Category: Sandwiches

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Horseradish Onion Aoli Spread

This is a super simple take on horsey mayo. The Fennel and Thyme in our Onion dip and spread mix bring a depth of flavor that is delicious on any sandwich.

  1. Combine all three ingredients. Great for left-over prime rib sandwich.
Prep Time: 2 minutes
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Bacon Wrapped Cheese Stuffed Hot Dogs

Bacon Wrapped Cheese Stuffed Hot Dogs
  1. Partially slice thru the hot dogs lengthwise. They should look like a hotdog bun themselves, opening partially.
  2. Break cheese slice in half.
  3. Place each half slice into hotdog opening.
  4. Get 2 toothpicks and one slice of bacon.
  5. Sprinkle Sauce Goddess Sweet Heat spice rub on one side of the bacon slice.
  6. Using one toothpick attach one end of the bacon to the hotdog spice side facing towards the hotdog.
  7. Wrap the bacon around the hotdog from one end to the other, attaching the second toothpick.
  8. Place on the grill and cook until the bacon is slightly.
  9. Baste the hotdog with Sauce Goddess grilling sauce.
  10. Cook until sauce is caramelized and bacon is completely cooked.
Prep Time: 15 minutes - Cook Time: 10 minutes ; Yield: 6
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Perfect pulled pork year round

This oven method for cooking pulled pork is super easy to do any time of year. There is a still a nice “bark” on the outside as if it’s been in a smoker, but no smoky taste. It’s perfect for football watch parties or other big gatherings where people are serving themselves.

Oven Roasted Pulled Pork
  1. Preheat your oven to 400 degrees.
  2. Rub pork shoulder with 3 Tbsp of spice rub. Reserve one Tbsp for seasoning after the roast is "pulled".
  3. Place in roasting pan then into the oven.
  4. Flip the roast after 20 minutes and cook the other side for an additional 20 minutes.
  5. Reduce heat to 250 and continue cooking for 6 hours.
  6. Check every hour and add 1/2 cup water or beer to the pan. This helps with cleanup and also provide a nice moist bath for the pork.
  7. Place thermometer in after 5 hours and make sure it's at least 165 degrees. Ovens can vary and yours may cook hotter or cooler than ours. Total cook time is between 7-9 hours.
  8. Once it's 170, pour 1/4 jar Sweet & Tangy Sauce over the meat and return to oven.
  9. Repeat saucing in one hour.
  10. Keep in oven until roast reaches 190 or can be pierced with a fork really easily.
  11. Once it is fully cooked, remove from the oven. The roasting pan should be fairly dry, use this for pulling the pork after it's rested.
  12. It should be saucy and glossy like in our picture.
  13. Cover tightly with foil and let rest 30 minutes.
  14. After 30 minutes, if the roast is bone-in, remove the bone at this time. It should pull out easily.
  15. Place the pork back into the roasting plan and easily pull the pork into shreds and chunks.
  16. Sprinkle remaining Sweet Heat spice rub over all. Drizzle remaining 1/2 jar of Sweet & Tangy sauce.
  17. Toss to combine. Serve and enjoy!
Prep Time: 10 minutes - Cook Time: 9 hours ; Yield: 7 lbs
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Latin Heat Chorizo Burger

Looking for ways to spice up burgers on the grill? This recipe creates a southwest flavor flair using fresh vegetables and a splash of Sauce Goddess Latin Heat.

Latin Heat Chorizo Burger
  • 1 lb ground turkey
  • 2 Tbsp Latin Heat Spice Rub
  • 1/2 cup finely shredded cheddar cheese
  • oil to coat the burger
  • 4 buns
  • 4 slices cheese, pepper jack is nice with this burger
  • 1 avocado, sliced thin
  • 1/2 red bell pepper, sliced thin
  • 1/2 onion, sliced thin
  • 1/2 beer
  1. Mix Latin Heat and grated cheese with ground turkey.
  2. Form into patties.
  3. Oil both sides and place into your freezer for 30 minutes, flipping once so both sides freeze the same.
    While the burgers are freezing...
  1. In a saute pan, place 1 Tbsp oil, onions and peppers and cook 5 minutes.
  2. Turn off heat, add beer along with Latin Heat and continue to cool until soft.
  3. Butter and toast buns if you like.
  4. Slice avocado and get everything ready to build the burger.
  5. Heat your grill on high.
  6. Remove burgers from the freezer, add more oil to prevent sticking as needed.
  7. Grill until cooked throughout.
  8. Top with cheese, let it melt and remove from grill.
  9. Top the bun with the burger, then add pepper, onion and avocado toppings.
Prep Time: 20 minutes - Cook Time: 20 minutes ; Yield: 4 burgers
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Shrimp Etouffee Cheesy Sandwich

Shrimp Etouffee Cheesy Sandwich

This open faced shrimp etouffe grilled cheese is satisfy your love of a rich sauce and seafood. It's fantastic!

  • 12 large shrimp (raw, peeled & deveined, tail off)
  • 2 Tbsp Sauce Goddess BBQ Sweet Heat
  • 2 sprigs fresh thyme
  • 1 tsp dry oregano
  • 1 Tbsp Sauce Goddess Big & Tangy Black Pepper Sauce
  • ½ sweet onion, sliced into thin strips
  • ½ red bell pepper, sliced into thin strips
  • 4 Tbsp butter
  • 1 Tbsp flour (or corn starch if you want it Gluten Free)
  • 1 cup half and half
  • ½ cup grated cheddar cheese
  • 2 crusty rolls sliced in half like a sandwich
  1. Slice the shrimp in half length wise.
  2. Combine Sweet Heat and oregano in a bowl.
  3. In a large pan, melt 2 Tbsp of the butter, add spice blend and thyme and sauté peppers and onions over medium to low heat, taking care not to burn the butter.
  4. Add shrimp and cook. Remove shrimp from pan.
  5. Pour Big & Tangy over shrimp, set aside. Add flour and cook 2 minutes.
  6. Add half and half. Let it start reducing.
  7. Add cheese. Reduce until cheese sauce is thick and gooey.
  8. Season with salt and pepper or more Sweet Heat as needed.
  9. Use remaining butter to coat the rolls sliced side.
  10. Toast bread under the broiler until brown.
  11. Top bread with shrimp and pour over the cheese etouffee sauce. Enjoy!
Prep Time: 10 minutes - Cook Time: 20 minutes ; Yield: 2 sandwiches
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Brie and Apple Grilled Cheese

Brie and Apple Grilled Cheese

Sweet, spicy and gooey is what this grilled cheese is all about. Trust us when we say this is better than a fruit and cheese platter next time you break out the wine. This turns out great on both wheat based bread and gluten free.

  • 8 slices firm bread (not soft, not hard and dry)
  • 2 green apples, sliced thin (about 16 slices or more)
  • 1/2 lb brie cheese, triple cream will melt the best
  • 2 Tbsp of Moroccan Twist Spice Rub
  • soft butter for grilling
  1. Take two slices of bread and butter one side of each.
  2. Put one slice, butter down, on prep surface.
  3. Spread brie onto plain side.
  4. Add one quarter of the apple slices.
  5. Sprinkle apples with Moroccan Twist Spice Rub
  6. Spread brie on the plain side of the remaining slice of bread.
  7. Place this remaining bread slice on sandwich with butter facing out.
  8. Put on grilling surface and cook until bread is brown on both sides and cheese is gooey.
  9. Repeat for three remaining sandwiches.

The secret to making this grilled cheese is in the stacking process. Make sure the brie is on the bread with the apples in the middle, which should help hold it together.

Prep Time: 10 minutes - Cook Time: 10 minutes ; Yield: 4 full sandwiches
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Latin Heat Grilled Cheese

Latin Heat Grilled Cheese

Perfect Sunday morning brunch substitute. Cook up this spicy grilled cheese and chase it down with a Bloody Mary. It can be made with or without the eggs, and is just as good with gluten free or wheat bread.

  • 8 slices of firm bread (not soft, not hard and dry)
  • 16 slices of pepper jack cheese
  • 8 green chili slices (or diced chilies from a can)
  • 4-8 fried eggs (over easy, medium or hard-your choice)
  • 1 Tbsp Latin Heat Spice Rub
  • Soft butter for grilling
  1. Take two slices of bread and butter one side of each.
  2. Put one slice, butter down, on prep surface.
  3. Add 1 slice of pepper jack cheese onto plain side of bread.
  4. Add one quarter of the chili slices.
  5. Sprinkle Latin Heat over chilies.
  6. Top with 1-2 fried eggs.
  7. Add 1 more slice of pepper jack cheese.
  8. Place remaining bread slice on sandwich with butter facing out.
  9. Put on grilling surface and cook until bread is brown on both sides and cheese is gooey.
  10. Repeat for three remaining sandwiches.

The secret to making this grilled cheese is in the stacking process. Keep the cheese on the outsides to help keep all the pieces together in the middle.

Prep Time: 20 minutes - Cook Time: 10 minutes ; Yield: 4 full sandwiches
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Big and Tangy Italian Grilled Cheese

Big and Tangy Italian Grilled Cheese

If you like the full flavor of Italian food and the comfort of grilled cheese then this is something you have to try! Pick your favorite salami to try on this sandwich, which is equally tasty with wheat or gluten free bread.

  • 8 slices firm bread (not soft, not hard and dry)
  • 8-16 slices salami, warmed up slightly (more slices for smaller log of meat)
  • 4 slices provolone cheese
  • 8 Tbsp Cambonzola cheese
  • 4 Tbsp Big and Tangy Sauce
  • soft butter for grilling
  1. Take two slices of bread and butter one side of each.
  2. Put one slice, butter down, on prep surface.
  3. Sprinkle 2 Tbsp Cambonzola cheese onto plain side.
  4. Add one quarter of the salami slices.
  5. Dribble 1 Tbsp Big and Tangy Sauce over salami and cheese.
  6. Top with 1 slice of provolone cheese.
  7. Place remaining bread slice on sandwich with butter facing out.
  8. Put on grilling surface and cook until bread is brown on both sides and cheese is gooey.
  9. Repeat for three remaining sandwiches.

The secret to making this grilled cheese is in the stacking process. Keep the cheese on the outsides to help keep all the pieces together in the middle.

Prep Time: 10 minutes - Cook Time: 10 minutes ; Yield: 4 full sandwiches
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Sassy Saucy WRAP It Up Buffet Bar

This recipe is designed for that perfect Super Bowl Football Party. All the prep can be done ahead of time and then just set it out and let your guests assemble their very own wrap. These are small size but when they are full, they will fill you up for sure. Lay out all the following ingredients on big cutting board or platter. Give your guests place to assemble.

  • 10-12 " flour tortillas or wraps (for gluten free, use rice flour tortillas found in any store's gluten free section or large iceberg lettuce leaves)
  • whipped cheesy spread (see recipe)
  • rotisserie chicken (sliced in chunks)
  • pastrami slices
  • salami slices
  • dill pickles
  • sliced black olives
  • lettuce
  • bacon chutney (see recipe)
  • avocado
  • sliced tomatoes or sun dried tomatoes
  • spicy mustard dip (see recipe)
  1. Make cheesy spread, bacon chutney and mustard dip ahead of time and store in fridge.
  2. Can cut up all other ingredients and store in fridge.
  3. Can heat tortillas if you prefer but not required.
  4. Put everything out in a buffet layout for people to make their own wraps.

This recipe is mostly prep. Your guests will create the wrap themselves.

Suggest your guests start by slathering the cheesy spread on half the tortilla. Place chicken on the half without the cheese, then add toppings laying things like salami or pastrami slices on the cheesy side. Start by rolling the chicken side because the cheese spread helps "glue" the wrap together and keep the contents from falling out.

Prep Time: 2 hours - Cook Time: 5 minutes ; Yield: 12
Serving Size: variable
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Sticky Sweet Pulled Pork

This has to be one of the easiest and best tasting pulled pork recipes you'll ever try.

  1. Prep pork by cutting away excess fat.
  2. Dissolve brown sugar into vinegar. Fill turkey injector with solution. Inject throughout pork into thicker parts of the meat.
  3. Rub pork with BBQ spice rub and place in fridge for 30-90 minutes.
  4. Start smoker and remove pork from fridge.
  5. Place pork on the top level of the smoker. Close it up and let cook for 2 hours.
  6. After 2 hours check meat temperature by placing thermometer into thickest part. If it isn't 100 degrees put it back in until internal temperature reaches it.
  7. Once pork reaches 100 degrees start basting with grill glaze. Go lightly at first since you'll be doing this for a few hours.
  8. Continue cooking and basting until internal temperature reaches 160 degrees.
  9. Remove from smoker and place in a pan to rest. Once slightly cool begin pulling apart into shreds.
  10. Toss with remaining sauce and serve.

You'll need a turkey baster and smoker to make the most of this recipe.

Prep Time: 1 hour, 40 minutes - Cook Time: 4 hours ; Yield: 6-8 servings
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