Hoagie Slaw Recipes

PITTSBURGH STYLE SANDWICH

Steps:

• Preheat oven and prepare french fries according to package instructions.
• Layer Italian bread with roast beef, provolone cheese, tomato, coleslaw, and freshly cooked fries. Serve immediately.

"SWAI" FISH HOAGIE, PANCO FRIED W/SLAW

Steps:

• 1. *...Make your coleslaw & refrigerate. Your recipe ....OR I used JAP cook ....CAROL DAVIS recipe for "COLE SLAW" A great recipe., Easy & delish!! Refrigerate.
• 2. Thaw the fish. Rinse, and lay on a dry towel . Pat with towel on both sides. You want the fish fairly dry. Cut fish in half .
• 3. Add egg to the milk. Wisk ...well, set aside. I really like this fish, even better than cod or catfish! And the price is a steal!
• 4. Gently dip both sides of fish in the flour, to coat. Then in the egg and milk.
• 5. Panko both sides, cover well. Put on a plate and put in refrigerator,15 to 60 minutes. This will help the panco to adhere to the fish.
• 6. Put olive oil and butter in a skillet, JUST ENOUGH TO COVER THE FISH. HEAT THE OIL and butter to 350, don't let it burn. Check oil temp, by a sprinkle of cold water. If it sizzles...add the fish. Do not crowd fish. Fry till golden, then fry the other side. Put on a wire rack over paper towels.
• 7. Warm the bread hoagie, CUT OPEN. PUT A SMALL AMOUNT OF MAYO OR TARTER SAUCE, ON BOTH OF INSIDES OF BREAD. LAYER COLESLAW THEN FISH ON THE HOAGIE. CLOSE AND ENJOY THE CRUNCH! I LIKE TO ADD CUT UP, GREEK PEPPERONCINI OR A FEW DASHES OF GREEN TABASCO... FOR A MILD KICK! Please enjoy!....

SAVORY PORK HOISIN HOAGIES W/ SPICY BROCCOLI SLAW

Steps:

• 1.) Trim any excess fat from meat; set aside. In a medium bowl, whisk together olive oil, water, Hoisin sauce, soy sauce, honey, hot Asian mustard and minced ginger until blended. Divided mixture in half, pouring half into a 12 x 7 ½ x 2-inch glass baking dish. Place meat into mixture in baking dish, and marinade for 1 ½ to 2 hours, turning meat every 30 minutes, keep chilled in refrigerator. Reserve remaining half of mixture into a bowl for broccoli slaw dressing. Drain meat from mixture. Reserve ½ cup marinade for basting; discarding remaining marinade.
• 2.) In a large bowl, prepare broccoli slaw. Mix contents of broccoli slaw, jalapeno peppers and pine nuts together. Toss reserved half of slaw dressing mixture into broccoli slaw mixture until well blended. Cover bowl with lid or plastic wrap and keep chilled in refrigerator
• 3.) Heat gas grill or charcoal grill to medium-high heat. Brush all sides of meat with extra olive oil. Place meat onto grill about 8-inches apart. Turning meat every 2 to 4 minutes, brushing meat with reserved marinade, until an instant-read thermometer inserted into the center registers 145 to 150 degrees F., 18 to 20 minutes. Remove the pork meat from the grill and allow to rest 5 minutes, prior to slicing.
• 4.) Lower heat to lowest setting on gas grill and place hoagie rolls cut side down on upper level of grill. Toast hoagie roll buns for 1 to 1 ½ minutes, or until lightly toasted. For charcoal grill, place hoagie roll buns on outer edges of grill heat ½ to 1 minute, or until lightly toasted. Remove and cover with foil to keep warm.
• 5.) Slice grilled pork into ¼- inch slices. To assemble, divide pork slices evenly between the bottoms of each warm toasted hoagie. Top each with a couple spoonful's of broccoli slaw and for added optional flavor, top with cheese. Add evenly with each hoagie a side serving of broccoli slaw, plus add optional serving potato chips with each. Serves 6.

SONNY'S STEAK HOAGIE

Steps:

• For the hoagies:
• Preheat frying pan over medium-high heat. Cut the hoagie rolls horizontally to open up and make a pocket. Add the blended oil to the pan and stir in the onions. Put the steak on top of onions and add 1/2-ounce of the butter. Cover the pan for 2 1/2 minutes. The meat should have a cooked appearance on top and rare underneath. Using a fork and spatula separate steak from the onions. When the meat is cooked add the salt, remaining butter, and provolone. Cover to the pan to melt the cheese. Divide the steak mixture among the hoagie rolls and serve. If you like, you can add the optional ingredients to the steak mixture before serving.

BRAT HOAGIES WITH COLESLAW

Steps:

• Place bratwurst and water in a skillet, cover and cook over medium heat for 10-12 minutes. Uncover; turn bratwurst and cook 13-17 minutes longer or until browned and centers are no longer pink. Cut bratwurst in half lengthwise; set aside and keep warm. , Meanwhile, in another skillet, cook 2 tablespoons butter, sugar and lemon juice over medium heat until sugar is dissolved. Add cabbage, onion and salt. Cook and stir for 3-5 minutes or until cabbage is crisp-tender; drain. Remove from the heat; stir in sour cream. Set aside and keep warm. , Spread cut sides of rolls with remaining butter; sprinkle with garlic salt. Broil 5 in. from the heat for 1-2 minutes or until golden brown. Divide cabbage mixture between roll halves. Place on bratwurst half, cut side down, on each half; top with cheese. Broil 1-2 minutes or until cheese is melted.

HOAGIE SLAW

Steps:

• Combine 2 ounces each chopped soppressata, mortadella and provolone in a bowl. Add 2 cups shredded iceberg lettuce, 1 cup chopped tomatoes, 1/2 thinly sliced red onion, 1/2 cup chopped pepperoncini, 1 tablespoon each red wine vinegar and vegetable oil, and 1/4 teaspoon dried oregano; toss. Season with salt and pepper.