E R F E C T F O R
WEEKLY SPECIALS
Weekly Specials
savings to make you smile
SUNDAY: 7:00AM - 10:00PM
MONDAY: 7:00AM - 10:00PM
TUESDAY: 7:00AM - 10:00PM
WEDNESDAY: 7:00AM - 12:00 AM
THURSDAY: 7:00AM - 12:00AM FRIDAY: 7:00AM - 1.5 HRS
CHICKEN LEGS Sale $3.79Ib DARK KEBAB COMBO S ale $8.99Ib
FAM PACK IMPORT Sale $12.99Ib
Meaty Beef Neck Bones $2.99lb
Pickled Corned Beef (2nd Cut Brisket) (Weissmandl-Bet Yosef Glatt)
Pastrami (2nd Cut Brisket) (Weissmandl-Bet Yosef Glatt)
WOW! Seasoned Beef Patties & Sliders (Weissmandl-Bet Yosef Glatt)
Oven BBQ 1st Cut Brisket (Weissmandl-Bet Yosef Glatt)
Coffee Rubbed Delmonico Club Roast (Chk)
Breaded Chicken Cutlets (Weissmandl)
Baby Chicken Shawarma (Weissmandl)
Crispy Onion Chicken Fingers (Weissmandl)
Marinated Chicken Wings
PASTRAMI FOCACCIA
Your good old pastrami pizza gets an instant upgrade with this crisp, authentic Italian Focaccia crust. This takes minutes to throw together and feels instantly gourmet. Feel free to play around with your meats and sauces according to your liking.
Ingredients:
1 Tuscanini focaccia bread
2-3 tablespoons oil, for frying
½ red onion
4 tablespoons garlic aioli
1 package sliced pastrami, roughly chopped
2 tablespoons of your favorite BBQ sauce
Directions:
1. Heat the oil in a Betty Crocker, lined with parchment paper.
2. Using a potato peeler, peel thin slices of the onion into the hot oil (super hack for quick sliced onions!).
3. Fry the onion slices until slightly browned. Move them to the side of the Betty Crocker.
4. Place the focaccia bread face down into the Betty. Cook for 2-3 minutes until golden. Flip the focaccia. Smear garlic mayo in a thin layer on top.
5. In a small bowl combine the chopped pastrami with the barbeque sauce. Evenly spread the pastrami mixture on top of the garlic mayo.
6. Close the lid of the Betty Crocker and bake for about 4-5 minutes. Slice and serve.
CHICKEN MARSALA PANINI
Soft caramelized Chicken Marsala on a well-toasted panini creates the ultimate combination that is definitely worth trying. If you don’t have any Panini on hand, you can make just the chicken with a side of rice or noodles. Enjoy!
Ingredients:
1 lb. chicken cutlets, cut into large pieces
½ cup flour
½ cup corn starch
½ teaspoon salt
¼ teaspoon black pepper
3-4 tablespoons oil, for frying
1 white onion, diced
8 oz can sliced mushrooms
¼ cup Marsala or white cooking wine
1½ cup chicken soup (or water mixed with 1 Tbsp chicken soup mix)
4 Tuscanini Paninis, opened and toasted face-up according to package instructions
Directions
1. Head the oil in your Betty Crocker (you can line it with parchment paper for easy cleanup). Keep the lid closed.
2. Meanwhile, in a ziploc bag, combine the flour, corn starch, salt and pepper. Shake the chicken pieces until fully coated.
3. Add the chicken pieces to the hot oil and fry for approximately 2-3 minutes on each side until slightly golden. Remove the chicken from oil and place in a plate. Set aside.
4. In the same Betty Crocker, sauté the onions until golden for about 10 minutes. Add more oil if necessary. Add the sliced mushrooms and sauté until soft for about 5-7 minutes.
5. Pour in the wine and chicken soup and bring to a boil. Stir in the chicken and simmer for 5-10 minutes, or until sauce has melded into the chicken.
6. To serve, spoon the warm chicken marsala mixture over the toasted paninis. Enjoy!
SPICY LEFTOVER GRILL SANDWICH
Leftovers are the best. They challenge you to get creative, and the most delicious things come out of it. One example: is this super spicy, super flavorful loaded Panini. Yum..
Components:
Tuscanini Paninis, toasted according to package instructions
Leftover grilled chicken or meat, cut into slices
Chunky Chipotle Pickle Mayo-see recipe
Red onions, thinly sliced
Lettuce of your choice
Sandwich-style sliced hot peppers
Directions:
Assemble the sandwich by spreading a layer of the Chipotle pickle mayo. Then top with lettuce, sliced chicken or meat, sliced onions, and hot peppers. Enjoy!
Tip: You can easily rewarm and crisp up the chicken/meat in a Betty Crocker.
CHUNKY CHIPOTLE PICKLE MAYO
Ingredients:
1 egg
1 cup canola oil
½ teaspoon salt
½ teaspoon freshly cracked black pepper
2 cloves garlic
1-2 tablespoons Tuscanini chopped Calabrian Chili or red pepper flakes
1 sour pickle, finely chopped
1-2 tablespoons pickle juice
Directions:
1. In a medium container, add the egg, oil, salt, black pepper, garlic, and chili pepper. Use an immersion blender to carefully pulse until a stiff mayonnaise consistency forms.
2. Add the chopped pickle and pickle juice. Stir to combine. Refrigerate until ready to serve.
