French Dip Sandwiches

French Dip Sandwiches 

Ingredients:

1 2.5-3 lb. beef roast
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
8 large buns
Swiss, provolone, or mozzarella cheese, shredded or sliced. 


Directions:

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

Ladle juices into small cups for dipping and enjoy!


FREEZER DIRECTIONS:
Prepare roast through the searing step; after meat has cooled, place in a plastic freezer-safe container (think Gladware), cover with onion soup mix and boullion, and freeze. When ready to cook, pop it straight into the crockpot (frozen), add 2 cups of water, and set to high until warm or, even better, simmering. Turn to low; cook for a total of 8-10 hours.

Roasted Red Pepper Grilled Cheese Sandwiches

Roasted Red Pepper Grilled Cheese Sandwiches

Ingredients:

2 tablespoons roasted red pepper pesto
2 tablespoons goat cheese (room temperature)
2 slices bread (lightly toasted)
1 tablespoon butter (room temperature)

Directions:

1. Assemble sandwich and grill until the cheese has melted and the bread is golden brown on both sides, about 2-4 minutes per side.

Roasted Red Pepper Pesto

French Dip Sandwiches

French Dip Sandwiches

Ingredients:

 

1 3-lb. beef roast

2 T. olive oil

S & P

1 packet lipton onion soup mix

2 C. water

2 cans beef broth

ciabatta rolls

sliced provolone or swiss cheese

Directions:

Season roast well with salt and pepper. Sear in oil in large pan over med-high heat, just a couple minutes on each side. Place roast in crockpot, add soup mix, water and broth. Cover and cook for about 10 hours on low. When sufficiently tender, shred beef. Arrange shredded beef on rolls and top with cheese. Broil in oven for just a minute or two- you can't watch too carefully. Ladle juices into small cups for dipping

Crispy Chicken Sandwich

Crispy Chicken Sandwich

Ingredients:
 
4 small boneless skinless chicken breast halves (1 lb.)

1 pkt.  Shake 'N' Bake Chicken Coating Mix

1/2 cup shredded mozzarella cheese

4   French bread rolls, partially split

2 Tbsp. Dijon Mustard

4 large  lettuce leaves

4 large tomato slices 


Directions:

Preheat oven to 400°F. Coat chicken with coating mix as directed on package. Place on foil-covered baking sheet. Bake 20 minutes or until cooked through. Top each chicken breast with 2 Tbsp. of the cheese. Bake an additional 2 minutes or until cheese is melted. Spread cut sides of rolls evenly with mustard. Fill with chicken, lettuce and tomatoes. 

Make Ahead:

Coat the chicken the night before. Cover and refrigerate until ready to bake right before serving. Then, uncover and bake as directed.

Hawaiian Ham Sandwiches

Hawaiian Ham Sandwiches

Ingredients:

white rolls or potato rolls
deli-sliced honey ham
provolone cheese slices

Sauce:
1 can crushed pineapple, drained well (save juice)
3/4 cup mayo
2 TB brown sugar
little bit of pineapple juice

Directions:

Mix really well and then assemble sandwich with a generous spoonful of sauce.

Sloppy Joes

Sloppy Joes

Ingredients:

2 lb lean ground beef
1 onion, finely chopped
1/2 cup chopped green pepper
1 (8 oz) can tomato sauce
3/4 cup ketchup
1 TB worcestershire
1 tsp chili powder
1/4 tsp pepper
1/4 tsp garlic powder

Directions:

Brown ground beef and drain. Add all ingredients, cook until bubbly. OR put in crock pot and cook on high 3-4 hours, low 6-7 hours.

BLT Roll-Ups

BLT Roll-Ups

Ingredients:

3 8 or 9 inch flour tortillas
3 oz. cream cheese, softened
1-2 tbsp. Ranch dressing
6 pieces bacon, cooked and crumbled
1/2 cup shredded lettuce
1 large tomato, diced
Ranch dressing for dipping, if desired

Directions:

Lay all three tortillas out on a work surface. Combine the cream cheese and range dressing in a small bowl and mix until smooth. Spread a thin layer over each tortilla. Sprinkle lettuce, tomato, and one-third of the bacon over each tortilla. Starting at one edge, roll each tortilla in a tight spiral log. Slice into 1-inch sections. Serve with ranch dressing, if desired.

Chile N Cheese Roll-Ups

Chile N Cheese Roll-Ups

Ingredients:

4 oz cream cheese, softened
¼ cup minced black olives
1 cup shredded cheddar cheese
4 (6”) flour tortillas
1 (4oz) can diced green chiles
¼ cup minced green onions

Directions:

Blend everything, spread ½ cup mixture on each tortilla. Roll up jelly roll fashion. Wrap each roll in plastic wrap and fridge at least 1 hour. Cut each roll into about 12 slices (1/2” thick) Serve with salsa.

Cranberry-Walnut Chicken Salad

Cranberry-Walnut Chicken Salad

Ingredients:

4 cups cubed (1/2 inch) cooked chicken (about 1-3/4 lb)
1 cup walnuts, toasted and chopped
1 celery rib, diced into small bits (1 cup)
2 or more tablespoons finely chopped shallot
1 cup dried cranberries
2/3 to 3/4 cup mayonnaise
3 TB white wine vinegar
2 TB finely chopped fresh tarragon or herb or your choice
1/2 tsp salt
1/2 tsp black pepper

Directions:

Toss together all ingredients in a large bowl until combined well. Makes 4 to 6 servings.

Steak Sandwiches

Steak Sandwiches

Ingredients:

1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
Kosher salt
Freshly ground black pepper
Olive oil
2 yellow onions, sliced in rings
1/2 teaspoon fresh thyme leaves
Mustard Mayo, recipe follows
2 mini focaccia buns, sliced in 1/2 (we used a small ciabatta)
1/2 cup baby arugula

Directions:

Season the steak liberally with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a medium saute pan over high heat until it’s almost smoking, then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil, and allow to sit for 10 minutes. Slice the steak into strips.

Using the same saute pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and thyme and saute for 10 minutes, until the onions are brown and caramelized, stirring occasionally.

To assemble the sandwiches, spread a tablespoon of Mustard Mayo on the bottom half of each bun. Place a layer the steak strips on top of the mayo, sprinkle with salt and pepper, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.

Mustard Mayo
This is much different from the original — a lot less mayo, more mustard, more present flavor, we thought.

1/3 cup good mayonnaise
2 tablespoons Dijon mustard
1 tablespoon whole-grain mustard
2 tablespoons sour cream
1/8 teaspoon kosher salt

Whisk the ingredients together in a small bowl. Serve at room temperature. Makes 2 very big sandwiches

Blue Bayou Monte Cristo Sandwiches

Blue Bayou Monte Cristo Sandwiches
(Disneyland)

Ingredients:

1 quart oil for frying, or as
needed
2/3 cup water
1 egg
2/3 cup all-purpose flour
1-3/4 tsp baking powder
1/2 tsp salt
8 slices white bread
4 slices Swiss cheese
4 slices turkey
4 slices ham
1/8 tsp ground black
pepper
1 TB powdered sugar for dusting

Directions:

1. Heat 5 inches of oil in a deep-frying pan to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.

2. Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.

3. Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with powdered sugar just before serving.

Light Monte Cristo Sandwiches

Light Monte Cristo Sandwiches

Ingredients:

8 Slices of Texas Toast Bread (the thick, square slices)
4 Slices of Virgina Baked Ham
4 Slices of Turkey
4 Slices of Swiss Cheese
Mustard
2 Eggs
1-1/2 Cups Milk
1 tsp Nutmeg/Cinnamon
Raspberry Preserves
Powdered Sugar

Directions:

Spread mustard on 4 slices of the bread
Layer slices of the following: cheese, turkey, ham
Place bread on top to make sandwich
Combine eggs, milk & spices in a bowl & mix.
Dip the entire sandwich in the mixture (you'll need to turn over the sandwich to make sure both sides are covered)
Grill in a grill pan lightly sprayed with pam to prevent sticking
Give the sandwich a sprinkle of powdered sugar & a dollup of raspberry jam

Grilled Honey-Lime Chicken Sandwiches

Grilled Honey Lime Chicken Sandwiches

Ingredients:

1 lime, juiced
2 TB honey
1 tsp cumin
1 TB finely chopped cilantro
2 TB extra-virgin olive oil
4 boneless skinless chicken breasts
1 tsp grill seasoning blend

Toppings: lettuce, tomato, avocado
4 crusty rolls, split

Combine first 5 ingredients in a small bowl. Sprinkle chicken with seasoning blend. Coat chicken in dressing and set aside for 10 minutes. Grill chicken on an indoor electric grill 6-7 minutes on each side or pan fry over medium high heat in a large nonstick skillet uncovered 6 minutes per side. Slice chicken breasts on an angle and pile meat on roll. Top with lettuce, tomato, and sliced avocado.

Ciabatta Open-Faced Sandwiches

Ciabatta Open-Faced Sandwiches

Ingredients:

1 loaf ciabatta bread
1 small jar basil pesto
2 large tomatoes
1 pkg. mozzarella slices

Directions:

Cut loaf of bread in 3 inch sections and then cut those in half. Place on cookie sheet, face up. Spread pesto on each slice of bread. Place 2 slices of tomato and some mozzarella on top. Broil in oven until cheese is melted and gets a little golden.

*The original recipe says to make these into sandwiches, with bread on top, and then grill them in a pan with a little olive oil, like a grilled cheese. You can place a heavy pan on the sandwich while grilling to make it flatter.

Cheddar Cornmeal Waffle BLT

Cheddar Cormeal Waffle BLT

Ingredients:

1-1/2 cups flour
1-1/2 cups cornmeal

2 TBS baking powder
2 tsp salt
2 TBS sugar
4 eggs, seperated
2 cups milk

8 TBS butter, melted
1 cup shredded cheddar cheese
8 oz bacon, cooked
tomato
lettuce
mayonnaise
salt
pepper

Directions:

In a large bowl, sift together the flour, cornmeal, baking powder, salt & sugar. In a medium bowl whisk together egg yolks, milk and melted butter. Add to dry ingredients and stir until combined. Stir in cheese. In another medium bowl beat the egg whites until stiff. Gently fold into batter. Bake on waffle iron. Toast waffles under the broiler for a few minutes and assemble with mayo, bacon, lettuce, tomato, salt & pepper.