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Sandwiches

Incredibly Juicy Italian Beef Sandwiches

Crock Pot Italian Beef Sandwiches

INGREDIENTS

3.5 to 4 lb Rump Roast

1 Pkg Zesty Italian Dressing Mix

Salt & Pepper to Taste

1 can Beef Broth (14.5 oz)

3/4 jar Peperoncinis, sliced (12 ounce jar)

8 to 10 slices provolone cheese

1 jar Giardiniera – Italian Sandwich Mix

Hoagie or steak Rolls

Directions

1. Season the rump roast on all sides with salt & pepper. Place the roast into the crock pot. Sprinkle packet of Zesty Italian dressing mix on top of the roast. Pour beef broth around roast in bottom of crock pot. Spoon Peperoncinis on top of roast and pour some of the juice in if desired. Set Crock Pot to low for eight hours.

2. Remove beef and shred by pulling with two forks. Pour some of the Juice through a strainer for Au Jus. Place shredded beef on a hoagie or french roll. Top with sliced provolone cheese and broil for two to four minutes. Top with some of the cooked Peperoncinis and Giardinieria Mix. Spoon on some au jus or dip.

Source Soul Fully Made

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The Greatest Sloppy Joes

These Sloppy Joes are incredibly easy and super quick to make and so delicious! Double, Triple or quadruple the recipe for parties, backyard barbecues, and giant family vacations.

The Best Sloppy Joes

Ingredients

1 Tbsp. olive oil

1 tsp. garlic, minced

1 small onion, finely chopped

1 lb. ground beef

1 (8 oz) can Goya tomato sauce

1/2 C. ketchup

1 Tbsp. brown sugar

1 tsp. ground mustard

1 Tbsp. white vinegar

1 Tbsp. Worcestershire sauce

1/4 tsp. Salt

1/2 tsp. black pepper

8 Sandwich buns, split

Directions

1. Heat the oil in a large skillet over medium high heat until hot. Add the onion and garlic and cook them for two – three minutes or until they become tender. Then add the beef and cook it until it’s no longer pink. Drain any fat. Return the meat to the skillet.

2. Meanwhile, in a small bowl combine together the tomato sauce, ketchup, brown sugar, mustard, vinegar, Worcestershire, salt and pepper.

3. Pour the sauce over the drained beef and stir until evenly coated. Cover and simmer for about twenty minutes, stirring occasionally. Serve in buns.

Source Culinary Hill

A Twist On A Classic Favorite

On Wednesday I put my crockpot to work and prepared this Juicy Reuben Sandwich recipe as I have never made nor tried one. The preparations of this dish before putting my cooking friend to work (the crockpot) was very easy as usual, and after everything was finished cooking, slicing the meat was somewhat of a breeze. 🙂 Oh boy let me just tell you my sandwich was incredibly yummy!

For those of you who don’t know what a Reuben sandwich is it’s
an American hot sandwich made with corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread.

Are you an enthusiast of hot sandwiches? Are you craving for one? If you said yes to these questions then may, I recommend you satisfying hunger by preparing this savory sandwich. I promise you won’t regret it!

Juicy Reuben Sandwiches

You will need

1/2 lb corned beef, trimmed

2 C Sauerkruat drained

1/2 C Beef Broth

One small onion, sliced

One clove garlic, minced

1/2 tsp caraway seeds

4 to 6 black peppercorns

8 slices pumpernickel or rye bread

4 slices of swiss cheese

Russian dressing or Mustard, optional

Directions

1. Place corned beef, sauerkraut, broth, onion, garlic, caraway seeds and peppercorns in your crockpot. Cover, cook on LOW for seven to nine hours.

2. Transfer beef to a large cutting board. Use a sharp knife to carefully cut across grain into slices. Divide among four bread slices. Top each slice with drained Sauerkruat mixture and one slice of cheese. Spread mustard on remaining four bread slices; place on sandwiches.

Source CROCK-POT® I Can Make That in My Slow Cooker

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My favorite chicken and beef recipes

Parmesan Ranch Chicken Tenders 

One Pan Autumn Chicken Dinner 

A Messy Favorite 

Comfort Food Overload 

Salmon Cake Sandwiches

Sandwiches are an incredible, tasty, and practically any time of the day meal. And not to mention they are perfect for road trips (well sort of) You can put pretty much anything on them (I like salami and ham on mine), and you can eat it either hot or cold. I have a few classic favorites, they are; grilled cheese, Peanut Butter & Jelly, paninis, barbecue, and chicken salad. However, I encountered these delicious Salmon Cake Sandwiches. And all I have to say is that it’s my new favorite type of sandwich. 🙂

Full of flavor and somewhat healthy lol I can’t wait to make these again and again. These are so VERY GOOD!!!! I promise you won’t be disappointed. 🙂

What is your favorite kind of sandwich?

Salmon Cake Sandwiches

Ingredients

2 6-oz cans skinless, boneless pink salmon, drained

One small onion, chopped

2 large eggs

1/2 C. dry breadcrumbs

1/4 C. Mayo

2 tsp. Worcestershire sauce

1/4 tsp. black pepper

1/2 tsp. salt

Olive oil (For sauteing the onion and cooking the patties)

2 tbsp. Butter (For cooking the patties)

Optional:

tarter sauce
lettuce
tomatoes

Directions

1. Chop onion using either a knife and or a food processor. Pour a few drops of olive oil into a skillet along with the onion and cook over medium-high heat. Saute for about three minutes. Remove from heat and set aside.

2. In a large mixing bowl combine the eggs, mayo, Worcestershire sauce, pepper, and salt. Stir well. Next, add the salmon, breadcrumbs, and onion and stir until well combined.

3. Form the mixture into four-five patties, flattening them until they’re about the size of the bun you’re using. Place the patties on separate pieces of wax paper and refrigerate for at least an hour and a half for better results.

4. Heat two tablespoons of olive oil and one tablespoon of butter in a nonstick skillet over medium heat. Take the patties out of the fridge. Place the patties in the skillet, wax paper side up and pull away the paper. (This helps the patties stay in one piece as you flip them over.) Cook for three minutes then carefully flip the patties over and cook for another three minutes on the other side.

5. Remove from the pan and pat with paper towels to remove any excess oil or butter. Enjoy! 😀

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Adapted from and brought to you by Haley Douglas