Pizza Hut Supreme Sandwich Sub Recipe | 1970's

Pizza Hut's Super Supreme Sandwich Recipe

Everything was better in the 70s. Cool cars, great food, and Pizza Hut's classic Italian sub marketed as the Supreme Sandwich. The sub lasted into the eighties as an enemy of long sleeves as the creamy dressing would run down your arm. While phased out in America, it's still available in Saudi Arabia, and a few franchises in the States that operate under the name of Pizza Hut Bistro (The upscale version of the franchise where the employees dress up) still sells them. However I'm not sure what Pizza Hut's fascination is with renaming the sandwich once again; want a Supreme Sandwich Sub? Then you'd need to order it under it's codename The "Bistro Hoagie", they're also going to charge you twice the price, because after-all it is a Bistro. Of course the other option is to make the Pizza Hut 70's Supreme Sandwich in your own home. I call mine "Sub on Mars". After a bit of talking to ex-employees, we're told the secret to Pizza Hut's retro Super Supreme is their use of creamy Italian, not regular vinaigrette. This of course threw a lot of people off the trail, thinking it was ranch but alas, now you have the secret to go forth and time travel to 1973 for your groovy home made Supreme Sandwich you used to eat:

Pizza Hut Sub's Ingredients:

Home delivery killed the Pizza Hut Star?

• Italian or French Bread
• Butter
• Parmesan cheese
• Black Forest ham
• pepperoni
• salami
• Provolone cheese.
• tomatoes
• Romaine lettuce
• creamy Italian dressing

Method:

1. Preheat oven to 450 F.
2. Cut bread and butter inside of bun with melted butter and a pastry brush.
3. Top with sliced ham, pepperoni, salami, provolone, tomatoes and shredded lettuce.
4. Apply necessary amount of creamy Italian dressing.
5. Sprinkle with Parmesan cheese
6. Bake for 6 minutes
7. Remove from oven, plate, butter top bun, sprinkle with Parmesan cheese and serve.

Moe's Southwest Grill Guacamole

This recipe will yield 1 ½ quarts of fresh Moe's Southwest Grill guacamole

Holy Guacamole.

Fresh Avocados, Ripened 6 each
White Onions, Diced 1 ½ cups
Tomatoes, Diced 1 ½ cups
Fresh Jalapenos, diced ½ teaspoon
Cilantro, Chopped ¾ cup
Lime Juice, Fresh 1 ½ ounces
Salt 1 tablespoon


Make sure to mix all ingredients in a large bowl and serve with tortilla chips warmed in a 250 degree oven

Tips: For immediate use, select slightly soft avocados which yield to gentle pressure on the skin. If you are selecting avocados that you plan to use in a few days, buy firm fruits that do not yield to the squeeze test, and leave them at room temperature to ripen.

To pit your avocados, start with a ripe avocado and cut it lengthwise around the seed. Rotate the halves to separate, then remove the seed by sliding the tip of a spoon gently underneath it and lift it out. Next, scoop out the avocado meat with the spoon.

One of the most vexing problems with guacamole is that it spoils very quickly. When preparing guacamole, to help keep the avocado from browning too soon, immediately place the peeled fruit in lemon or lime juice until ready for use. This also adds flavor to your guacamole dish.

Moe's Southwest Grill Pico de Gallo

Welcome to Moe's?

Pico de gallo is the third type of salsa which comically translates to “beak of rooster”. It's the Mexico's take on the fruit salad, and gains its name from the style in which you dig it out of a bowl with a chip. (Similar to a chicken pecking at its food.)

 Instead of unhealthy snacks, I can make a bowl of this with some baked low fat chips and enjoy my favorite movie night without guilt.

 The irony of Pico De Gallo is, it's generally better chilled and served the next day; however, good luck on not eating the whole bowl during your next Audrey Hepburn movie night and having it last that long.

Moe's Southwest Grill Pico de Gallo Recipe

Ingredients:

Not salsa.

●   5 chopped tomatoes

●   chopped cilantro

●    ¼ chopped white onion

●   ¼ chopped red onion

●    2 teaspoons of Southwest Seasoning

●   1 teaspoon of chopped pickled jalapeños

●   juice of ½ a lime

●   3-5 drops of Tabasco brand hot sauce.

Method:

1.      Mix all ingredients in bowl. 2.      Chill for 30 minutes.

3.      Enjoy.

Pizza Hut's Tuscani Meaty Marinara Pasta Recipe

Tuscani is in France. Tuscany is in Italy.

So it's 10 PM, on a Friday and it's crazy around here. A full day of school, a night of work, two tired kids, and absolutely no time to cook. Normally we'd just order pizza, since there's no dishes, and we don't have to cook. However we had pizza earlier in the week, so I though I'd try Pizza Hut's pasta offerings since I've never had it.

Pizza Hut became so popular at offering pasta a few years back that they actually considered, and followed through on a policy of changing their name to "Pasta Hut". Someone however mid-conversion stopped this re-branding travesty from coming to fruition, and thankfully saved the company from a nightmare. But, the nightmare continues; their Android phone app is absolutely horrible. It doesn't accept coupons, and oddly enough, you can't order pasta with it. I don't know why, or how, and so rather than attempting some ancient method of telephony to procure dinner, I chose to make my own. Considering I've never had Pizza Hut's pasta, I can't be sure, but I'd bet theirs is not nearly as good as mine.

Pizza Hut sells two kinds of pasta, Tuscani Creamy Chicken Alfredo, and this recipe:

Tuscani Meaty Marinara:

Ingredients:

1 16 oz box of rotini
1 16 oz box of mini-rigatoni
1 large can of spaghetti sauce
1 8 oz bag of 5 cheese shredded Italian blend
1 8 oz bag of sharp cheddar shredded
1 bag of mini-pepperonis
1 lb of mild sausage salt and pepper to taste

Method:

1) Brown sausage in frying pan over medium-high heat.
2) Add pepperonis and lightly fry with the sausage.
3) Add sauce, reduce heat and simmer for about 10 minutes.
4) Bring a large pot of water to a boil, and add pastas. Cook for about 10 minutes.
5) Drain the pasta and pour into a large, deep baking pan. Add sauce and cheese and mix.
6) Bake at 350 F for about 10-15 minutes.