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Grilled Cheese with Linguica Brazilian Grilling Sausage

And Chimichurri Sauce

Cook Time 25 Minutes

Serves 4

  • 1 bunch fresh parsley, about 1/2 cup leaves, roughly chopped
  • 1 bunch fresh cilantro, about 1 cup leaves and stems
  • 2 tablespoons fresh oregano leaves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon champagne vinegar
  • 2 teaspoons red pepper flakes
  • 4 cloves garlic
  • 1 shallot, coarsely chopped
  • Kosher salt, for seasoning
  • ½ cup olive oil
  • 1 pound linguica Brazilian sausage
  • 1 LaBrea Bakery Take-And-Bake Garlic Loaf
  • 1 (4-ounce) stick salted butter
  • 8 ounces Oaxaca cheese, grated
  • 8 ounces Queso quesadilla cheese, grated
  • 8 ounces Monterey Jack, grated

Make the chimichurri first by combining the parsley, cilantro, oregano, garlic, red pepper, and vinegars in a blender. Pulse into a thick paste and add a heavy pinch of kosher salt and olive oil and combine until you have a thick but chunky sauce. 

 

Heat a grill for medium-high direct heat. Add the linguica sausage links and cook for 3 to 4 minutes per side. You’re looking for crispy, blistered skin on all sides, about 12 minutes total. Remove the sausage from the grill and set aside. 

 

Slice  LaBrea Bakery Take-And-Bake Garlic Loaf into 1-inch thick pieces, you should get about 8 out of the loaf. Butter one side of each slice. Grill the bread directly over medium-high until browned, about 2 minutes. Remove the bread from the grill. 

 

Toss the cheese together in a medium mixing bowl. Slice the linguica sausage into bite sized pieces. 

 

Build the sandwiches on a baking sheet. Top each slice of bread with some of the cheese mixture. Top half of the slices with the chimichurri sauce and the other halves with the sliced sausage. Put the baking sheet on the pan until the cheese is melted, about 5 minutes. Use a spatula to flip the chimichurri side onto the sausage side. Serve the sandwiches hot. 

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Grilled Cheese with Sausage and Chimichurri

Grilled Cheese with Linguica Brazilian Grilling Sausage And Chimichurri Sauce

Author Mark & Fey
Keyword Labrea Bakery, Poultry, Sandwiches
Cook Time 25 minutes
Servings 4

Ingredients

  • 1 bunch fresh parsley about 1/2 cup leaves, roughly chopped
  • 1 bunch fresh cilantro about 1 cup leaves and stems
  • 2 tablespoons fresh oregano leaves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon champagne vinegar
  • 2 teaspoons red pepper flakes
  • 4 cloves garlic
  • 1 shallot coarsely chopped
  • Kosher salt for seasoning
  • ½ cup olive oil
  • 1 pound linguica Brazilian sausage
  • 1 LaBrea Bakery Take-And-Bake Garlic Loaf
  • 1 4-ounce stick salted butter
  • 8 ounces Oaxaca cheese grated
  • 8 ounces Queso quesadilla cheese grated
  • 8 ounces Monterey Jack grated

Instructions

  • Make the chimichurri first by combining the parsley, cilantro, oregano, garlic, red pepper, and vinegars in a blender. Pulse into a thick paste and add a heavy pinch of kosher salt and olive oil and combine until you have a thick but chunky sauce. 
  • Heat a grill for medium-high direct heat. Add the linguica sausage links and cook for 3 to 4 minutes per side. You’re looking for crispy, blistered skin on all sides, about 12 minutes total. Remove the sausage from the grill and set aside. 
  • Slice  LaBrea Bakery Take-And-Bake Garlic Loaf into 1-inch thick pieces, you should get about 8 out of the loaf. Butter one side of each slice. Grill the bread directly over medium-high until browned, about 2 minutes. Remove the bread from the grill. 
  • Toss the cheese together in a medium mixing bowl. Slice the linguica sausage into bite sized pieces. 
  • Build the sandwiches on a baking sheet. Top each slice of bread with some of the cheese mixture. Top half of the slices with the chimichurri sauce and the other halves with the sliced sausage. Put the baking sheet on the pan until the cheese is melted, about 5 minutes. Use a spatula to flip the chimichurri side onto the sausage side. Serve the sandwiches hot. 

BBQ Pulled Pork Sandwich with Root Beer BBQ Sauce

And Chimichurri Sauce

Cook Time 25 Minutes

Serves 4

  • 1 bunch fresh parsley, about 1/2 cup leaves, roughly chopped
  • 1 bunch fresh cilantro, about 1 cup leaves and stems
  • 2 tablespoons fresh oregano leaves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon champagne vinegar
  • 2 teaspoons red pepper flakes
  • 4 cloves garlic
  • 1 shallot, coarsely chopped
  • Kosher salt, for seasoning
  • ½ cup olive oil
  • 1 pound linguica Brazilian sausage
  • 1 LaBrea Bakery Take-And-Bake Garlic Loaf
  • 1 (4-ounce) stick salted butter
  • 8 ounces Oaxaca cheese, grated
  • 8 ounces Queso quesadilla cheese, grated
  • 8 ounces Monterey Jack, grated

Make the chimichurri first by combining the parsley, cilantro, oregano, garlic, red pepper, and vinegars in a blender. Pulse into a thick paste and add a heavy pinch of kosher salt and olive oil and combine until you have a thick but chunky sauce. 

 

Heat a grill for medium-high direct heat. Add the linguica sausage links and cook for 3 to 4 minutes per side. You’re looking for crispy, blistered skin on all sides, about 12 minutes total. Remove the sausage from the grill and set aside. 

 

Slice  LaBrea Bakery Take-And-Bake Garlic Loaf into 1-inch thick pieces, you should get about 8 out of the loaf. Butter one side of each slice. Grill the bread directly over medium-high until browned, about 2 minutes. Remove the bread from the grill. 

 

Toss the cheese together in a medium mixing bowl. Slice the linguica sausage into bite sized pieces. 

 

Build the sandwiches on a baking sheet. Top each slice of bread with some of the cheese mixture. Top half of the slices with the chimichurri sauce and the other halves with the sliced sausage. Put the baking sheet on the pan until the cheese is melted, about 5 minutes. Use a spatula to flip the chimichurri side onto the sausage side. Serve the sandwiches hot. 

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BBQ Pulled Pork Sandwich Tower

BBQ Pulled Pork Sandwich with Root Beer BBQ Sauce and Mustard Slaw

Author Mark & Fey
Course Dinner, Lunch, Meal Prep, Sandwich
Keyword Labrea Bakery, Pork, pulled pork, Sandwich
Cook Time 4 hours 30 minutes
Servings 6

Ingredients

For the pork and sandwich

  • 1 ½ pounds boneless pork shoulder
  • Spiceology Salt Pepper + Three Chiles Spice blend
  • 6 LaBrea Bakery Take and Bake Everything Rolls

For the Root Beer BBQ Sauce

  • 2 cups ketchup
  • 1 cup root beer
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon molasses
  • Kosher salt for seasoning
  • Freshly ground black pepper for seasoning

For the mustard slaw

  • 1 large egg
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • Kosher salt for seasoning
  • Freshly ground black pepper for seasoning
  • 1 cup vegetable oil
  • 1 16-ounce bag tri-color coleslaw cabbage mix
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons honey mustard
  • 1 teaspoon celery seed

Instructions

  • Pat the pork shoulder dry and season all over with Salt Pepper + Three Chiles seasoning. You can dry brine overnight, uncovered in the fridge or tightly wrapped in plastic – just remember to turn your wrapped collar about halfway through brining, if it is wrapped.
  • You can make the BBQ sauce the day before or while the pork shoulder smokes. Combine the ketchup, root beer, vinegar and molasses in a medium saucepan. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer until thickened, about 30 minutes. Season with salt and pepper and set aside to cool. 
  • Remove the pork shoulder from the fridge. Set a smoker to low heat, about 300 degrees F. Add the pork directly to the smoker and cook low and low until it hits an internal temperature close to 200 degrees F, this will take 4 to 5 hours. Remove the smoker from the smoker, cool it for 10 minutes and wrap tightly in butcher paper to rest for 45 minutes while you prep the Honey Mustard Coleslaw. 
  • Make the mayo for the slaw by combining the egg, lemon juice, mustard, and oil in a carafe or jar that fits an immersion blender. Season the mixture with a pinch of salt and a few grinds of black pepper. Use the immersion blender to process the mixture for about 1 minute or until thick. 
  • Add the mayo to a mix bowl and add the coleslaw mix. Add the vinegar, mustard and celery seeds. Toss the slaw together and then taste. Add more salt or pepper as desired. 
  • Use gloves hands to pull apart the pork and toss with about a cup of the BBQ sauce.  Slice  LaBrea Bakery Take and Bake Everything Rolls in half and brush with vegetable oil. Grill for 2 minutes on the cut side. 
  • Build the sandwiches with some of the pulled pork, BBQ sauce, and slaw on each bun.

La Brea Bakery Smoked Meatball Sammy

And Chimichurri Sauce

Cook Time 25 Minutes

Serves 4

  • 1 bunch fresh parsley, about 1/2 cup leaves, roughly chopped
  • 1 bunch fresh cilantro, about 1 cup leaves and stems
  • 2 tablespoons fresh oregano leaves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon champagne vinegar
  • 2 teaspoons red pepper flakes
  • 4 cloves garlic
  • 1 shallot, coarsely chopped
  • Kosher salt, for seasoning
  • ½ cup olive oil
  • 1 pound linguica Brazilian sausage
  • 1 LaBrea Bakery Take-And-Bake Garlic Loaf
  • 1 (4-ounce) stick salted butter
  • 8 ounces Oaxaca cheese, grated
  • 8 ounces Queso quesadilla cheese, grated
  • 8 ounces Monterey Jack, grated

Make the chimichurri first by combining the parsley, cilantro, oregano, garlic, red pepper, and vinegars in a blender. Pulse into a thick paste and add a heavy pinch of kosher salt and olive oil and combine until you have a thick but chunky sauce. 

 

Heat a grill for medium-high direct heat. Add the linguica sausage links and cook for 3 to 4 minutes per side. You’re looking for crispy, blistered skin on all sides, about 12 minutes total. Remove the sausage from the grill and set aside. 

 

Slice  LaBrea Bakery Take-And-Bake Garlic Loaf into 1-inch thick pieces, you should get about 8 out of the loaf. Butter one side of each slice. Grill the bread directly over medium-high until browned, about 2 minutes. Remove the bread from the grill. 

 

Toss the cheese together in a medium mixing bowl. Slice the linguica sausage into bite sized pieces. 

 

Build the sandwiches on a baking sheet. Top each slice of bread with some of the cheese mixture. Top half of the slices with the chimichurri sauce and the other halves with the sliced sausage. Put the baking sheet on the pan until the cheese is melted, about 5 minutes. Use a spatula to flip the chimichurri side onto the sausage side. Serve the sandwiches hot. 

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Meatball Sandwich

La Brea Bakery Smoked Meatball Sammy

Author Mark & Fey
Course Dinner, Lunch, Sandwich
Keyword Beef, Labrea Bakery, meatballs, Sandwich
Cook Time 25 minutes
Servings 4

Ingredients

For the meatballs

  • 1 pound 80/20 ground beef
  • 1 pound bulk Italian sausage
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • 1 cup fine breadcrumbs
  • ½ cup milk
  • 1 large egg
  • ¼ cup finely grated Parmesan cheese
  • 4 cloves garlic minced
  • ¼ cup finely chopped fresh parsley
  • Olive oil for seasoning

For the red sauce

  • 1 28 ounce can tomatoes
  • 3 cloves garlic
  • Salt Pepper + Three Chiles Seasoning
  • ¼ cup olive oil
  • Handful fresh basil leaves

For the sandwiches

  • 4 La Brea Bakery Take and Bake Ciabatta Rolls
  • Avocado oil for grilling the bread
  • ½ cup pesto
  • 1 cup finely grated Parmesan cheese

Instructions

  • Heat a grill for medium indirect heat. 
  • Combine the beef and sausage in a large mixing bowl. Season with kosher salt and black pepper. Add the breadcrumbs, milk, egg, Parmesan, garlic, and parsley. Use clean hands to gently work the meat mixture together. Try not to over mix. 
  • Divide the meatball mixture into 12 meatballs, packing them loosely into rounds. Arrange the meatballs in a baking dish and season with more salt and drizzle with olive oil. Cook the meatballs for 20 minutes at medium heat. 
  • While the meatballs cook, make the red sauce. Combine the canned tomatoes, garlic, Salt Pepper + Three Chiles, basil and olive oil in a large bowl. Use an immersion blender to puree the sauce until smooth. 
  • When the meatballs are browned and almost cooked through, pour about 2 cups of the sauce over the meatballs and cook until bubbly, about 15 minutes more. Remove the meatballs from the grill to rest. 
  • Brush the La Brea Bakery Take and Bake Ciabatta Rolls with avocado oil and grill for 1 to 2 minutes over direct heat, until charred. 
  • Build the sandwiches by smearing pesto on each half of the La Brea Bakery Take and Bake Ciabatta Rolls, top the bottom half with 3 meatballs, lots of grated Parmesan.

Flank Steak Sammy with Mojo de Ajo

And Chimichurri Sauce

Cook Time 25 Minutes

Serves 4

  • 1 bunch fresh parsley, about 1/2 cup leaves, roughly chopped
  • 1 bunch fresh cilantro, about 1 cup leaves and stems
  • 2 tablespoons fresh oregano leaves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon champagne vinegar
  • 2 teaspoons red pepper flakes
  • 4 cloves garlic
  • 1 shallot, coarsely chopped
  • Kosher salt, for seasoning
  • ½ cup olive oil
  • 1 pound linguica Brazilian sausage
  • 1 LaBrea Bakery Take-And-Bake Garlic Loaf
  • 1 (4-ounce) stick salted butter
  • 8 ounces Oaxaca cheese, grated
  • 8 ounces Queso quesadilla cheese, grated
  • 8 ounces Monterey Jack, grated

Make the chimichurri first by combining the parsley, cilantro, oregano, garlic, red pepper, and vinegars in a blender. Pulse into a thick paste and add a heavy pinch of kosher salt and olive oil and combine until you have a thick but chunky sauce. 

 

Heat a grill for medium-high direct heat. Add the linguica sausage links and cook for 3 to 4 minutes per side. You’re looking for crispy, blistered skin on all sides, about 12 minutes total. Remove the sausage from the grill and set aside. 

 

Slice  LaBrea Bakery Take-And-Bake Garlic Loaf into 1-inch thick pieces, you should get about 8 out of the loaf. Butter one side of each slice. Grill the bread directly over medium-high until browned, about 2 minutes. Remove the bread from the grill. 

 

Toss the cheese together in a medium mixing bowl. Slice the linguica sausage into bite sized pieces. 

 

Build the sandwiches on a baking sheet. Top each slice of bread with some of the cheese mixture. Top half of the slices with the chimichurri sauce and the other halves with the sliced sausage. Put the baking sheet on the pan until the cheese is melted, about 5 minutes. Use a spatula to flip the chimichurri side onto the sausage side. Serve the sandwiches hot. 

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Flank Steak Sammy with Mojo de Ajo

Flank Steak Sammy with Mojo de Ajo

Author Mark & Fey
Keyword Beef, Labrea Bakery, Sandwich, Steak, take-and-grill
Cook Time 35 minutes
Servings 5

Ingredients

  • 1 pound flank steak trimmed
  • 1 tablespoon The Grill Dad’s Salt Pepper + Chocolate Chile seasoning
  • 1 large head garlic peeled, about 20 cloves
  • ½ cup olive oil
  • Kosher salt for seasoning
  • 1 large lime juiced, about 3 tablespoons
  • ½ cup freshly squeeze orange juice
  • 1 4-ounce stick salted butter, melted and cooled
  • 3 tablespoons grapefruit juice
  • Black pepper for seasoning
  • 5 sprigs fresh oregano
  • 4 ounces thinly sliced provolone cheese
  • 1 La Brea Bakery Take-and-Bake French Baguette
  • 1 cup spring greens mix or arugula

Instructions

  • Season the flank steaks on all sides with the Salt Pepper + Chocolate Chiles seasoning. Set aside while you prepare the grill. 
  • Heat a gas or charcoal grill for medium-high direct heat. 
  • While the grill is heating, you can roast the garlic for the mojo de ajo. Combine the garlic cloves and olive oil in a small heat proof skillet. Season with a generous pinch of kosher salt. Set inside the grill and cook with the grill closed for 15 to 20 minutes or until the garlic is tender and lightly golden. Remove from the grill and cool for 10 minutes. 
  • Strain the garlic from the oil into a blender carafe. Add the lime, orange, and grapefruit juice, oregano, a pinch of kosher salt and a few grinds of black pepper. Blend until smooth. Move the mixture to a bowl and then slowly whisk in the garlic oil until the mixture thickens slightly. 
  • Grill the flank steaks over direct heat for 3 to 4 minutes per side. Remove the steaks from the grill and rest, loosely covered with foil for 5 minutes. Add the provolone slices to the still oily skillet – from the garlic – and cook for 4 to 5 minutes while you slice and toast the bread.
  • Slice the La Brea Bakery Take-and-Bake French Baguette in half lengthwise. Brush the bread with olive oil and grill over direct heat for 30 to 45 seconds, or until charred and crisp. Remove the cheese from the grill. 
  • Thinly slice the flank steak against the grain into very thin slices. 
  • Build the sandwich by piling spring mix onto the bottom piece of bread, layer on the steak slices, pouring on the mojo de ajo sauce. Drizzle more of the mojo sauce onto the top slice of bread. Move the hot cheese to top the steak and top with the top bread pieces. Slice the baguette into 4 to 6 pieces and serve.