foodie fridays: he man sandwiches

 

The world begins to settle down after the holiday hustle and bustle.

 

Old man winter finally unpacks and settles in for a long nap, and the new year looks shiny and bright.

It’s a time to relax.

 

It’s a time to reflect.

 

It’s a time to take it easy.

 

And speaking of taking it easy, I have a recipe for you that will have you in and out of the kitchen in a matter of minutes!

Granny (my husband’s grandmother) would make his three brothers and him He Man sandwiches when they were growing up. I would love to tell you that these sandwiches were born out of some magical story, and that it will be documented on the Food Network Channel later this month, but sadly that won’t be the case. Even though these sandwiches won’t be recreated by Rachael Ray, they are indeed powerful. Super hero powerful.

They are powerful enough to feed a gaggle of hungry little boys.

 

They are powerful enough to save you gobs of money at the grocery store.

 

They are powerful enough to please the palate of Tom Colicchio from Top Chef.

 

Don’t believe?

 

I triple dog dare you. No. I quadruple dog dare you to make these sandwiches.

 

Are you ready? GO!

 

See, wasn’t that easy?

 

From the aioli to the baked beans to the shredded cheese you could make these flavorful sandwiches in a flash, and still have time to fight crime. Or in Granny’s case, feed hungry children.

 

Now, if you’ll excuse me, I have some relaxing to do.

P.S. GO STATE!

 

 

Makes 6 sandwiches

 

Prep Time: 25 minutes

Cook Time: 8 minutes

 

2/3 cup miracle whip

1 lemon, zested

2 tablespoons fresh lemon juice

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon ground pepper

for the sandwiches:

6 large slices sourdough bread

3 cups baked beans

4 large shallots

2 cups shredded Monterrey jack cheese

6 slices thick cut bacon

4 springs rosemary, chopped

cilantro or parsley, garnish

 

for the lemon aioli:

Mix all the ingredients in a small bowl. Set aside.

 

Preheat oven to 400 degrees. Line a baking sheet with foil and place bacon on top. Sprinkle with chopped rosemary and bake for 15 minutes. Remove from oven when done, set aside. Line another baking sheet with foil place sourdough bread on top. Spread lemon aioli on each slice. Then top each slice with 1/2 cup baked beans, 2 tablespoons shallot, 1/3 cup cheese and 1 slice bacon chopped. Place back in oven until cheese has melted and heated through, about 8 minutes. Garnish with cilantro or parsley and serve.