cup onion mixture you reserved on top, sprinkle a little more parsley, then cover with foil.



Bake at 350 degrees for 20 minutes. That's it.

Root Beer Pulled Pork Sandwiches

Long weekend, family all home, movie time.

Which means, I don't want to have to stop to go  hang out in the kitchen alone fixing meals.

Yesterday, we all cuddled on the couch and watched the Star Wars movies...or the first 2 at least before I had to get up and move on for fear of falling asleep, which seems to be something the TV does to me the minute my butt hits the cushions.



For lunch, I made very quick nachos and then while we immersed ourselves in Star Wars history, I had a Root Beer Pulled Pork simmering away in the slow cooker.

I will tell you right now that I am NOT a fan of root beer, I do not like it, I do not drink it and I don't even like the smell of it, so I'm sure you're wondering what ever would possess me to cook with it.....well the answer is simple, it sounded good, my family likes root beer and I love them???



First time I made it, it turned out AMAZING, so delicious, very smokey and barbecuey (I know that's not a word).  So it's now one of my favorite ways to make pulled pork sandwiches.

Super easy to throw together, really you must try it and if you don't like root beer, don't worry you won't even taste it.

Root Beer Pulled Pork

2 lb boneless pork roast
1 can of root beer (or 12 oz.)
1 barbecue bottle (18 oz.)

Put everything into the slow cooker. Cook on LOW for 6 hours.

When ready, just shred the pork and serve on buns, or whatever bread you wish, we actually like it on sliced bread.

What I like doing is leaving some of the pork in chunks, so I don't shred it all. Then I pile it on one half of the bread, then take the other half and dip lightly into the sauce in the slow cooker, now don't DUNK it in there, just a quick, gentle dip, you just want to get that side of the bread nice and covered with the sauce.

This is SO good!

Brown Sugar Barbecue Sandwiches

These were SO good and especially when paired with Homemade Hamburger buns. Good gravy and yes, there's lots of gravy that just seeps into the bread and pours out the side when you're eating. *drool*

Also from Gooseberry Patch's 101 Hearty Recipes.



Brown Sugar Barbecue Sandwiches

1 c. water
3/4 c. catsup
2 T. brown sugar, packed
1 onion, chopped
2 T. mustard
1 T. chili powder
2 t. salt
1 t. pepper
2 lbs. lean ground beef
12 sandwich buns, split.

In a large saucepan, mix all ingredients except beef and buns. Bring to a boil over medium heat.

Add uncooked beef; simmer for 30 minutes. Spoon onto buns. Makes 12 servings.

I adapted this recipe slightly, I browned the beef first, then added it and everything else, except the buns, into the slow cooker. Cooked it on HIGH for 1 hour and it was PERFECT :)

Beef, Banana Peppers and Provolone Sandwich

As soon as the temperatures start cooling, my slow cooker starts seeing the light of day, like constantly seeing the light of day, at many times working almost daily in my kitchen.

We had a couple of errands to run this morning and then I wanted to get some more sewing done while the kids and daddy played games on the TV.  So dinner was thrown into the crockpot at 8am this morning and by the time we sat down, it the meat was tender and had sucked up all the goodness from the peppers.  So good!

This recipe was inspired by one I saw at Our Best Bites a while ago.  It's so easy that I didn't save it or bookmark it but go on over and check out their blog, it's full of great recipes.

Beef, Banana Peppers and Provolone Sandwich

2lb rump roast
1 jar of banana peppers
salt and pepper
garlic powder
sandwich buns

Rub salt and pepper all over the roast, sprinkle on some garlic powder and pop it into your slow cooker.

Dump the contents of the banana peppers jar into the pot, and yes I mean everything, the peppers and the juice etc. Close the lid and cook on low for 8 hours.



I cranked it up to HIGH the last 2 hours just because, I don't know why but it worked great.

When ready to eat, shred the beef. Slather on some mayonnaise on the two halves of the sandwich buns, put a big mound of the meat filling on one half, put a slice of provolone cheese on top and then take the other half, and dip it into the gravy in the crockpot, then plop on top and you're done.

These are SO good.

Crockpot Grinders

What a name.  I know, the first time I came across this recipe I thought "what on earth is a crockpot grinder?".  It's a sandwich, made in the crockpot.  WHAT?!?!?!



Yes, the crockpot, that little device that seems to bring a huge smile to my face especially when the weather starts cooling down.  I tend to do more slow cooking in the fall and winter for soups and puddings and mac and cheese and even mashed potatoes.  Yum!

Anyway, back to the Crockpot Grinder.  Yes, this one I actually found while browsing Pinterest.  It's funny but lately anything I make people ask "Oh is that from Pinterest?"  LOL  Ummm...believe it or not, I don't go to Pinterest very often, I much prefer blog browsing through my Google Reader :) Thank you to Big Red Kitchen for this great recipe, I'm already imagining different combinations of meats and cheeses for the next one.

Only problem I had was that the loaf of bread I was using was way too big for my slow cooker, so I had to cut it in half, but the good part is that the other half is wrapped in foil and tomorrow will be popped into the oven for a quick lunch.

Crockpot Grinders
Adapted from: Big Red Kitchen

one round loaf Artisan Italian Bread
slices provolone
slices ham
pepperoni
jalapeno peppers
onion slices
oregano

Slice bread 13 times, almost all the way through but leaving 1/2 inch space at the bottom. (the only bread I could find was presliced, but all I did was made sure not to push the cheese and the meats all the way to bottom)

Layer slices of cheese and top with ham, pepperoni, onion slices, jalapeno peppers and then sprinkle on some oregano. Repeat until you have enough filling for as many sandwiches as you're making.

Fold each bundle in half and tuck down between every other slice of bread. Now it may look like the sandwich is starting to separate, all I did was put some heavy mason jars on either side to keep it from opening all together.

Once all done, wrap the whole bread tightly with foil....two times. So double the foil.

In the crockpot, I made some balls out of foil and placed them on the bottom, it's just so the sandwich doesn't sit directly on the base.

Pour in 1/4 cup of water, then place the sandwich on top of the foil balls (haha, sorry it always makes me laugh).

Cover and cook on low for 2 to 4 hours. To serve, just unwrap from the foil, separate the sandwiches and enjoy.

The center sandwiches are pretty big so I sliced those in half.

I served mine with a simple salad.  Got big thumbs up from the family :)

For the original recipe, head on on over to Big Red Kitchen.