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Steakhouse Coleslaw

STEAKHOUSE PULLED PORK SANDWICH

 

STEAKHOUSE PULLED PORK SANDWICH
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Ingredients
  • 4-4 inch Kaiser buns, split
  • 4- 1 oz. slices Swiss cheese
  • 1-16 oz. pkg. cooked pulled pork or cooked pulled pork with barbeque sauce, heated according to pkg. directions
  • 1 cup MRS. GERRY’S STEAKHOUSE COLESLAW
Instructions
  1. Place one cheese slice on bottom half of one bun. Top with ¼ of the meat, ¼ cup Steakhouse Coleslaw, and top of bun. Repeat with remaining ingredients. Serve immediately. Makes 4 servings.
 

STEAKHOUSE BROCCOLI SLAW

 

STEAKHOUSE BROCCOLI SLAW
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Ingredients
  • 1-4 lb. container MRS. GERRY’S STEAKHOUSE COLESLAW
  • 1-10 oz. bag broccoli slaw or fresh mini broccoli florets
  • ½ cup real bacon bits
  • ½ cup salted sunflower seed kernels
  • ½ cup raisins or dried cranberries
Instructions
  1. Combine all ingredients; stir to blend. Chill to 33º to 39ºF before serving.
  2. Makes about 24 servings.
 

CRUNCHY DELI WRAP

 

CRUNCHY DELI WRAP
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Ingredients
  • 1-12 inch flour tortilla or plain wrap
  • 4 oz. thinly sliced deli ham (not shaved)*
  • ½ cup shredded Cheddar cheese*
  • 12 medium fresh spinach leaves
  • ⅔ cup (about 5 oz.) MRS. GERRY’S STEAKHOUSE COLESLAW
Instructions
  1. Layer meat on wrap to within ½ inch of edge. Top with cheese and spinach leaves. Spread Steakhouse Coleslaw over lower ⅔’s of wrap. Fold in both sides of the wrap. Roll the wrap from the bottom to the top, keeping the ingredients tightly packed as you go. Wrap securely with plastic wrap. Chill to 33º to 39ºF before serving. Makes 1 serving.
  2. *OPTIONAL: Replace ham with corned beef, and Cheddar cheese with Swiss cheese for an alternative flavor combination.
  3. TIP: Wraps are best if made the same day as they are served.