Best Bloody Hand Sandwiches Recipes

BLOODY MARY STEAK HOAGIES

Bloody Mary Steak Hoagies image

I always end up with left over bloody mary mix after hosting a weekend brunch. So I created my bloody mary steak hoagies as a perfect way to repurpose this cocktail mix with its bold flavors into a quick and easy steak sandwich. The cocktail's spices and layers of flavors take my steak sandwich to a whole new level.

Provided by Claire Robinson

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 17

Ingredients

1 tablespoon avocado or grapeseed oil (or any oil with a higher smoke point)
1 scallion (white and light green parts only), sliced
1 large clove garlic, minced
1 cup bloody mary mix or tomato juice
4 to 6 dashes Worcestershire sauce
Fresh coarsely ground black pepper
1 tablespoon fresh parsley leaves, plus more for serving
1 tablespoon sliced pickled jalapenos
1 tablespoon cold unsalted butter
2 tablespoons avocado oil (or grapeseed, canola or any oil with a higher smoke point)
12 to 14 ounces flank steak, thinly sliced against the grain (see Cook's Notes)
Good salt, such as Himalayan pink, gray sea salt, Maldon or kosher
Fresh coarsely ground black pepper
1/2 small Vidalia or sweet onion, sliced
2 soft hoagie rolls, sliced open three-quarters of the way through
2 tablespoons unsalted butter, at room temperature
4 slices provolone

Steps:

For the bloody mary sauce: Heat the oil in a medium skillet over medium-high heat. Add the scallions and garlic and cook until wilted, about 1 minute. Add the bloody mary mix and Worcestershire sauce, season with pepper and scrape up the brown bits (suc) on the bottom of the skillet with a wooden spoon. Bring to a boil, then reduce to a simmer and allow to thicken and reduce by half, 1 to 2 minutes.
To finish the sauce, stir in the parsley and pickled peppers. Remove from the heat and whisk in the cold butter. Set aside.
For the hoagies: Heat the oil in a cast-iron grill pan or skillet over high heat. Spread the steak in an even layer on one side of the pan and, without touching, cook until it is easily released, about 2 minutes. Sprinkle the meat with salt and pepper, flip and cook to desired temperature, about 1 minute more for medium. Allow the steak to rest, about 10 to 15 minutes.
Meanwhile, add the onions to other side of the grill pan and cook until they begin to caramelize, 2 to 3 minutes.
Butter the insides of the cut hoagie rolls. Toast the rolls, open-side down, on a griddle or large skillet over medium-high heat until light golden brown, about 2 minutes. Set aside.
Toss the steak and onions together on the grill pan over medium heat, then divide the mixture in half, making two mounds in the shape of the hoagie roll. Ladle some of the warm steak sauce over top of each mound and immediately cover each with 2 slices of provolone so that the steam melts the cheese.
Place the toasted hoagies rolls, open-side down, on top of the cheese-covered steak mix. Using a large spatula to get underneath the steak with one hand and holding the roll with the other hand, flip the sandwich over, pressing the spatula into the hoagie roll once inverted to scrape all the yumminess into the toasted roll. Serve topped with parsley and more sauce on the side for dipping, then eat and enjoy!

BLOODY MARY TEA SANDWICHES

Bloody Mary Tea Sandwiches image

Provided by Valerie Bertinelli

Categories appetizer

Time 25m

Yield 10 servings

Number Of Ingredients 11

Ingredients

One 8-ounce package cream cheese, softened
1/2 cup finely chopped celery (about 1 stalk)
1/4 cup pimiento-stuffed green olives, drained and finely chopped
1/2 tablespoon Cajun seasoning
1/2 teaspoon anchovy paste
1/2 teaspoon lemon zest
10 slices white sandwich bread
10 slices whole-wheat sandwich bread
Forty 1/8-inch-thick plum tomato slices (4 to 5 medium-size plum tomatoes)
2 cups loosely packed baby arugula
Pickled okra or jalapeno, sliced, for garnish, optional

Steps:

Stir together the cream cheese, celery, olives, Cajun seasoning, anchovy paste and lemon zest in a medium bowl until well blended.
Place the white bread slices on a work surface, and spread about 2 tablespoons of the cream cheese mixture on each slice. Place the wheat bread slices on the work surface; top each with 4 tomato slices in a single layer, and add a few arugula leaves. Place the white bread slices, cream cheese-side down, on the wheat bread slices.
Using a serrated knife, remove the crusts from the sandwiches with a gentle sawing motion, and then cut each sandwich into 4 triangular tea sandwiches.
Cover with plastic wrap and chill until ready to serve. Garnish each tea sandwich with a slice of pickled okra, if desired.

SUNNY'S BLOODY BEEF FINGERS

Sunny's Bloody Beef Fingers image

Provided by Sunny Anderson

Categories main-dish

Time 35m

Yield 12 to 14 skewers

Number Of Ingredients 10

Ingredients

1 pound 80/20-blend ground beef
2 teaspoons Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon kosher salt
Freshly ground black pepper
14 small cloves garlic or 7 large cloves garlic sliced in half lengthwise
1 cup ketchup
1 teaspoon spicy honey, warmed so it blends (if you can't find it, just add a shake of hot sauce to regular honey)
1 teaspoon apple cider vinegar

Steps:

For the fingers: Break up the beef with your fingers in a large bowl, then scatter the Italian seasoning, garlic powder, onion powder, salt and a few grinds of pepper over the top. Gently mix with your hands and divide in half. Make 6 to 7 fingers from each half. Mold a finger of beef on a skewer, making sure to mold it right over the skewer tip. Repeat with the remaining fingers. Push a slice of garlic into the tip of each finger for a fingernail.
Grill and dip. Heat a griddle on the grill or stovetop to 375 degrees F.
Cook the skewers over direct heat, turning occasionally, until cooked through, 8 to 10 minutes total.
For the blood sauce: Stir together the ketchup, honey and vinegar in a bowl. Serve with the fingers as a bloody dip.

OPEN-FACED FINGER SANDWICHES

Open-Faced Finger Sandwiches image

Provided by Giada De Laurentiis

Categories appetizer

Time 35m

Yield 18 finger sandwiches

Number Of Ingredients 16

Ingredients

9 thin slices whole-grain bread
3 tablespoons ricotta
1 teaspoon extra-virgin olive oil
1/2 teaspoon lemon zest (1/2 lemon)
Pinch kosher salt
3 thin slices prosciutto San Daniele, halved lengthwise
12 leaves baby arugula
1/2 avocado, thinly sliced
2 teaspoons toasted quinoa (see Cook's Note)
1/4 teaspoon flaky sea salt
1/8 teaspoon chile flakes
1 tablespoon extra-virgin olive oil
2 tablespoon creme fraiche
2 teaspoons capers, chopped
3 slices smoked wild salmon, halved
Twelve 1-inch pieces fresh chives

Steps:

Toast the bread. Trim the crusts. Halve the slices into 1 1/2-by-3-inch pieces.
For the prosciutto and ricotta: In a small bowl, mix together the ricotta, olive oil, lemon zest and salt. Spread the mixture on 6 pieces of bread. Ribbon a piece of prosciutto on top and garnish with 2 arugula leaves.
For the avocado: Place 2 slices of avocado on 6 pieces of bread. Sprinkle evenly with the quinoa, sea salt and chile flakes.
For the smoked salmon: In a small bowl, mix together the creme fraiche and capers. Spread evenly over the remaining 6 pieces of bread. Ribbon a piece of salmon over the top and garnish with 1 or 2 batons of chive.