Beano's Crescent Sandwich Ring

While you're getting your menu ready for game day, you'll want to take a peek at this. Who doesn't love a good sandwich ring? Add Isaly's Chipped Chopped Ham and Beano's Submarine Dressing to the beloved sandwich ring and you'll have people begging you to make this time and time again!

So first, the ingredients:

2 cans of crescent rolls

1/4 pound of genoa salami

1/4 pound of hot capicola

1/2 pound of Isaly's Chipped Chopped ham

Beano's Original Submarine Dressing

1/4 pound of pepperjack cheese

Preheat the oven to 375 degrees.

Open the cans of crescent rolls and break into 8 rectangles

Then add the genoa salami, hot capicola, Isaly's Chipped Chopped Ham, Beano's Original Submarine Dressing, and pepperjack cheese.

Fold the crescent dough in and push it into the dough underneath the deli meats.

Bake in the oven for approximately 20 minutes or until golden brown.

And there you have it! Easy game day sandwich ring! For a spicy twist, add banana peppers before you add the cheese.

Tee-Shirt Bag Tutorial

So, we got new tee-shirt designs made and they are FANTASTIC (tee-shirts). My old Beano's tee-shirt has seen much better days, so I looked for ways to make use of my old Beano's tee-shirt to make room for the new ones! I needed a new lunch bag and just general tote bag. I tend to throw things in a plastic grocery bag on my way out the door, so I'm thinking this will be a much better alternative.

Start with a tee-shirt. The bigger you want the bag, the bigger tee-shirt you should use. This is an adult large.

Cut the arms and the bottom seam off. Make sure you hold onto the bottom seam! This is also where you can cut the neck section away for the opening of your bag. I, apparently was very anxious to cut the fringe and didn't cut the neck until afterward, see picture below.

Place the bottom seam about 5 inches from the newly cut bottom. This will act as your fringe cutting guide. Feel free to pin it in place if you'd like!

Fringe the bottom in roughly 1 inch intervals. We still have one more use for that bottom piece of the shirt we cut off, so make sure you don't pitch it!

The cut around the neck will determine the size and shape of the opening of your bag. This is really dealer's choice. I cut it to have thick handles because I know that I carry heavier items in my lunch (bottles of juice, cans of soup, etc.).

Back to the fringe: I used the bottom part of the shirt that we cut off and used as our fringe guide to increase the strength of the base of my bag. Interlace the fringe so that one whole cut is above, the next one under, etc. For the ends, put the cut piece inside of the band.

Now, tie the fringe together! I tied one whole cut piece of fringe to the piece next to it and it's pretty sturdy! I put several items in the bag and it held up like a champ.

The final product! I have to say, I'm thinking about making several more of these and just using them as my shopping bags!

Shredded Chicken and Sriracha Chicken Melt

This open-faced sandwich is delicious AND easy to make! If you like the bold kick of Sriracha, you'll LOVE Beano's new creamy Sriracha Sandwich Sauce. It has the perfect balance of garlic and heat and goes great with everything from crab cakes to onion rings and everything in between! Also, there's an online special on it right now: http://conroyfoods.com/shop.php

All you need for this recipe for 3 full open faced sandwiches (6 pieces of bread) is:

2 1/2 cups of shredded chicken

1/2 cup Beano's Sriracha Sandwich Sauce (more or less to taste)

1/4 cup chopped green onion 

1/2 cup chopped tomato

1 cup shredded monterey jack cheese (plus a little bit more to sprinkle on top)

6 slices of thick cut bread

First, preheat your oven to 400 degrees. 

In a large mixing bowl, add the chicken, Beano's Sriracha Sandwich Sauce, green onion, tomato, and cheese and mix together until blended. 

Distribute the mixture evenly onto the pieces of bread and put on a baking sheet. Sprinkle a little bit more cheese on top to hold everything together and put them in the oven for 5-10 minutes, or until the cheese on top gets nice and melty!

For the brave, once the sandwiches are out of the oven, squeeze another strip of sauce on top!

This was a HUGE hit in my household! If you have spicy food lovers in your home, try this one out for them! 

Cinco De Mayo

For Cinco De Mayo this year, we're making the Mexican version of a sandwich, aka the taco! Steak tacos to be exact. Tacos are great because they are so versatile. You can add as much or as little to them as you want!

For the tacos here, you'll need:

Your favorite cut of steak. A grilled flank steak is usually the best in my opinion; however, it was too cold when I made them, so pan-fried had to do!

Some chili powder, salt, and pepper

As many toppings as you'd like. Lettuce, tomato, peppers, avocado.. this list is endless and infinite... really, anything you want.

Beano's Southwest Sauce

Flour tortillas

I cut the steak into strips, then I pan-fried it, coating the meat with a dusting of chili powder, salt, and pepper until it was medium well using a meat thermometer. I went simple with the seasoning because where you'll really get the flavor from these tacos is the Southwest Sauce. 

Chop up your toppings and assemble the tacos. Last but certainly not least, add some Beano's Southwest Sauce!

Enjoy, and have a great Cinco De Mayo!!

Still have leftover Easter ham?

Do you still have some leftover Easter ham hanging around the house? If so, you should try it on a sandwich with Beano's Pineapple Honey Mustard! It was seriously made for eating with Easter ham. 

What you'll need per sandwich: 

2-4 pieces of Easter ham, or just thick cut ham
2 slices of Swiss Cheese
2-4 slices of fresh cucumber
Bread or bun of your choice (after gorging myself on Easter, I went for the wheat bun)
Beano's Pineapple Honey Mustard (you can get it here: http://conroyfoods.com/shop.php)

Cut the bun open and put the cucumber on the bun first, followed by the ham, cheese, and put as much Pineapple Honey Mustard on it as you want! Yum! 

Shrimp Po Boy

The shrimp po' boy sandwich can be done more ways than you can think of! You can fry your shrimp, grill it, saute it, boil it... not to mention the lengthy list of possible toppings! 

This sandwich got its name in New Orleans. The story says that a couple of sandwich shop owners (who used to be streetcar conductors) helped out some of their former colleagues during a strike against the streetcar company. They would give the "poor boys" free sandwiches, which was eventually shortened to po' boy.

The po' boy name isn't limited to just shrimp sandwiches, they can also be made with roast beef. Since we're still in our seafood series, we'll stick with the shrimp.

What you'll need:

1/4lb small to medium shrimp per sandwich (preferably de-veined, peeled, and pre-cooked)
2T Butter
1t Chili Powder
Garlic Salt to taste
Paprika to taste
Other spices to taste
Lettuce
Tomato
Poppy seed bun
Beano's Cocktail Sauce (available here: http://www.conroyfoods.com/shop.php)

I decided to saute my shrimp in some of my favorite spices and some butter.

If you bought shrimp that needs to be peeled and de-veined, do that first. Once the shrimp has been prepared, put it aside and cut your tomato, bun, and lettuce and put it aside. When the shrimp is cooking, you want to make sure you can keep an eye on it. 

Melt 2T of butter in the microwave and put in a bowl big enough to fit the shrimp. Add your spices and mix well. Toss the shrimp in the bowl and coat it thoroughly.

Once the shrimp is coated in the butter and spices, pour the mixture into a pan at medium heat and saute until the chili powder starts to caramelize.

Pull your shrimp from the stove and assemble your sandwich: lettuce on the bottom, then tomatoes, shrimp, then the Beano's Cocktail sauce!

Stay tuned... Next week we'll be making a sandwich with that leftover Easter ham!

Lobster Roll

For this sandwich, we kept it pretty simple. You can go as over the top and add as many things to it as you want! 

This is a great recipe to keep on file for lunch during lent for super busy Fridays. It's so quick and simple!

What you'll need (per sandwich):

1 cup lobster meat or imitation lobster meat

1 split top bun (or regular bun if your local bakery doesn't have any split top buns)

1/4 cup of Beano's Lemon Butter Dill sauce

Pepper, sprinkle to taste

All you have to do is put the lobster meat (or imitation lobster meat) and Beano's Lemon Butter Dill sauce in a bowl and mix it together. For me, this sauce has enough flavor on its own and doesn't need any add ins, but if you would like to add your own signature to this sandwich, this is where to do it.

Split your bun and stuff your lobster mixture into the bun and top with a little bit of black pepper!

Simple as that! You can purchase the Lemon Butter Dill sauce straight from the Beano's website: http://www.conroyfoods.com/shop.php