Bronx Bomber Sandwich Recipes

NORTH END BOMBER MEATLOAF SANDWICH

Steps:

• For the trinity saute: Saute the onion, celery and pepper in the butter and salt in a frying pan until soft.
• For the meatloaf: Preheat the oven to 350 degrees F.
• Combine beef, andouille, bread, trinity saute, milk, garlic, Creole seasoning, Italian seasoning, liquid smoke and transglutaminase in a bowl, then form into a football shape and place on a sheet pan; bake 45 minutes.
• Remove from oven and drain fat.
• Mix together ketchup and barbecue sauce in a bowl and brush over top of cooked loaf. Return to oven for 5 minutes.
• For the slaw: Meanwhile, combine cabbage, mayonnaise, Fresno sauce, green onion, vinegar, salt and sugar, then season to taste.
• For the Creole remoulade: Stir together the mayo, mustard and seasoned salt in a bowl.
• For the sandwiches: Cook meatloaf slices and buns in butter on a hot griddle. Flip meatloaf and glaze tops with barbecue sauce. Top slices with cheese and cook until it begins to melt. Assemble sandwiches with meatloaf, slaw and Creole remoulade.

PINEAPPLE BOMBER

Steps:

• In a mixing glass filled with ice, add above ingredients and shake. Pour into glass filled with ice.

MEATBALL SANDWICH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
• Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
• While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!

BRONX BOMBER (SANDWICH)

Steps:

• Spread slices of bread with mustard and mayonnaise.
• Cover bottom slice with lettuce and top with 2 slices of each meat in layers.
• Add second slice of bread and top with remaining meat, more lettuc and third slice of bread.
• Cut in half and spear an olive and cocktail onion with a toothpick and insert in one half and repeat with second half.

BRONX BOMBER

Steps:

• spread slices of bread with mustard and mayo.
• cover bottom slice of bread with lettuce leaves.
• top with several slices of meat and season with salt and pepper.
• add second slice of bread and finish building sandwich with remaining meat and third slice of bread.
• Serve with coleslaw.

JALAPENO BOMBER

Steps:

• Grill jalapeno unitl slightly charred.
• Fill with 1 tsp cream cheese.
• Wrap with bacon.

MONTREAL SMOKED MEAT SANDWICH

Steps:

• Montreal Spice Mix: Over medium heat, toast the peppercorns, coriander seeds, cumin seeds, fennel seeds mustard seeds, allspice berries, celery seeds in a small sauté pan or cast iron frying pan until fragrant, about 5 to 7 minutes.
• Grind spices coarsely in a mortar and pestle or spice grinder; combine with the remaining ingredients.
• Montreal Smoked Meat: Rub ½ of the spice mixture all over the brisket; let brisket sit for 1 hour or overnight so flavour permeates the meat.
• Preheat oven to 250 degrees F; fit the rack of a roasting pan into a roasting pan, add wine to the roasting pan& put the brisket on the rack.
• Cover the brisket with the slices of bacon, cover with foil& slow cook for 3 hours or until meat is tender.
• Remove from oven& add remaining spice mixture; smoke brisket with the wood chips in a smoker over low flame according to manufacturer’s instructions, about 20 to 30 minutes.
• OR use your barbecue to smoke the meat- wrap the wood chips loosely with foil paper, poke holes in the foil, add wood chips to the barbecue on medium high heat; when the chips start to smoke, turn the grill to low heat& put the meat on the upper part of grill.