Best Il Diavolo Sandwich Recipes

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DIABLO SANDWICH



Diablo Sandwich image

The Diablo sandwich is a spicy sloppy Joe inspired by the classic movie Smokey and the Bandit.

Provided by Fox Valley Foodie

Categories     Sandwich

Time 15m

Number Of Ingredients 15

2 pounds ground beef
1 sweet onion (sliced)
2 jalapeno peppers (small diced)
2 cloves garlic (minced)
1 ΒΌ cup ketchup
1 tablespoon cider vinegar
1 tablespoon worcestershire sauce
3 tablespoons brown sugar
2 tablespoons vinegar hot sauce
1/2 teaspoon smoked paprika
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/4 liquid smoke
2 teaspoons salt
8 hamburger buns for serving

Steps:

  • Set a saute pan over medium heat and add beef, onion, and peppers. Break the meat apart into small chunks and cook until the hamburger is browned and the onions are tender.
  • Add the garlic cloves and continue cooking another two minutes, until the garlic is fragrant.
  • Add all remaining ingredients into the pan and simmer for a few minutes to allow the flavors to combine.
  • Serve sloppy joe mixture in equal portions on hamburger buns.

Nutrition Facts : Calories 366 kcal, Carbohydrate 18 g, Protein 20 g, Fat 23 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 81 mg, Sodium 1109 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving

IL DIAVOLO PIZZA



Il Diavolo Pizza image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield Two 12-inch pizzas

Number Of Ingredients 18

1 packet active dry yeast
1 cup warm water
3 cups flour, plus more for dusting
1 teaspoon salt
Olive oil
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
One 28-ounce can crushed tomatoes
1 tablespoon fresh basil (or 1 teaspoon dried basil)
1 teaspoon crushed red pepper
1 teaspoon salt
1 tablespoon dried ground bhut jolokia (ghost) peppers
1 tablespoon dried ground habanero pepper
1 tablespoon dried ground jalapeno pepper
1 tablespoon dried ground red savina pepper
8 ounces shredded mozzarella
Fresh sliced habanero peppers
Fresh sliced jalapeno peppers

Steps:

  • For the crust: In a small bowl, combine the yeast with the warm water. Let sit until it foams. In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast mixture with the flour and salt. Mix until a smooth dough forms. The dough should be soft, not sticky (if it's sticky add more flour).
  • Take the dough out of the mixing bowl, lay it on a flat surface and cover with a damp towel. Let the dough rest like this for at least 1 hour. After 1 hour, divide the dough into 2 pieces. Roll each piece into a ball and place on a flat surface. Cover each ball with a small amount of olive oil, cover with plastic wrap and let sit at room temperature for another 30 minutes. Transfer the dough to a flat surface covered with flour. Stretch each of the dough balls into a 12-inch round pizza crust.
  • For the sauce: In a large saucepan, combine the olive oil and garlic. Heat on medium heat until the garlic is fragrant. Add the crushed tomatoes, basil, crushed red pepper and salt. Stir together and let simmer for at least 30 minutes. Take the sauce off the stove and let cool completely. Once the sauce is cool, add all the dried ground peppers. (Yes, that is a lot of heat!!)
  • For the topping: Preheat a pizza stone in the oven to 450 degrees F. Cover each pizza crust with 1/2 cup of sauce. Top each pizza with 4 ounces mozzarella. Cover the cheese with fresh sliced habanero and jalapeno peppers to taste. For more intense heat, pile them on! Bake for 8 to 10 minutes. Strap on your seatbelt and enjoy!

DIABLO SANDWICH



Diablo Sandwich image

Sandwich ordered by Buford T. Justice in Smokey and the Bandit, best served with Dr. Pepper. My family loves this easy recipe, it is best if simmered for at least an hour and served on a toasted bun.

Provided by Chef Jarrod

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb lean ground beef, browned
1 (1 ounce) packet taco seasoning mix (follow directions as to adding water)
1 cup whole kernel corn (frozen or canned)
1 cup diced tomato
lettuce
sour cream
4 burger type buns, toasted

Steps:

  • Combine all ingredients except lettuce and sour cream in a pan for 15 minutes to an hour, the longer the better.
  • Lay out lettuce on bottom of toasted buns, scoop out even amounts of meat mixture onto buns, follow with a dollop of sour cream.
  • Best served with fries and Dr. Pepper.

Nutrition Facts : Calories 360.9, Fat 13.7, SaturatedFat 5.2, Cholesterol 73.7, Sodium 415.5, Carbohydrate 30.6, Fiber 2.3, Sugar 4.9, Protein 28.2

FISH SANDWICH WITH FRA DIAVOLO MAYONNAISE



Fish Sandwich with Fra Diavolo Mayonnaise image

Provided by Bobby Flay

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 32

2 cups lobster stock
1 cup canned plum tomatoes and their juices, coarsely smashed
2 tablespoons tomato paste
2 tablespoons extra-virgin olive oil
4 cloves garlic, finely chopped to a paste
1/4 teaspoon crushed red pepper
1 1/4 cup mayonnaise
1 cup finely chopped cooked lobster tail
2 teaspoons finely chopped fresh oregano
Kosher salt and freshly ground black pepper
1 cup Chardonnay vinegar
3/4 cup sugar
1 tablespoon kosher salt
4 Fresno chiles, thinly sliced
1/4 head red cabbage, finely shredded
1/4 head green cabbage, finely shredded
1 cup fresh basil leaves, chopped
1/2 medium red onion, coarsely grated
Finely grated zest and juice of 2 lemons
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
Kosher salt and freshly ground black pepper
1/2 cup canola oil
1 quart canola oil
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 large eggs
1 cup panko breadcrumbs
1 cup plain breadcrumbs
1 cup blue cornmeal
Four 6-ounce halibut fillets
4 soft hoagie rolls, sliced in half and lightly toasted

Steps:

  • For the fra diavolo mayonnaise: Bring the lobster stock to a boil in a large saute pan over high heat. Reduce the heat to medium and continue cooking until very thick and reduced to about 1/2 cup, about 15 minutes. Remove to a bowl and refrigerate until slightly cool, about 15 minutes.
  • While the stock is reducing, combine the tomatoes and tomato paste in a medium saucepan and cook over high heat until thickened and reduced to about 1/2 cup, about 15 minutes. Remove to a bowl and refrigerate until slightly cool, about 15 minutes.
  • Heat the olive oil in a small saute pan over medium heat, add the garlic and crushed red pepper and cook until soft, about 2 minutes.
  • Combine the mayonnaise and lobster in a medium bowl, add the reduced lobster stock and tomato puree and mix until combined. Use a slotted spoon to remove the garlic and red pepper mixture from the oil and add the oil to the mayonnaise mixture. Add the oregano and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  • For the quick-pickled Fresno chiles: Combine the vinegar, sugar and salt in a small saucepan. Bring to a boil over high heat and cook, whisking occasionally, until the sugar and salt are dissolved, about 3 minutes. Remove from the heat and let cool for 10 minutes.
  • Put the chiles in a small heatproof bowl, pour the vinegar mixture over and set the bowl over an ice bath to cool to room temperature, about 15 minutes. Cover and refrigerate for at least 1 hour and up to 24 hours.
  • For the basil slaw: Combine the red and green cabbages, basil, onion and lemon zest in a large bowl. Whisk together the lemon juice, Dijon and whole-grain mustards and some salt and pepper in a small bowl. Slowly whisk in the canola oil until emulsified. Pour the dressing over the cabbage and toss well to coat. Cover and let sit at room temperature while you make the fish. (Alternatively, prepare the slaw up to 8 hours in advance, cover and refrigerate.)
  • For the fish: Put the canola oil in a large Dutch oven or deep fryer and heat over low heat until it measures 365 degrees F on a deep-fry thermometer.
  • Put the flour in a shallow bowl and season with salt and pepper. In a second shallow bowl, whisk together the eggs until smooth and season with salt and pepper. Combine the Panko, plain breadcrumbs and cornmeal in a third shallow bowl and season with salt and pepper.
  • Season the fish on both sides with salt and pepper. Dredge the fillets in the flour and tap off the excess, dredge in the egg mixture and let any excess drip off, then dredge in the breadcrumb mixture and tap off the excess.
  • Fry the fish in batches until golden brown on both sides and just cooked through, about 5 minutes. Remove with a slotted spoon to a plate lined with paper towels and season with salt.
  • To serve: Spread both sides of the rolls with some Fra Diavolo mayonnaise and top with a fish fillet, some coleslaw and pickled Fresnos.

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