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Vegetarian Cuban Sandwich

Recipe | Courtesy of Rafael Palomiro

Total Time:: 15 minutes

Triple D Nation: Mex-Italian and Meatless

Episode | From: Diners, Drive-Ins and Dives: Triple D Nation

This trip, Guy Fieri's catchin' up with some top Italian, mega Mexican and verifiable vegan eateries! A mom-and-pop taco spot in Phoenix isn't slowing down anytime soon, now at multiple locations and still serving a taste of Chihuahua with lights-out lengua and beefed-up gorditas. Then, in Boston, real-deal Italian is going strong, plating craveable faves like a marinated steak tip sandwich and next-level eggplant parm. Plus, a not-your-typical butcher is bringing even more "meatless" to the Minneapolis masses, puttin' their plant-based stamp on a huli-huli rib panini and the-bomb bacon brat.

San Jose, California

Episode | From: Man v. Food

Casey Webb's epicurean expedition takes him to San Jose, CA. His first stop is a one-of-a-kind drive-in for a crispy and golden falafel sandwich. Then he tackles the magnificent Monte Cristo Reeto with turkey, ham, bacon and Swiss cheese wrapped in a tortilla, deep-fried and topped with powdered sugar and grape jelly. Finally, Casey has a showdown with one of the Bay Area's biggest bowls of ramen in the Masumo Challenge.

Home Cooking

Episode | From: Healthy Appetite with Ellie Krieger

Who says the food your mom made can’t be healthy? Ellie busts the myth and cooks up some favorites from her own family’s cookbook. There’s her take on the classic New York breakfast--an open sandwich brimming with cheese and smoked salmon, then she’s cooking up her Mom’s meatloaf and her mother-in- law’s Banana Cream Pie--family favorites cooked Ellie’s way--totally delicious and healthy.

Triple D Nation: Mexican and Meat

Episode | From: Diners, Drive-Ins and Dives: Triple D Nation

This trip, Guy Fieri's goin' back to some DDD flavor-makers for a mess of meat and Mexican! First, an old-school deli institution in Chicago is busy as ever, fillin' up food trays with killer corned beef hash and mouthwatering meatloaf. A Cincinnati street taco joint has expanded big time, with new menu faves like craveable carnitas taquitos and sizzlin' stuffed poblanos. Plus, a Cajun smokehouse in New Orleans has really taken off, mixin' it up with the-bomb boudin grilled cheese and an over-the-top chopped chicken sandwich.

Triple D Nation: Seafood, Schnitzel and Spam

Episode | From: Diners, Drive-Ins and Dives: Triple D Nation

This trip, Guy Fieri's headed back to top spots servin' up some fresh takes! Just outside New Orleans, a sizzlin' seafood joint has expanded, still going boat-to-table with dynamite Delacroix drum nachos and the-bomb backyard boiled crawfish. An old-school diner with a tribute to the troops in Fountain Valley, Calif., is busier than ever, dishing out smoked spam loco moco and puttin' their stamp on pot roast. Then, in Chicago, a big-time beer bar is even more of a foodie destination, plating a prime-time pork schnitzel sandwich, plus poutine with beer cheese and bacon gravy.

ViVa! Vienna! Festival/Contraband Days Festival

Episode | From: Food Network Specials

This trip, Noah Cappe celebrates Memorial Day weekend at suburban DC's ViVa! Vienna! festival, where the fastest way to his heart is through divine Soul Food. He springs for Loaded Perogies, learns a new spin on an old favorite with Philly Cheese Steak Fries and sees food and eats it with Baltimore-style Crab Dip. Then, he sets course for the bayou where he uncovers some tasty treasures at the pirate-themed Contraband Days festival in Lake Charles, La. There, he gets a lesson in down-home Cajun cooking with Chicken and Crawfish Gumbo, fancies up funnel cake with maple and candied bacon and goes nuts for Creole-style Praline candies with Miss Rita.

Deli-Icious Delights

Episode | From: Food Network Specials

Caplansky's is our first stop, a Jewish deli truck out of Toronto, Ontario, serving up classics with a twist such as the WZE Sandwich, featuring grilled kosher style salami, schmaltz laced chopped liver, red onions and Russian honey mustard all in a mini challah bun! We then cool things down at the Lake St Creamery who are serving up deliciously unique ice cream flavors including home made donuts, Earl Grey Tea and even Whiskey. Next we rock up in Nashville Tennessee for some original Mexican gourmet at the Yayo's OMG truck. Topping off this episode, we go nuts for donuts in Austin, Texas at the Gourdough's truck. These guys do donuts unlike anyone else such as The Porky's, injected with Jalapeno jelly and topped with cream cheese and Canadian bacon. Mmmm, donuts.

Bruschetta Bar

Episode | From: Easy Entertaining with Michael Chiarello

Everyone's favorite appetizer becomes a party in itself as we set out a make your own bruschetta bar with plenty of toasty, garlicky bread and lots of delicious toppings. A fun and easy cocktail party everyone will love. Gameplan Day Before Party: Shave corn off cobs, simmer with cream for Creamed Corn Bruschetta. Cover and refrigerate. Blanch broccoli for Rosemary Skewers. Remove some leaves from rosemary stems to make "skewers". Whisk together marinade for Rosemary Skewers. Roast garlic in olive oil for Rosemary Skewers. Remove stems from shitake mushrooms for Rosemary Skewers. Assemble vegetables on Rosemary Skewers. Cover and refrigerate. 1 1/2 Hour Before Party: Sear steak to rare for Bistecca Bruschetta. Set aside on a rack. Slice and roast onions for Bistecca Bruschetta. Slice and bake bread to make Crostini. Slice bread for bruschetta. Finish roasted onions with vinegar, garlic and herbs. Finish steaks in oven for Bistecca Bruschetta. Remove and let rest. 1/2 Hour Before Party: Re-heat and plate creamed corn and proscuitto slices for Creamed Corn Bruschetta. Set up ingredients for Smeared Tomato Bruschetta with extra virgin olive oil, torn basil, and salt on a tray for guests to assemble. Carve steaks and arrange on platter with onions for Bistecca Bruschetta. At the party: Grill Bruschetta bread slices. Grill Rosemary Skewers, serve with Carambazola cheese. Eat and Enjoy!

Ultimate Recipe Showdown: Comfort Foods

Episode | From: Ultimate Recipe Showdown

Food Network searched for the Ultimate Comfort Food recipe. After a nationwide recipe contest, nine finalists competed in three rounds: Chili, Mac and Cheese and Sandwiches. A panel of food experts determined whose comfort food dish was the best. See who walks away the winner of $25,000! COMPETITORS: Chili Peg Schaefer Recipe: Mexitana Ancho-Lamb Chili Hometown: Bozeman, Mo. Ray Isacsson -- Winner! Recipe: Spanish Influenced Chili with Collard Wrapped Pork, Chorizo and Sweet and Smoky Paprikas Hometown: Danbury, Conn. Anne Tegtmeier Recipe: Ultimate Veggie Chili Mac and Cheese Autumn Clements Recipe: Black and Tan Irish Mac and Cheddar Hometown: Amelia Island, Fla. Brett Greenberg -- Winner Recipe: French Onion "Soup" Mac and Cheese Jenny Flake Recipe: Pepita Crusted Cheddar Jack Southwest Chicken Mac Hometown: Gilbert, Ariz. Sandwich Ivan Aviles -- COMFORT FOODS GRAND PRIZE WINNER! Recipe: Boricua Plantain Sandwich Hometown: Holtsville, N.Y. Anna Georgantonis-Keah Recipe: Squash Sandwiches Hometown: Austin, Texas Michael Giletto Recipe: Germany's Version of the "South Philly Cheese Steak with a Twist" Hometown: Mickleton, N.J.

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Showing 2,381 - 2390 of 2,398 results for cheesesteak sandwich. No results were found for "cheesestake sandwich ".