Fried Bologna Sandwich

RECIPE FEATURED ON MY TV EPISODE "NOT SO HEALTHY DAY"

I wasn't a bologna fan until I fried some. This is crazy delicious and should not be ignored.

Makes one, but a really good one.

INGREDIENTS

• 1 teaspoon olive oil
• ½  medium yellow onion, thinly sliced
• 1 bun or roll of your choice
• butter, softened
• 5 slices of bologna
• ½ tablespoon grainy mustard
• ½ tablespoon mayonnaise
• 2 slices American cheese

DIRECTIONS

1. Heat small sauté pan on medium-high with olive oil, add the onions and cook until slightly caramelized, about 5 minutes
2. While they cook, lightly butter the inside of each bun, place cut-side down on a flat top or large non-stick pan untillightly toasted
3. Evenly space three small cuts, about 1/2 inch long into the outside edge of bologna (this will help it from curling up) and place on a heated flat griddle or non-stick pan
4. Cook 2-3 minutes on each side or until getting golden on the edges
5. Melt 1 slice of cheese on 2 slices of bologna
6. Spread mustard and mayonnaise on bottom half of the toasted bun and top with caramelized onions
7. Then stack all the slices of bologna on the onions, starting with a melted cheese bologna on the bottom, then the other 3 slices and top with the remaining melted cheese bologna
8. Place the top half of the bun on the sandwich

FEATURED RECIPE ON STCG "ONLINE" SHOW

FEATURED RECIPE ON MY TV SHOW

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Stuffed and Braided Pizza

This is the epitome of outstandingness! 

Serves 4-6

INGREDIENTS

• 1 can refrigerated thin pizza dough crust
• 10 Spanish Chorizo slices
• 6 Provalone slices  
• 1 packed cup, spinach
• 10-12 slices Genoa Salami  
• 1/2 teaspoon dried Oregano
• 1/2 teaspoon garlic powder
• 3/4 cup shredded mozzarella
• 1 tablespoon olive oil
• big pinch Kosher salt  
• 3-4 grinds fresh black pepper  
• 1 cup marinara sauce (I used my EVERYDAY TOMATO SAUCE) 

DIRECTIONS

1. Stretch out the pizza dough to rectangle, about 10" on short ends
2. Get layering a single column  in the center of the dough: overlap Spanish chorizo, overlap Provolone, spinach, overlap salami, sprinkle on oregano, dust on the garlic powder evenly, load on mozzarella 
3. On both sides, make diagonal slices from edge of the filling, to dough edge, every 1/2" all the way down (see photos), get braiding one over the other
4. Brush lightly with olive oil, season generously with Kosher salt and pepper, cook for 15 minutes
5. Heat through tomato sauce
6. Slice and dip, devour!

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WATCH SAM MAKE THIS >>>

Salami omelet

This was love at first sight!  

Serves 2-4

INGREDIENTS

• 3 eggs
• 25 thin salami slices (I used chili and fennel flavor)
• 3 tablespoons, finely diced salami
• 1 green pepper, finely diced
• 1/4 cup sour cream
• freshly ground black pepper

DIRECTIONS

1. In a small skillet on medium, brown diced salami and pepper, keep to one side
2. At same time, in another medium skillet, brown the remaining green pepper and sliced salami
3. Beat eggs, pour into the skillet with sliced salami and peppers, cook for 2 minutes on low/medium heat
4. Drop in the sour cream while still cooking and spread roughly over surface, cook until mostly set, then flip
5. Top with more sour cream and the diced salami and green peppers, fresh black pepper

WATCH SAM MAKE THIS >>>

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