Bad Dawg Toppers
Lunch

Bad Dawg Toppers

By November 4, 2024 No Comments

 

Print Recipe

Servings: 4

Ingredients

  • 1-8 packs Bad Dawg Sausage

Marinara Dawg

  • Marinara Sauce
  • Garlic Butter
  • 1/2 cup Mozzarella Cheese
  • Fresh Basil to garnish

Argentinian Chorpian

  • 2 tomatoes ripe
  • 1/2 Red Bell Peppers deseeded, finely chopped
  • 1/2 red Red Onion finely chopped
  • 2 tbsp Olive Oil extra virgin
  • 1 tbsp Red Wine vinegar

Chimichurri sauce

  • 1/3 cup Continental Parsley chopped
  • 2 cloves Garlic crushed
  • 1 tsp Oregano Leaves dried
  • 1/2 tsp Chilli Flakes lightly dried
  • 2 tbsp Olive Oil extra virgin
  • 2 tbsp Red Wine Vinegar

Mexican Street Dawg

  • 1 11oz can Corn
  • 1 tbsp Butter
  • 2 tbsp Mayonnaise
  • 2 tbsp Sour Cream
  • 3/4 cup Cojita Cheese ( can be substituted)
  • 1/4 tsp Chilli Powder
  • 1 1/2 tsp Chili Lime Salt
  • 1/4 CUP Cilantro minced
  • 1 tsp Fresh Lime Juice
  • Salt to Taste

Instructions

Marinara Dawg

  • Warm Marinara Sauce.
  • Add Garlic Butter inside the bun
  • Place the Bad Dawg in the bun, drizzle with marinara, then add mozzarella
    cheese and top with fresh basil leaves.

Argentinian Chorpian

  • Use a small sharp knife to cut the tomatoes into quarters. Use a teaspoon to remove the seeds and discard. Finely chop the flesh and place in a large bowl.
  • Add the capsicum, onion, oil and vinegar to the bowl with the tomato and season well. Stir to combine and set aside to develop the flavours.
  • For the chimichurri sauce, place all of the ingredients in a bowl and mix until well combined. Season. Set aside for 1 hour to develop the flavours.
  • Add to your Bad Dawg and enjoy!

Mexican Dawg

  • Drain canned corn.
  • Melt butter in skillet over medium-high heat. Add single layer of corn to skillet and grill for 3-4 minutes until corn begins to turn golden brown. Depending on size of skillet, you made need to repeat this process. Divide butter if corn is grilled in multiple turns.
  • Allow corn to cool. Meanwhile, stir together mayonnaise and sour cream in a small bowl and lime juice. Set aside.
  • Once the canned corn has cooled stir the mayo mixture into it.
  • Top the Bad Dawg with the elote with cotija cheese, chili powder, chili lime salt and cilantro. Server with a fresh lime wedge.