• Italian Beef Sandwiches

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    These sandwiches are delicious, and the meat is so flavorful.  Your house will smell divine too!  So easy to make in the crockpot and then toast them up on the oven when ready to eat.  The roasted red peppers and mild/hot pepper rings brighten the sandwiches up and give them delicious flavor.

    Simply great food.

    Everyone LOVED them.

    Everyone REQUESTS them.

    Recipe adapted from The Slow Roasted Italian.

    Ingredients:

    • 3 c. of boiling water
    • 5 tsp. beef bouillon
    • 1 TBSP Worcestershire Sauce
    • 2 tsp. ground black pepper
    • 2 tsp. garlic powder
    • 1½ tsp. onion powder
    • 5 TBSP Italian seasoning
    • 1 tsp. crushed red pepper (to taste)
    • 1 (3 lb.) boneless beef chuck roast, trimmed of most fat

    Sandwich Fixings:

    • 8 hoagie rolls
    • 16 slices provolone cheese
    • 1 (16 oz.) jar roasted red peppers, sliced
    • 1 (16 oz.) jar mild or hot sliced pepper rings

    Directions:

    1. Turn 6 quart slow cooker to high heat.  Add boiling water, beef bouillon and Worcestershire.
    2. Combine remaining seasonings in a small bowl.  Sprinkle over beef broth and whisk to combine.  Add roast and flip to coat both sides.  Cover and cook on high for 4 hours or low 8-10 hours.  Shred beef by using two forks to pull it apart.  Stir to coat all beef in the juices.  Cook 1 additional hour covered. (Do not drain)  Really not necessary, so you can skip this step.
    3. When ready to serve:  Slice rolls in half, place on a baking sheet and broil in oven for 2-4 minutes until bread is lightly golden brown.
    4. Scoop beef on toasted roll and top with 2 slices of provolone cheese.  Place back on baking sheet and broil until cheese is melted.  Top with red pepper slices and mild pepper rings.

    Italian Beef Sandwiches:
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  • Quick Reuben Sandwiches

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    Here’s another really tasty recipe for quick Reuben sandwiches.  To me what makes this sandwich is the homemade thousand islandish dressing.  It’s easy, so don’t skip that step.

    Thousand Island Dressing Ingredients:

    • 1 c. mayo
    • 1 c. ketchup
    • 1/2 c. sweet pickle relish (I only had hot dog relish which is a mix of mustard and relish)
    • 1 TBSP sugar

    Sandwiches:

    • Rye bread
    • Butter
    • Leftover corned beef, sliced and heated
    • sour kraut
    • Swiss cheese
    • Thousand island dressing

    Directions:

    1. Thousand Island Dressing: mix all ingredients together in a bowl.
    2. Sandwiches: take a slice of rye bread, add corned beef, sour kraut, swiss cheese, and some dressing.  Top with rye bread.  Butter the top of the bread and put the sandwich butter side down in a hot skillet.  Cook until bread is browned.  Add some butter to the now top of the sandwich and flip it over and cook until browned.

    Quick Reuben Sandwiches:

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  • Fish Po’Boys

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    These are really good and really easy sandwiches.  Perfect for a weeknight meal.  You can either use frozen breaded fish, make your own, or forgo the breading all together.  I used frozen breaded fish…my kiddos love this!

    The spicy tartar sauce makes this dish.

    This recipe is adapted from Great Food Fast.

    Ingredients:

    • Frozen breaded fish fillets
    • 1/2 c. mayo
    • 3 TBSP chili sauce
    • 2 TBSP chopped parsley or cilantro
    • 2 TBSP grainy mustard
    • 2 TBSP chopped pickles
    • hot sauce or crushed red pepper to taste
    • Baguettes
    • Lettuce and Tomato for serving

    Directions:

    1. Cook fish as directed.
    2. Combine mayo through hot sauce in a bowl.
    3. Place fish on baguette, add lettuce and tomatoes, and top with spicy tartar sauce.

    Fish Po’Boys:

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  • Beef BBQ Sandwiches with Slaw

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    Here’s another excellent BBQ beef sandwich cooked in the crockpot.  The recipe is from Taste of Home.
    Ingredients:

    • 1 3 lb. boneless chuck roast
    • 1 c. BBQ sauce
    • 1/2 c. apricot preserves
    • 1/3 c. chopped green or red pepper
    • 1 small onion, chopped
    • 1 TBSP dijon mustard
    • 2 tsp. brown sugar
    • Cole slaw
    • Buns

    Directions:

    1. Spray your crockpot with cooking spray.  Cut the roast into quarters, and add the meat to the crock.
    2. In a bowl, combine the bbq sauce, preserves, green pepper, onion, mustard, and brown sugar; then pour mixture over roast.
    3. Cover and cook on LOW for 5 hours, or until meat is tender.
    4. Remove meat from crock and thinly slice.  Serve on buns with slaw.

    Beef BBQ Sandwiches with Slaw:

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  • BBQ Chicken Sandwiches-Southern Style

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    Whenever I ate bbq sandwiches I always ate them Southern style…that is topped with cole slaw.  I didn’t know I loved my sandwiches bbq style until we lived in the south.

    I found a recipe over at picky palate that I knew I needed to try.  I changed up the slaw recipe to more my liking, but the whole dish is d’lish.

    It’s a great summer dinner, you can use leftover chicken, and it’s yummy the second day too.

    Make the slaw ahead of time and refrigerate for a few hours…it’s worth the wait!

    BBQ Sauce Ingredients:

    • 1 ½ c. ketchup
    • 3 TBSP Dijon Mustard
    • 4 TBSP worstershire sauce
    • 2 TBSP seasoned rice wine vinegar
    • 1 ½ TBSP lemon juice
    • 4 TBSP brown sugar
    • 1 tsp. fresh cracked black pepper
    • 1 tsp. honey
    • Pinch of salt
    • 4 cooked chicken breasts, shredded
    • Buns
    • Slaw, recipe below

    Directions:

    1. Combine ketchup through salt in a medium saucepan over medium low heat. Cook for 15 minutes, stirring often. Reduce heat to low and stir in shredded chicken. Let simmer.

    Cole Slaw Ingredients:

    • 16 oz bag of coleslaw mix
    • ½ c. mayonnaise
    • 2 TBSP sugar
    • 1 TBSP seasoned rice wine vinegar
    • 1 tsp. honey

    Directions:

    1. Place cabbage into a large bowl. Place mayonnaise, sugar, mustard and honey into a small bowl and mix together. Pour and stir into cabbage until combined.  Refrigerate for a few hours.

    Assembly:

    1. Take a bun, top with shredded chicken, then top with slaw.

    BBQ Chicken Sandwiches-Southern Style:

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  • Chicken Shawarma

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    Chicken shawarma is so good.  If you’ve never tried it, seek out your nearest middle eastern restaurant and try some.  If you’re like us and live somewhere where there are no middle eastern restaurants, this recipe comes close to some of the yummiest shawarma sandwiches I’ve ever had (be mindful that bad shawarma is just that, bad.)

    I sauted the chicken until all the liquid was cooked off, then let the chicken get a nice golden crust.  This crust simulates real shawarma taken right off the rotisserie spit, so I would definitely do this step.

    Recipe adapted from the July 2008 issue of Cooking Light.

    What you need:

    • Chicken marinade, below
    • Garlic sauce, below
    • Pitas, warmed
    • Pickles, optional
    • Lettuce and tomatoes, optional

    Chicken Marinade:

    • Juice of one juicy lemon
    • 1 tsp. curry powder
    • 2 tsp. olive oil
    • 1/4 tsp. salt
    • 1/2 tsp. ground cumin
    • 3 garlic cloves, minced
    • 1 pound skinless, boneless chicken breasts, cut into thin strips
    • 2 tsp. olive oil

    Directions:

    1. Add lemon juice, curry powder, 2 tsp. olive oil, salt, cumin and garlic in a zip top bag.
    2. If chicken is frozen, allow to thaw just a bit so you can slice nice thin strips of chicken.  If your chicken is already thawed, put it in the freezer for 15 minutes or so until it’s frozen enough to make nice thin strips.
    3. Add chicken to marinade, and let marinate for 20 to 30 minutes.
    4. Heat nonstick skillet over medium high heat.  Add chicken mixture and saute.  It won’t take the chicken much time to cook, but continue cooking until all liquid as cooked off and the chicken begins to get a crispy brown crust.

    Garlic Sauce:

    • 1/2 c. plain yogurt
    • 2 TBSP tahini
    • 2 tsp. fresh lemon juice
    • 1/4 tsp. salt
    • 3 garlic cloves, minced

    Directions:

    1. Combine all ingredients in a bowl.

    Assembly:

    • Take a warm pita, put chicken, garlic sauce and any toppings on (pickles, lettuce, and/or tomatoes).  Enjoy!

    Chicken Shawarma:

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  • Extra Cheesy Grilled Cheese

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    Grilled cheese is delicious, and this recipe adds another dimension.  By adding parmesan/pecorino romano to the butter the sandwich develops a really nice crunch.  This recipe is adapted from a recipe in the October 2008 issue of Southern Living.

    Ingredients:

    • 1/4 c. butter
    • 1 TBSP parmesan or pecorino romano cheese
    • bread
    • cheese slices of your choice
    • Butter for pan

    Directions:

    1. Combine butter and parmesan/pecorino in a small bowl.
    2. Heat some butter in your skillet over medium high heat.
      Place cheese slices on your bread.  Butter one side of the bread; when skillet is hot add sandwich cheesy butter side down; then butter the top of the sandwich with the cheesy butter.  When bottom is golden brown, flip.

    Extra Cheesy Grilled Cheese:

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  • Vietnamese Steak Sandwiches

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    What is one to do with left over flank steak with lime marinade? Why turn the page of Great Food Fast, and there it is…Vietnamese Steak Sandwiches. The only thing I would do differently next time is make more of the sauce, because the sandwich was a bit dry with the sauce amount in the recipe. Sauce recipe below is for twice the amount as printed in the original recipe.

    This sandwich is super tasty!

    Ingredients:

    • 2 garlic cloves, minced
    • 2 tsp. sugar
    • 1/2 tsp. crushed red pepper
    • 2 TBSP rice wine vinegar
    • 2 carrots, grated
    • 2 green onions, chopped
    • 1/4 c. cilantro leaves, chopped
    • Rolls
    • Sliced flank steak

    Directions:

    1. In a small bowl, stir together the garlic, sugar, red pepper flakes, and vinegar.
    2. In another bowl, toss together the carrots, green onions, and cilantro leaves. Toss with half the vinegar mixture.
    3. Split and lightly toast the rolls, add carrot mixture and sliced steak; then drizzle with the sauce.

    Vietnamese Steak Sandwiches:

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  • Turkey Bruschetta Sandwiches

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    Tired of the same old turkey sandwich? Here’s one way to liven it up! This recipe makes enough to top 2 sandwiches. You can use this bruschetta for just about anything…it’s delicious! Instead of turkey you can use grilled chicken, or leave off the turkey and you’ll have a wonderful bruschetta caprese sandwich.

    Ingredients:

    • 1/2 c. grape tomatoes, chopped
    • 2 TBSP basil, chiffonade
    • 1 garlic clove, minced
    • salt and pepper to taste
    • 1 tsp. olive oil
    • 2 tsp. balsamic vinegar
    • 2 ciabatta rolls
    • Turkey slices
    • Fresh mozzarella, sliced (optional)

    Directions:

    1. Combine tomatoes through balsamic vinegar in a bowl. Set aside.
    2. Toast the rolls; then add the cheese (if using), then the turkey, and top with the bruschetta. Enjoy!

    Turkey Bruschetta Sandwiches:

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  • Salmon Sandwiches

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    I found this recipe at Taste and Tell, and she got it from Barefoot Contessa Parties cookbook. It’s more about the sauce than the fish, and the sauce tasted delicious!

    Ingredients:

    • 1/2 c. mayonnaise
    • 1/8 c.sour cream
    • 1/2 tsp white wine vinegar
    • 6 fresh basil leaves
    • 1/2 c. chopped dill
    • 3/4 TBSP chopped scallions, white and green parts
    • 1/8 tsp. kosher salt
    • 1/8 tsp. black pepper
    • 1 1/2 tsp. capers, drained
    • Salmon, grilled, baked or broiled
    • Greens
    • Rolls

    Directions:

    1. Place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers, pulse two or three times.
    2. Prepare salmon as you like. Spread the sauce on the roll, top with salmon and greens.

    Salmon Sandwiches:

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