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Archive for the ‘sandwiches’ Category

Pat’s King of Steaks Philly Cheese Steak

Ingredients
1 large onion, sliced
1/2 pound sliced fresh mushrooms, optional
1 small green pepper, sliced, optional
1 small sweet red pepper, sliced, optional
6 tablespoons canola oil, divided
1-1/2 pounds beef ribeye steaks, thinly sliced
4 crusty Italian rolls, split
Process cheese sauce
Ketchup, optional

Directions
In a large skillet, saute the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm. In the same pan, saute beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness.

On each roll bottom, layer the beef, onion mixture, cheese and, if desired, ketchup. Replace tops.

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Marmalade French Toast Sandwiches

Ingredients
1 container (8 ounces) whipped cream cheese
12 slices sourdough bread
3/4 cup orange marmalade
4 large eggs
2 tablespoons 2% milk
Maple syrup, optional

Directions
Spread cream cheese over six slices of bread; top with marmalade and remaining bread. In a shallow bowl, whisk eggs and milk.

Lightly grease a griddle; heat over medium heat. Dip both sides of sandwiches into egg mixture. Place sandwiches on griddle; toast 2-3 minutes on each side or until golden brown. If desired, serve with syrup. Yield: 6 servings

Recipe found here: Marmalade French Toast Sandwiches

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Chicago-Style Beef Rolls

Ingredients
1 boneless beef chuck roast (4 to 5 pounds)
1 tablespoon olive oil
3 cups beef broth
1 medium onion, chopped
1 package Italian salad dressing mix
3 garlic cloves, minced
1 tablespoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
16 hoagie buns, split
Sliced pepperoncini and pickled red pepper rings, optional

Directions
Brown roast in oil on all sides in a large skillet; drain. Transfer beef to a 5-qt. slow cooker. Combine the broth, onion, dressing mix, garlic, Italian seasoning and pepper flakes in a large bowl; pour over roast.

Cover and cook on low for 8-10 hours or until tender. Remove meat; cool slightly. Skim fat from cooking juices. Shred beef with two forks and return to slow cooker; heat through. Place 1/2 cup on each roll, using a slotted spoon. Serve with pepperoncini and pepper rings if desired. Yield: 16 servings.

Recipe found here: Chicago-Style Beef Rolls

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Zesty Sloppy Joes

Ingredients
4 pounds ground beef
1 cup chopped onion
1 cup finely chopped green pepper
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 can (15 ounces) thick and zesty tomato sauce
1 can (8 ounces) tomato sauce
3/4 cup packed brown sugar
1/4 cup ketchup
3 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon ground mustard
1 teaspoon chili powder
1 teaspoon garlic salt
20 to 25 hamburger buns

Directions
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink. Add green pepper. Cook and stir for 5 minutes; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve on buns. Yield: 20-25 servings.

Recipe found here: Zesty Sloppy Joes

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Chicken Club Twister

Ingredients
1 flour tortilla (8 inch)
1 Tbsp. Kraft Avocado Oil Mayonnaise
1 Tbsp. OSCAR MAYER Real Bacon Bits
2 oz. (1/3 of 6-oz. pkg.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1 KRAFT Big Slice Mild Cheddar Cheese Slice
1/4 cup chopped tomatoes

Directions
Spread tortilla with mayo.

Top with remaining ingredients; roll up.

Recipe found here: Chicken Club Twister

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Croque Madame

Ingredients
1 pound thinly sliced Gruyere cheese, divided
16 slices sourdough bread
1-1/2 pounds thinly sliced deli ham
1/2 cup butter, softened
4 to 6 tablespoons mayonnaise

EGGS:
2 tablespoons butter
8 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper

Directions
Preheat oven to 400°. Place half of the cheese on eight bread slices; top with ham and remaining bread. Spread outsides of sandwiches with softened butter.

On a griddle, toast sandwiches over medium heat 2-3 minutes on each side or until golden brown. Spread tops with mayonnaise; top with remaining cheese. Transfer to an ungreased baking sheet; bake 4-5 minutes or until cheese is melted.

Meanwhile, for eggs, heat 1 tablespoon butter on griddle over medium-high heat. Break four eggs, one at a time, onto griddle. Reduce heat to low. Cook until desired doneness, turning after whites are set if desired. Sprinkle with salt and pepper. Place eggs over sandwiches. Repeat with remaining ingredients. Yield: 8 servings.

If you prefer, you can leave off the egg [it is then called a croque monsieur]

Recipe found here: Croque Madame

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smoked-salmon-bagel-sandwiches

Smoked Salmon Bagel Sandwiches

Ingredients
2 tablespoons prepared pesto
2 whole wheat bagels, split and toasted
1/8 teaspoon coarsely ground pepper
4 to 5 ounces smoked salmon or lox
2 slices tomato
2 Bibb or Boston lettuce leaves

Directions
Spread pesto over bagel bottoms; sprinkle with pepper. Layer with salmon, tomato and lettuce leaves. Replace tops. Yield: 2 servings.

Recipe found here: Smoked Salmon Bagel Sandwiches

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