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Posts Tagged ‘sandwich’

chicago-italian-beef

Chicago Italian Beef

Ingredients
5 lbs rump roast (do not substitute for a different type roast)
2 (10 1/4 ounce) cans beef consomme (Broth)
1 (1 ounce) package Good Seasonings Italian salad dressing mix
pepperoncini pepper (1/2-1 jars depending on level of spiciness)
giardiniera (1/2-1 jars)
3 -5 sweet green peppers (according to size)
1 loaf long thin French bread

Directions
Cook first 5 ingredients in a Crockpot on LOW for 18 (eighteen) hours.

Turn over at the 6th and 12th hour interval.

At the 17th hour cut sweet green peppers into 1/8 ths lengthwise and cook in water on low heat until soft.

Cut bread into 6 inch lengths and slice on the side lengthwise.

Pull roast apart with a fork, and using tongs, pile bread with meat and juice.

(Do not let juice drain before putting on bread. The juice is half the taste of the sandwich.) Lay strips of green pepper on top of the meat.

Salt to taste.

OPEN WIDE and enjoy the most wonderful taste sensation.

May be frozen when cooked.

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touchdown-brat-sliders

Touchdown Brat Sliders

Ingredients
5 thick-sliced bacon strips, chopped
1 pound uncooked bratwurst links, casings removed
1 large onion, finely chopped
2 garlic cloves, minced
1 package (8 ounces) cream cheese, cubed
1 cup dark beer or nonalcoholic beer
1 tablespoon Dijon mustard
1/4 teaspoon pepper
16 dinner rolls, split and toasted
2 cups cheddar and sour cream potato chips, crushed

Directions
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Cook bratwurst and onion in drippings over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

Stir in the cream cheese, beer, mustard and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring occasionally. Stir in bacon. Spoon 1/4 cup onto each roll; sprinkle with chips. Replace tops. Yield: 16 sliders.

Recipe found here: Touchdown Brat Sliders

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Double-Cheese Beef Panini

Double-Cheese Beef Panini

Ingredients
1/3 cup mayonnaise
1/4 cup crumbled blue cheese
2 teaspoons prepared horseradish
1/8 teaspoon pepper
1 large sweet onion, thinly sliced
1 tablespoon olive oil
8 slices white bread
8 slices provolone cheese
8 slices deli roast beef
2 tablespoons butter, softened

Directions
In a small bowl, combine the mayonnaise, blue cheese, horseradish and pepper; set aside. In a large skillet, saute onion in oil until tender.

Spread mayonnaise mixture over one side of each slice of bread. On four slices, layer one piece of cheese, two slices of roast beef, sauteed onion and another piece of cheese; top with remaining bread.

Spread butter over both sides of sandwiches. Cook on a panini maker or indoor grill for 2-3 minutes or until bread is browned and cheese is melted. Yield: 4 servings.

Recipe found here: Double-Cheese Beef Panini

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Pat's King of Steaks Philly Cheese Steak

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. Yield: 4 servings.

Recipe found here: Pat’s King of Steaks Philly Cheese Steak

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Stuffed French Toast2

Stuffed French Toast

Ingredients
4 slices cinnamon-raisin bread
1/4 cup PHILADELPHIA Cream Cheese Spread
8 slices OSCAR MAYER Deli Fresh Honey Ham
2 eggs
2 Tbsp. milk
2 tsp. sugar
2 Tbsp. maple-flavored or pancake syrup

Directions

Spread bread slices with cream cheese spread; fill with ham to make 2 sandwiches. Lightly press edges together to seal.

Beat eggs, milk and sugar with fork in pie plate until blended.

Dip sandwiches in egg mixture, turning over to evenly moisten both sides.

Spray large nonstick skillet with cooking spray; heat on medium heat. Add sandwiches; cook 2 min. on each side or until golden brown on both sides. Serve with syrup.

Recipe found here: Stuffed French Toast

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Grilled Cheese & Prosciutto

Grilled Cheese & Prosciutto

Ingredients
12 slices provolone cheese
12 thin slices prosciutto
12 thin slices hard salami
12 slices Italian or kalamata olive bread
1/4 cup butter, softened

Directions
Layer the provolone, prosciutto and salami on six bread slices; top with remaining bread. Spread outsides of sandwiches with butter.

In a large skillet, toast sandwiches over medium heat for 2-3 minutes on each side or until golden brown and cheese is melted. Yield: 6 sandwiches.

Recipe found here: Grilled Cheese & Prosciutto

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Green Eggs and Ham Sandwiches

Green Eggs and Ham Sandwiches

Ingredients
4 eggs
1/4 cup fat-free milk
3 tablespoons prepared pesto
4 whole wheat English muffins, split and toasted
2 slices deli ham, halved (or prosciutto)
4 slices reduced-fat provolone cheese (or fontina)

Directions
Heat a 10-in. nonstick skillet coated with cooking spray over medium heat. Whisk the eggs, milk and pesto. Add to skillet (mixture should set immediately at edges).

As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set and top appears glossy, remove from skillet and cut into quarters.

On each English muffin bottom, layer ham, eggs and cheese. Replace tops. Yield: 4 servings.

Recipe found here: Green Eggs and Ham Sandwiches

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