No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Recipes

Emeril's Kicked Up Sandwiches

  • Herbed Focaccia

    Herbed Focaccia

    If you have a bit of leftover mashed potato, this is what you do with it: make tender, delicious bread. Though you already know there’s nothing like fresh bread, this recipe will show you why focaccia is a favorite.

    • Yield: 10 to 12 servings
  • Russian Dressing

    A classic you make fresh!

    • Yield: About 1 1/2 cups
  • Jalapeno Mayo

    Jalapeno Mayo

    Keep this in the fridge to wake up your old standby roast beef or turkey and cheese sandwich, or use it with fried seafood, such as an oyster po’boy.

    • Yield: 1 1/2 cups
  • Chicken And Biscuits With Redeye Gravy

    Chicken And Biscuits With Redeye Gravy

    This gravy is made with coffee—hence its name. Traditionally it’s made with ham drippings too, served over ham, and sopped up with a biscuit. For a twist, I put it together with fried chicken. A breakfast sandwich never tasted so good.

    • Yield: 6 servings
  • Chorizo And Sauteed Pepper Sandwich With Lemony Olive Oil-cilantro Drizzle

    Chorizo And Sauteed Pepper Sandwich With Lemony Olive Oil-cilantro Drizzle

    This sausage and pepper sandwich is inspired by my Portuguese roots: bell pepper, onion, garlic, cilantro, lemon, paprika, and chorizo. How can you go wrong with that?

    • Yield: 4 sandwiches
  • Roasted Beets With Pistachio-goat Cheese Spread On Sourdough

    Roasted Beets With Pistachio-goat Cheese Spread On Sourdough

    The earthiness of beets, a nutty, creamy goat cheese, and spicy arugula make for an awesome combination.

    • Yield: 4 sandwiches
  • Soy Mayo

    You’ll have a hard time keeping your fingers out of the soy glaze that’s the basis of this flavored mayo.

    • Yield: About 3/4 cup
  • Onion Jam

    Not only is this jam great on burgers, it is perfect served alongside grilled or roasted meats or as an addition to a cheese and charcuterie plate.

    • Yield: 1 cup