Ham and Cheese Hoagies with Pretzel Dipping Mustard

For a quick and easy yowlin’ good meal, try these fantastic hoagies! Especially good with leftover ham from your holiday meals.

Prep Time: 5 minutes
Bake Time: 15-20 minutes

Preheat oven to 250°F. Combine butter, Fischer & Wieser Pretzel Dipping Mustard, onions, and dill seed. Spread insides of buns with this mixture. Place a slice of cheese and a slice of ham inside each bun. Wrap buns in foil and place in preheated oven. Bake for 15 to 20 minutes, until cheese has melted. Serves 8

Popularity: 4%

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admin on October 28th 2011 in Hoagies & Sandwiches, Pork, ham

Mom’s Sausage and Pepper Hoagie

If you love hoagies, this Italian version is hard to beat! Mom’s Special Marinara Pasta Sauce gives these that extra special Italian flavor that’s savory, sumptuous, and satisfying!

Prep/Cook Time:  20-30 minutes

  • 1 pound fresh Italian sausage links, sweet (mild) or hot
  • 1/2 cup water
  • 1 tablespoon extra virgin olive oil
  • 1 medium green bell pepper, cut into thin strips
  • 1 medium red bell pepper, cut into thin strips
  • 1 large onion, sliced
  • 1/2 teaspoon dried oregano
  • 1/2 tablespoon chopped fresh basil
  • 1 cup Mom’s Special Marinara Pasta Sauce

Brown sausages, turning 2 or 3 times, in a large skillet on medium heat for 5-10 minutes. Add water and bring to a gentle simmer. Cover, reduce heat and continue simmering for 10 minutes. Drain sausages on paper towel. When cooled sufficiently, slice 1/4 to 1/2 inch thick. If no oil or liquid remains in skillet, add up to 1 tablespoon oil. Increase heat to medium-high and add bell peppers, onion, oregano and basil. Cook, stirring frequently, until vegetables are crisp-tender (about 5 minutes). Return sausage to skillet and add the Mom’s Special Marinara Pasta Sauce, then heat through.

To serve, hollow out bottoms of rolls and place sausage links in depression to fill. Top each with an equal amount of the vegetable and Mom’s Special Marinara Pasta Sauce and serve. Serves 4

Popularity: 6%

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admin on September 24th 2009 in Pasta Sauces, Pork