Ooey Gooey Sandwich Recipes

OOEY GOOEY MAC AND CHEESE

Steps:

• Cook the pasta per the manufacturer's al dente specifications, then rinse with cold water in a colander. Set aside. Preheat the oven to 375 degrees F.
• In a 4-quart Dutch oven, melt the butter over low heat, then add the flour, stirring until thickened. Add the cream, evaporated milk, cayenne pepper and some salt and pepper, then whisk until thickened to the point that the sauce coats the back of a wooden spoon, about 5 minutes. Turn off the heat.
• In a small bowl, whisk together the yolks and a tablespoon or two of the white sauce to temper the yolks, stirring constantly. Add the tempered yolks back to the white sauce, whisking, then add the Cheddar, followed by the American cheese, stirring until the cheese has melted completely. (If the cheese is not melting completely, return the saucepan to the stovetop over low heat and stir just until the cheese melts.) Gently stir in the pasta until coated. (The mac and cheese can be served at this point if desired, for a stovetop version.)
• Turn the mixture out into a 9-by-13-inch baking dish. Crumble the chips on top of the mac and cheese and bake until golden brown and bubbling, 20 to 30 minutes. (If traveling with the mac and cheese, put a lid on it and bake on-site, preferably over a campfire!)

OOEY GOOEY HAM AND CHEESE SLIDERS

Steps:

• 1. In small bowl, mix together mayonnaise, Miracle Whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
• 2. In medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all the sandwiches. You do not have to use all of the sauce. Just use enough to cover the tops.
• 3. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. *** Sandwiches can be assembled a day ahead of time and kept in the fridge ready to bake.

OOEY GOOEY SAUSAGE MELT SANDWICH

Steps:

• 1. In a medium sized bowl, add sausage and season with salt, pepper, thyme and basil. Stir to combine, add a few tablespoons chopped onion. Divide meat in half. Pat into 2 oval shaped patties.
• 2. In a medium sized heavy skillet ( I used my cast iron skillet.) Over medium - high heat, fry sausage 4 - 5 minutes per side or until no longer pink and browning well. Drain sausage on paper towels. Set aside.
• 3. In the same skillet add about 2 tablespoons olive oil and saute the onions, mushrooms, worcestershire sauce and garlic, until onions are translucent and mushrooms are browning. Salt and pepper as well.
• 4. Once veggies are cooked, add sherry and 1 teaspoon flour. Stir until well blended and sauce begins to thicken some. Set aside.
• 5. Place about 1 tablespoon butter in another skillet over medium to medium high heat. Swirl butter to coat bottom of skillet and add one slice of bread. Place sausage patty on top, then 1/2 the onion and mushroom mixture. Add a couple slices of mozzarella and continue cooking until bread is golden brown ( about 2 minutes ) Carefully , move sandwich enough to add another Tablespoon of butter and place top slice of bread on top of the mozzarella cheese.
• 6. Carefully flip the sandwich over to brown the other side. Remain cooking until other side is crispy and brown and cheese is thoroughly melted.
• 7. Cut sandwich in half and add your favorite condiments. I used mayonnaise and mustard. Repeat steps for other sandwich. Enjoy this yummy sandwich.

OOEY-GOOEY SANDWICH

Steps:

• In a medium bowl mix everything, except the bread and tomatoes together.
• Spread generously over one slice of bread and top it with a second slice of bread to make a sandwich.

OOEY GOOEY PULLED BBQ CHICKEN SANDWICHES

Steps:

• Season the chicken with basil, salt and pepper to taste and place in a small heavy pot with just enough water just to cover (about 1 cup). Bring to boil then reduce to a simmer. Poaching chicken till almost cooked through about 10-15 minutes.
• Remove the chicken and set aside to cool. Shred the chicken when cool enough to handle and discarding any fat.
• Strain liquid and place liquid in a larger pot with the onion, pepper, garlic, barbecue sauce, vinegar and sriracha hot sauce, Worcestershire sauce and herbs and spices and bring to a boil.
• Reduce the heat and add the shredded chicken, fresh basil and simmer for 30-60 minutes.
• Spoon the mixture onto the rolls and top with the grated cheese and fresh greens.

OOEY GOOEY PEANUT BUTTER AND HONEY SANDWICHES (OPEN FACED)

Steps:

• Cut bagel in half and toast each side of the bagel until golden brown.
• While the bagel is still warm slather on some peanut butter on each side; the peanut butter will soften quite a bit (warning: MESSY!).
• Drizzle Honey on top of the peanut butter then do the same thing to the other side of the bagel and enjoy!

OOEY-GOOEY MEATBALL SUBMARINE SANDWICH

Steps:

• Preheat oven to 350F and lightly toast hoagie roll. (A toaster oven is ideal for this, if you have one).
• Sprinkle both cheeses in the bottom of the hoagie roll, holding back about 1 tablespoonful for the top of the roll.
• Place the meatballs down the centre of the roll and ladle hot marinara sauce on top.
• Sprinkle tablespoonful of reserved shredded cheese and the parmesan cheese over top. Rub some dried oregano and basil between your fingers and sprinkle over top.
• Put meatball sub in an oven-safe dish and return to oven for a couple of minutes to heat through and melt the cheeses. Cool for a minute before tucking in .
• Place a large napkin around your neck, take a step back and take a big bite. Tastes good, yes?