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Chef Jeff Mauro serves up sausage sliders and other tasty sandwiches that are perfect for a weekend meal.
- 1 cup red wine vinegar
- 2 tablespoons honey
- 1 teaspoon kosher salt
- 1 bay leaf
- 1 fennel bulb, thinly sliced
- 1 pound summer sausage, sliced 1/8-inch thick
- 8 slices Havarti, halved
- 8 slider buns, such as Martin
- Butter, softened, for spreading
- 1/4 head iceberg lettuce
- 1 cup Japanese mayonnaise
- 1/4 cup Sriracha
- 2 tablespoons honey
- 1 tablespoon lime juice (from about 1/2 lime)
For the sliders:In a small pot, bring the vinegar, honey, salt, bay leaf and 4 ounces of water to a simmer. Turn off the heat, transfer to a medium bowl and stir in the fennel. Let come to room temperature, about 15 to 20 minutes. Heat a grill or grill pan over medium heat. Grill the summer sausage until crisp, about 5 minutes. Flip the sausage and make stacks of 3 to 4 slices on the grill. Top each stack with a couple of pieces of cheese. Cover the grill and let cook until melted. Remove from the heat and drain on paper towels.Spread the slider buns with butter and grill until lightly toasted. Place some pickled fennel on the bottom piece of a slider bun. Top with a stack of the cheese-grilled summer sausage, a crisp piece of lettuce and a dollop of Sriracha lime mayo. Repeat with the remaining ingredients.For the Sriracha lime mayo:Mix together the mayonnaise, Sriracha, honey and lime juice in a small bowl.
- 1 cup chunky peanut butter
- 8 1-inch-thick slices Pullman bread
- 1 cup good raspberry preserves
- 2 bananas, sliced thin on the bias
- 2 cups plain potato chips with ridges
- 8 tablespoons unsalted butter
- 3 large eggs, beaten
- 2 cups cinnamon square cereal, crushed by hand in a re-sealable plastic bag
Spread the peanut butter on 4 slices of bread and the raspberry preserves on the other 4 slices. Add the bananas and a nice pile of chips on top of the peanut butter slices. Sandwich with the raspberry preserve slices. Heat a 12-inch nonstick skillet over medium-low heat and melt 2 tablespoons of the butter. Dip a sandwich in the egg, then the cinnamon cereal, pressing down to make sure the cereal adheres to both sides. Repeat with the other sandwiches.In batches, fry the sandwiches low and slow until golden brown, 2 to 3 minutes per side, adding more butter to the pan as needed. Cut the sandwiches in half on the diagonal and serve.