Beef & Kielbasa Sandwiches with Sauteed Onions & Cheddar Horseradish Sauce

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beef, cheddar, food, horseradish, kielbasa, onions, sandwich, sauce, sausage

This is a sandwich that would make Dagwood proud. Beefy, porky, cheesy, and greasy. It’s not the boring ham and cheese on white bread sandwich that we all dread coming home to but it is almost as quick to assemble. I really like the cheddar sauce and plan to use it on other sandwiches.  These would be a great thing to serve and your NCAA basketball championship party or similar such events.

Beef & Kielbasa Sandwiches with Sauteed Onions (via the Unorthodox Epicure)

• 1 lb deli roast beef, sliced very thinly
• 13 oz pkg kielbasa sausage, sliced about ½-inch thick
• 1 large yellow onion, sliced
• 6 sandwich rolls, toasted

Cheddar Horseradish Sauce

• 1/2 cup mayonaise
• 1/3 cup sharp cheddar, grated into fine shreds
• 1 tbsp prepared horseradish
• 1 tbsp stone ground mustard
• 1 tsp louisiana-style hot sauce
• Freshly ground black pepper

In a heavy bottomed skillet, saute the onions until starting to brown. Fry the sausage until lightly browned. In a bowl, combine sauce ingredients. Place in microwave for about 10-15 seconds, until cheese is melted. Whisk until totally combined and melted cheese is blended into sauce. To assemble the sandwiches, layer the onion, beef and sausage. Top with several dollops of the sauce. Makes about 6 sandwiches.

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Jarlesburg, Asiago, and Cheddar Mac and Cheese

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asiago, cheddar, cheese, food, jarlesburg, macaroni, side dish

In previous posts, I have spoken passionately about my family’s recipe for Macaroni Pie. I have claimed it is the best out there (and it is!) but recently I have been branching out a bit, trying new versions of my old favorite – like this Beer and Bacon Mac and Cheese and the less traditional version Chive and Parmesan Orzo. So far I have yet to come across a recipe that is as awesome as our family recipe; however, each recipe has it’s merits. I love the mild but cheesy flavor of this mac and cheese. The Jarlsburg adds a nice background flavor while the Asiago and cheddar crust pack a punch.

Jarlesburg, Asiago, and Cheddar Mac and Cheese (a version of this recipe)

• 1/4 cup panko bread crumbs
• 1/2 tsp melted butter
• 1/4 cup butter
• 1/4 cup flour
• 2 1/2 cups milk 
• 1/4 tsp dry mustard
• 1/8 tsp pepper
• 1/8 tsp cayenne pepper
• Dash of nutmeg
• 1/2 tsp salt
• 1 bay leaf
• 2 cups shredded sharp cheddar cheese, divided
• 1 1/4 cups shredded Jarlsberg cheese
• 1/4 cup shredded Asiago cheese
• 1/2 pound of pasta  

Heat the oven to 350 degrees. Combine the panko bread crumbs and butter in a small baking dish. Brown in the oven for about 10 minutes. Cook the pasta to al dente. Drain and keep warm until sauce (prepared below) is ready.

In a large saucepan, heat the butter over medium heat until melted, then stir in the flour. Stir until the mixture is blended and smooth. Remove from the heat and slowly whisk in the milk. Add the dry mustard, white and cayenne pepper, nutmeg, salt and bay leaf. Return to heat and stir until mixture begins to boil, then reduce the heat to low and simmer until thickened. Remove the bay leaf.

Stir in 1/2 of the cheddar and all the Gruyère until melted. Pour the sauce over the cooked macaroni in a large bowl, stirring until all of the macaroni is coated. Pour the macaroni into a well-buttered 8 x 8 inch glass casserole dish. Sprinkle the remaining 1 cup cheddar cheese, all the asiago cheese, then the toasted bread crumbs.

Cover the casserole with aluminum foil. Bake 20 minutes. Remove the foil and bake uncovered an additional 10 minutes. Put under a preheated broiler for 5 minutes.

The Cheese Woman….

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cheddar, cheese, food, hickory, smoked, Troyer's

One of my favorite blogs is The Canada Cheese Man, a blog completely devoted to cheese. I love it because the author reviews all varieties of cheese, the popular and the more obscure. I have loved every cheese I have tried thus far. The Cheese Man is inspiring me to try more.

Today’s Cheese- Troyer’s Hickory Smoked Cheddar

Troyer’s has well over 75 different cheeses sold under their label. According to their website, it is a family owned business that sells to family owned businesses. I bought it at  the Old Town Amish Food Store in Berea, KY. (This is a pretty neat place. If you are in the area, you should check it out.) The cheese was $4.28 for about 8 ounces.

The cheese has pizzazz but would not be classified as “sharp”. The smoked flavor is nice but not overpowering.  I really like the firmness of the rind, with its nice basket weave pattern. It is in slight contrast of the firmness of the cheddar. The cheese is not a soft cheese but is less firm than the generic cheddar you would buy at the grocery. (Maybe this is because of the increased processing and decreased freshness of mass produced cheese?!) This would be a nice cheese eaten with crackers or on a sandwich as it would hold up well against other flavors. I like this cheese a lot. Probably will buy it in the future too. If you try this, let me know what you think…