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Cheeseburger in Paradise El Cubano Sandwich copycat recipe by Todd Wilbur

Cheeseburger in Paradise El Cubano Sandwich

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Menu Description: “Ham, salami, pork, Swiss cheese, mayo, mustard and pickles, pressed until golden brown.”

This chain of island-themed restaurants features a delicious Cuban sandwich as one of the menu’s specialty items. A variety of meats are stacked on a crusty sandwich roll along with some pickles, then the sandwich is pressed until warm and flattened on a plancha grill. While there are many different ways to build a Cuban sandwich, the traditional recipe does not include mayonnaise, tomatoes, lettuce or onions. Cheeseburger in Paradise breaks tradition a bit by spreading some mayonnaise on the bread, but that’s okay, because otherwise this recipe stays true to the classic formula. Marinated pork is the superstar in this sandwich, so we must make that from scratch using juices plus lots of garlic, onion and oregano. We’ll marinate the pork for a couple hours just as the restaurant does, then bake it in a slow oven. When the pork is ready and sliced you stack it on the sandwich with other sliced deli meats, some Swiss cheese and pickles, and then it’s ready to be browned. I don’t expect you’ll have a plancha grill handy, but you can use a hot skillet with another very heavy pan, such as a cast iron skillet, to press down on top of the sandwich. I also like to put a brick in the skillet on top to help flatten the sandwich even more. For a true Cuban experience serve these along with a pitcher of mojitos and have everyone do their best Ricky Ricardo impression. 

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Get This

Marinade
  • 1 1/4 cups vegetable oil
  • 1 small onion, chopped
  • 20 cloves garlic, sliced in half lengthwise
  • 1 teaspoon dried oregano
  • 1 teaspoon whole black peppercorns
  • 2 cups orange juice
  • 3/4 cup pineapple juice
  • 1/4 cup lemon juice
  • 2 tablespoons lime juice
  • 1 tablespoon salt
_main
  • 3- to 4-pound pork shoulder
  • 4 crusty 8-inch sandwich rolls
  • 8 ounces sliced Swiss cheese
  • 8 ounces sliced salami
  • 8 ounces sliced ham
  • Salt
  • 8 long dill pickle slices (sliced lengthwise, such a s Vlasic Stackers)
  • Mayonnaise
  • Spicy brown mustard
Do This

1. Combine the oil with the onion, garlic, oregano, and peppercorns in a medium saucepan and place it over medium heat. When the oil begins to bubble, cook for 3 minutes, then remove from the heat.

2. Combine the orange juice, pineapple juice, lemon juice, lime juice, and salt in a large bowl. Pour the oil mixture into the juice mixture and stir until the salt has dissolved. Pour this marinade over the pork shoulder in a large storage container or zip-top bag. Cover and chill for 2 hours. Flip the pork over in the marinade after about one hour.

3. Preheat the oven to 300 degrees F.

4. Place the pork in a roasting pan. Pour 2 cups of the marinade over the roast and bake the pork for 2 1/2 to 3 hours, or until the internal temperature is 170 degrees F.

5. Allow the pork to sit for 20 minutes after it comes out of the oven, then thinly slice it.

6. When you are ready to build your sandwiches, preheat a large skillet over medium/low heat. You will also need a large heavy skillet, such as a cast-iron skillet to place on top of the sandwiches while they are browning. You can also use a panini press, but I found a heavy skillet will make the sandwich flatter (more like a plancha press) and a real Cuban sandwich doesn't have lines in it.

7. Build each sandwich by placing 2 ounces of Swiss cheese on the bottom of the sandwich roll. Slice the cheese to fit on the bread.

8. Pile 2 ounces of salami on the cheese followed by 2 ounces of ham. Fold the meats to fit on the sandwich. If you sliced meats are cold, heat them for 20 to 30 seconds in your microwave oven until warm.

9. Place 3 to 4 ounces of the sliced pork on the ham.

10. Lay two pickle slices on the pork. Use a spatula or a butter knife to spread mayonnaise on the top half of the sandwich roll, then spread an equal amount of brown mustard over the mayo.

11. Place the sandwich in the hot skillet and press a heavy skillet on top of the sandwich. Cook for 3 to 4 minutes, or until the bread has browned, then flip the sandwich over and brown the top. You can also use a panini press for this step.

12. Slice the warm sandwich through the middle at a slight angle and serve.

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    A scoop of cocoa powder and a handful of chocolate chips are mixed into the chain’s famous buttermilk batter for a bold stack that is a chocoholic’s dream come true. And making a picture-perfect home hack with my IHOP Chocolate Chip Pancake recipe is about as easy as cooking can get.

    Just before you serve up each stack, drizzle it with chocolate syrup and add more chips. Finish it up with a pile of whipped cream on top, and some warmed maple syrup on the side.

    Check here for many more of my IHOP copycat recipes.

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  • Score: 5.00 (votes: 1)
    Popeyes Homestyle Mac & Cheese

    In late 2021, Popeyes debuted a new macaroni and cheese recipe made with cheddar, cream, and butter, and browned nicely on top like it was just pulled out of Mom’s home oven. After analyzing the real thing from Popeyes in my kitchen lab and experimenting with multiple batches, I was eventually able to reproduce the dish so the same great mac & cheese taste can now come out of your OWN home oven. And the best part: it's super easy to make. You'll like that.

    I created my Popeyes Mac & Cheese recipe using the same ingredients used by the chain: cheddar cheese, whole milk, heavy cream, unsalted butter—all wholesome foods without any weird stuff. We'll make a quick roux for the cheese sauce using a little flour, and I’m also adding easy-melting American cheese into the mix for its keen ability to keep the sauce from becoming grainy, as cheddar-based sauces tend to do.

    Combine the sauce with the pasta, brown the top under a broiler, and you just home-styled your way to a delicious mac & cheese masterpiece.

    Get more cool Popeyes hacked recipes here.

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  • Not rated yet
    Applebee's Spinach & Artichoke Dip

    When I saw a recent Mashed.com poll where most people picked the spinach & artichoke dip as their favorite appetizer on the Applebee’s menu, I realized I haven’t yet cracked the recipe, and immediately got to work.

    I've hacked many spinach & artichoke dips over the years, but this one is different with a blend of Italian cheese in the mix. Thankfully, grocery stores usually have bags of pre-blended shredded Italian cheese, to make things easy. With that cheese blend, plus some additional Asiago and Parmesan, we've got a spot-on match to Applebee's Spinach & Artichoke Dip.

    No need to defrost the frozen spinach ahead of time—that will be taken care of when it steams in your microwave. Add the steamed spinach to the cheese and other ingredients in a saucepan with the trimmed artichoke hearts, and when it’s hot, sprinkle on some more Parm, brown it under your broiler, and bust out the chips.

    Check out my recipe for Applebee's Chicken Wonton Tacos and more here

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  • Not rated yet
    Del Taco Tamales

    This 600-unit Mexican fast food chain celebrates the holidays each year with delicious little $2 corn husk-wrapped pork tamales made from a traditional recipe for authentic south-of-the-border taste. The only problem is when the holidays go away, so do these tasty tamales. And that's why we bust out this Top Secret Recipe.

    Making authentic tamales is not difficult, but it does take time. The pork requires a braise for several hours to get it fork-tender, and the wrapped tamales will take around 2 hours to steam until they're done.

    My Del Taco tamale recipe is inspired by traditional tamale recipes that include a braising sauce for the pork made from rehydrated guajillo peppers. To coax out more flavor, I chose to first toast the peppers before adding them to the liquid. And rather than using lard in the masa dough, I found a combination of vegetable shortening and butter to be a more flavorful alternative.

    Steam all 24 of tamales until they are fully cooked, and store those you can’t eat in your freezer for several weeks. Steam the frozen tamales for 20 to 30 minutes, and they’ll taste as good as fresh.

    How about a cold margarita to wash down those tamales? Find your favorite famous drink recipes here.

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  • Score: 5.00 (votes: 2)
    Wendy's Seasoned Potatoes

    Reviewers of Wendy’s tasty seasoned potatoes point out that the skin-on slices stay crispy even when cool. That tells us the breading is most likely made with a non-wheat flour blend, an assumption confirmed by the website ingredients list for the potatoes where nary a gram of wheat flour is included. Yep, these seasoned potatoes are gluten-free.

    Wendy’s uses a blend of food starches plus rice flour for the breading on their version, but my tests confirmed that cornstarch is all you’ll need for a great clone of Wendy's seasoned potatoes. The secret process starts by coating the potato slices with the dry breading mix, which contains salt. The salt in the blend will draw water out of the potatoes, magically transforming the dry breading into a wet batter in about 20 minutes.

    When all the breading is wet, the potatoes go into the oil for partial frying. After resting a bit, they get dropped in again until golden brown and crispy. And, thanks to the cornstarch, these potatoes will stay crispy, even when they’re completely cool.

    Find more of your favorite Wendy's copycat recipes here

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  • Not rated yet
    Sweet Baby Ray's Honey Barbecue Sauce

    Brothers Dave and Larry Raymond came up with a top secret recipe for barbecue sauce that was so good they entered it in Chicago’s Rib Fest barbecue competition in the late ‘80s. The fourth time they entered, in 1985, they took home the 2nd place trophy. By the following year, they were selling bottles of their now-famous sauce in stores, and the brand became a huge success.

    The brothers sold their $30-million-a-year sauce business in 2005, and the brand kept growing. By 2008, Sweet Baby Ray’s was America's #2 best-selling barbecue sauce.

    Now, with my Sweet Baby Ray's Honey Barbecue Sauce recipe, you can make 2 cups of a taste-alike sauce with mostly common ingredients plus pineapple juice, celery salt, and tamarind paste to help nail down the familiar award-winning taste.

    Try other famous copycat sauce recipes here.

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  • Not rated yet
    Jovy Fruit Rolls

    Fruit leather first emerged in the U.S. in New York City in the early 1900s when Syrian immigrants dried apricot paste until it was chewy, and it came in one flavor: apricot. Louis Shalhoub, whose grandfather George was one of those immigrants selling apricot fruit leather in the early days, founded Joray in the 1960s and sold the first commercial fruit rollups in America in a variety of non-apricot flavors. Shortly after that, General Mills came out with their own brand of Fruit Roll-Ups in various kid-friendly forms including Fruit-by-the-Foot and Gushers, and today those are the chewy fruit snacks that dominate the market.

    After checking out the ingredients in the Joray and General Mills chewy fruit products, neither seemed worthy of a clone. Joray rolls are all apricot puree-based fruit rolls, sweetened with corn syrup and sugar, artificially flavored, and diluted with flour for a red licorice vibe. The texture of these rolls was hard and overly chewy, and the fruit flavors were lacking. On the other hand, the flavor of the General Mills rolls was delicious, and the products were always soft and chewy as you would expect. But with so much sugar and just a wee bit of real fruit pear puree in the mix, these products aren’t much more than candy.

    As it turns out, the fruit rolls with the deepest histories are not the best fruit rolls on the market. That honor goes to Jovy, a brand from Mexico with fruit rolls in a variety of flavors that actually taste like the fruit that’s printed on the label. Jovy does this by using real fruit and berries combined with a blend of apple and pear. Apples and pears have subtle flavors that party well with other fruits, plus their high pectin content contributes a pleasant chewy texture to the finished product. Jovy enhances the fruitiness of their product by adding artificial flavors and colors to the rolls, but I chose to go with all-natural ingredients in this hack so that the real fruit flavors could shine.

    I’m including recipes for three Jovy Fruit Roll flavors: strawberry, raspberry, and mango; all of which call for frozen fruit or berries so you can make these any time of the year. Puree everything for the roll of your choice in a food processor or blender, then pour 1/3-cup portions onto baking mats and bake at a low temperature until you can peel off the tasty fruit leather. If you have a “time bake” or “cook time” setting on your oven, you can start a batch in the evening, the oven will turn off automatically when it's done, and your fruit will be cool and ready to roll in the morning.

    Find more fun snack recipes here

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  • Score: 5.00 (votes: 1)
    Cracker Barrel Buttermilk Biscuits

    A great buttermilk biscuit isn’t hard to make. This is good news if you're serving hundreds each day as they do at this popular Southern kitchen chain. But a simple recipe such as this one is also a blessing when you need to whip up a modest batch at home for your hungry gang of biscuit fanatics, and it's an added bonus if they taste as good as the famous biscuits from Cracker Barrel. 

    The secret to tender, flakey biscuits like you get at the restaurant chain is using a lower-gluten self-rising flour such as White Lily; a staple for Southern biscuit recipes. A bit of shortening in the mix will help tenderize the finished product, as will a light mixing hand. Overmixing the dough may toughen your biscuits, so mix the dough gently and only as much as you have to.

    If you don’t use White Lily flour and go with a heavier self-rising flour such as Gold Medal, take note that you may have to add a couple of tablespoons more buttermilk to the dough to loosen it up. Good biscuit dough should be soft, but not sticky.

    After making these Cracker Barrel biscuits from scratch, try home versions of Cracker Barrel hash brown casserolebuttermilk piemeatloaf, and more.

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  • Not rated yet
    Cracker Barrel Biscuit Beignets

    The delicious beignets Cracker Barrel creates with the chain's famous buttermilk biscuit formula are unlike traditional beignets in that they start with such a tangy dough. But once you add all the sweet stuff—cinnamon-sugar, powdered sugar, and butter-nut sauce—the saltiness is offset, resulting in a perfect harmony of great flavor.

    The dough here is a tweaked version of my hack for Cracker Barrel's Buttermilk Biscuits, but unlike that dough where we strive for flakiness in the finished product, this dough won't call for a light stirring hand. Instead, you should give this dough a decent beating in the mixing bowl to tighten it up so that it resists oil absorption when deep-fried.

    Along with all the steps and step photos for a great copycat of Cracker Barrel biscuit beignets, I’m also including my new hack for a delicious butter-nut dipping sauce that tastes just like what the chain serves, except this one is made with real butter. 

    Find more of your favorite Cracker Barrel dishes here

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  • Not rated yet
    IHOP Swedish Crepes

    Menu Description: “Four delicate crepes topped with sweet-tart lingonberries and lingonberry butter.”

    Good crepes should be soft in the middle, crispy around the edges, buttery, custardy, a bit sweet, and slightly salty, and there are many ways to achieve all this. But to make crepes like those served at IHOP, the formula needs to be specific.

    Over two days I made dozens of crepes with minor adjustments to all seven ingredients until I finally settled on the version here that best mirrors the look and taste of the delicious IHOP Swedish Crepes. You'll get ten tasty crepes using a 10-inch non-stick skillet, and the recipe is very easy.

    Top them with my simple formula here for the lingonberry butter using bottled lingonberries and softened butter, and now your hack is complete. If you like crepes, you’ll definitely love these.

    I cloned a ton of items from IHOP. See if I hacked your favorite here.

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  • Not rated yet
    P.F. Chang's Kung Pao Brussels Sprouts

    Use my recipe for P.F. Chang’s incredible Kung Pao sauce and toss it with fried Brussels sprouts, peanuts, and Thai chilies and you get one of this Chinese bistro’s most popular new starters. And now, with this exclusive Top Secret Recipe, you'll have possibly one of your new favorite ways to serve Brussels sprouts. 

    You’ll get a half cup of the secret kung pao sauce—that will be enough to sauce 1 pound of Brussels sprouts in 2 separate batches.

    Oven baking, like other "hackers" recommend, will not give you the crispy texture of the original. These must be deep-fried. Even though you’ll be frying 8 ounces of Brussels sprouts at a time, you’ll want a wide-mouthed pan like a large saucepot, Dutch oven, or a deep fryer so that you don’t crowd the Brussels sprouts. Also, they will spatter for about 30 seconds when they first hit the oil, so a lid or a spatter guard will definitely come in handy.

    Once the oil is hot and the sauce is made, it takes just 5 minutes to get this delish dish on your table.      

    Have you decided on an entrée to serve with this? There are a lot more P.F. Chang's copycat recipes here.

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  • Score: 5.00 (votes: 1)
    Domino's Chocolate Lava Crunch Cakes

    A traditional “molten” cake or “lava” cake is baked at a high temperature for a short time so that the outside of the cake is fully cooked, but the batter at the center stays unset and gooey. Domino’s lava cakes are different with pure fudge topping hidden in the middle rather than cake batter. The little dessert is delicious, with a crunchy exterior and two forms of chocolate in one bite, but it presents some challenges, such as how to fully enclose soft fudge in the center of a small cake without holes, and how to keep the fudge from disappearing into the cake batter as it bakes.

    Since there are no holes or seams detected on the cakes, the filling needs to be loaded into the cakes before baking. I thought about freezing the fudge in disk shapes and then concealing those into the middle of a muffin cup of cake batter, but the fudge doesn’t freeze solid in a home freezer. It just gets really cold and really sticky, and it's much too messy to work with.

    Going back to the drawing board, I found the clue I needed on Domino's website. The list of ingredients for the lava cakes includes “cake crumbs” and “cookie crumbs” along with butter, eggs, sugar, flour, vanilla, and cocoa. This suggests that crumbs of pre-baked cake and cookies could be combined with the other ingredients to make firmer cake “dough” rather than runny cake batter. The soft fudge could then be spooned onto the bottom of the uncooked mini cakes, topped with more dough, and baked.

    After baking the little cakes with this new technique there is no detectable seam, and the fudge inside gets warm and gooey and oozes out when you eat it, just like the real thing. Serve these up with a scoop of vanilla ice cream on the side and watch the fun when everyone takes a bite.

    My Domino's chocolate lava crunch cake recipe makes 12 cakes, and I'm adding a bunch of step photos so yours will come out perfect. You can chill any leftovers for serving later with the reheating instructions I'm including at the end.

    Find more of your favorite Domino's copycat recipes here.

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  • Score: 5.00 (votes: 1)
    Shakey's Mojo Potatoes

    Sherwood Johnson survived a case of malaria while serving in World War II, which left him with some residual nerve damage and a new nickname: Shakey. Despite his affliction, Shakey Johnson was still able to bang out toe-tapping Dixieland jazz on the piano night after night in the pizza parlor he opened in Sacramento in 1954, where live jazz accompanied the thin crust pizza and cold pitchers of beer.

    Shakey’s became the first franchised pizza restaurant in the U.S., and by 1974 the chain had 500 stores across the U.S. The #1 dish is clearly the made-to-order pizza, but the chain’s trademarked crispy battered potato slices are a close runner-up and a perfect tasty subject to hack.

    Recipes that claim complete pancake mix is the secret breading ingredient in Mojo Potatoes fail to observe that pancake mix contains sugar, and there is no noticeable sweetness in the breading of the Mojos. I also decided that dry breading wouldn't work since in my tests the paprika failed to bloom and give the coating a perfect hue like it does when the mixture is wet.

    I eventually settled on a simple wet batter made with seasoned salt, flour, and little cornstarch for crunch to best match the flavor, crispiness, and red/orange tint of the real thing from America’s first pizza chain. Use this original technique, and these handy step photos, to make extra crispy potatoes the Shakey's way.

    There's your appetizer, now what's for dinner? Find clones for some of your favorite famous entrées here.

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  • Score: 5.00 (votes: 1)
    Pei Wei Pad Thai

    If you’re ranking Pad Thai served at U.S. chains, Pei Wei’s tasty take on the dish comes in at the top. The secret sauce is perfectly sweet, sour, salty, and lightly spicy, and the chicken is moist, tender, and filled with great flavor.

    To duplicate Pei Wei Pad Thai at home, you'll first brine the chicken so it doesn't dry out as white meat tends to do. The secret marinade here includes fish sauce; Thailand's MSG. When soaked in the salty sauce the natural aminos contribute fantastic umami goodness to the chicken, and when you cook it with moist heat as described in the steps below it will come out fork-tender and juicy.

    The noodles at Pei Wei are thin, so grab the skinniest rice noodles on the shelf. Then prepare them for stir fry by steeping them in a bowl of hot water rather than in a pan of boiling water on the stovetop as may be suggested on the package. When they're done, give the noodles a rinse under cold water and they’ll hold until you need them. 

    This hack will make two large meal-size entrées—just like you get at the restaurant—which can easily be split into four more modest side servings. And I've included a bunch of step photos to help you along so you can serve a picture-perfect dish.

    Check out my recipe for Pei Wei Better Orange Chicken here

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  • Score: 4.60 (votes: 5)
    Panda Express Chow Mein

    I got lucky on the day I picked up a box of chow mein from this huge Chinese chain because they had just run out. This meant that I could watch from the sidelines as they whipped up a fresh batch in a giant wok over a high flame in the completely visible kitchen, and I was able to take plenty of mental notes. The whole dish took just a few minutes for the enthusiastic chef to prepare, and before I knew it I was out the door with a huge box of hot chow mein ready for hacking. 

    Just like the real Panda Express Chow Mein, the beauty in this re-creation is its simplicity. There are only seven ingredients, and the prep work is low-impact. I used dry chow mein noodles (also called Chinese stir fry noodles) which are easy to find and cheap, and dark soy sauce to get that great caramel color. And if you don’t have a wok for this, a large skillet with sloped sides for tossing will work just fine.

    Find more of your favorite Panda Express copycat recipes like fried rice and firecracker chicken here.

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  • Score: 5.00 (votes: 2)
    Chick-fil-A Spicy Deluxe Chicken Sandwich

    This chain’s not-spicy original chicken sandwich which debuted in 1964 was the first chicken sandwich introduced to America by a fast food chain, and it put Chick-fil-A on the map. By diversifying the menu with new products such as this kicked-up version of the famous sandwich, the chain grew over the years to become the #1 chicken restaurant in the nation, and this sandwich is now one of the most popular picks on the menu board.

    The secrets for a good clone of the Chick-Fil-A Spicy Deluxe Chicken Sandwich lie in the brine and the breading. I recently obtained some insider intel confirming the long-standing rumor that pickle juice is the brine. I hadn’t called for it in my prior Chick-fil-A clones because the listed ingredients for the sandwich didn’t include it. I’m not sure why that is, but my latest test versions with the pickle juice were noticeably better, so now it’s in there. You should also know that MSG is an important ingredient in both the brine and breading, so don’t leave that out if you want the best clone.

    Use this special trick to get three perfect sandwich-size cutlets out of each chicken breast, and then give the chicken a nice 4-hour brine. Your patience will be rewarded with one of the best chicken sandwich hacks to come out of a home kitchen. 

    Now, check out my version of Chick-fil-A Mac and Cheese!

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  • Not rated yet
    Cheesecake Factory Spicy Cashew Chicken

    This popular chain wrangles a wide variety of dishes and cooking styles day after day with consistently high quality. From pasta to burgers to tacos, from salads to pancakes to beautiful cheesecakes for dessert, there is something for everyone at the Cheesecake Factory.

    The thorough menu's Asia-inspired plates include Thai, Korean, and Chinese dishes, but one that consistently stands out is this excellent Mandarin-style spicy chicken entrée, served over your choice of white or brown rice.

    The secret of the great flavor is in the sauce, which has now been hacked for you in this recipe. Plus, I’ll walk you through the process of creating perfect crispy chicken from scratch using juicy chicken tenderloins.

    If you’d like to save time, you can bake up some pre-cooked breaded chicken tenders and focus all your efforts on the amazing sauce. Tips on that shortcut can be found below in the Tidbits.    

    If you like this recipe for Cheesecake Factory Spicy Cashew chicken, you'll want to check out more of my copycat Cheesecake Factory recipes here.

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  • Not rated yet
    Carl’s Jr./Hardee’s Hand-Breaded Chicken & Waffle Sandwich

    In the midst of the chicken sandwich wars of 2019-2021, Carl’s Jr. (Hardee’s) debuted a simple chicken and waffle sandwich that is surprisingly good. Crispy chicken breast is doused with maple butter sauce and sandwiched between two Belgian waffle buns for a sweet-and-savory handful of fab.     

    To clone the sandwich at home, the chicken gets brined for great flavor and juiciness like the real thing, then it’s cooked until perfectly golden brown and crispy. The maple butter sauce is easy to hack with just three ingredients and a mixer.

    The biggest secret I reveal is how to make Belgian waffles with one flat side just like the real sandwich using a standard waffle iron and a piece of folded aluminum foil. Those exclusive tricks are here plus plenty of helpful step photos so your homemade Carl's Jr. chicken & waffle sandwich will come out perfect.

    Find more of my copycat Carl's Jr. recipes here

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  • Not rated yet
    Domino's Cheeseburger Pizza

    Domino’s new specialty pizza with seasoned ground beef, onions, tomatoes, and three kinds of cheese will shock your mouth. Even though this pie is more cheese than burger, the secret ketchup-mustard sauce hidden beneath it all makes each mouthful taste like you’re biting into a flat cheeseburger. The only thing missing is pickles.

    Before getting to work on the ketchup-mustard sauce, ground beef, and blend of cheeses, I slightly tweaked the Domino’s pizza dough hack from Step-by-Step. The dough here calls for high-gluten flour, which you can find online, to create the same chewiness in the dough as the real thing. But don’t worry if you can’t find high-gluten flour, just increase the bread flour to 25 ounces (4½ cups).

    The unusual combination of American, provolone, and Cheddar cheese is not what you’d expect on a pizza, but for this particular pie you won’t miss the mozzarella. You’ll need to dice the American and provolone since they usually come sliced and are too soft to shred. Stack everything on your custom dough, bake until the cheese browns, and it’s ready to devour. My Domino's Cheeseburger Pizza recipe makes two large pizzas, so there should be more than enough for your crew.

    You might also like my recipe for Domino's Crispy Bacon & Tomato Specialty Chicken.

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  • Score: 5.00 (votes: 1)
    Church's Chicken Honey Butter Biscuits

    It took more than good chicken for the small fried chicken shack in San Antonio, Texas to blow up into an international fried chicken superstar with over 1000 units in 35 countries. Thanks to these biscuits—so good they trademarked the name—hungry mouths have more than one reason for a quick Church’s run.

    No need for a biscuit cutter to make Church's Chicken Honey Butter Biscuits at home since these are drop biscuits you form by hand. But it is recommended to use a silicone baking pad if you have one to keep the bottoms as light as possible.   

    Brush on the honey butter the moment the biscuits come out of the oven, and when they cool they’ll have glistening tops just like the real ones.

    Now, what's for dinner? Check here for cool copycat recipes for famous entrees.

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  • Not rated yet
    Domino's Chicken Taco Pizza

    If you like pizza, and you like chicken tacos, you’re going to love this recipe for Domino's Chicken Taco Pizza. Domino’s figured out how to combine grilled chicken, three kinds of cheese, green pepper, onion, and tomato onto a hand-tossed crust brushed with a secret seasoning blend so that each bite tastes like a taco.

    The secret seasoning is a big part of the secret so that hack is here, along with the secret blend of cheese, and how to make a chewy pizza chain-style crust, including the garlic spread that gets brushed on at the end

    The dough recipe is based on the Domino’s Cheese Pizza hack that I revealed on my show Top Secret Recipe and in Step-by-Step. It includes high-gluten flour for extra bite, but if you can’t find that you can increase the bread flour to 25 ounces (4½ cups), and your pizzas will still come out great.

    Domino's is creating killer new appetizers. Check out my clone recipes here

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  • Not rated yet
    Cracker Barrel Baked Apple Dumplin

    One of the best choices you will make in life is having this dish for dessert when you’re at Cracker Barrel. They call it a “dumplin” but it’s just a little streusel-covered apple pie, served up hot in its own small baking dish with two scoops of vanilla bean ice cream on top, and drizzled with warm apple/caramel sauce—it's good stuff. Take a bite and you may notice the apples inside taste like Cracker Barrel’s Fried Apples side dish, so we'll use my previous hack for that part to bring it all together.

    My Cracker Barrel Baked Apple Dumplin recipe makes two small pies that serve up to four. Check out more of my cool copycat recipes from Cracker Barrel here.

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  • Not rated yet
    Kobe Ichiban Japanese Steakhouse Shrimp (Yum Yum) Sauce

    For years, I’ve been hearing about a delicious seafood dipping sauce at Japanese steakhouses called "shrimp sauce" or "yum yum sauce." Research revealed many independent Japanese steakhouses with "the best sauce," but it was the name of an 11-unit chain called Kobe Ichiban in Central Florida that came up most often.

    When I next found myself in Orlando, Florida presenting some cooking demos at a home show, I dropped in on Kobe Ichiban for dinner and there it was: the light orange creamy dipping "yummy" sauce that everyone was raving about. It was sweet and sour and salty and creamy, and it tasted amazing on the shrimp—as well as on everything else.

    I poured some into some small plastic storage bags I had with me (always come prepared!), then popped them into a cooler for the long trip back to Las Vegas, where, in the underground lab, a clone for this much-requested delicious dipping sauce was finally completed. Now, you can enjoy homemade Yum Yum Sauce anytime.

    Find more of my copycat recipes for famous sauces here.  

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  • Not rated yet
    Red Robin Burnin' Love Burger

    Menu Description: “Fried jalapeno coins, house-made-salsa, pepper-Jack, lettuce, tomatoes, and chipotle aioli.”              

    This 570-unit full-service chain has a sizeable menu, but it’s the thick 1/3-pound gourmet hamburgers, like this boomin’ bestseller, that bring in the crowds. And if you’re a burger lover who enjoys burgers that bite back, this recipe for Red Robin Burnin' Love hamburger is for you. 

    To assemble your own version of this big beauty, I’ll first show you (with photos) how to make perfect crispy jalapeno coins and a simple chipotle aioli. The seasoning formula for the beef patty that I’m including here is an updated and improved version of the secret sprinkle I hacked years ago, but this time we’ll use easier-to-find ingredients.  

    Once you’ve prepped these components, it’s time to kick up the flames and grill some burgers. Top your burgers with pepper-Jack cheese, and assemble everything on sesame seed buns along with salsa, lettuce, and tomato. Then open wide. 

    Look here for more of your favorite dishes from Red Robin, Yummm.

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  • Not rated yet
    Olive Garden Chicken and Shrimp Carbonara

    Menu Description: “Sauteed seasoned chicken, shrimp, and spaghetti tossed in a creamy sauce with bacon and roasted red peppers.”

    Re-creating this top entrée from Olive Garden allowed me to come up with an easy way to assemble a delicious carbonara from scratch. Traditional carbonara sauce in Italy is usually made with guanciale and sometimes pancetta. But in America and other English-speaking countries carbonara is typically made with bacon, as is this one served at Olive Garden, so that’s what we’ll do for our clone.

    Many traditional carbonara recipes also call for egg, but Olive Garden makes the carbonara sauce for this dish in a different, and much simpler, way: they combine bits of bacon with their classic alfredo sauce which I cloned long ago. In this tweaked version of that sauce, the bacon flavors the sauce while it simmers resulting in a perfect match.

    The red pepper gets roasted in your oven, and the chicken and shrimp are sautéed on the stovetop. Put it all together, and you've got four generous servings of Olive Garden Chicken and Shrimp Carbonara with that fabulous sauce, and an impressive dinner for your hungry carbonara cravers.

    Find more of your favorite Olive Garden copycat recipes here

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  • Score: 5.00 (votes: 1)
    Domino's Crispy Bacon & Tomato Specialty Chicken

    I imagine a chef at Domino's in the middle of the development kitchen, surrounded by all the toppings they use on pizza, experimenting with new combinations of these ingredients, trying to come up with something delicious that isn't pizza. And then this dish happens: crispy chicken topped with garlic-Parmesan sauce, Cheddar-mozzarella cheese, bacon, tomato, and baked until gooey.  

    Now, you can make your own Domino's Crispy Bacon & Tomato Specialty Chicken appetizer, and to make it simple, you'll start with crispy chicken strips or popcorn chicken from the freezer section. 

    All the assembly instructions are here including an original, and simple, hack for the garlic-Parmesan sauce that gets drizzled over the chicken before adding all the other good stuff.

    Build your dish on a strip of parchment paper, just like the restaurant does, and bake it until the cheese is bubbly. Now you have a cool new thing to make with frozen crispy chicken strips.    

    You may also want to try the Domino's Pizza hack I created for my TV show in my book Top Secret Recipes: Step-by-Step  

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