Shrimp Po' Boys

 

Piled high with crispy fried shrimp on crusty French bread slathered with a zesty, spicy mayo, it's the ultimate dinner sandwich.

FOR THE SAUCE:

3/4 cup mayonnaise

2 tbsp coarse grain or Creole mustard

1 tbsp capers, drained and chopped

1 tbsp hot sauce

1 tbsp lemon juice

2 tsp prepared horseradish

1 1/2 tsp Creole seasoning

1 tsp Worcestershire sauce

1 garlic clove, grated

FOR THE SANDWICH:

Vegetable or peanut oil, for frying

1 cup buttermilk

2 cup yellow cornmeal

2 tbs Creole seasoning

2 lb medium shrimp, peeled and deveined

Salt, to taste

6 hoagie rolls or 6-inch pieces of French bread, split lengthwise

3 cup shredded iceberg lettuce

2 tomatoes, thinly sliced

1/2 cup dill pickle chips

Hot sauce, for serving

For the sauce: 

Stir together the mayonnaise, mustard, capers, hot sauce, lemon juice, horseradish, Creole seasoning, Worcestershire sauce, and garlic in a medium bowl until well combined. Set aside.

For the sandwich: In a large cast iron skillet, heat 1-inch of oil over medium to 375°. Place the buttermilk in a shallow bowl. In another shallow bowl, stir together the cornmeal and Creole seasoning. Working in batches, dip the shrimp in the buttermilk, allowing excess to drip off. Toss the shrimp in the cornmeal, shaking off the excess.

Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes, turning occasionally. Transfer to a paper towel lined baking sheet to drain. Season to taste with salt.

Spread the cut-sides of rolls with the sauce. Top with evenly with shredded lettuce, tomato slices, pickles and fried shrimp. Serve with hot sauce and the remaining sauce on the side, if you like.

Pioneer Woman Recipe found here

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Salisbury Steak Burgers & Sweet Potato Fries

 

The great taste of Salisbury Steak all wrapped up in a burger. Don't forget the Sweet Potato Fries, tossed in olive oil, garlic & paprika. Enjoy!

2/3 c. mayonnaise

2 tbsp. ketchup

2 tbsp. brown mustard

2 tsp. Worcestershire sauce

1/2 c. fresh parsley, chopped

2 lb. ground beef

1/2 beef bouillon cube, finely crumbled

1/2 tsp. kosher salt

Black pepper, to taste

6 tbsp. salted butter

2 large onions, thinly sliced

1 16-ounce package frozen sweet potato fries

1 tbsp. olive oil

1 tsp. garlic salt

1/2 tsp. paprika

6 sesame hamburger buns, toasted

Mix the mayonnaise, 1 tablespoon each ketchup and mustard, 1 teaspoon Worcestershire sauce and the parsley in a medium bowl. Refrigerate until ready to serve.

Combine the beef, crumbled bouillon, salt, a few grinds of pepper, the remaining 1 tablespoon each ketchup and mustard and the remaining 1 teaspoon Worcestershire sauce in a large bowl. Use your hands to mix until just combined. Divide the mixture into 6 equal balls, then press into patties. Place on a parchment-lined baking sheet and set aside.

Melt the butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened and browned, 13 to 15 minutes. Remove the onions to a plate.

Meanwhile, preheat the oven to 450˚. Toss the fries with the olive oil, garlic salt and paprika on a baking sheet; spread in an even layer. Bake until crispy, 22 to 25 minutes.

Preheat a grill or grill pan to medium high. Grill the burgers (in batches, if necessary) until well marked, 4 to 5 minutes per side for medium rare. Spread a heaping tablespoon of the mayonnaise mixture on both sides of the buns. Put the burgers on the buns and top with the onions. Serve with the fries.

A Pioneer Woman Recipe Here

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Tomato Sandwiches & Summer Sauce Recipe

 

The classic tomato sandwich is perfect for serving crowds at afternoon teas or parties, just like grandma's but better and more favorable. Serve on a 3 tier serving platter for a nice look. I personally think it goes perfectly with your favorite creamy cup of soup for a quick and simple lunch or dinner.

6 tablespoons cream cheese, softened

2 1/2 teaspoons Summer Sauce

3/4 teaspoon black pepper

3/4 teaspoon kosher salt, divided

12 thin white bread slices, toasted

1 large tomato, cut into 6 slices

1 medium-size red onion, thinly sliced (about 1 1/2 cups)

Stir together cream cheese, Summer Sauce, pepper, and 1/2 teaspoon of the salt in a small bowl until combined. Spread cream cheese mixture on 1 side of toasted bread slices. Place 1 tomato slice and about 1/4 cup onion slices on each of 6 bread slices. Sprinkle evenly with remaining 1/4 teaspoon salt. Cover with remaining 6 bread slices. Cut sandwiches in half; serve immediately.

Summer Sauce Recipe

2 cups packed fresh basil leaves

3/4 cup extra-virgin olive oil

1/2 cup loosely packed fresh flat-leaf parsley leaves

1/4 cup loosely packed fresh mint leaves

1 tablespoon lemon zest, plus 2 tsp. fresh lemon juice (from 1 lemon)

1 teaspoon kosher salt

1 garlic clove

Process all ingredients in a food processor or blender until smooth. Add additional salt or lemon juice, if desired. Cover and chill until ready to use. Use within 2 days.

A Southern Living Recipe Here

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I hope you enjoy this Southern Living Recipe

Grilled Skirt Steak Gyros

 

This skirt steak gyro is marinated in olive oil, garlic, and oregano. Drizzled with a cool yogurt sauce.

1/3 cup extra-virgin olive oil

3 cloves garlic, minced

1 teaspoon dried mint (optional)

1 teaspoon dried oregano

1/2 teaspoon paprika

Kosher salt and freshly ground pepper

1/2 cup 2% plain Greek yogurt

1 green bell pepper, seeded and sliced into 1/2-inch-thick rings

1 onion, sliced into 1/2-inch-thick rounds

1 pound skirt steak

4 pocketless pitas

1 tomato, chopped

1 bunch watercress, roughly chopped

Preheat a grill to medium high. Make the marinade: Whisk the olive oil, garlic, mint (if using), oregano, paprika, 1 teaspoon salt, and pepper to taste in a large bowl. Transfer 1 tablespoon of the marinade to a small bowl; mix in the yogurt and 2 tablespoons water. Add the bell pepper and onion to the bowl with the remaining marinade and toss; remove to a plate with a slotted spoon. Add the steak to the bowl and toss.

Grill the bell pepper, onion and steak, turning once, until lightly charred, about 4 minutes per side for the vegetables and 4 to 8 minutes per side for the steak (depending on the thickness). Set aside to rest, about 5 minutes. Meanwhile, grill the pitas until marked, about 1 minute per side.

Slice the steak against the grain. Fill the pitas with the steak, grilled vegetables, tomato and watercress. Drizzle with the yogurt sauce.

Recipe & Photo Credit

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

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Grilled Sausage & Peppers Hero

 

This hearty sandwich is easy to make and full of flavor. If you cannot find sausage that comes in a ring, Italian sausage links will work (no need for skewers). You will make this dish over and over.

1/3 cup extra-virgin olive oil, plus more for brushing

3 tablespoons balsamic vinegar

1/2 teaspoon dried oregano

2 cloves garlic, crushed and peeled

Kosher salt and freshly ground black pepper

1 red bell pepper, top and bottom removed, cut into 4 planks

1 yellow bell pepper, top and bottom removed, cut into 4 planks

1 large sweet onion, peeled and sliced into 1/4-inch-thick rings

One 1 1/2-pound Italian pork sausage ring, preferably cheese and parsley flavor

Four 6-to-8-inch hoagie rolls, split

8 slices provolone (about 6 ounces)

Combine the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and several grinds of pepper in a small jar or other lidded container. Shake to combine. Soak 2 long wooden skewers in water for 15 minutes (alternatively, use metal skewers).

Preheat a small grill to medium-high heat and brush with olive oil. Brush the peppers and onions with 2 to 3 tablespoons of the dressing. Stick the skewers through the sausage ring at a perpendicular angle to each other (in an X). Place the sausage ring in the middle of the grill and cook until the underside is charred, 5 to 6 minutes.

 
Flip the sausage ring with tongs and a spatula and arrange the peppers around the ring. Grill the sausage until browned and crispy in places and cooked through, 5 to 6 minutes more. Transfer to a cutting board. Add the onion rings to the empty space on the grill. Cook the peppers and onions until crisp-tender and charred on the edges, about 4 minutes per side (the peppers will come off first, since you put them on first). Transfer the vegetables to a cutting board as they finish cooking.

Brush the cut sides of the rolls with olive oil and grill, cut-side down, until toasted, about 1 minute. Flip and lay 2 slices of cheese on the grilled cut sides of each roll and cook until the cheese just begins to melt, moving as needed so they don’t burn, 1 to 2 minutes.

 
Remove the skewers from the sausage, cut into serving pieces 4 to 5 inches long and divide evenly among the rolls. Cut the peppers into strips and separate the onions into rings. Pile on top of the sausage. Drizzle the heroes with the remaining dressing and serve immediately.

Food Network Recipe

RECIPE COURTESY OF AMY STEVENSON FOR FOOD NETWORK KITCHEN

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Turkey Burgers

Looking for a healthier burger that is full of taste. Try this one. A delicious Meyer Lemon-Honey Mustard sauce drizzled over melting goat cheese and don't forget the turkey burger.

Meyer Lemon-Honey Mustard:

1/4 cup Dijon mustard

1 heaping tablespoon clover honey

1 tablespoon fresh orange juice

1/2 teaspoon lemon zest

1 teaspoon fresh Meyer lemon juice, from Meyer lemons, if possible

Salt and freshly ground black pepper

Burgers:

1 1/2 pounds 90-percent lean, freshly ground turkey (not all white meat), chilled

Salt and freshly ground black pepper

8 slices goat cheese, sliced 1/2-inch thick

4 sesame seed hamburger buns, split and lightly grilled

Watercress, for serving

For Directions Go to Bobby Flay

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Chicken Salad, Avocado and Cheddar Panini

 

For an unforgettable lunch or dinner serve this chicken salad with grapes, pecans, cranberries, avocados, tomatoes, apples & almonds. It is screaming fresh and healthy.

4 croissants, halved horizontally

3 cups Leftover Billie's Houdini Chicken Salad, recipe follows

2 cups arugula

2 avocados, sliced

2 tomatoes, sliced

4 slices Cheddar

Salt and freshly ground black pepper

 

Billie's Houdini Chicken Salad:

4 boneless, skinless chicken breasts

1 1/2 cups low-fat plain Greek yogurt

1/2 cup seedless red grapes, preferably Concord, halved

1/2 cup slivered almonds

1/2 cup finely chopped pecans

1/4 cup dried cranberries

2 small Granny Smith apples, finely diced

1/2 small red onion, finely chopped

Salt and freshly ground pepper

Toasted bread or crackers, for serving

Lay out the croissant halves. On the bottom halves, place 3/4 cup of the leftover chicken salad. Top with a handful of arugula and layer with slices of avocado, tomato and Cheddar. Season with salt and pepper, and top with the croissant tops.

Heat a grill pan and a heavy skillet over medium heat. Transfer the sandwiches to the grill pan and set the skillet directly on top, to weight. Grill until the sandwiches are golden and the cheese is melted, 4 to 5 minutes.

Billie's Houdini Chicken Salad:
Yield: 4 servings
In a large stockpot over high heat, cover the chicken with water and bring to a boil. Cook for 20 to 30 minutes, or until tender. Drain and set aside to cool completely, about 20 minutes, then dice.

In a large bowl, mix together the chicken, yogurt, grapes, almonds, pecans, cranberries, apples and onions. Season with salt and pepper to taste. Serve on toasted bread or with crackers.

Recipe Credit Trisha Yearwood

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Cuban Pulled Pork Sandwiches

 

Easy Cuban Pulled Pork Sandwiches. I love a good Cuban sandwich and the fam is like wow you made these! 

1 cup orange juice

1/2 cup lime juice

12 garlic cloves, minced

2 tablespoons spiced rum, optional

2 tablespoons ground coriander

2 teaspoons salt

2 teaspoons white pepper

2 teaspoons pepper

1 teaspoon cayenne pepper

5 to 6 pounds boneless pork shoulder roast, cut into 4 pieces

1 tablespoon olive oil

SANDWICHES:

2 loaves (1 pound each) French bread

Yellow mustard, optional

16 dill pickle slices

1-1/2 pounds thinly sliced deli ham

1-1/2 pounds Swiss cheese, sliced

In a 6- or 7-qt. slow cooker, combine first 9 ingredients. Add pork; cook, covered, on low until tender, 8-10 hours. Remove roast; shred with 2 forks. In a large skillet, heat oil over medium-high heat. Cook meat in batches until lightly browned and crisp in spots.

Cut each loaf of bread in half lengthwise. If desired, spread mustard over cut sides of bread. Layer bottom halves of bread with pickles, pork, ham and cheese. Replace tops. Cut each loaf into 8 slices.

Recipe and Photo Credit Taste of Home

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Grilled London Broil With Onion Marmalade Open Face Sandwiches

Juicy whole London broil steak with grilled bread, arugula, and sweet onion jam.

For the steak:

4 large cloves garlic, chopped

3 sprigs rosemary, leaves roughly chopped (about 1 tablespoon)

1/2 cup balsamic vinegar

1/2 cup red wine

1/2 cup extra-virgin olive oil

Freshly ground black pepper

1 2-inch-thick piece beef top round for London broil (about 3 pounds)

Kosher salt

For the marmalade:

4 medium red onions, halved and thinly sliced

3 sprigs rosemary, leaves chopped (about 1 tablespoon)

1/2 cup balsamic vinegar

1/3 cup extra-virgin olive oil

3 tablespoons dark brown sugar

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

For the toast:

4 cloves garlic, peeled

1/2 teaspoon salt

8 tablespoons butter, softened

8 3/4-inch-thick slices good quality white or sourdough bread

1 bunch arugula, washed and trimmed

Mustard and/or horseradish

For the meat: Mix garlic, rosemary, balsamic vinegar, wine, olive oil, and black pepper to taste in a self-sealing plastic bag or a shallow dish. Add the meat, turning to coat, and cover or seal. Refrigerate for several hours or overnight.

Prepare an outdoor grill with a hot fire for indirect grilling.

For the marmalade: On a large sheet of heavy-duty aluminum foil (or a doubled piece of regular), toss the onions with the rest of the marmalade ingredients. Bring edges of foil up and crimp closed. Place package on the edge of the grill (over medium-high heat). Cook, turning the sealed package every now and then so the onions cook evenly until meltingly tender, about 45 minutes.

Remove the meat from the marinade, pat it dry, and season generously with salt and black pepper to taste. Lightly oil the grill and sear the meat over high heat for 5 minutes. Then rotate it (don't turn it over yet) about 45 degrees from its original spot on the grill. Once you've made your grill mark, flip and repeat on the other side. Move the steak to the cooler side of the grill, cover with an aluminum pan, and cook, rotating (not flipping) periodically, until a meat thermometer inserted into the thickest part of the steak registers 125 degree sF, about 15 to 20 minutes. Let steak rest on a cutting board about 10 minutes.

For the toast: Meanwhile, sprinkle garlic cloves with salt. With the flat side of a large knife, mash and smear garlic mixture into a paste. Mix with the butter. Lightly oil the grill, place bread over direct heat, and toast on both sides until golden brown, about 2 minutes total. Remove bread from grill and spread generously with the garlic butter. Thinly slice steak against the grain on an angle. Top toasts with onion marmalade, arugula, and sliced meat. Serve open-faced with mustard and/or horseradish.

Recipe & Photo Credit Food Network

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Classic Patty Melt Recipe

Instead of the usual hamburgers how about serving patty melts. Sourdough bread can stand up to the meat and the gooey cheese in this sandwich. Southern Living suggested using a cast-iron pan to handle the heat needed to cook the patties and to toast the bread.

4 tablespoons canola oil, divided 

1 large yellow onion, thinly sliced (about 4 cups) 

1 1/2 teaspoons kosher salt, divided 

1 1/4 pounds ground chuck 

1/2 teaspoon black pepper 

1/4 cup mayonnaise 

1 tablespoon Dijon mustard 

1 tablespoon barbecue sauce 

1 tablespoon ketchup 

3 ounces sharp yellow Cheddar cheese, shredded (about 3/4 cup) 

8 (3/4-inch-thick) sourdough bread slices 

4 Swiss cheese slices 

4 tablespoons butter, divided

Heat 2 tablespoons of the oil in a medium skillet over medium. Add onion and 1/2 teaspoon of the salt. Cook, stirring often, until golden brown and soft, about 20 minutes. Set aside.

Meanwhile, divide ground beef into 4 portions. Press each into a flat, 1/4-inch-thick patty. Sprinkle with pepper and remaining 1 teaspoon salt.

Heat remaining 2 tablespoons oil in a large cast-iron skillet over medium-high. Cook 2 patties at a time, pressing gently, until browned but still pink in the center, 2 minutes per side. Transfer to a plate.

Stir together mayonnaise, mustard, barbecue sauce, and ketchup in a small bowl until combined.

Wipeout cast-iron skillet; reduce heat to medium. Divide Cheddar among 4 of the bread slices; top each with a patty, caramelized onions, Swiss cheese slice, mayonnaise mixture, and remaining bread. Melt 2 tablespoons of the butter in skillet. Place 2 sandwiches in hot butter; cook (with another skillet on top of sandwiches to weigh them down) until golden brown and cheeses are melted, about 3 minutes per side. 

Repeat with the remaining 2 tablespoons butter and 2 sandwiches.

Recipe Credit Southern Living  By ANNA THEOKTISTO 

September 2019

                                                                           

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Quesadillas with Shrimp and Peppers

Mild or Spicy Quesadillas with Shrimp & Peppers. Easy recipe.

1 cup Mexican red sauce

12 large shrimp, peeled and deveined 

2 tablespoons olive oil 

1 large onion, chopped into chunks 

1 green bell pepper, chopped into chunks 

1 red bell pepper, chopped into chunks 

Butter, for cooking tortillas

6 flour tortillas

2 cups grated cheese (Monterey Jack is best) 

Sour cream, for serving

Fresh cilantro leaves, for serving

Lime wedges, for serving

On a large plate, pour the red sauce over the shrimp and set aside.

Heat a skillet over high heat and add the olive oil. Cook the onions and bell peppers over high heat until they start to get nicely browned. Remove from the skillet and set aside.

Add the shrimp with the sauce. Cook, stirring only occasionally, until the shrimp are opaque. Add in a little water if the sauce gets dry. Remove from the skillet and chop the shrimp into bite-size pieces.

In a clean skillet, heat some butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, vegetables and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn't overly dry. Remove from the skillet and slice into wedges. Repeat with the rest of the tortillas and filling ingredients.

Serve with sour cream, cilantro and lime wedges.

A Ree Drummond Recipe found HERE

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Favorite Reuben

Cornbeef or Pastrami the simple perfect sandwich. The name says it all.

2 slices rye bread

1 slice of Swiss cheese

2 oz. cornbeef or pastrami

1/4 cup sauerkraut, drained

1 tablespoon Kraft Thousand Island Dressing

2 teaspoon margarine

Top 1 bread slice with cheese, cornbeef or pastrami, sauerkraut, dressing and second bread slice. Spread sandwich with margarine. Cook in skillet on medium heat until lightly browned on both sides. Or use a George Foreman Grill.

Makes 1 sandwich

Photo Kraft

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Bistro Burger

Burger, bacon and top it off with an egg. It's a great way to change up a burger.

4 slices bacon

1 1/2 pounds ground beef, preferably chuck

Kosher salt and freshly ground pepper

Vegetable oil, for the grill

4 crusty buns, split

3 tablespoons extra-virgin olive oil

4 large eggs

1 tablespoon dijon mustard, plus more for spreading

1 shallot, thinly sliced

1 small bunch frisee, torn

Preheat a grill to medium high. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp. Drain the bacon on paper towels, reserving 2 tablespoons bacon drippings.

Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut-side down, until lightly toasted, about 1 minute.

Heat 2 tablespoons olive oil in the same skillet over medium-high heat. Add the eggs and fry until the yolks are set but still runny, about 5 minutes. Season with salt and pepper.

Whisk the mustard, the remaining 1 tablespoon olive oil, the reserved 2 tablespoons bacon drippings and the shallot in a medium bowl. Season with salt and pepper. Add the frisee and toss; season with salt and pepper.

Spread the bun bottoms with mustard. Top with the burger patties, bacon, frisee salad and fried eggs. Cover with the bun tops.

Photograph by Levi Brown

Recipe courtesy of Food Network Magazine

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Flank Steak Sandwiches With Blue Cheese

Although the flank steak has great flavor from the marinade, this sandwich is all about the fixings. Pungent blue cheese contrasts perfectly with the meat, and peppery arugula, sweet onions, and juicy tomatoes make fantastic toppers.

2 large sweet onions

4 tablespoons olive oil, divided

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

3 red bell peppers

6 (2- to 3-oz.) ciabatta or deli rolls, split*

5 ounces soft ripened blue cheese

1 1/2 cups loosely packed arugula

6 tablespoons mayonnaise

Herb-Marinated Flank Steak

Ingredients

1/2 small sweet onion, minced

3 garlic cloves, minced

1/4 cup olive oil

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1 teaspoon salt

1/2 teaspoon dried crushed red pepper

1 3/4 pounds flank steak (or Chicken)

1 lemon, halved

Preparation

1. Place first 8 ingredients in a 2-gal. zip-top plastic bag, and squeeze bag to combine. Add steak; seal bag, and chill 30 minutes to 1 hour and 30 minutes. Remove steak from marinade, discarding marinade.

2. Preheat grill to 400° to 450° (high) heat. Grill steak, covered with grill lid, 9 minutes on each side or to desired degree of doneness. Remove from grill; squeeze juice from lemon over steak. Let stand 10 minutes. Cut across the grain into thin slices.

Herb-Marinated Chicken Breasts: Substitute 1 3/4 lb. skinned and boned chicken breasts for flank steak. Proceed with recipe as directed, grilling chicken 7 minutes on each side or until done. Prep: 15 min., Chill: 30 min., Grill: 14 min.

Preparation

1. Preheat grill to 400° to 450° (high) heat. Cut onion into 1/4-inch-thick slices. Brush with 1 Tbsp. olive oil, and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Cut bell peppers into 1-inch-wide strips. Place pepper strips in a large bowl, and drizzle with 1 Tbsp. olive oil. Sprinkle with remaining 1/4 tsp. salt and 1/4 tsp. pepper; toss to coat.

2. Grill onion and bell pepper strips, covered with grill lid, over 400° to 450° (high) heat 7 to 10 minutes on each side or until lightly charred and tender.

3. Brush cut sides of rolls with remaining 2 Tbsp. olive oil, and grill, cut sides down, without grill lid, over 400° to 450° (high) heat 1 to 2 minutes or until lightly browned and toasted.

4. Spread blue cheese on cut sides of roll bottoms; top with arugula, bell pepper strips, steak, and onion. Spread mayonnaise on cut sides of roll tops. Place roll tops, mayonnaise sides down, on top of onion, pressing lightly.

*French hamburger buns may be substituted. We tested with Publix French Hamburger Buns.

Southern Living

Enjoy!

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Bratwurst with Peppers and Onions

Bratwurst, peppers, sweet onions all roasted up and served on a bun!

2 large red bell peppers, cut into strips

1 large yellow bell pepper, cut into strips

2 large sweet onions, cut into strips

1 tablespoon olive oil

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Vegetable cooking spray

6 fresh bratwurst sausages (about 1 1/2 lb.)

6 hoagie rolls, lightly toasted and split

1. Preheat oven to 375°. Toss together first 6 ingredients in a large bowl; spread mixture in an even layer in a lightly greased (with cooking spray) heavy-duty aluminum foil-lined sheet pan.

2. Pierce each sausage 6 times with a wooden pick. Place sausages 3 to 4 inches apart on pepper mixture.

3. Bake at 375° for 40 minutes; increase oven temperature to broil. Broil 6 to 8 minutes or until browned, turning sausages halfway through.

4. Place 1 sausage in each roll, and top with desired amount of pepper mixture.

Southern Living

JANUARY 2016

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