Big Johns Fried Ham And Cheese Sub Recipes
BIG JOHN'S FRIED HAM AND CHEESE SUB
"Big John's Steak and Onion" is a local favorite fast food franchise here in Flint, Michigan. The food is made to order on big grills right in front of you, so there was no real mystery for me to figure out how to duplicate this at home. I just wanted to share this wonderful sandwich with all of those outside of Flint who may never get a chance to enjoy these tasty, addictive sandwiches.
Provided by BETHANY T.
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Slice sub bun 2/3 way through lengthwise and spread open.
- Spread bun with mayo.
- Heat un-oiled skillet or grill to medium heat.
- Arrange two ham slices on grill overlapping slightly to match the length of bun. Layer The remaining 2 slices on top of the first 2. If ham starts to stick to pan, squirt on a little water around the edges. When lightly browned on bottom, turn over and top with cheese. When second side is light brown, and cheese is melted, place ham onto bun cheese side up. Top with lettuce, tomato slices, onion, and Italian dressing. Enjoy!
Nutrition Facts : Calories 712.6, Fat 41.7, SaturatedFat 15.6, Cholesterol 114.8, Sodium 2953.4, Carbohydrate 45.8, Fiber 3.8, Sugar 12.1, Protein 38.8
BIG JOHN'S STAMPEDE CHICKEN
Make and share this Big John's Stampede Chicken recipe from Food.com.
Provided by Big John
Categories Chicken
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put chicken in a shallow bowl and add onion, thyme, parsley, bell peppers, tomatoes, rosemary, garlic, salt and peppers, soy sauce and lime juice.
- Let stand at least 2 hours, turning to coat.
- Heat oil in a heavy skillet.
- Add sugar and let it brown and bubble.
- Add chicken and let it brown thoroughly, about 10 minutes, turning to brown evenly.
- Add marinade and cook on low heat, covered, until tender: about 45 minutes.
DOWN ON THE FARM - FRIED HAM SANDWICH - LONGMEADOW
I was in the nursing profession many, many, years ago. When the nursing staff was allowed to take a lunch break, I would meander down to our hospital cafeteria and order up one of these sandwiches. Of course, the cafeteria chefs had a special "seasoned grill" that punctuated years and years of cooking delectable delights, the way it used to be cooked, without the use of microwaves, and or already prepared, "boiled - in - the - bag" foods that came from "Sysco". These amazing chefs even had special spatulas that you could easily imagine the pounding and flipping going on, being delicately tossed in the air, as somehow this made the food taste even more spectacular. After paying for the sandwich, I would sit down, and carefully open the wrapper, and inhale the aroma of freshly cut ham, the sweetest, most soft bread that I have ever known, and the mixture of ham juice and a bit of butter that warmed the ham prior to marrying with the bread. Needless to say, I always looked forward to this break, and on the occasion of visiting this hospital even today, I reflect back on those days of good ol' cooking as it used to be, and the delights these very special chefs produced. To this day I still make these at home, occasionally for lunch or a quick dinner. After the cafeteria chefs put this yummy sandwich together they would wrap it in (1) wax paper (2) then aluminum foil. By the time you got to your table, the tastes had developed and probably steamed in the combination of wax paper and foil. Either way, I guess these magical chefs will never be forgotten as this made my day complete, every single day. I hope you enjoy this sandwich as much as I. Try the wax paper and foil too, [if you have time].....you will see what I'm talking about.
Provided by Andi Longmeadow Farm
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Spray skillet with cooking spray. If using optional butter, melt this in pan until completely melted.
- Toss in onion and cook until translucent. (about 2/3 minutes).
- Add ham on top of onion, and continue to warm on medium heat for 3/4 minutes.
- Flip over ham/onion and continue to warm for 2 more minutes.
- Spread bread with mayonnaise add warmed ham/onion mixture.
- Press down tops of bread, and kinda "smash" together.
- Cut in half and devour.
BIG JOHN'S STEAK AND ONION SUB
"Big John's Steak and Onion" is a favorite local fast food franchise here in Flint, Michigan. They have been in business for as long as I can remember, and they are always very busy. The food is made-to-order on big grills right in front of you, so it wasn't hard to figure out how to duplicate this at home. I just wanted to share this recipe with those who may not otherwise get a chance to enjoy this incredible sandwich.
Provided by BETHANY T.
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Slice bun 2/3 through lengthwise and spread open.
- Place cheese slices on bun.
- Heat skillet or grill to medium to high heat.
- Stir fry steak and onions until cooked through.
- Salt and pepper to taste while cooking.
- Place cooked steak and onions immediately onto bun.
- Top with the mushrooms and peppers to taste.
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