One of my favorite sandwiches is the warm, sloppy, melty, meatball sub (sometimes called a hoagie). It’s Italian-American comfort food at it’s finest with beef meatballs slathered in sauce and broiled until the mozzarella cheese topping melts and oozes down the sides of the meatballs.
In this recipe I blister the chilies on the stove then remove the seeds to cut down on the heat while keeping the flavor. The chilies are mixed into the patties with shredded Cheddar cheese then add extra to the top of the sliders with sliced Cheddar cheese and bacon for extra flavor.
After a hot day on a California beach, a stroll along the boardwalk is a must. And you can’t stroll on the boardwalk without indulging in a California chicken burrito.
To me lobster rolls are the epitome of summer. I think of hot summer days, the humidity hanging heavy in the air, and time spent lounging by the pool at my family’s house in New Jersey.
I like think to this of this recipe as the West Coast answer to the East Coast lobster roll. This month is actually California avocado month - a celebration of avocados at their peak! For a celebration such as this I just had to write a recipe that was as luxurious as creamy ripe avocados.
The Mediterranean flavors in this burger make a great alternative to a traditional burger for summer parties.
Want to get into an all out brawl when spending a night in Philadelphia? Tell them your favorite Philly cheesesteak spot.
I love to reinvent my leftovers into new meals like this one. This sandwich combines thinly sliced roast turkey with gooey, melted Brie, roasted Brussels sprouts and cranberry mayo between sliced of crisp ciabatta bread.
In this recipe a pork and bacon patty is served on top of a pretzel bun with sautéed onions, whole grain mustard and beer cheese.
or this sandwich I use Opah, a Hawaiian fish also known as Moonfish, which might be because of its round shape and bright colors