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.

Portabella, Onion, and Pepper Sandwiches with Horseradish Aioli

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aioli, horseradish, mushrooms, onion, peppers, sandwiches, vegetarian

Sometimes you need a meal that isn’t completely saturated with calories, grease, and meat. I know the cheese and butter doesn’t go along with that idea so much. But a grilled sandwich is only good with those two things. Anything less wouldn’t be worth the trouble 🙂

Portabella, Onion, and Pepper Sandwiches

• 2 portabella mushrooms
• 1 onion, sliced thinly
• 1 green pepper, sliced thinly
• 1 garlic clove, microplaned
• Olive oil
• 8 slices of good bread
• Butter
• Cheese slices (I used montery jack)
• 2 tbsp mayo
• 2 tsp prepared horseradish
• 1 tsp garlic, microplaned
• 1/8 tsp salt
• Pepper

Saute mushrooms, onion, green pepper and garlic in olive oil until the vegetables are tender. In another skillet, melt butter. Dip one side of each bread slice in the melted butter. Arrange sandwiches in this order: bread slice (butter side down), mushroom mixture, cheese slices, bread slice (butter side up). Grill in buttery skillet until golden brown on each side. Combine the mayo, horseradish, garlic, salt and pepper together for the aioli. Spread desired amount of aioli onto sandwich. Makes 4 sandwiches.

Horseradish-Crusted Pork Chops

Tags

crusted, Dinner, food, horseradish, meat, pork chops, Supper

Sometimes pork chops just seem so boring, especially in the winter when you can’t get outside and grill. I was looking for a way to add extra pizzazz to pork. This recipe is quick and flavorful. When you first pull them out of the oven, the horseradish smells really strong. Don’t worry- the taste is on point.

Horseradish-Crusted Pork Chops

The chops:

• 5 thin cut pork chops
• 2 cloves garlic, minced
• 1 tsp fresh minced rosemary
• 1 tsp dried basil (I would have used fresh if it was in season)
• salt and pepper to taste
• 1/2 tbsp butter
• 1 tsp olive oil

The crust:

• 1/2 stick butter
• 1/2 cup bread crumbs
• 3 tbsp prepared horseradish
• Black pepper, as desired

In a pan, saute the garlic, basil and rosemary in butter and olive oil. Salt and pepper the chops. Place chops on top of sauteed herbs. Cook on each side for 3 minutes on medium heat. (If they are not cooked through, do not worry. They will cook more in the oven.) Preheat the oven to 425 degrees F. Remove the chops from the skillet and allow to cool enough to handle. Meanwhile, combine the crust ingredients and mix well. Spread the crust mixture evenly over the chops. Place topped chops in a baking dish and slide into the oven. Bake for 10 minutes or until the topping is bubbly. In the last 30 seconds or so, broil the chops on low to brown the topping.