Tuesday, May 09, 2006

Applebee’s® Club House Grill

Applebee’s® Club House Grill
Copycat Restaurant Recipe
1 serving


Menu Description - “Served warm with sliced ham and oven-roasted turkey. Topped with Jack & cheddar cheeses, savory bacon, lettuce and tomato. Served on grilled sourdough with mayo and Applebee’s® Signature Barbecue Sauce.”

Club House Grill
3 thin deli ham slices
3 thin deli oven-roasted turkey slices
1 thin slice Monterey Jack cheese
1 thin slice cheddar cheese
4 slices bacon, cooked and drained
one layer iceberg lettuce
1 or 2 tomato slices
1 tablespoon butter or margarine
2 slices sourdough bread
mayo
Bull’s - Eye® BBQ Sauce, on the side for dipping

Preparation:
Butter both slices of bread. Place deli meat and cheese on one slice each butter side down. Then grill both slices butter side down on low heat until golden brown and cheese melts. Remove from heat. Transfer the meat. Place it on top of the cheese. Place bacon, lettuce and tomato on top of deli meat. Spread mayo on the top slice of bread. Close sandwich and cut in half. Serve with barbecue sauce on the side.


Red Robin® THE BANZAI BURGER™

Red Robin® THE BANZAI BURGER™
Copycat Restaurant Recipe
1 serving


Menu Description - “Marinated in teriyaki and topped with grilled pineapple, Cheddar cheese, lettuce, tomatoes and mayo. Dude, you’ll be like, ready to ride the pipeline on O’ahu’s North Shore after you chomp on this!”

Hawaiian Burger
quarter pound hamburger patty
Lawry’s® Teriyaki with pineapple juice 30 Minute Marinade
1 thin slice cheddar cheese
lettuce
1 tomato slice
1 slice grilled pineapple
mayo

Preparation:
Form the hamburger into a patty. Next drizzle teriyaki in a baking dish. Place patty on top of the drizzled teriyaki. Then drizzle teriyaki on top of the burger. Cover and place in the refrigerator for 30 minutes to marinate. Lightly oil the grill plate and grill burger. (Or pan fry by placing salt in skillet first.) In the last stage of grilling place cheese on top of the burger and grill pineapple until warm and slightly browned. Or fry pineapple in pan sprayed with cooking spray on low heat. Assemble the burger with burger on top of bottom bun, lettuce, tomato and grilled pineapple. Spread top bun with mayonnaise if desired.


Red Robin® BLTA CROISSANT

Red Robin® BLTA CROISSANT
Copycat Restaurant Recipe
1 serving


Menu Description - “A buttery croissant filled with sliced turkey breast, hickory maple-smoked bacon, fresh sliced avocado, lettuce, tomatoes & mayo. Served with our bottomless steak fries.”

BLTA Croissant
1 croissant
2 thinly sliced deli style turkey breast
4 slices hickory maple-smoked bacon
one layer iceberg lettuce
1 tomato slice
2 slices avocado
mayo

Preparation:
Cut open croissant, and place turkey on the bottom slice. Next add cooked and drained bacon slices. Heat in the oven if desired with aluminum foil wrapped around the sandwich. Remove from oven, and add one layer of lettuce, tomato and one layer of avocado. Spread mayo on the top slice of the croissant.


Subway® Vinegar & Oil for Subs

Subway® Vinegar & Oil for Subs
Copycat Restaurant Recipe


The secret to not getting too much vinegar on your sandwich is to mix equal parts of vinegar and oil into a condiment squeeze bottle.

Vinegar & Oil
1 part red wine vinegar
1 part oil
condiment squeeze bottle

Preparation:
Measure out equal portions of red wine vinegar and oil into the condiment squeeze bottle. Shake well before each use. Refrigerate.

Condiment squeeze bottles can be purchased at: www.cooking.com™


Houlihan’s® Chcken BLT on Focaccia

Houlihan’s® Chcken BLT on Focaccia
Copycat Restaurant Recipe
1 serving


Menu Description - “Freshly baked Focaccia bread with marinated chicken, smoked bacon, lettuce and tomato.”

Chcken BLT
package of Focaccia Italian Herbs and Cheese or Rosemary bread
bottle of Italian dressing
1 chicken breast
3 strips of bacon, cooked and drained
iceberg lettuce
tomato slice
mayonnaise

Preparation:
Marinate the chicken breast in Italian dressing for 1 hour by pouring dressing into a resealable plastic bag with chicken. Refrigerate.
Make Focaccia bread according to package directions. Allow bread to cool on a wire rack. Then cut two slices large enough to place chicken in between slices.
Grill or bake chicken.
Arrange the sandwich by placing chicken on the bottom slice, bacon, lettuce then tomato. Spread top slice of bread with mayonnaise if desired.


Bennigan’s® Reuben

Bennigan’s® Reuben
Copycat Restaurant Recipe
1 serving


Menu Description - “Delicious, warm corned beef, thinly sliced and topped with fresh sauerkraut and white cheddar and Swiss cheeses. Served on toasted potato rye bread with Thousand Island dressing.”

Reuben
6 thinly sliced slices corned beef
2 tablespoons fresh sauerkraut, drained
thin slice white cheddar
thin slice Swiss cheese
2 slices potato rye bread or regular rye bread
1 tablespoon butter or margarine
thousand island dressing, on the side

Preparation:
Butter one side each slice of potato rye bread. Place them butter side down in a frying pan. Set temperature to low heat. Place cheeses on one slice, corned beef on the other, topped with drained sauerkraut. Grill the slices to golden brown. Remove from heat. Place the slice with corned beef
and sauerkraut on a plate. Place the slice with cheese on top of the sauerkraut. Serve with thousand island dressing on the side.


Chili’s® Guiltless Black Bean Burger

Chili’s® Guiltless Black Bean Burger
Copycat Restaurant Recipe
4 servings


Menu Description - “Our meatless black bean patty topped with low fat ranch, shredded lettuce, tomato, pickle and onion.”

Black Bean Burger
1 ½ cans black beans (16 ounces each can with one can halved or 24 ounces total), rinsed and drained
2 tablespoons chopped white onion
1/4 cup or 4 tablespoons diced red bell pepper
½ teaspoon cayenne pepper
about ½ of an egg
about ½ cup bread crumbs
1 tablespoon fresh cilantro or parsley, chopped
1 tablespoon olive oil or vegetable oil

Sandwich4 gourmet wheat hamburger buns
low fat ranch dressing
shredded ice-berg lettuce
tomato
pickles
red onion

Preparation:
Mix one egg in a bowl. Use half of the mixture in the next step. Combine black beans, onion, bell pepper, cayenne, egg, bread crumbs and cilantro or parsley in food processor and blend. If the mixture is not dry enough to shape, add more bread crumbs. Form and shape into four patties. For best results make 24 hours ahead and refrigerate so patties will set well.
Heat 1 tablespoon olive oil in large frying pan over medium heat. Fry the patties 2 minutes each side.
Arrange sandwich with patty, low fat ranch dressing, red onion, pickles and one slice of tomato for each sandwich.

Note: Fresh not dried cilantro or parsley work best in this recipe.

Making Bread Crumbs Tip: Cut fresh bread into cubes. Place them on a baking sheet and bake at 350 degrees F until crisp, about 15 to 20 minutes. Process the cubes in a blender or food processor until finely ground.