LUNCH ST LOUIS RECIPES

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ST. LOUIS' AMIGHETTI SANDWICH (COPYCAT) RECIPE - FOOD.COM



St. Louis' Amighetti Sandwich (Copycat) Recipe - Food.com image

Amighetti's is a well known Italian restaurant in St. Louis, where I grew up. They have a great deli sandwich that I still crave to this day (even out here in CA). It has a really delicious spread that makes it different from other sandwiches. The true key is their famous bread, but in a pinch, you can make this sandwich at home with your own bread.

Total Time 15 minutes

Prep Time 15 minutes

Yield 6-8 serving(s)

Number Of Ingredients 14

1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons green onions, finely chopped
1 tablespoon horseradish
2 teaspoons fresh dill
1 loaf French bread or 1 loaf panini bread
6 slices cooked ham
6 slices roast beef
6 slices genoa salami
6 dill pickle slices
6 slices tomatoes
6 slices swiss cheese
3 pickled peppers (Pepperoncini)

Steps:

  • Combine mayonnaise, sour cream, mustard, green onion, horseradish and dill. Slice baquette in half horizontally. Spread the cut surfaces with mixture.
  • On bottom half of baguette, arrange in order: ham, roast beef, salami, dill pickle slices, tomato slices, Swiss cheese and pepperoncini.
  • Place top half of baguette on filling. Cut sandwiches into pieces.

Nutrition Facts : Calories 506.9, FatContent 24.2, SaturatedFatContent 9.7, CholesterolContent 64.4, SodiumContent 993.4, CarbohydrateContent 47.8, FiberContent 2.9, SugarContent 3, ProteinContent 24.6

VIETNAMESE-STYLE ST. LOUIS SPARE RIBS | SMITHFIELD



Vietnamese-Style St. Louis Spare Ribs | Smithfield image

A Smithfield Foods Recipe

Provided by Smithfield

Prep Time 1 hours

Cook Time 3 hours

Yield 3

Number Of Ingredients 9

1/4 cup(s) brown sugar
1 tsp. cinnamon
2 racks Smithfield Prime St. Louis Style Spare Ribs
1 tbsp. black pepper, cracked
1/4 cup(s) fish sauce
2 tbsp. oyster sauce
1 tbsp. ginger, minced
1 whole small onion, minced
3 clove(s) garlic, minced

Steps:

  • Mix together all ingredients except ribs to create a paste. Rub paste onto ribs; cover and refrigerate 2 to 3 hours.
  • Heat oven to 300F. Wrap each rib rack at least 2 times with plastic wrap to create an airtight seal. Then wrap each at least 3 times in aluminum foil. Cook ribs for 2 to 3 hours until tender but not falling apart.
  • Unwrap ribs; carefully pour liquid into small saucepan. Heat over medium heat until reduced by 2/3 into a glaze. Brush glaze onto ribs.
  • Turn oven to broil; place ribs under broiler and cook until slightly charred.
  • To serve, garnish with Thai basil, cilantro, and a squeeze of lime.

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