with the extra bread and hoagie rolls to scoop it up. Yummers
ver medium heat.
Split hoagie rolls in half, drizzle with olive
ot.
I add the hoagie rolls to the oven when there
ntil sauce bubbles.
Cut hoagie rolls in half and lightly brush
ntil sauce bubbles.
Cut hoagie rolls in half and lightly brush
-Whisk mayonnaise,lemon juice, mustard, oil, tarragon hot sauce, salt & pepper in medium bowl. Gently toss in lobster meat and cover with plastic wrap or foil and refrigerate for at least 1hr. or until chilled.
-Place hoagie rolls under broiler for just a few seconds or until lightly toasted. Fill each hoagie roll with lobster meat.
Chop salami, ham, pepperoni, capicola, provolone, tomatoes, lettuce and onion into bite size pieces and place in large serving bowl. (don't use a food processor, pieces will be too small)
Add both dressings, mayonnaise, garlic powder, oregano and stir together. If you are making this more than a few hours in advance do not add until closer to when you will be eating the dip (will be too soggy).
Slice hoagie rolls as if you were slicing a loaf of bread and serve with dip.
verything is almost done, brush hoagie rolls lightly with oil.
Lay
arsley.
Spread insides of hoagie rolls with butter mixture, (both cut
eparate frying pan butter 4 hoagie rolls and toast them.
Put
In a medium pot simmer roast beef slices, consomme, and soup until fully cooked.
Meanwhile, slice hoagie rolls in half lengthwise, sprinkle with garlic and toast until golden brown.
Once the meat has heated through and cooked down, place on half of the hoagie rolls and top with slices of cheese as needed to cover meat.
Broil until cheese melted and bubbly.
Spread mayo on other half of hoagie rolls and top, cutting sandwich in half diagonally.
Cut on a diagonal and serve with au jus on the side.
Melt butter with garlic powder in a large skillet.
Cut a slice of the crust off the top and bottom of each hoagie roll. Brush the cut sides with some of the garlic-flavored butter.
Split the rolls and line the insides with mozzarella cheese slices. Mix spaghetti and spaghetti sauce together in a bowl; divide between the hoagie rolls and sandwich the rolls around the cheese and pasta mixture.
Grill the sandwiches in the skillet until the cheese melts completely, about 5 minutes per side.
For coleslaw, toss cabbage, carrots, radishes, onion, vinegar and olive oil together. Season and set aside.
For tartare sauce, combine all ingredients. Season and set aside.
For fried fish, combine egg whites and milk. Dredge fish in flour, egg white mixture then breadcrumbs. Cover with plastic wrap and chill for 10 mins. Heat a nonstick frying pan over medium heat. Lightly coat fish with oil and cook for 3-4 mins per side, until golden and cooked through. Fill hoagie rolls with fish, coleslaw, snap peas and tartare sauce. Serve.
Place roast in crockpot, sprinkle in soup mix, and then pour beer over top.
Cook on low all day (6-8 hours).
Shred meat with a fork and serve on hoagie rolls.
Use the juice as a dip,\"au jous\" style.
Optional: We like to serve these with sauted peppers and onions and slices of mozzarella or other kinds of cheese.
Heat the oil in a large skillet over medium heat until hot.
Add the pepper and onion; season with garlic and pepper, saute for 3 minutes.
Add the meatballs; cover and cook 13-14 minutes, or unti the meatballs are heated through and vegetables are tender, stirring occasionally.
Add some cheez-wiz to the mixture and let it melt in with the vegetables and meatballs.
Spoon the mixture into the hoagie rolls; top with any remaining cheez-wiz and provolone cheese, ketchup, or BBQ sauce.
Serve hot.
65\u00b0F.
In each Hoagie roll, place 4 meatballs, 1
edium-high heat. Cut the hoagie rolls horizontally to open up and
Preheat an oven to 350 degrees F (175 degrees C).
Spread mayonnaise on each half of the split hoagie rolls. Layer 1/4 cup turkey, 1/4 cup stuffing, 2 tablespoons gravy, and 2 tablespoons cranberry sauce on each of the four hoagie halves. Top each sandwich with the remaining 4 pieces of bread. Wrap each sandwich in aluminum foil and place in the oven for 15 minutes or until the sandwiches are heated through.
Preheat oven to 350 degrees F (175 degrees C). Open the hoagie rolls and lay out on a baking sheet.
Heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. Place the roast beef in the broth and warm for 3 minutes. Arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve the sandwiches with small bowls of the warm broth for dipping.
lavor.
Meanwhile, slice the hoagie rolls lengthwise, toast them, and butter