Tag Archives: oven-roasted

Italian …Subwich? Submursible?

Posted on by Standard Reply

This is becoming a trend. I want to make a sandwich and don’t have the appropriate bread or bun. Thankfully, this lack of planning for a meatball sub brought forth the almighty Meatball Club (the Meatball Melt isn’t bad either). This was not a bad alternative, if I do say so myself.

Did you get yourself a The Meatball Club T-shirt yet? Maybe I should trademark that.

I made some of my grilled chicken noodle soup that we had with a salad for dinner last night. I had some leftovers for lunch today and wanted a lil’ sandwich to go with it. Not much beats a local mom n’ pop pizza shop Italian Sub. I had some almost sort of close enough ingredients in the house, so I crafted my own.

In my humble opinion, the key to a great local sub shop Italian Sub is the toasting. The second key is to call it a sub and not a hoagie, grinder, hero or whatever other word yinz have for it. Maybe this would be less a Subwich and more a Submersible?

I didn’t have a sub roll, but I did have the super cheap hamburger buns. That worked, because it was lunch time and I didn’t need a foot long sandwich anyway.

A grilled Italian Sub sandwich made on a toasted burger bun, sitting atop a white plate, featuring melted cheese and ridiculous meats.
The Italian …Subwich?

Here’s what I did…

I preheated the oven to 400° and gathered all my stuff.

I melted some butter & EVOO with garlic powder, onion powder, & Italian seasoning in the microwave in a microwave safe bowl.

I spread the butter on the insides of the bun, sprinkled on a tiny bit of shake cheese, and toasted it inside up in the oven for 5 minutes on a sheet pan.

I took it out and poured some Sweet Italian Dressing on the inside of both buns.

I stacked the cold cuts, cheese, & veggies like this from the bottom up on the bottom bun: Turkey, hard salami, provolone cheese, ham, hard salami, jarred roasted red peppers, sliced black olives, shredded Parmesan from a tub,

I put a slice of provolone on the inside of the top bun.

I put it back in the oven for 6 minutes.

I took it out & assembled the sandwich.

I brushed a little more melted butter/spices on the top, and put it back in… this time on convection at 350° for two minutes because why not?

I bought it out and it definitely gave me mom n’ pop pizza shop vibes. Those slightly burnt edges make it kick.

My wife likes the Roasted Red Pepper Italian dressing & some mayo on hers. If you’re going to comment that you don’t like back olives, can’t eat roasted red peppers, or would add onions, lettuce, & tomato… I’ll lift the weight off of your shoulders and ask how you’d make this yours?

If you are here to say bread, meat, or cheese are not for you and/or ask what you can substitute, I’ll say “Bean Soup” to you.

I asked Gemini to pull out an ingredient list, and it did this whole ass thing, so I’ll paste it all below for the “jump to the recipe” crowd. It’s funny how it says to slice the bun like this isn’t the ~$1 pack of 8 from Aldi. It does know what “shake cheese” is though. Do other people call it that, or just me? It adds some wild stuff all inferred from my text above.

Ingredients

This is for one sandwich, but is easily scalable for a crowd!

The Butter Brush & Dressing

  • 1 Sub Bun (or your favorite hoagie roll)
  • 2 Tbsp Butter (unsalted or salted)
  • 1 Tbsp Extra Virgin Olive Oil (EVOO)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Italian Seasoning
  • 2-3 Tbsp Sweet Italian Dressing (or another vinaigrette of your choice)
  • 1-2 tsp “Shake Cheese” (the grated Parmesan from a container)

The Filling

  • 2 Slices Provolone Cheese
  • 3-4 Slices Turkey (deli slices)
  • 3-4 Slices Ham (deli slices)
  • 6-8 Slices Hard Salami (layered)
  • 2 Tbsp Jarred Roasted Red Peppers (drained)
  • 1 Tbsp Sliced Black Olives
  • 1-2 Tbsp Shredded Parmesan (from a tub, for texture)

Wife’s Variation (Optional)

  • Roasted Red Pepper Italian Dressing
  • Mayonnaise

Instructions

1. Preheat and Prep the Butter

  • Preheat your oven to 400°F.
  • In a microwave-safe bowl, melt the butter and EVOO together.
  • Stir in the garlic powder, onion powder, and Italian seasoning. Set aside.

2. Toast the Bun

  • Slice your bun open and lay both halves on a sheet pan, inside-up.
  • Brush a generous layer of the seasoned butter mix onto the insides of both buns.
  • Sprinkle the insides with a tiny bit of the “shake cheese”.
  • Toast the buns in the oven for 5 minutes, or until the edges are just starting to brown.

3. Build the Base

  • Remove the buns from the oven.
  • Pour a drizzle of the Sweet Italian Dressing onto the inside of both buns—don’t saturate it, just a light coat.
  • On the bottom bun, stack the cold cuts, cheese, and veggies in this order:
    • Turkey
    • Hard Salami
    • One Slice of Provolone Cheese
    • Ham
    • Hard Salami
    • Jarred Roasted Red Peppers
    • Sliced Black Olives
    • Shredded Parmesan
  • Place the second slice of provolone cheese directly on the inside of the top bun (it will act as a shield and melt beautifully).

4. Melt and Warm

  • Put both halves of the sandwich (still separate) back in the oven for 6 minutes, or until the cheese is melted and bubbling.
  • Carefully remove the sheet pan and assemble the sandwich by placing the top bun onto the bottom.

5. The Final Kick

Take it out, slice it, and enjoy!

Brush a little more of the remaining melted butter/spices right onto the top crust of the sandwich.

(Optional, but highly recommended) Turn the oven to Convection at 350°F and pop the sandwich back in for 2 minutes. This gives you those amazing, slightly crispy, burnt edges that make the sandwich sing.

Oh yeah, did you see the soup?

…And what should I call this?

While we’re at it, which local pizza shop or deli makes your favorite Italian Sub? More than one answer is OK!

Thanksgiving Dinner! – The Recipes.

Posted on by Standard 3

I love to put together a holiday meal, especially thanksgiving. I have it down pretty good to corral the chaos.

Turkey in the electric roaster!
Turkey in the electric roaster!
Thanksgiving Dinner Plate!
Thanksgiving Dinner Plate!

First prepping the turkey & stuffing…

I do the bird in the electric roaster, stuffed, for 15-ish minutes per lb. @ 325° Farenheit. I roasted in the preheated pan on full for about 45 minutes at the start before turning it down. I inject the turkey in a few sports with a mixture of melted beer, butter, & spices. I usually rub some softened butter on top and toss on lots of seasoning there too. I usually pour a bottle of beer and a box of turkey broth in the bottom, & include some carrots, celery, & an onion.

Don’t worry about samonella with a stuffed bird. Take it to 165°. Always use a food thermometer. Some of the dark meat of the turkey will be overcooked but it will still be juicy & delicious. I haven’t killed anyone with my turkey yet.

The extra stuffing can be made into stuffing balls, but I put it in the crock pot. You just have to stir it, & maybe add extra turkey or chicken broth if needed or it will stick to the sides a lil’ burnt.

Do the math, & time it so you’re pulling the turkey out about a half an hour before you want to serve it.

Then I make the sides. Check out my recipes!

I cut up the butternut squash first, & put it in the fridge for when I needed it.

I peeled & quartered the potatoes, let them sit in cold water (& turkey broth).

Cut up & prep the brussels sprouts & carrots, you want to pop them in about 45 min before you plan to eat.

Prep the squash & put it in right after the brussels sprouts.

Turn on the potatoes, by the time they cook & you do your thing… it the other stuff should be ready to go.

Others brought even more sides… cranberry sauce, green bean casserole, sweet potatoes, deviled eggs, & rolls!

If I make green bean casserole, I pretty much use the Campbell’s recipe or French’s Fried Onions recipe… sometimes with an added can of mushrooms, fresh green beans, & maybe even some bacon pieces or ham.

If I cook with beer it’s either Yuengling Traditional Lager or Straub Amber.

For the gravy, I just use pan drippings broth from the turkey, and eyeball together a slurry of corn starch, add it, & some more spices if needed.

Someday I am going to brine a turkey with a buttermilk brine & cook it on the smoker, but… not for Thanksgiving. Well, not the first time anyway.

I like to keep the oven open for sides, & any brought sides or pies that may need warmed up.

Thanksgiving Sides! Brussels Sprouts & Rainbow Carrots, Butternut Squash, Mashed Yukon Gold Potatoes, & Stuffing!
Thanksgiving Sides! Brussels Sprouts & Rainbow Carrots, Butternut Squash, Mashed Yukon Gold Potatoes, & Stuffing!

What are your Thanksgiving or other holiday meal prep tips, go-to’s, methods, or favorite recipes?

🦃 Don’t forget these free Thanksgiving Mazes! 🦃

Hot Turkey Sandwich Dinner (Quick Style!) 🦃

Posted on by Standard 1

I love a good hot sandwich smothered in gravy, be it roast beef, meatloaf, or turkey. I was in the mood for a turkey one like you’d get at a diner, and being a week night after work, wanted to put it together pretty quickly as I hadn’t thought ahead to use the crock pot.


Putting it here, so if I want it again I’ll remember what I did right & want to try it again. I may have to double the recipe when the kids are home. This fed two of us & left enough for me for lunch.

The Turkey:

  • 2 Breast Cutlets
  • 1 can of Yuengling Traditional Lager (Or Straub Amber, or Shiner Bock, or Smithwick’s, or Killian’s Irish Red. Pick a good beer.)
  • ⅔ cup carrot chips. (Yup, cheated & bought those in a bag too.)
  • 1 Spanish Onion, peeled & quartered.
  • 2 tsp. of minced garlic from a jar like a lazy person.
  • A bunch of your preferred spices. (I used, cracked pepper, poultry seasoning, sage, thyme, onion powder, garlic powder, paprika, Mrs. Dash’s table blend, and a bit of Season All.)
  1. Pre-heat the oven to 350°
  2. Put the turkey cutlets in a roasting pan, & pour the beer over them. Again, get good beer. No one wants you to cook with Coors or Budweiser or Mic Ultra.
  3. Toss in the onion & carrot.
  4. Add all the spices. When you think it’s too much, keep going.
  5. Stick in your meat thermometer probe that reads temperature while cooking.
  6. Pit the lid on, put it in the oven.
  7. I set the timer for 50 minutes, but it was done in a half hour or so. Cook to 165° internal temp & let it rest. I got distracted & took it to 170° and no one died, so don’t worry if it’s not precise.

The Veggies:

  • Bundle of Broccoli
  • Carrots from that bag you already opened.
  • Chicken Bullion Cube.
  • You still have those spices out, right?
  1. Eyeball some water into the pot, ad the bullion & spices.
  2. Chop that broccoli up and compost the stems or make those little fried things that looks delicious.
  3. Put the broccoli & carrots in the steamer thing that goes on top of the pot.
  4. Boil it for… I dunno. Not long. I like my broccoli bright green & crunchy. Bonus with the carrots being cut like this, they cook quickly too.

The ‘Taters:

  • They’re from a box. Follow the directions… sort of. I bought the store brand.
  • Use more butter than they call for.
  • Put a chicken bullion cube in the water instead of salt.
  • instead of lowfat milk, use ½ whole milk and ½ buttermilk. Add sour cream if you’re into complete and total anarchy.

The Gravy:

  • 2 jars of turkey gravy
  • roasting pan drippings
  • A bit of those carrots & onions.
  1. Heat the gravy on medium-high.
  2. Add pan drippings to taste
  3. Chop up the carrots & onions pretty small, & add them too.
  4. Cook it on medium until it thickens back up.

The Sandwich:

  • Texas Toast (Why do they call it that? it wasn’t toasted.)
  • That turkey, sliced after it has rested a bit.
  • That gravy.
  1. Put the bread on the plate, with some mashed potatoes beside it.
  2. Put the turkey on top.
  3. Add some gravy on top of everything.
  4. Put another piece of bread on the top. (Unless you want an open-faced sandwich.)
  5. Slather more gravy on that.
  6. Drink a shot of gravy.

Don’t forget to eat your vegetables so it’s a healthy meal. This is a quick week night dinner that tastes like it cooked all day.

Things I might try next time…

  • Toast the Texas Toast, or grill it up like grilled cheese or a patty melt?
  • Bacon pieces in the gravy.
  • Bacon on the sandwich.

Have any suggestions, tips, tricks, or secrets?

If you were a lunch lady in the 80’s and know how to make/where to get that greenish-yellow glow-in-the-dark colored school cafeteria gravy, hit me up in the comments! I am super nostalgic for that,