Category Archives: Recipes

Pull Apart Garlic Bread

Recipe Hatch Chile Breakfast Burrito

Ingredients

2 Tablespoons Beano’s Sandwich Shakers: Garlic and Parmesan
1 Round loaf of crusty bread
1 cup of shredded mozzarella
1 stick of butter, melted

Directions

  • Preheat the oven to 350 degrees.
  • Cut the loaf of bread longways in one inch slices, but make sure that it is still attached at the bottom and then cut the bread across so that you are left with one inch square “breadsticks” all still attached at the bottom.
  • Stuff the cheese into the bread at the openings.
  • Mix the melted butter and Sandwich Shaker spices together and pour over bread, making sure to cover the entire loaf and get some in the openings.
  • Bake at 350 for 10-15 minutes, until the bread is golden brown and the cheese is melted and serve as appetizer or side dish.

Makes 1 loaf of pull apart garlic bread. Enjoy!

Hatch Chile Pepper Breakfast Burrito

Recipe Hatch Chile Breakfast Burrito

Ingredients

Beano’s Hatch Chile Pepper Sauce
4 burrito-sized tortillas
6 eggs
6 pre-cooked turkey sausage links
1 red pepper
2 red potatoes
¼ cup shredded white cheddar (or more to taste)
Cooking spray, olive oil, or butter

Directions

  • Rinse and cut the potatoes into ½ inch cubes.
  • Rinse and cut the red pepper into small strips.
  • Spray a medium sized cooking pan with cooking spray or add a little bit of olive oil or butter and put it on the stove at low-medium heat.
  • Add the potatoes and pepper strips to the pan, flip regularly, will cook for roughly 10 minutes. You want the potatoes to be soft but not mushy.
  • While those are cooking, cut the sausage links into ½ inch pieces and warm them up in a separate pan on low-medium heat for roughly 5 minutes, flipping when necessary.
  • Once the sausage is heated up, use that pan to scramble the eggs, no need to wash it out. This will add a little bit of the sausage’s flavor to the eggs.
  • Once the potatoes, red peppers, sausage, and eggs are cooked, lay out your tortillas and divide the eggs onto the 4 tortillas.
  • Squeeze the Beano’s Hatch Chile Pepper Sauce over the eggs to your taste.
  • Sprinkle ¼ of the cheese onto each burrito, then do the same with the sausage, red peppers, and potatoes.
  • Be sure to leave enough room on the tortilla to roll the burrito.
  • Once it is rolled, cook the burrito either in a pan or on a griddle for 2-4 minutes on each side to ensure the cheese melts all the way through.

Makes 4 breakfast burritos. Enjoy!

Chicken Kabobs

Recipe Chicken Kabobs

Ingredients

1 8oz. Bottle Beano’s Original Submarine Dressing
1 lb. Boneless skinless chicken breast
1 Green, yellow, and red pepper
1 White onion
4 Kabob skewers

Directions

  • Cut the chicken into approximately 1 inch cubes.
  • Cut the vegetables into approximately 1 inch by 1 inch pieces.
  • Alternate skewering veggies and chicken on your kabob sticks.
  • Empty the bottle of Beano’s Original Submarine Dressing into a deep walled dish or plastic bag big enough for the kabobs to fit.
  • Place the kabobs in the dish or bag and let marinate for 30-45 minutes making sure to rotate the kabobs every 5-10 minutes. Once finished, discard used dressing.
  • Grill or broil kabobs until a meat thermometer inserted into the chicken reads 160F.

Enjoy! Makes 4 kabobs.

Honey Mustard Chicken Wrap

Recipe Honey Mustard Chicken Wrap

Ingredients

2 Wheat wraps
Beano’s Honey Mustard
1 1/2 Cups chopped green leaf lettuce
1/2 Pound grilled chicken
1/2 Cup chopped red onion
1 Avocado, cored and cut into pieces
1 Cup cut strawberries

Directions

  • Squeeze Beano’s Honey Mustard onto the wheat wraps and spread it around until the wrap is covered. Leave about an inch border around the edge.
  • Put half of the chopped green leaf lettuce, grilled chicken, red onion, avocado, and strawberries on each wrap
  • With each wrap: fold one end of the wrap up approximately 2-3 inches, do the same for the opposite side and roll the tortilla up.
  • Cut each wrap in half.

Enjoy! Makes 2 wraps.

Red, White, and Bleu Sandwich

Recipe Red, White, and Bleu Sandwich

Ingredients

1 Tomato, sliced
3/4 cup bleu cheese crumbles
1/4 cup Beano’s Horsradish Sauce
2 ciabattia rolls (or your favorite sandwich/panini roll)
4 slices of provolone cheese

Directions

  • Mix the bleu cheese crumbles and Beano’s Horseradish Sauce together in a bowl
  • Place two slices of provolone cheese on each bottom bun
  • Place a few slices of tomato on top of the cheese
  • Scoop half of the bleu cheese mixture onto each sandwich on top of the tomatoes
  • Grill the sandwiches on either a griddle or in a panini press

Enjoy! Makes 2 sandwiches.

Horseradish Tuna Sandwich

Recipe Horseradish Tuna Sandwich

Ingredients

1 can drained tuna
1 red pepper, chopped
1 pickle, chopped
1/4 cup Beano’s Heavenly Horse Radish Sauce (more or less to taste)
2 sandwich buns

Directions

  • Mix all ingredients (except the buns) together
  • Place mixture on the buns

Enjoy! Makes 2 sandwiches.

Southwest Burrito Bowls

Recipe Southwest Burrito Bowl

Ingredients

1 pound boneless, skinless chicken breasts
2 tablespoons of olive oil
3 teaspoons of chili powder
Salt and Pepper to Taste
3 cups chicken broth
1 can of tomato sauce
¼ cup Beano’s Southwest Sauce
1 can of black beans, drained
3 cups of instant whole grain brown rice
Shredded Colby jack cheese

Directions

• Place chicken, broth, tomato sauce, olive oil, chili powder, salt and pepper in slow cooker and stir.
• Cook on low for about 4 hours, until chicken is cooked through (165 degrees).
• Remove chicken from slow cooker, shred it and set it aside.
• Turn slow cooker to high and stir in rice, black beans, and Beano’s Southwest Sauce.
• Let the mixture cook 30 minutes on high, or until rice is cooked.
• Add shredded chicken back in, top with cheese and let cook a few minutes longer until cheese is melted.

Enjoy! Makes 4-6 servings.

Oriental Chicken Sandwich

Recipe Oriental Chicken Sandwich

Ingredients

1/2 cup Beano’s Wasabi Sandwich Sauce
2 Tbsp. finely minced green onion
2 Tbsp. snipped cilantro or parsley
2 tsp. pressed garlic
2 tsp. grated fresh ginger
4 large sesame seed buns, split and toasted
4 ounces shaved deli-style cooked chicken breast meat
1/2 cup thinly sliced radishes
1 cup baby spinach leaves

Directions

• Combine Beano’s Wasabi Sandwich Sauce, onion, cilantro, garlic and ginger in small bowl.
• Spread over the cut surfaces of each bun.
• Layer chicken, radishes and spinach over the bottom halves of buns.
• Cover with top halves.
• Cut in half to serve.
• If desired, serve with pickled ginger.

Enjoy! Makes 4 servings.

Original Sub Sandwich

Recipe Original Sub Sandwich

Ingredients

6” crusty Italian roll
4 slices hard salami
3 slices baked ham
4 slices capacola
2 slices provolone cheese
4 slices tomatoes
4 slices red onion
1 cup Shredded lettuce
1 Tbsp. Beano’s Original Submarine Dressing

Directions

• Layer the salami, ham, capacola and cheese on the bottom part of the roll.
• Place tomatoes, onions and lettuce on top of the cheese.
• Drizzle Beano’s Original Submarine Dressing
• Cover with top section of the roll.

Enjoy! Makes one sub sandwich.