Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Posts Tagged ‘sandwich’

Homegrown Lunch

Posted by Caveman Cooking on March 3, 2014

BLTT (Bacon Lettuce Tomato & Turkey) with homegrown tomato and lettuce. YUMMMMMMM!
(Can’t see it on the backside, but there’s a homemade spicy dill pickle on the plate, too!)

BLTT

©2014 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Sandwiches | Tagged: , , , , , , , , , , | Leave a Comment »

C3TV: Dutch Oven R&R Pulled Pork

Posted by Caveman Cooking on December 5, 2011

Here it is! The world premier of our new online video cooking series!! Please be sure to leave your comments, as we strive to improve the show with each and every episode. Also, be sure to view all the way through the credits for some added “bonus footage”. 😉

Being a Caveman and all, I love to put meat on the grill or in the smoker. That said, I must challenge the purists who insist that good Pulled Pork has to be cooked via one of those methods. This recipe will prove that this dish doesn’t always have to be made in the great outdoors.

Series Premier
Episode 101

©2011 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, C3TV, Main Course, Rubs, Sauces, Marinades & Dressings, Sandwiches | Tagged: , , , , , , , , , , , , , , , , , , , , , | 32 Comments »

Dutch Oven R&R Pulled Pork

Posted by Caveman Cooking on September 28, 2010

C3TV - Watch This RecipeDutch Oven R&R Pulled Pork Sandwich
Being a Caveman and all, I love to put meat on the grill or in the smoker. That said, I must challenge the purists who insist that good Pulled Pork has to be cooked via one of those methods. This recipe will prove that this dish doesn’t always have to be made in the great outdoors.

INGREDIENTS

5-6 Pounds Bone-In Pork Shoulder Roast (Boston Butt)
1 Preparation BBQ Rub-a-dub
1 Preparation R&R BBQ Sauce
1 Medium Onion
4-5 Large Garlic Cloves

RECIPE

Make one preparation BBQ Rub-a-dub.
HINT #1: This rub was developed specifically for this recipe.
BBQ Rub-a-dub

Completely cover entire Pork shoulder with rub. Place into large zip-loc bag and press rub into meat. Seal bag and place in refrigerator for at least 12 hours (I go for 24).
Marinating Pork Shoulder

When done marinating, remove meat from fridge and let stand for 20 minutes. Preheat oven to 300°. In the meantime, slice onion and then cut slices in half. Slice garlic cloves lengthwise.
Sliced Onion and Garlic

Evenly spread half the onions and garlic in the bottom of a quality Dutch Oven. Place the Pork should on top of the onion and garlic slices, then cover with the meat with the rest of them.
Place lid tightly onto Dutch Oven and put into oven. Pork shoulder should cook for about 1.25 hours per pound. To be certain it is fully cooked, insert a meat thermometer (be sure it isn’t touching, or near, any bones). Meat should be done when it reaches 175°.
Ingredients in Dutch Oven

While meat is cooking, make one preparation R&R BBQ Sauce.
HINT #1: This sauce was developed specifically for this recipe.
R&R BBQ Sauce

When the meat is done, it should look something like this.
NOTE #1: See, purists. There is still a nice bark on the outside!
Cooked Pork Shoulder

Scrape any loose onion or garlic slices off Pork shoulder into Dutch Oven (don’t worry if some sticks to the meat). Remove meat from Dutch Oven, place onto a raised edge plater (to catch any juices that may flow in the pulling process), and let stand for 15 minutes. Skim fat from juices that remain in pan and reserve any remaining liquid, onions and garlic.
Take two forks and start shredding meat, making sure to separate and discard any fat and/or bones.
NOTE #2: See, purists. The meat is still juicy and tender!
Shredding Pork

Place remaining meat, drippings, and onion/garlic scraps back into Dutch Oven with reserved liquid and ingredients. Pour in 2 to 2.5 cups of the R&R BBQ Sauce (depending on the size of the Pork Shoulder), and stir all ingredients together. Place lid back onto Dutch Oven and return to oven for 15 minutes.
Pulled Pork with Sauce

Now you’re ready to serve up this succulent, juicy, tender, and delicious Pulled Pork. One option is to heat up some corn tortillas, whip up some Rockin’ Guac, and make some Tacos al Pastor. You can also steam up some rice and pour ladles of this marinated, slow-cooked pork on top. But, the overwhelming alternative of choice is to slice open a Kaiser Roll, slap on a heap of the Pulled Pork, top with some Cole Slaw, and drizzle with warmed R&R BBQ Sauce, as shown here. Also, served here with some Oven-Baked Cave Chips.
NOTE #3: See, purists. It still looks delicious!
Dutch Oven R&R Pulled Pork Sandwich

If you are wondering whether it really tastes as good as it looks, just ask the Caveboy. He declared this stuff to be, during his one and only pause between bites, his “new, personal candy”. But, don’t take our word for it … try it yourself!

Prep Time = 20 Minutes
Marinating Time = 12-24 Hours
Cooking Time = 5-7.5 Hours
Serves 6-10

View the C3TV video version of this recipe here.

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Main Course, Sandwiches | Tagged: , , , , , , , | 28 Comments »

Gnarly Cali Combo Burgers

Posted by Caveman Cooking on June 17, 2010

Gnarly Cali Combo Burger
Mission: Take Poppa Mike’s Legendary Gnarly Burgers to the next level.
Mission Status: Accomplished!

INGREDIENTS

1 Poppa Mike’s Legendary Gnarly Burger Patty
1 Hot Dog (any brand is fine … as long as it’s Hebrew National)
1 Hamburger Bun
1 Slice Cheese
1 Slice Fresh Tomato
1 Slice Sweet Onion
1/4 Avocado, sliced

RECIPE

Prepare one Poppa Mike’s Legendary Gnarly Burger patty.

The great thing about these burgers is that if you make too many, and if you aren’t having a dozen hungry people over you will make too many, you can freeze them and throw them directly onto the grill another time. Hence, the use of some hockey-puck-hard burgers here.
Frozen Burgers

Throw burger onto the grill and cook as usual. Just before you flip your burger, put the hot dog on the grill.
Burgers & Dogs On The Grill

Just before the hot dog is completely done, butterfly-cut it lengthwise. Place onto grill, center-side down.
Butterfly-cutting Hot Dog

Place cheese onto burger (any type is fine, but there is something to be said about the flavor combo the good old American slice gives this burger). As cheese begins to melt, cut dog in half crosswise. Place hot dog halves side by side on top of cheese and leave on grill until cheese is sufficiently melted.
Dog On Top Of Burger

Place combo burger onto bun prepared with avocado, tomato, and onion slices. Add condiments to taste.
Gnarly Cali Combo Burger

SIDE NOTE: Chances are, when you are having a BBQ with burgers and dogs, you are going to have, at least, one of each. So, why not combine them into one great sandwich? You won’t miss the extra bun, and the flavor combination will make you wonder why you haven’t tried this before. The only downside is that everyone who is having a plain burger or dog will want a bite!

Prep Time = 15 minutes
Cook Time = 10-12 minutes
Serves 1

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in BBQ, Main Course, Sandwiches | Tagged: , , , , , , , , , , , , , | 14 Comments »

Cavey Cali Cheesesteak

Posted by Caveman Cooking on May 13, 2010

Food Blogs Post of the Day for 5/13/10

This recipe won Post of the Day for 5/13/10!

Cavey Cali Cheesesteak
A bit of a California twist to the classic Cavey Cheesteak. It’s just as tasty and you probably won’t even notice that it’s a little healthier. 😉

INGREDIENTS

6-8 Ounces Cooked Chicken, preferably Juicy Beer Can Chicken
3 Medium-Small Baby Bella Mushrooms
2 Thin Slices Sweet Onion
1/4 Medium-Small Red Bell Pepper
1/4 Medium-Small Avocado
1-2 Slices of Cheese
1 Tbsp Oil
1 Tbsp Mayonnaise (we use the Light variety)
1 Fresh Sandwich Roll
Salt & Pepper to taste

RECIPE

Seed, devein, and chop the red pepper. Rinse, lightly scrub, and then chop mushrooms. Chop onions and slice avocado. Set aside.
Chopped Veggies

Cut leftover chicken into one and two-bite pieces. Both white and dark meat are okay. Set aside.
Cut Chicken

Over a medium-high flame, heat oil on non-stick griddle or in large skillet. Add all veggies and salt & pepper to taste.
Veggies on Griddle

Since the chicken is already cooked, and you don’t want to end up over-cooking and drying it out, let the veggies cook a bit before adding the chicken. Just before you are going to flip them the first time is usually a good time to do it.
Chicken and Veggies on the Griddle

While everything is cooking, get your roll ready. Butterfly slice the roll, being careful not to cut all the way through. If it’s super fresh like the one pictured here there’s no need to heat the roll up. If it could use a little help, place it on the griddle and quickly heat both sides. Evenly spread mayo, place avocado slices on bottom side, and set aside on plate.
HINT: Choosing the right roll is critical for a really good cheesesteak sandwich. If possible, skip the pre-packaged rolls in the store and get a good, fresh-baked Amoroso roll, Artisan roll, or French Roll. It does make a huge difference!
Avocado on Roll

Just before chicken is ready to come off the grill (you just want to get it hot) add cheese slices. Allow to begin melting before removing from griddle.
NOTE #1: Although we used Swiss Cheese here, any number of cheeses would work well with this sammie. Experiment! Though, the Swiss is gooooood!! 🙂
Cheese Melting on Chicken

When ready, remove cheese topped chicken with a spatula and evenly distribute on roll.
Chicken on Roll with Avocado

With the spatula, remove veggies from griddle and evenly distribute on top of chicken. There! You’ve done it!! Enjoy!!!
Cavey Cali Cheesesteak

NOTE #2: I was planning on taking a picture of the Cavekids unabashedly stuffing their faces with this dish, but I was too busy stuffing my own face to notice that they were done before I even got halfway through mine.
On a side note, the Caveboy called “Dibs!” on the remaining leftover chicken so that I could make him another one of these tomorrow! 😆

Prep Time = 10 minutes
Cook Time = 8 minutes
Serves 1

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Main Course, Sandwiches | Tagged: , , , , , , , | 16 Comments »

Cavey Cheesesteak

Posted by Caveman Cooking on March 26, 2010

Cavey Cheesesteak
When you’ve got some leftover beef, this is an easy way to make another great meal out of it.

INGREDIENTS

6-8 Ounces Cooked Steak, preferably rare
3 Medium-Small Mushrooms
2 Thin Slices Sweet Onion
1/4 Small Red Bell Pepper
1 Slice Cheese
1 Tbsp Oil
1 Tbsp Mayonnaise
1 Fresh Sandwich Roll
Salt & Pepper to taste

RECIPE
NOTE #1: After soaking a Tri-tip in some Teriyamic Marinade for a day, we BBQed for the first time in our new Cave and had the Cave-in-laws as our first guests. Unfortunately, we were too cooked from the unending unpacking to do a photo-shoot for a post, too. But, we had plenty of leftovers and, finally, some time to do one for this! A BIG thank you to the Cavewoman for taking some great shots.

Heat non-stick griddle or large skillet over medium-high heat.
As thinly as possible, slice some leftover steak or other rare to medium-rare beef. Set aside.
Slicing Leftover Tri-tip

Slice mushrooms, paper-thin cut the onion, and slice red pepper. Set aside.
Slicing Veggies

Butterfly slice the roll, being careful not to cut all the way through. Place onto griddle and quickly heat both sides. Remove from griddle, evenly spread mayo, and set aside on plate.
HINT #1: Choosing the right roll is critical for a really good cheesesteak sandwich. If possible, skip the pre-packaged rolls in the store and get a good, fresh-baked Amoroso roll, Artisan roll, or French Roll. It does make a huge difference!
Artisan Roll On Griddle

Add oil to griddle. When heated, add meat.
Tri-tip On The Griddle

Before you are ready to flip the meat, add veggies to skillet/griddle. Keep separated from meat, for now.
HINT #2: Although I said “Salt & Pepper to taste” in the ingredients, I find that any marinated, or rubbed, meat tends to already have more than enough seasonings for this dish. That said, if you feel the need for more, this is the point to add it.
Tri-tip & Veggies On The Griddle

Just before meat and veggies are ready, place cheese on top of the meat. Then, place veggies evenly on top of the cheese, and allow cheese to begin melting before removing from grill.
NOTE #2: Usually, I like to use Provolone cheese on this sandwich. In fact, we had just bought some from our local market. But, upon opening, it was readily apparent that it had already turned to the darkside. So, I subbed out some Swiss, which worked fine. Cheddar would have been great, too. Just goes to show that although “cheese” is an integral part of a cheesesteak, the kind of cheese isn’t as consequential … experiment!
Cheesesteak Stuff

Using a large spatula, remove entire mound of food from griddle and place onto prepared roll. Enjoy!
HINT #3: If you like hot sauce, this is a great vehicle for it. I like to splash a bunch of Tapatio, Cholula, or Tabasco on mine. Pizza sauce also works great … but, I think that may qualify as a whole different sandwich! 😉
Cavey Cheesesteak

Prep Time = 10 minutes
Cook Time = 10 minutes total
Serves 1

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Main Course, Sandwiches | Tagged: , , , , , | 12 Comments »

A Day To Refresh

Posted by Caveman Cooking on March 19, 2010

Saul's Day Starter

Saul's Day Starter

As you are probably aware, life for the Cave Clan has been just a bit on the hectic side for several weeks. So, when my buddy SoCalBassAssassin (aka Saul) called and asked if I wanted to join him on his 19′ silver-sparkle Monarch bass boat for an early spawn Largemouth Bass (LMB) session on Lake Casitas (near Ojai, CA), my response was a resounding “#@%& YEAH!”. After all, a day of fishing sounded like the perfect way to get my overdone head back in the game … and what fish would be a better target on St. Patrick’s Day than the green LMB?!?
The last time Saul and I ventured out together, I had to get up around 3am to make it to his house by 5am, and arrive at the lake before the 6:30am opening. But, now that we live 45 minutes closer, and because I prepared my BTA Turkey Sandwiches the night before, I actually was able to “snooze in” until 4am. After getting the boat ready and a quick traditional stop at Sam’s, the Vietnamese Doughnut Guy (aka VDG), for a plain buttermilk and a cup of Joe we headed out for a day of fishin’ fun. Until the sun got above the surrounding mountains, it was a chilly 42° on the water. But, when it did warm up, we were treated to a beautiful, mostly sunny 75° day. Though it did get a bit breezy in the afternoon.
Cave's First

Cave's First


At first we saw tons of huge Carp busting the shorelines in search of Bass beds to raid, but we couldn’t find any of the early spawners to target. Though, after about an hour of searching, we found our first LMB guarding the nest. It didn’t take Saul long to entice him with a Texas-rigged Roboworm and pose with our first fish of the day. He nailed a couple more, then I found one just off the beds and got myself off the schnied.
We nailed another nine fish between us, on a variety of baits. I actually wrapped things up with our last fish, who threw in several acrobatic ariels before agreeing to a photo op. If you’d like to see pics of all our catches just click here. FYI, all the fish were safely released to fight another day.
St. Patty's Day Band

St. Patty's Day Band


After cleaning up the boat and heading back to Saul’s, I raced home to have a fun St. Paddy’s dinner with the family at one of our new local hangs … The Alamo Restaurant – purveyors of fine Mexican cuisine in Newbury Park. I didn’t plan on doing a review of them quite yet, so I left my camera in the car. A move I regretted when a 10 person bagpipe band suddenly descended upon the south-of-the-border brasserie. We all gathered ’round as they deftly played Irish classics like Danny Boy and emotion stirring folk hymns like Amazing Grace. While a full review in the near future is warranted, for now let me just say that the homemade guacamole is amazing and the Chili Verde is full of flavorful, tender pork in – what else on St. Patty’s Day – green sauce! The margaritas weren’t too shabby either. 🙂
Best of all, this day of fun, food and festivities really recharged my juices. There still is a ton to do to the new cave, and the VO workload has suddenly exploded, so time is still at a premium. But, I am feeling a constant release from the grip of the insanity that has reigned recently. Who know’s, I might even get a new recipe up on here before the next lunar cycle! 😉

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Chit Chat | Tagged: , | 10 Comments »

BTA Turkey Sandwich

Posted by Caveman Cooking on January 21, 2010


No, BTA doesn’t stand for Bacon, Tomato, Avocado. Though, the latter two are part of this sub sandwich. Rather, it stands for Better Than Average … which it is! 😉

INGREDIENTS

1/4 Pound Sliced Turkey
1-2 Slices of Cheese
1/4 Avocado, ripened
1 Lettuce Leaf
2-3 Slices of Tomato
1-2 Slices of Sweet Onion, shaved
1 Tbsp. Mayonnaise (or other condiments)
1 tsp. Olive Oil
2 tsp. Red Wine Vinegar
1/4 tsp. World Spice Merchants Italian Herbs or TSS Italian Herbs & Cheese
1 Sandwich Roll

RECIPE

Slice your roll lengthwise, making sure not to cut all the way through the crust on one side.
HINT #1: Believe it or not, the choice of roll is one of the most important steps in making this sandwich rock. Fortunately, our local market has a bakery that makes incredible sub rolls.
Spread your condiments evenly on both halves of the roll. I use lite-mayo to try and make it a little healthier. But, you can use regular mayo, pesto-mayo, mustard, 1000 Island, etc., or any combination thereof.
On the bottom half of the roll evenly place your turkey slices. Then add your cheese slices.
NOTE: I usually use Swiss Cheese, but we were out of everything except for the kids’ String Cheese. So, I just pulled it apart and used that. Any of your favorite hard or semi-hard cheeses will work well.
Next, add your lettuce leaf, tomato slices and shaved onion. On the top half of the roll lay your avocado slices. Sprinkle the Italian herbs over the sandwich. Then, drizzle your oil and vinegar over the sandwich.

I also like to add pickle slices to my sandwich (not pictured because I forgot them until just before my first bite, and I was too lazy and hungry to re-shoot it ;)). You can also throw any of your other favorite veggies on there including cucumbers, mushrooms, peppers (marinated Red Peppers work really well), etc. Be creative … a sandwich is only limited by your imagination!
Enjoy with some chips, pasta salad, side salad, mac salad, etc. Served here with Harvest Cheddar Sun Chips (again, trying to be a little healthier).
HINT #2: To make closing this sandwich up easier, and to be able to slice it easily, take a large sharp knife and lay it against the ingredients on the bottom half of the sandwich firmly enough to hold everything in place without squishing them. Simultaneously, fold the top half over the knife, and then smoothly slide the knife out of the sandwich.

Prep Time = 5 minutes
Cook Time = n/a
Serves 1

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Sandwiches | Tagged: , , , , , , | 11 Comments »

Freezer Food Fest #5

Posted by Caveman Cooking on January 3, 2010

It’s official! We’re moving!! So, I have been given a “request” by the Cavewoman to empty the freezer before we hit the road. The pressure is on!

So, after my horror filled journey into the nether regions of the ice box in Freezer Food Fest #4, I just had to find something good for this installment. Or, at the very least, something edible! I didn’t have to search far to achieve both goals … Barbequed Tri-tip that had been marinated in Teriyamic Marinade. I had just made it a week or so ago, but had to freeze the leftovers when I realized they wouldn’t have a chance to be eaten before turning to the “darkside”. Now, though, I figured it would make great sandwiches! I threw the zip-lock bag into the fridge and gave it 24 hours to defrost.
Skip ahead to lunchtime today. I asked who would be up for a Tri-tip sammy, but six year-old Caveboy was adamant about his dire “need” for a Peanut Butter sandwich, no jelly. But, 4 year-old Cavegirl, the more gastronomically adventurous of the two, was pumped about the prospect of Freezer Food Fest Tri-tip. Much like her dad, she is a true American … we will eat anything as long as it is between two pieces of bread! 😉
However, plain mayo or mustard just wasn’t sounding like the right condiment for these puppies. Something needed to be tweeked … hmmmmmm. A quick perusal of the spice cabinet brought the answer: Chipotle Mayonnaise! Fast, easy, and gooooooood! Just grabbed the bottle of World Spice Merchants Chipotle Chili Powder and added a full 1/4 teaspoon to 2 tablespoons of mayo and did a brisk whisk … BOOM! Mayo done!!
Sliced a couple of bakery fresh sandwich rolls open, slathered on the spiced up mayo, and served them with some Harvest Cheddar SunChips. I took that first bite and was immediately pleased by the flavor combinations … delicious! Cavegirl, who is usually the last one to finish her meal, was the first one done. I guess she liked it, too. Even the Caveboy was intrigued and asked for a bite. He ended up being quite bummed he opted for PB, no J.
I’m just glad we were able to get something good out of the freezer this time. I was beginning to worry that we might already have found all that was edible in that ice-cold encasement. Things are looking up, though. When I found the Tri-tip, I also found some bacon! Breakfast is going to rock tomorrow!! 🙂

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This originally appeared on the Caution: Caveman Cooking blog at http://cavemancooking.net authored by Caveman. This may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Freezer Food Fest | Tagged: , , , , , | 6 Comments »

The Muffin Thingy

Posted by Caveman Cooking on November 12, 2009


Another morning favorite that can be enjoyed any time of day. It may not sound good on paper … but, it is Mmmmmmm MMMMMMM good!

INGREDIENTS

1 English Muffin
2 Tbsp. Cream Cheese
1.5 Tbsp. Fruit Preserves
2 Slices Swiss Cheese

RECIPE

Fork split English muffin and lightly toast. Though, much like The Egg Thingy, a bagel can easily be substituted.

Spread cream cheese and preserves evenly over both muffin halves. In this case, I used some homemade White Peach Jam made by CampViola (OMG! That stuff is phenomenal).

Add a slice of Swiss cheese to each half and place on small cookie sheet or shallow bake pan and place in toaster oven. If you don’t have a toaster oven, just put them under the oven broiler, on low.
HINT: Be sure that cheese doesn’t hang too far over edges of muffin or you will leave more cheese on the baking sheet than the intended target.

Either “toast” or “top brown” until cheese is melted.
HINT #2: Let stand a couple of minutes before eating – the preserves get quite hot.

It may not seem like all these things would go together … but, man do they ever!
HINT #3:  If you’re afraid that this thing will be “The Angioplasty Special”, try using low-fat cream cheese and swiss cheese made from 2% milk.  It will still be incredible.

Prep Time = 2 minutes
Cook Time = 8 total minutes
Serves 1-2

©2009 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

Posted in Breakfast, Sandwiches, Vegetarian | Tagged: , , , , , , | Leave a Comment »