Specs

• Best By: 06/25/2021

CUBAN OGRE

• 1 baguette or use ciabatta bread
• Thinly sliced cooked ham
• Pulled pork
• 1 bottle Ogre Sauce
• Thinly sliced Swiss cheese
• Whole dill pickles, thinly sliced lengthwise
• 2 tablespoons unsalted butter (1/4 stick), melted

Directions

1. Heat the oven to 200°F and arrange a rack in the middle.
2. Cut the loaf of bread in half horizontally and open it up like a book. Spread the Ogre Sauce on the bottom piece of bread.
3. Evenly place the ham and roasted pork on top of the Ogre Sauce. Evenly arrange the cheese and pickles on the meat.
4. Pour Ogre Sauce liberally over meat and pickles and top piece of bread and close the sandwich. Press gently on the top to compact the sandwich slightly. Cut it in half crosswise; set both halves aside.
5. Lay 2 (20-inch-long) sheets of aluminum foil on a work surface. Brush half of the melted butter on the tops of the sandwiches. Place each sandwich butter-side down on the sheets of foil. Brush the bottoms of the sandwiches with the remaining butter. Fold the foil around the sandwiches to cover.
6. Heat a large frying pan on low heat until hot, about 4 minutes. Place 1 wrapped sandwich in the pan. Place a cast-iron skillet, Dutch oven, or heavy pot on the sandwich, push down on the skillet or pot to further compact the cubano, and cook undisturbed for 10 minutes.
7. Remove the skillet or pot (careful: It may be hot). Flip the sandwich and place the skillet or pot back on top of it. Cook undisturbed until the cheese has melted and the sandwich is warmed through, about 10 minutes more. Remove to the oven and repeat with the second sandwich. When both are ready, remove the foil, cut into pieces, and serve.

BLUE OGRE DOG

• Knockwurst, brat or large hot dog
• Crumbled blue cheese
• 1 bottle Ogre Sauce
• Hot dog buns or hoagie roll

Directions

1. Heat grill to High
2. Make three diagonal slits (1-2 inches in length) on top of knockwurst
3. Place slit down on grill and cook for 2-3 minutes or until slits have swelled and opened
4. Turn over and pour ogre sauce into openings created from slits and cook another 2-3 minutes
5. Pull off grill and place in bun slit side up
6. Fill slit crevices with blue cheese crumbles
7. Pour Ogre Sauce across entire top length wise
8. Place on top rack of grill to toast to desired crispiness

OGRE MEATLOAF

• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 red bell pepper
• 18 ounces ground chuck
• 18 ounces ground sirloin
• 1 1/2 teaspoon kosher salt
• 1 egg

For the glaze:

• 1/2 cup Ogre Sauce
• Dash hot pepper sauce

Directions

1. Heat oven to 350 degrees F.
2. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.
3. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Pour or brush Ogre Sauce over entire top meatloaf and cook for 1 hour or until internal temperature reaches 155 degrees.
4. Remove from oven and let set for 10 minutes. cut and serve apply more Ogre Sauce to taste.

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