SANDWICH VENDORS RECIPES

Steps:

• PREP/PREPARE
• Brighton by the sea The gentleman that I purchased this from called these “Boulevard Dogs.” Not exactly sure why; however, he was the chef, and he can name them anything he wishes. He made them on a Plancha grill, which is like a large sheet of steel, heated from beneath by gas flames. Since not everyone has a Plancha grill, the way that I cook these is my modification to this awesome recipe.
• Plancha grill.
• When I say coleslaw, I do not mean just cabbage… I mean prepared coleslaw with mayonnaise, and the lot. The version I used is called Kentucky coleslaw, but any good recipe should do.
• I did a Google search for “Boulevard Dogs,” and the only hits I got were about real dogs… Go figure.
• Gather your Ingredients (mise en place).
• Slice the onions (not too thin), and cut the smoked sausage in half, lengthwise, and then cut into 1/2 inch (1.3cm) half-moons.
• Add the coleslaw to a skillet over medium heat, and cook until it begins to crisp. Then, remove from the pan, and reserve.
• Chef’s Note: The skillet should have a lid, and be large enough to hold all the ingredients.
• Wipe out the pan, then add the butter and oil to the skillet (still at medium heat).
• When the butter melts, add the smoked sausage, and toss until browned, about 6 – 8 minutes. Remove the sausage, and reserve.
• Add the beer, and scrape the pan with a wooden spoon to dissolve the brown bits into the beer.
• Add the onions, sugar, and dehydrated onions to the pan, then bring up to a slow simmer.
• Cover, and simmer for about 25 minutes.
• Chef’s Note: Keep the heat just high enough to see light bubbles in the liquid, but not a boil.
• While the pan simmering, add a bit of salt and pepper, to taste.
• Add the smoked sausage to the pan, and cover and simmer for an additional 5 minutes.
• PLATE/PRESENT
• Butter toast the roll, and then add the pickles and fried coleslaw to the top half, then use a pair of tongs to grab the sausage and onions out of the pan, shake off the excess liquid, and add to the bottom half. Serve with a nice side (I made some fried potatoes), and serve while nice and hot. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• In a small bowl, combine cabbage, carrot, scallions, salt and pepper. Massage the vegetable mixture for 30 seconds, squeezing to tenderize. Crack in the egg and mix well.
• In a large cast-iron or nonstick skillet, melt 1 tablespoon butter over medium heat. Place both slices of the bread on the pan, moving them around to soak up all the melted butter on one side, and toast until golden-brown underneath, about 2 minutes. Add 1 tablespoon butter to the skillet, and flip the bread to soak up the butter and to toast on the other side until golden brown, 1 to 2 minutes. Transfer to a plate and sprinkle the top of each toast with 1/2 teaspoon sugar or slather the top of each with 1 teaspoon jam.
• In the same skillet, melt the remaining 1/2 tablespoon butter over medium heat. Add the cabbage mixture, and use one spatula in each hand to shape and hold it as it cooks to match the size of your bread. Cook the cabbage mixture just until it turns slightly golden underneath, 2 to 3 minutes. Carefully flip the mixture, top with ham and cheese, if using, and cook until the other side is golden underneath, 2 to 3 minutes.
• Transfer the cabbage mixture to one piece of sweetened toast. Top with ketchup and mayonnaise to taste, and add the remaining slice of bread, sweetened side down. Serve immediately, sliced in half if desired.