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Shop the Grill Dads

Waffled Monte Cristo Sliders

  • 1 (12 roll) package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.

 

Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.

 

In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.

 

Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.

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Waffled Monte Cristo Sliders

Author Mark & Fey
Course Breakfast, Dinner, Lunch
Keyword Ninja, Sandwich, waffle iron, waffled

Ingredients

  • 1 12 roll package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt for seasoning
  • Black pepper for seasoning

Instructions

  • Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.
  • Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.
  • In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.
  • Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.

Sonoran Hot Dog

  • 1 (12 roll) package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.

 

Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.

 

In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.

 

Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.

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Sonoran Hot Dog

Author Mark & Fey
Course Dinner, Lunch, Snack
Keyword Beef, hot dogs, Ninja, Piedmontese
Cook Time 20 minutes
Servings 4

Ingredients

  • 4 Sonoran hot dogs we like the big boys from Piedmontese
  • 4 slices thick cut bacon
  • 4 large hoagie rolls
  • 1/2 cup pinto beans canned or leftovers work well here
  • 1/2 cup pico de gallo
  • 1/2 cup jalapeno salsa or green chile sauce
  • 1/4 cup crumbled cotija cheese

Instructions

  • Heat your grill or smoker to low heat. We like using the Ninja Woodfire Outdoor Grill for flavor and precise temperature control.
  • Wrap each hot dog in a slice of bacon. Depending on the size of your dogs, you may need to use toothpicks to secure the bacon on each end of the dog. Grill the hot dogs over low direct heat until the bacon is crisp, about 25 minutes total. Turn the dogs every 3 to 5 minutes for even cooking.
  • Serve the hot dogs in the buns topped with beans, pico de gallo, salsa, cotija cheese, and crema.

Smoked Sausage and Onion Stromboli

  • 1 (12 roll) package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.

 

Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.

 

In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.

 

Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.

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Smoked Sausage and Onion Stromboli

Author Mark & Fey
Course Dinner, Lunch, Snack
Keyword Ninja, pizza dough, sausage, tomato sauce
Cook Time 22 minutes
Servings 4

Ingredients

  • 1 large onion thinly sliced
  • 12 ounces Italian mild sausages about 5 links
  • 1 28 ounce can crushed tomatoes
  • 1/2 cup fresh basil leaves plus more for ganishing
  • 1/4 cup olive oil
  • Kosher salt for seasoning
  • 1 pound pizza dough at room temperature
  • 1 pound part skim mozzarella shredded
  • 1 large egg beaten
  • 1/4 cup finely grated pecorino

Instructions

  • Start by firing up your grill. Today we’re using the Ninja Woodfire Outdoor Grill so we can smoke and bake on one grill. Add the sliced onions and sausages and smoke at 350 degrees F for 15 minutes or until cooked through.
  • While the sausages cook, make a tomato sauce by combining the canned tomatoes, basil, olive oil and salt in a blender. We’re using the Ninja Power Mixer Set’s Immersion Blender so we can blend and store leftovers. Blend the sauce until smooth.
  • Roll the pizza dough out into an 16 to 18 inch square. Leaving a border for rolling, spread out the sauce, sprinkle on the mozzarella cheese. Chop the sausages into thing coins and layer these onto the cheese. Roll the dough up onto its self to make thick log with a seam underneath. Use a paring knife to make 4 to 6 vent holes in the top of the Stromboli. Coat the dough with the beaten egg.
  • Bake the Stromboli at 400 degrees F for 18 to 20 minutes or until the dough is browned it has an internal temperature of 200 degrees F. We like to finish things up with a little extra grated pecorino cheese, shredded basil and a drizzle of olive oil.

Video

Italian Grilled Chicken Thighs

  • 1 (12 roll) package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.

 

Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.

 

In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.

 

Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.

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Italian Grilled Chicken Thighs With Garlic Parmesan Polenta

Author Mark & Fey
Course Dinner, Lunch
Keyword Chicken Thighs, Poultry

Ingredients

For the chicken thighs

  • 2 pounds bone-in skin-on chicken thighs, about 8 total
  • 2 tablespoons Juicy Bird Italian Brine our brine from Spiceology
  • Flakey salt for finishing
  • Olive oil for finishing

For the garlic parmesan polenta

  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 3 cups chicken broth
  • 2 cups polenta
  • 1 cup grated parmesan cheese
  • 2 tablespoons butter

Instructions

  • Coat the chicken thighs all over in the Juicy Bird Italian Brine. Set in a single layer on a baking sheet and brine for at least 24 hours in the fridge.
  • When your chicken is brined, heat a gas or charcoal grill for two-zone medium cooking. Remove the chicken from the fridge and grill skin side down over direct heat until just crispy. Turn the chicken thighs over onto the indirect heat and cook until they reach 160 degrees F, about 15 to 18 minutes.
  • While the chicken cooks over indirect heat, make the polenta. Heat the oil in a medium saucepan. Add the garlic and cook until fragrant, about a minute. Add the broth and bring to a simmer. Whisk in the polenta and cook until tender and creamy, about 10 minutes. Add the parmesan and butter and whisk again until smooth.
  • Spread the polenta onto a serving tray and top with the chicken. Season with additional salt and olive oil just before serving.

Video

Tomahawk Ribeye

  • 1 (12 roll) package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.

 

Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.

 

In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.

 

Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.

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Tomahawk Ribeye With Mojo de Ajo Sauce

Author Mark & Fey
Course Dinner, Lunch
Keyword Beef, Ribeye, Steak, Tomahawk
Cook Time 2 minutes
Servings 4

Ingredients

For the Mojo de Ajo sauce

  • 3 heads garlic
  • 1/2 cup plus 3 tablespoons olive oil
  • 2 large limes
  • 2 large oranges
  • 3 tablespoons fresh parsley
  • 1 tablespoon dried oregano
  • Kosher salt for seasoning

For the steak:

  • 1 to mahawk rib-eye steak about 2 1/2 pounds and 1 3/4 inches thick, our favorite is Certified Peidmontese
  • 3 tablespoons Salt Pepper + Chocolate Chile our spice blend from Spiceology
  • Olive oil for serving
  • Flaky salt for serving

Instructions

  • Remove the tomahawk steak from the fridge at least an hour before cooking. Season the steak liberally with Salt Pepper + Chocolate Chile. 
  • Remove the loose papery skin from the garlic heads, trim off their tops and cover each with about a tablespoon of olive oil. Wrap the garlic in foil.
  • Set  the smoker/grill to 250 F. Add the garlic bindles and  the steak to the grill and cook for 90 minutes or until the steak  reaches 130 degrees F and the garlic is soft. When it reaches temp, remove the steak from the grill and rest while you make the rest of the mojo de ajo sauce. 
  • In a small food processor or mortar and pestle, roughly smash the parsley and oregano into a rough paste. Add the juices from both the limes and the orange and mash or pulse to combine. Squeeze the roasted garlic from the heads and add to the processor or pestle. Continue to smash or pulse, adding salt and pepper, until the sauce thickened. Lastly, stream in the 1/2 cup olive oil until you have a thick dressing-like sauce.
  • Increase the grill to high/500 F and sear the steak for 2 minutes on each side. Transfer steak onto a cutting board and rest 30 minutes. Thickly slice the steak and drizzle with more olive oil, the mojo de ajo sauce and serve with a sprinkle of flaky salt. 

Video

Jalapeño Corndogs

  • 1 (12 roll) package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.

 

Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.

 

In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.

 

Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.

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Crispy Colossal Jalapeño Corndogs

Author Mark & Fey
Course Appetizer, Dinner, Lunch
Keyword Appetizer, Frying
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 20 ounce bag cornbread mix, such as Bob's Red Mill
  • 1 cup crisp rice cereal such as Rice Krispies
  • Kosher salt for seasoning
  • 1 teaspoon baking powder
  • 2 large eggs
  • 2 cups whole milk
  • 1 cup buttermilk
  • 1 stick 4 ounces salted butter, melted
  • 2 tablespoons olive oil
  • 4 medium jalapenos finely chopped
  • 4 hot dogs
  • Special equipment: wooden skewers
  • 1/4 cup all-purpose flour
  • 2 quarts peanut oil for frying

For the Chipotle crema drizzle

  • 1 cup crema also labeled Mexican Table Cream
  • 2 Chipotles in Adobo
  • 1 tablespoon adobo sauce from the canned Chipotle
  • 2 tablespoons lime juice

Instructions

  • Make the batter for the corn dogs by whisking together the cornbread mix, Rice Krispies, two heavy pinches of salt and the baking powder in a large bowl. In a separate bowl, whisk up the eggs until frothy. Add the milk, buttermilk, and butter to the eggs. Combine the wet with the dry and mix until well combined. Add the olive oil and jalapeno and set aside while you set up for frying and make the crema. Thread a skewer into each hot dog and roll the hot dogs in a bit of flour (this helps the batter stick). Pour the oil into a large heavy bottomed pan and heat to 375 degrees F over medium high heat. Make the crema by combining the crema, chipotles, adobo, and lime juice in a small bowl and whisk to combine. When the oil is hot, work one hotdog at a time to coat the hotdog with the batter (you may need to use clean hands to press the thick batter onto the dog). Gently add the corndog to the hot oil. Cook for 3 to 4 minutes before flipping and cooking for an additional 2 to 3 minutes or until the corndog is deeply browned and the batter is cooked through. Repeat with the remaining hotdogs. Serve the corn dogs with the Chipotle drizzle and fresh cilantro, if desired

Video

Sichuan Hot Chicken Sandwich

  • 1 (12 roll) package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.

 

Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.

 

In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.

 

Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.

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Sichuan Hot Chicken Sandwich

Author Mark & Fey
Course Dinner, Lunch
Keyword Poultry, Sandwiches
Prep Time 6 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 large chicken breasts
  • 2 cups buttermilk
  • 3/4 cup soy sauce
  • 2 tablespoon Salt Pepper + Three Chiles our seasoning blend from Spiceology, divided
  • 4 cloves garlic smashed and roughly chopped
  • 1 scallion chopped
  • 2 cups all-purpose flour
  • 2 quarts oil for frying
  • 1 6 ounce jar Fly By Jing Sichaun Chili Crisp

For the sandwiches

  • 1 small head cabbage thinly sliced
  • 1 tablespoon lime juice
  • 1 tablespoon safflower oil
  • Kosher salt for seasoning
  • 4 soft buns
  • 1/2 cup mayo

Instructions

  • First, butterfly then brine the chicken breast. Remove the chicken breast from the fridge and pat dry with paper towels. Use a sharp knife to butterfly the breast — place your hand on the breast and slice through it starting at the thickest part to slice it in half horizontally. Mix up the brine by combine the buttermilk, soy sauce, 1 tablespoon Salt Pepper + Three Chiles, garlic, and scallion. Add the chicken breast pieces and brine for at least 6 hours or overnight. 
  • Before you fry the chicken breasts, make a quick slaw by tossing together the thinly sliced cabbage, lime juice, oil, and salt. Chill while you make the rest of the sandwich.
  • Combine the flour and remaining 1 tablespoon Salt Pepper + Three Chiles in a large bowl. Drizzle a bit of chicken brine into the flour mix to make some little crunchies! Dip the chicken breast into the flour mixture, then back in the brine and the flour again. Set aside on a cooling rack while you heat the oil.
  • Heat the oil for frying in a large, deep straight sided pot, such as a dutch oven. When the oil reaches 375 degrees F, add the chicken pieces two at a time and fry until golden and crisp, about 8 minutes total. The chicken should reach an internal temperature of 165 degrees F. Move to a cooling rack to drain.
  • Combine the Fly By Jing Sichuan Chili Crisp to a heat proof bowl and ladle in 1/2 cup of the hot fry oil (carefully, it might pop a bit!) Add the chicken pieces one at a time to coat and return to the cooling rack to drain.
  • Build the sandwiches by toasting the buns, smearing with a bit of mayo, adding a chicken breast, and then topping with the slaw and top bun.

Video

Bacon Jalapeño Cheese Skirt-Wrapped Hot Dog

  • 1 (12 roll) package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.

 

Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.

 

In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.

 

Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.

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Griddled Bacon Jalapeño Cheese Skirt-Wrapped Hot Dog With Crema, Tomato, and Avocado

Author Mark & Fey
Course Dinner, Lunch
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6

Ingredients

  • 6 extra long hot dogs
  • 6 slices thin cut bacon
  • 2 jalapenos minced
  • Kosher salt for seasoning
  • 3 cups shredded cheddar cheese
  • 6 hot dog buns
  • 1 large tomato thinly sliced and halved
  • 1 large avocado thinly sliced
  • 1 bunch cilantro roughly chopped
  • Crema for serving
  • Hot sauce for serving

Instructions

  • Tightly wrap each hot dog in a piece of bacon, overlapping the bacon slightly and leaving an end of the hot dog out on each end. Heat a large skillet or griddle over medium high heat. Add the hot dogs and cook, turning every minute or so until the bacon is crisped and browned, about 7 minutes total. Set aside. Add the jalapeno to the hot pan and season with salt. Cook until tender, about 3 minutes. Remove from the skillet if using. Working in batches of two, add 1 tablespoon of cooked jalapeno to the skillet or griddle. Sprinkle the jalapeno with about 1/2 cup of cheese in a small rectangular shape – you’re aiming to make the cheese skirt roughly the same shape as your open bun. When the cheese begins to brown around the edges, top each skirt with a bun and cook for 1 minute more. Then use a wide flat spatula to remove the buns. Repeat with the remaining jalapeno, cheese and buns. Build the hot dogs by topping each bun with a few slices of tomato, avocado and then adding the bacon-wrapped hot dog and garnishing with cilantro, crema, and hot sauce for serving.

Video

Pimento Cheese Smash Burger

  • 1 (12 roll) package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.

 

Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.

 

In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.

 

Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.

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Pimento Cheese Smash Burger

Author Mark & Fey
Course Dinner, Lunch
Keyword Beef, Sandwiches
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients

For the pimento cheese

  • 8 ounces grated sharp cheddar cheese about 2 cups
  • 1/4 cup cream cheese
  • 1/4 cup mayonnaise
  • 1/2 cup jarred pimento or other roasted red peppers finely diced
  • Cayenne pepper for seasoning
  • Kosher salt for seasoning

For the burgers

  • 1 pound high-fat ground beef such as 70/30 or ground waygu
  • Kosher salt for seasoning
  • 4 buns we like potato buns
  • Butter lettuce for serving

Instructions

  • Make the pimento cheese, this can be done several days in advance: Combine the cheddar, cream cheese, and mayo in a medium mixing bowl. Add the pimentos, and season with cayenne and kosher salt. Stir until well combined and chill for at least 30 minutes before using. Divide the meat into 8 portions. Form the beef into loosely packed rounds — like a meatball. Set aside while you prep the grill.  Heat a grill to two-zone cooking. Toast the burger buns over high heat and then set aside. Heat a large griddle or skillet over direct heat. Working in batches of two, add two beef rounds to the skillet at a time – season each with salt, .  Let the burgers go until some fat pools at the bottom of the burger. Use a large flat spatula to press down hard on each patty for 2 minutes. The burger should be super thin and have a diameter that is at least two inches wider than the bun (if your pan is too small you may only be able to do one at a time).  When the juices in the middle of the burger start to bubble up, flip the burger. Cook another 2 to 3 minutes then top each patty with a generous spoonful of pimento cheese, stack two patties together and top each with a top bun, then bottom bun — this steams the buns deliciously.  Remove the bottom bun and top with a leaf of butter lettuce then the stacked patties and topped buns.

Video

The Whole Tri Tip Sandwich

  • 1 (12 roll) package Hawaiian rolls
  • 3 ounces raspberry preserves
  • 1/2 pound thinly sliced Swiss or Gruyere cheese
  • 1/2 pound deli-sliced ham
  • 1/2 pound deli-sliced ham
  • 4 large eggs
  • 1/2 cup heavy cream
  • Kosher salt, for seasoning
  • Black pepper, for seasoning

Heat your waffle iron to medium high. We’re using the awesome Ninja Belgian Waffle Maker PRO NeverStick.

 

Working in batches of 4 roll, slice the rolls in half. Add raspberry preserves to one side and top with cheese, turkey, and ham slices. Set the sandwiches aside while you make the custard.

 

In a large bowl, whisk together the eggs and heavy cream. Season with a pinch of kosher salt and few grinds of black pepper.

 

Dip the sandwiches in the custard and place on the waffle iron. Carefully press the sandwiches in the waffle iron for 3 to 4 minutes or until crisp. Repeat with the remaining sandwiches.

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The Whole Tri Tip Sandwich Havarti, Horseradish Sauce & Arugula

Author Mark & Fey
Course Dinner, Lunch
Keyword Beef, Sandwiches
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6

Ingredients

For the tri-tip and sandwich

  • 1 2.5 to 3 pound beef tri-tip roast
  • 3 tablespoon Salt Pepper + Three Chiles Rub
  • 1 large loaf of ciabatta bread
  • Olive oil
  • 1 oblong loaf rustic bread such as ciabatta, about 1 pound
  • 8 thin slices havarti cheese about 4 ounces
  • 1 small red onion very thinly sliced
  • 2 ounces fresh arugula
  • Kosher salt for seasoning
  • Black pepper for seasoning

For the horseradish cream sauce

  • 1/2 cup sour cream
  • 1/4 cup mayo
  • 1/4 cup prepared horseradish
  • 2 tablespoons buttermilk
  • 2 teaspoons Worcestershire sauce
  • Kosher salt for seasoning
  • Black pepper for seasoning

Instructions

  • Season the tri tip liberally with Salt Pepper + Three Chiles seasoning. Add a Meater Plus probe to the roast so you can monitor the cook time and doneness from the Meater App. Set the tri tip at room temperature while you heat the grill.
  • Heat a grill for two-zone cooking with the indirect side set around 375 degrees F and the direct side for high heat.
  • Throw the tri tip on the grill and set your Meater Plus probe to your desired temp — ours is 130 degrees F for tri tip. Sear the tri tip over  direct heat for 2 to 3 minutes then move to indirect heat until it reaches your desired temperature, about 22 minutes.
  • While the tri tip roast, prep the rest of the sandwich. Prepare the horseradish sauce by combining the mayo, sour cream, buttermilk, prepared horseradish, Worcestershire sauce, salt and pepper in a medium mixing bowl and whisk to combine. Chill in the fridge for at least 30 minutes.
  • Remove the tri tip from the grill to rest — the Meater Plus will let you know when the roast is perfectly rested. While the tri tip rests, slice open the bread, drizzle it will olive oil and toast it over direct heat for 2 minutes. Flip the the bread pieces over and lay on the Havarti, close the grill to help the cheese melt. Remove from the grill.
  • Slice the tri tip into its two muscle sections and then thinly slice each section against its grain. Stack all of the slice tri tip onto one half of the bread, season with additional kosher salt and then top with the arugula and onions. Spread some of the horseradish cream sauce onto the other piece of bread and top to complete the sandwich. Slice the sandwich into wedges and serve.

Video