Bring out the delicious, sumptuous flavor of
all our Kelly & Eisenberg meats!
Click on an item below and find some recipe ideas to satisfy even the most discriminating eater!
Chicago Style: Cook hot dog, then place in bun. Pile on yellow mustard, chopped onions,
2 tomato wedges, pickle spear, 2 sport peppers and green (sweet) pickle relish. Finish with sprinkles
of celery salt.
N.Y. Style: Grill the hot dog, and then place in bun. Top with hot sauerkraut. Serve with brown
Chili Dog: Cook hot dog, and then place in bun. Pour chili over hot dog. If you like, add some
shredded cheddar cheese.
Southeast (slawdog) Dog: Cook hot dog, and then place in bun. Simply add creamed coleslaw for
something a little bit different!
Southwest Dog: Cook hot dog, and then place in bun. Add fire-roasted salsa, chopped onions and
Fran-Cheesy: Wrap hot dog with bacon, then broil or grill. Add a yellow cheese, like cheddar or
American. Place back on grill or broiler to melt the cheese.
Pastrami-Dog: Cook hot dog. Cover hot dog with heated pastrami. Place in a bun and serve with
Carolina Hot Dog: Mustard, Chili, Onion, and Cole Slaw.
Maxwell Street Style: Cook sausage. Add grilled onions and yellow mustard. For an extra treat,
add some sport peppers!
Traditional: Grill sausage, top with hot sauerkraut. Serve with brown mustard.
Traditional: Steam or grill brat with hot sauerkraut. Serve with brown or yellow mustard.
Traditional: Grill Sausage. Top with marinara sauce and mozzarella
Combo: Heat roast beef and sweet peppers in Italian-flavored
au jus. Grill Italian sausage. Serve on Italian bread with hot or mild
Traditional: Serve warm slices on rye bread. Give it some extra zing
with some brown or yellow mustard.
Rueben Sandwich: Between two pieces of rye bread, pile corned beef,
sauerkraut. Add a slice of Swiss cheese. For some extra zip, add Thousand Island
Grilled Rueben: Prepare as above. Place sandwich on a flat grill, until
St. Patrick’s Special: Fill a soup pot with water. Heat until water
boils. Add raw corned beef, and boil 2-4 hours depending on size of meat. (Cook
meat to an internal temperature of 200-210
F.) When fork releases easy, it is done. Turn off heat. Quarter (green)
cabbage and put in corned beef cooking water for 10-15 minutes. Serve a few
slices of corned beef, with some cabbage on the side.
Round out your meal with a boiled potato.
All the sandwiches in Corned Beef can be used with
Pastrami alone or combined together.
French Dip: Heat beef in au jus gravy. Pile on bread, and serve with
au jus gravy on the side.
Italian Beef: Heat beef in Italian flavored
au jus. Add cooked sweet bell peppers, and serve with hot giardiniera.
Combo: Heat roast beef and sweet peppers in Italian-flavored au jus. Grill Italian sausage.
Serve on Italian bread with hot or mild giardiniera.
Philly-Steak: Warm roast beef. Add grilled onions and cheddar cheese.
Julienne Salads: Choose any Eisenberg deli product or a combination.
Slice cold meat into strips (Julienne style) or dice, and place on top of your