All posts by Jen Gregg

Keto-Friendly Burger

It’s likely you came across this burger recipe because you were looking for a hamburger that’s keto-friendly or low carb, but didn’t want to sacrifice taste. Lettuce wraps are an easy way to swap out the high carb hamburger buns, while still getting to hold your burger in your hand instead of eating it with a fork.

To go a step further and keep these burgers low in sugar, we’ve opted for our Horseradish Sauce over sugar-filled Ketchup. The other toppings are up to you.

Ingredients:
  • 1 pound ground beef
  • 1 tbsp Worcestershire sauce
  • Salt to taste
  • Pepper to taste
  • 3 large leaves of lettuce
  • Other favorite hamburger toppings
Instructions:
1. Preheat a large cast-iron pan over medium heat.
2. In a medium-size mixing bowl combine your ground beef, Worcestershire sauce, salt, and pepper together and stir until well combined. Shape the mixture into three hamburger patties.
3. Place your hamburger patties onto your heated cast iron pan and cook to your desired level of doneness.
4. Remove the hamburgers from the pan onto a plate and allow them to rest for three minutes.
5. Place the hamburgers onto the center of each lettuce leaf. Top the burgers with horseradish and other toppings of choice. Wrap up the lettuce around the burger and enjoy.

 

Reuben Sandwich

shows finished reuben sandwich with All-American Sandwich Spread
Reuben Sandwich with All-American Sandwich Spread

There’s not much to not love about a Reuben sandwich. The deep flavor of rye bread, the tangy sauerkraut, gooey swiss cheese, and salty meat, all topped with our All-American Sandwich Spread. Get the napkins ready because you’re going to want to go all in with this sandwich!

Reuben Sandwiches have been a staple at diners and delis for almost 100 years, and now we’re about to make it a staple in your kitchen!

Reuben Sandwich Recipe

Ingredients:

2 slices rye bread
1 tablespoon butter, softened
2 tablespoons Beano’s All-American Sandwich Spread
2 slices Swiss cheese
3-4 ounces corned beef, thinly sliced
¼ cup sauerkraut, drained

Instructions:

  1. Butter one side of each of the slices of rye break. Spread the All-American Sandwich Spread on the unbuttered sides.
  2. Layer the sandwich in the following order: 1 slice of Swiss cheese, corned beef, sauerkraut, and the remaining slice of cheese.
  3. Top with the second slide of break, dressing-side down
  4. Heat a nonstick skillet over medium heat. Grill the sandwich until the bread is crispy and the cheese is melted, about 3 minutes per side. Gently press down on the sandwich occasionally with a spatula as it cooks.
  5. Serve immediately with potato chips, French fries, or salad.
    Shows finished reuben sandwich

How to Make an Italian Hoagie

It’s easy to get stuck in a sandwich rut. When making lunch, many of us fall back on the same old white bread, basic lunch meat, cheese combo. Or, some of us just skip lunch altogether, opting for a quick snack.

But here at Beano’s, we decided to take back lunch with fun and diverse sandwich recipes.

We’re jumping in with an Italian Hoagie Recipe.

Yes, a poorly made Italian hoagie can be bland, but if you’ve ever had one done right, you know just how incredible they can be.

To get the perfect Italian hoagie you’re going to want to grab:

-Italian Style Hoagie Roll
-Deli-sliced ham
-Deli-sliced capicola
-Deli-sliced provolone
-Deli-sliced Genoa salami
-Shredded lettuce
-A tomato
-Red Onion
-and of course, Beano’s Original Submarine Dressing

You can put as much meat and cheese in your Italian hoagies as you’d like, but we found that 8 slices of salami, 6 slices ham, 8 slices of capicola, and 4 slices of provolone cheese work best.

Beano’s Classic Italian Hoagie

  • 12” Italian Hoagie Roll
  • 8 slices hard salami
  • 6 slices baked ham
  • 8 slices capicola
  • 4 slices provolone cheese
  • 8 slices of tomato
  • 8 slices of red onion
  • Shredded lettuce
  • 2 Tbsp. Beano’s Original Submarine dressing

 

  1. Layer the salami, ham, capicola, and cheese on the bottom part of the *roll.
  2. Place tomatoes, onions, and lettuce on top of the cheese.
  3. Drizzle Beano’s Original Submarine Dressing.
  4. Cover with the top section of the roll.

 

Enjoy!

*You can toast the roll ahead of time if you prefer some crunch!

Chipotle Omelet Burritos

Beano's Omelet Burrito

Ingredients

1 pad of butter
2 eggs
1 Tablespoon milk
Sprinkle of cheddar cheese
Omelet filling options: ham, cooked bacon, cooked sausage, peppers, cooked onion, green chiles, really anything you’d put in an omelet. For this recipe, we used cubanelle peppers and ham.
Salt and pepper
1 burrito sized tortilla
Beano’s Roasted Chipotle Sauce

Directions

  • In a bowl, mix the eggs, milk, cheese, and omelet fillings.
  • Heat a medium sized non-stick pan over medium heat and melt the butter.
  • Pour the egg mixture in the pan, spread it out to cover the bottom of the pan, and cook until the egg is set, but still runny on top.
  • Place the tortilla on top and cook for several more minutes until the edges of the tortilla start to crisp.
  • Use a plate to flip the egg mixture and tortilla.
  • While the tortilla is crisping and the omelet is facing up, salt and pepper to taste and drizzle Beano’s Roasted Chipotle sauce.
  • Remove from heat and roll gently.

Makes 1 burrito. Enjoy!

Fish and Slaw Tacos

Beano's Fish and Slaw Tacos

Ingredients

8 white corn or flour tortillas
4-6 Tilapia filets (depending on size)
1 cup flour (may need more depending on size of dredging dish)
1 Tablespoon granulated garlic or garlic salt
1 Tablespoon paprika
1/2 cup cooking oil
3 cups angel hair cut cabbage
2 large poblano peppers
1/4 cup (for tossing the slaw) & 2 Tablespoons (for sauteing the peppers) Beano’s Balsamic Submarine Dressing

Directions

  • In a shallow bowl, mix flour, garlic, and paprika. Dredge the fish filet through the mixture, put on a plate, and set aside.
  • Finely dice the poblano peppers and saute them in 2 T balsamic dressing.
  • While the peppers are cooking, in a medium mixing bowl, combine the angel hair cut cabbage and 1/4 cup balsamic dressing. Add the peppers once they’re tender.
  • In a medium pan, heat the cooking oil. You may need more or less depending on the size of your pan. There should be about an 1/8 to 1/4 of an inch of oil in the pan.
  • Cook each filet for 5-7 minutes on each side. They are done when they are crispy, golden-brown, and flake to the touch.
  • To heat tortillas, I typically cook them for about 30 seconds on each side on a cast iron griddle, but there are several ways to heat them up! If you’re doing flour tortillas, another easy way to heat them up is to wrap them in a damp paper towel and microwave them for 20 second intervals until they are where you want them!

Makes 8 soft tacos. Enjoy!

Beano’s Burger Bowls

Beano's Burger Bowl

Ingredients

Burger Bowl
1lb Ground Round
1 shallot finely diced and cooked until translucent
1 egg
1/2 cup Italian breadcrumbs
2 tbsp of Worcestershire sauce
2 tsp of granulated garlic
Dash of salt and pepper

Filling
2 cups Shredded cheddar cheese
1 small yellow onion, sliced and sauteed until tender

Toppings
Fried pickles if you have a favorite recipe or regular pickles
Beano’s All American Sandwich Spread
Shredded iceberg lettuce

Directions

  • Preheat oven to 350°F
  • Mix the Burger Bowl list of ingredients until combined and separate into 8 approximately 2in balls.
  • Form each ball into a bowl shape with your thumbs or by pushing down in the center with a ramekin.
  • Bake for 15-18 minutes, or until the burgers are almost done.
  • Fill the burger bowls with 1/4 cup shredded cheddar cheese and about a tablespoon of sauteed onion each.
  • Bake for another 5-7 minutes until the cheese is melted and a meat thermometer reads 160degF.
  • Top with Beano’s All American Sandwich Spread, lettuce, and pickles.

Makes 8 burger bowls. Serve with fries and enjoy!

Thai Chicken Flatbread

Thai Chicken Flatbread

Ingredients

1 store bought Naan flatbread
2 Tablespoons Beano’s Sweet Chili Pepper Sauce
2 Tablespoons soy sauce
1/2 cup peanut butter
1 cup cooked, shredded chicken
3/4 cup shredded mozzarella cheese
1/4 cup roasted peanuts, chopped
3/4 cup red peppers, cut into ribbons
1/2 cup matchstick cut carrots
1/4 cup pickled red onion
Fresh cilantro
Limes

Directions

  • Preheat oven to 350°F
  • Mix the Beano’s Sweet Chili Pepper Sauce, peanut butter, and soy sauce until smooth and apply the mixture to the flatbread.
  • Spread the cheese onto the flatbread, saving a little bit to sprinkle on at the end.
  • Top with shredded chicken, peanuts, red pepper ribbons, matchstick carrots, and pickled red onion.
  • Sprinkle the remaining cheese on top and put the flatbread in the oven for 10 minutes or until the cheese is fully melted.

Garnish with fresh cilantro and lime and enjoy!

Cranberry Cheeseball Bites

Cranberry Cheeseball Bites

Ingredients

1 12oz container of cream cheese
1 cup shredded cheddar cheese
1/4 cup Beano’s Cranberry Honey Mustard
1/4 cup craisins
1 cup split into 1/4 cup and 3/4 cup portions of chopped pecans
18-20 pretzel sticks

Directions

  • In a medium bowl, mix the cream cheese, shredded cheddar, Cranberry Honey Mustard, craisins, and 1/4 cup of the chopped pecans.
  • Form into 18-20 bite sized balls and refrigerate for one hour.
  • Roll the balls in the remainder of the chopped pecans and insert the pretzel sticks.
  • Drizzle with additional Beano’s Cranberry Honey Mustard or serve on the side.

Makes 18-20 Cranberry Cheeseball Bites. Enjoy!

Horseradish Cheesy Potatoes

Horseradish Cheesy Potatoes

Ingredients

1 20oz package of shredded uncooked hashbrowns (we used Simply Potatoes)
1 can (10.75 oz) cream of chicken soup
2 cups shredded Monterey cheddar shredded cheese
1/2 cup sour cream
1/4 cup Beano’s Horseradish sauce
1/4 cup chopped onion
1/4 cup (for potato mixture) & 2 Tablespoons (for topping) melted butter
1 cup panko bread crumbs

Directions

  • Heat oven to 350 degrees F. Spray 2 quart baking dish with cooking spray
  • Combine all ingredients except for the toppings (2T butter & panko)
  • Mix the butter and panko bread crumbs in a separate dish until combined
  • Spread the potato mixture into baking dish and add topping
  • Bake 45 minutes or until hashbrowns are tender

Enjoy!