Anyway, I served up everyone’s sandwich as usual, and showed up at the table with a knife. I then cut my sandwich in half diagonally. I always do that.

LB and Magpie don’t — but I do, I think it makes it taste better. So what is the big deal?

Halfway through lunch, LB, who was really in top form today with his sarcasm and jokes says,

“Every time I see you cut a sandwich in half like that, I want to go over and slap your momma for spoiling you that way.”

You believe this? My momma cut my sandwich in half cause I liked it, and it was spoiling me? How?

I am just sitting there, enjoying my sandwich, the way I like it, and Wham, my momma gets hurt.

So I take another delicious bite out of my sandwich and say,

“Well, you should go see her on the day that I cut the crusts off of my egg salad sandwich and THEN cut it in half.”

I do cut the crust off sometimes, I just LIKE it that way. I give the crust to the birds out back, they love it, no harm done. It is a win win situation.

Momma, look out. If LB shows up at your door, DUCK! And DO NOT, under any circumstances, cut his sandwich in half the way you did mine. Cause apparently, it makes me special in certain circles.

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Meatball Hoagies are delicious anytime, and these are so easy to make.

Ingredients:

• 1-1/2 pounds lean ground beef
• 1 medium onion, diced
• 3/4 cup fresh bread crumbs (made fresh see separate recipe)
• 1 tablespoon parsley
• 1-1/2 teaspoons salt
• 1/8 teaspoon pepper
• 1 teaspoon Worcestershire sauce
• a few dashes Tabasco sauce
• 1 egg, beaten
• 1/2 cup milk
• 1/4 cup cooking oil (do NOT add to meatball mixture)
• 1 jar spaghetti sauce (try Bertoli or Ragu and Prego mixed together)
• Cobblestone Mill Philly Style Hoagie Rolls
• Sliced cheese of choice (whole milk mozzarella, provolone, pepper jack); a variety of white cheese is recommended

Directions:

1. Mix first 10 ingredients by hand until thoroughly blended.
2. Shape into sandwich size meatballs.
3. Cook meatballs in salad oil in skillet until brown on all sides and done in the middle.
4. Drain on paper towels.
5. Gently press any remaining grease from meatballs using paper towels.
6. Place in warm crock-pot on low and pour spaghetti sauce on top. Place lid on crock-pot.
7. Allow meatballs to cook in sauce on low for about one hour.
8. Slice open hoagie rolls, and place meatball halves on hoagie bottom layer.
9. The sandwich is easier to handle if the meatballs are halved.
10. Pour sauce over meatballs.
11. Sprinke with freshly grated Parmesan cheese if desired.
12. Place cheese on top, place in oven or microwave to melt cheese.
13. Place hoagie top half on sandwich.
14. These are a little messy, so have napkins or paper towels handy.

You can use ready-made bread crumbs if you wish. I generally make my own croutons and bread crumbs and will be sure to post a link here to that recipe soon.
Enjoy!
the Rancher’s Daughter
theranchersdaughter.com

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Hillshire Farm Hot Link Sausage may not be available in your area. If not, I must say that I’ve tried other sausages and I personally believe there is no substitute for these sausages on this sandwich. You may come across a sausage that works for you, though, and if so I am glad.

Ingredients:

• Hillshire farm Hot Link Sausages
• butter (at my house we actually use butter, NOT margarine)
• salt and freshly ground black pepper
• mayonnaise and mustard
• fresh soft white bread (my family will tell you I am VERY PICKY about fresh soft bread)

Directions:

1. Slather both sides of bread generously with mayonnaise and mustard. Do not skimp, slather means “to spread thickly.”
2. Lightly salt each bread slice.
3. Generously pepper each bread slice. LIGHTLY salt, GENEROUSLY pepper. I ONLY use freshly ground black pepper.
4. Slice sausages in half lengthwise.
5. Heat butter in skillet, not too much, just enough for cooking, about a tablespoon. There are some things I just don’t measure when I cook.
6. Place the sausages in the skillet, I cook mine in an Old Mountain heavy iron skillet. It just gives them a better “fry” on the outside.
7. Nothing is too exact here, you want these warmed through. The sausages come already cooked so you are just warming them basically.
8. I like to cook mine until the outside sort of “burns” some making the casing a bit crisp.
9. I can see the posting pictures might help. I’ll remember to do that soon.
10. Remove the sausages, drain lightly on paper towels, and place on slathered bread slices.
11. Smush the bread slices together with the sausages inside. You’ll need about 2-3 sliced sausages per sandwich.
12. Enjoy! This is simple, economical, and delicious.

Great accompaniments include coleslaw, potato chips, potato salad. I am wondering what this might taste like with a fried egg added to the sandwich?

the Rancher’s Daughter
theranchersdaughter.com

Share/Save]]> http://theranchersdaughter.com/hot-link-sausage-sandwich/feed/ 0 http://theranchersdaughter.com/the-tomato-sandwich/ http://theranchersdaughter.com/the-tomato-sandwich/#comments Sun, 24 May 2009 17:50:30 +0000 ranch http://theranchersdaughter.com/?p=218 If using a FeedReader you can Print This Post Here.

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You cannot just use any old tomato to make this sandwich.

We have fresh tomatoes year round here.

To read more about that, you’ll want to view my post on the “Harman Tomato Farm.”

I’ve had tomatoes that produced a full sized sandwich slice. If your tomato is not that large, that is ok, just use multiple slices.

Ripe here is the key. You don’t want a green tomato sandwich. We do love Fried Green Tomatoes, just not in THIS recipe.

Here is a picture of a Burpee Seeds Tomande Tomato.



Burpee's Tomande Tomato

Another great tomato they have is the Steak Sandwich Tomato, those produce some succulent slices. Did I say that? Succulent?

We are talking fresh, juicy, ripe, oh yeah, and succulent, and if you can get all that in a large slicer then you are on your way to the Perfect Tomato Sandwich.

Just like with THE Liver Cheese Sandwich we want soft FRESH soft (did I say soft? Just in case I’ll say it again: SOFT) WHITE bread.

Spread both sides liberally with a GOOD QUALITY brand of mayonnaise, or use your own homemade mayo (recipe upcoming).

Don’t be chintzy with the mayo. You need plenty of mayo. Maybe squishing out the sides a little…remember BOTH sides of the bread. Salt and pepper the mayo slathered bread slices. I use lots of pepper.

(I love that word SLATHERED; it gives you an idea of how much mayo to put: PLENTY.) So we THICKLY and LAVISHLY have spread our bread slices with GOOD mayonnaise and salt and pepper them (I use fresh ground pepper and fine ground SEA salt). A Good tomato sandwich needs lots of pepper. LOTS.

Place tomato slice (slices if your tomato is not large) on one bread slice. Now you want to salt and pepper the tomato while it is on the slathered (sorry could not help myself) bread slice.

I do not put lettuce on mine, you could if you wanted tho, you might try it both ways and see which you like best.

Now put the slices together. Sort of SMUSH it together a little bit. Did some mayonnaise squish out the sides? I hope so!

Enjoy your home grown (preferred) Tomato Sandwich!

~ the Rancher’s Daughter

Share/Save]]> http://theranchersdaughter.com/the-tomato-sandwich/feed/ 2 http://theranchersdaughter.com/the-liver-cheese-sandwich/ http://theranchersdaughter.com/the-liver-cheese-sandwich/#comments Sun, 24 May 2009 13:47:40 +0000 ranch http://theranchersdaughter.com/?p=199 I got sidetracked and carried away in the Red Beans and Rice Post about the Liver Cheese Sandwich. That happens to me a lot.

Liver Cheese. Trust me and pay a little more to get the liver cheese that comes with thin deli paper IN BETWEEN each liver cheese slice. Otherwise you’ll tear it apart trying to get it out and it will be a big mess. They should make that a law that the manufacturer has to put that in there.

If you get some without the paper in between, no worries. Use a flat blade kitchen knife, and carefully slide it under and around the slice to separate it. The last pack of Ziegler’s I bought had no paper, but it was easier than usual to “slice” off. If you are getting it from a butcher or deli, politely ask them to put a sheet of their deli paper in between the slices.

I remove the white “fat” strip around the outside of the liver cheese slice. Mickey and Clarence usually get that (in moderation).

I am a NUT about soft bread. I will use stale bread for bread crumbs, grilled cheese, toast, but on a sandwich I want really super soft fresh white bread. Yes, WHITE bread. Not wheat, not rye, WHITE bread. And on this particular sandwich, fresh soft white bread is IMPORTANT.

Spread both sides of the bread LIBERALLY with mayonnaise. I am pretty PICKY about mayonnaise too. People get really touchy about their mayonnaise. If you have your own special brand that is great, I totally understand. My special brand WAS Kraft Mayonnaise. EXCEPT have you heard? They changed the recipe! If it ain’t broke don’t fix it, so… you are on your own with the mayo, choose wisely. Mayonnaise is either GOOD or BAD, there ain’t no in between. I’m thinking I’ll be trying small jars until I find the perfect one. I’m looking at Duke’s, Hellman’s; we have some brands here like BAMA, Deep South.

Comment in with your mayonnaise choices!

I sometimes make homemade mayonnaise and that is a pretty wonderful thing you might consider putting on The Bucket List. Recipe on that later.

After liberally spreading mayo on each bread slice, sprinkle with fresh ground black pepper. If you don’t have fresh ground that is fine. I just prefer fresh ground.

Place a slice of tomato on one side of the bread. Lightly salt. Now add two slices of liver cheese with the white outer fat rim removed (unless you just happen to enjoy eating that.)

If you did this right, and used SOFT bread, GOOD mayonnaise, a RIPE tasty tomato, and the liver cheese with salt and pepper, slap that sucker together and enjoy.

I am the ONLY PERSON in my home that likes liver cheese. I don’t know what is wrong with some people. That is ok, they don’t know what they’re missing.

As I stated in the Red Beans and Rice post, The Rancher’s Daughter and her Liver Cheese Sandwich in the rural south is reminiscent of Jimmy Buffet and his Cheeseburger in Paradise.

Liver cheese is high in iron.



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