Monday, December 17, 2007

Mile High Shredded Beef

3 pounds chuck roast or round steak
vegetable oil
1 cup chopped onion
1/2 cup chopped celery
2 cups beef broth OR bouillion
1 1/2 cups beef broth reserved from roast
1 clove garlic minced
1 teaspoon salt
3/4 teaspoon salt
4 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon dry mustard
1/2 teaspoon chili powder
3 drops tabasco sauce
1 bay leaf
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1 teaspoon worcestershire sauce
potato rolls or buns
Brown beef in hot oil on both sides, adding onion and celery at the
last minute. Combine beef, vegetables and broth in a Dutch oven or
crockpot. Simmer, covered, for 3-4 hours or until tender. Cool; shred
beef, separating into strands. Drain vegetables. Combine with beef.
Reserve broth; skim off any fat.
To make sauce: Mix broth, beef, vegetables, garlic, salt, catsup, brown
sugar, vinegar, mustard, chili powder, tabasco, bay leaf, paprika, garlic
powder, and worcestershire sauce. Simmer until heated thoroughly.
Remove bay leaf.

Lisas' Hot Italian Meatball Sandwiches

1 lb good quality ground beef
1/2 lb ground pork
1/2 cup cornflake crumbs
1/4 cup evaporated milk
1 egg
2 Tablespoons dried onion flakes
1 8 oz block mozarella cheese
1 teaspoon italian seasoning
2 cups your favorite pizza sauce
6 slices mozarella cheese
6 submarine sandwich rolls
Combine beef, pork, crumbs, milk, egg, italian seasoning, and onion. Mix well
and form into 1 1/2 inch meatballs. Cube the mozarella into 1/2" cubes.Press
1 cube into each meatball, cover well with the meat. Place on ungreased cookie
sheet and bake for 18-20 minutes. In a saucepan heat the pizza sauce. Add
meatballs and warm through. Slice a V shaped lengthwise cut into sub rolls.
Use the cut out for breadcrumbs later. Pile down the cut 5-6 meatballs. Spoon
on sauce and lay a slice of mozarella cut in half so it covers the length of
the roll on the top of the sandwich. Place under the broiler for 2-3 minutes
or till bubbly.


9 inch white or wheat italian sub roll
1 1/2 ounces capocollo
1 1/2 ounces genoa salami -- sliced
1 1/2 ounces provolone cheese -- sliced
shredded lettuce
sliced tomatoes
hot peppers (opt.)
italian dressing
Slice open sub roll lengthwise. Layer roll with meat and cheese slices and
top with lettuce, tomatoes and hot peppers. Sprinkle with dressing.

International Turkey Sandwich

1 cup finely shredded lettuce
1 cup finely diced tomato
3 finely chopped scallions
1/2 cup finely chopped green pepper
2 tablespoons Italian dressing
2 halved English muffins
8 ounces sliced -- cooked turkey
4 ounces sliced Monterey Jack cheese
Combine lettuce, tomato, scallions and green pepper in a large bowl. Pour on
Italian dressing and toss well. Arrange 2 ounces turkey and 1 ounce cheese on
each muffin half. For a warm sandwich broil 2-3 minutes before spooning 1/4 of
the salad on each open face sandwich.


1 can (20-oz) Dole pineapple slices
5 Kaiser rolls, cut in half
4 teaspoons Dijon mustard, spread over bottom of roll halves
1 lettuce leaf
2 slices Swiss cheese
4 ounces deli-sliced smoked ham
2 pineapple slices
Drain pineapple slices, slice rolls in half. Spread Dijon mustard over
bottom of rolls. Layer on each bottom; lettuce, cheese, ham and

High Roller Sandwiches

1 Bag flour tortillas
1 lg Bar of softened cream cheese
Roast beef sliced thin
Ham sliced thin
Turkey sliced thin
Colby Jack cheesesliced thin
Lettuce shredded thin strips
Garlic powder
Sliced tomatoes very thin
Use the back of a spatula and cover each tortilla with a thin layer of cream
cheese. Sprinkle lightly with garlic powder.
Use half of the tortilla: to layer meats, cheese, lettuce, and tomatoes. Then
roll up tortilla with cream cheese side rolled up last so it will seal as if using
glue. Cut in 1 inch pieces and serve. Serve 8-10


2 t Lemon juice
1 x Small apple,finely chopped
1 x 3-oz pkg. cream cheese
1 T Milk
1 T Prepared horseradish
1/4 c Walnut pieces
6 ea Kaiser rolls, split
6 ea Lettuce leaves
1 lb Thinly sliced roast beef
2 T Sliced green onions
Sprinkle lemon juice over apple. Combine cream cheese, milk and
horseradish. Stir in apple and walnut pieces. Spread cut sides of
rolls with equal amounts of the cream cheese mixture. Place equal
amounts of lettuce, beef and green onion on each bottom roll half.
Cover with tops.


1 lb Salmon -- 1 can
1 t Onion -- grated
10 oz Cheddar -- med,
1 t Lemon juice
1/4 c Mayonnaise
* Slice the Cheddar Cheese into 4 slices of 2 1/2 ozs each.
Mix the salmon with the onion, lemon juice, and mayonnaise. Spread the
mixture on thick slices of French bread and top with a slice of cheddar
cheese. Add a top slice of bread and butter both sides of the sandwich
generously. Grill until brown, then turn and brown the other side, and the
cheese is melted. Serve hot.

Grilled Portabello Mushroom Sandwich

2 tablespoons rice wine vinegar
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic --minced
2 teaspoons dried oregano
1 Pinch kosher salt
1 Pinch sugar
1 Pinch black pepper --freshly ground
2 large portabello mushrooms
1 large clove garlic
2 tablespoons mayonnaise
2 teaspoons fresh thyme -- chopped
1 red bell pepper --roasted
2 teaspoons balsamic vinegar
2 onion rolls -- split & grilled
2 teaspoons balsamic vinegar
2 onion rolls -- split & grilled
2 thick slices Monterey jack cheese
Combine marinade ingredients. Marinate mushroom in this mixture 1-2 hours.
Mash other garlic clove into fine paste. Stir into mayonnaise and add thyme.
On barbecue grill or under broiler, cook mushrooms 5 minutes on each side,
or until soft. Sprinkle red bell pepper with balsamic vinegar and shallots. Grill
or lightly toast onion rolls. Spread mayonnaise on each half of rolls. Place
grilled mushrooms on two onion roll halves, cover with roasted bell pepper,
cheese and top half of rolls. Cut in half and serve hot.


8 slices pork loin -- 1 ounce each
8 slices ham, -- 1 ounce each
12 dill pickle chips
8 slices Swiss cheese
4 sandwich rolls
Dijon mustard to taste
Prepare a wood or charcoal fire and allow it to burn to embers. Layer each
sandwich with the cheese, ham , pork, and pickles.
Grill the sandwich, top side down for 1 minute, turn over and place a saute
pan on top and continue to cook until cheese is melted about 3 to 4


4 sl White or wheat bread
Pureed chipotle chiles
Cheese 1 - shredded or thinly sliced
Ripe tomato -- sliced
Thinly sliced red onion
Cilantro leaves - coarsely chopped
Soft butter
SPREAD EACH PIECE OF BREAD with thin coating of pureed chilies,
or more if you like your sandwich really hot. Cover bottom slice with
layer of cheese, tomato and onion slices and as much cilantro as you
like. Top with second slice of bread and butter it. Place sandwich,
butter-side down, in cast-iron skillet. Spread top piece of bread with
butter as well and cook sandwich slowly. When golden brown on bottom,
turn it over and cook on the other side. Covering pan will help melt cheese
by the time bread is crisped and golden.

German Beefsteaks

1 ea Hard roll; large, dry
1/2 c Water
4 tb Vegetable oil
1 ea Onion; medium, chopped
1 lb Ground beef; lean
1/2 ts Salt
1/4 ts Pepper
4 ea Onion; medium, sliced
In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan;
cook chopped onion until lightly browned. Transfer onion to a bowl.
Squeeze roll as dry as possible and mix roll with onion. Add ground beef;
blend well. Season with salt and pepper. Shape meat into 4 patties; cook
about 5 minutes on each side or to desired doneness. Remove and keep
Add sliced onions to pan drippings; cook until lightly browned. Arrange
beefsteaks on a platter and top with onion rings.

French Toast Cheddar Sandwiches

2 ea Eggs; Lg
1/3 c Milk Or Light Cream
1/2 ts Salt
8 ea White Bread; Slices
1 x Mustard; Prepared
4 ea Cheddar Cheese; Thick,Slices
3 tb Butter
Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a
pie tin or shallow bowl and add the milk or cream and salt, set aside.
Spread the bread slices out on a flat working surface. Spread one side of
four slices of bread lightly with the prepared mustard. Top each with a
slice of cheddar cheese. Butter the remaining four slices of bread and
top each cheese slice with bread, butter side down. Heat the butter in
the skillet or on the griddle. Carefully dip each sandwich into the egg
mixture, coating both sides. Allow the excess egg mixture to drain back
into the bowl. Dip only as many sandwiches as will lie flat in the
skillet or griddle. Cook over low heat until browned. Turn and brown the
other sides. Repeat for the remaining sandwiches and if necessary, add
more butter to the skillet or griddle to prevent sticking. Or you can
place the sandwiches, after dipping, on a well greased baking sheet and
brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot.

Fiesta Style Sloppy Joes

1 Pillsbury Grands! Refrigerated Flaky Biscuits
1 Pound ground beef
1 Small onion -- chopped
1 11 Ounces Ca Green Giant Mexicorn
1 Can condensed tomato soup
1/4 Cup water
1 1/4 Teaspoons chili powder
1/8 Teaspoon hot pepper sauce -- up to 1/4
Heat oven to 375 F. Bake biscuits as directed on can. Meanwhile, in large
skillet brown ground beef, bell pepper and onion; drain. Stir in remaining
ingredients. Bring to a boil. Reduce heat; cover and simmer 10 minutes or
until thoroughly heated. To serve, split warm biscuits; place 2 halves on
each plate. Spoon hot beef mixture over biscuit halves.

Double-Decker Cheese Melt

1 c shredded cheddar cheese
1/4 c butter or margarine -- softened
1 egg
1/2 tsp garlic salt
1/2 tsp onion salt
6 slices white bread
paprika -- optional
In a food processor, blend cheese and butter. Add the egg, garlic salt
and onion salt; process for 1 minutes or until creamy. Spread 2 tbsp on
each slice of bread. Stack two slices of bread, cheese side up, for
each sandwich; sprinkle with paprika if desired. Cut each sandwich in
half diagonally. Place on an ungreased baking sheet. Bake at 400 for
12-15 minutes or until golden and bubbly.

Crunchy Turkey Sandwich Melts

2 Cups chopped cooked turkey
1/2 Cup KRAFT Natural Shredded Cheddar Cheese
1/3 Cup KRAFT Mayo Light Mayonnaise
2 Tablespoons finely chopped onion
2 Teaspoons KRAFT Pure Prepared Mustard
1/4 Teaspoon pepper
8 CLAUSSEN Sandwich Slices -- up to 12
4 sandwich or hamburger buns
MIX turkey, cheese, mayo, onion, mustard and pepper.
ARRANGE 2 to 3 pickle slices on bottom half of each bun. Top each with 1/2
cup turkey mixture and top halves of buns. Place sandwiches on cookie
sheet; cover tightly with foil.
BAKE at 350°F for 15 minutes.


4 ts Plain Low-fat yogurt
8 sl Rye Bread
8 oz Turkey --breast thinly sliced
-and of course cooked
1 1/3 c Sweet & Sour Red Cabbage
-drained (recipe to follow)
1 lb Red cabbage -- shredded
1/2 c Cider vinegar
1/2 c Water
2 tb Margarine
1/2 ts Salt
Sugar equivalent to a 2 tbs Sugar
SANDWICH: Spread 1 teaspoon yogurt on each 4 slices of rye bread.
Divide the sliced turkey among tops of the bread slices. Spoon 1/3
Sweet and Sour Red Cabbage on each sandwich; top with remaining bread.
SWEET AND SOUR RED CABBAGE: Put cabbage, vinegar, water,
margarine, and salt in a deep cooking pot. Cover and cook about
15 minutes or until crisp-tender, lifting and turnig with a large kitchen
fork two or three times. Remove from heat. Add sweetener to cabbage
gradually, lifting and mixing well with a fork. Drain off any liqiud.

Circular Sandwich

1 ea red bell pepper
1 ea yellow bell pepper
1 ea medium eggplant
1 olive oil
1 salt and freshly ground
1 pepper
1 ea 10 inch round load crusty
1 bread
1/2 c oregano lemon dressing
1/4 lb slice black forest ham
1/2 lb salami, preferably 2 kinds
1 lb mozzarella, sliced
20 ea large fresh basil leaves
Roast whole peppers over a gas flame or under a broiler until they are
completely blackened. Place in a paper bag until cool enough to handle.
Peel, cut in half and seed. Cut eggplant into 1/2 inch slices. Brush with
olive oil and sear on a grill or hot skillet until brown on both sides.
Season with salt and pepper. Cut bread in half horizontally with
a serrated knife, and hollow out the top and bottom halves. Brush
bottom half with 1/4 cup of the dressing. In the bottom half of the
bread, place the fillings in this order: ham, eggplant, one kind of
salami, peppers, mozzarella, remaining salami and basil. Brush
inside of top half with remaining dressing. Place top half onto
sandwich. Wrap sandwich tightly in waxed paper or plastic wrap.
Place a tray or baking sheet on top of the sandwich and weight it
with several cans for about 1 hour.

Chicken Sloppy Joes

1 tb vegetable oil
1 lb ground chicken
1 green bell pepper; chopped
1 md onion; chopped
30 oz canned sloppy joe sauce
3 c cooked rice
6 hamburger buns or- English muffins
Heat oil in large skillet over medium-high heat until hot. Add
chicken; cook and stir 4 to 6 minutes or until no longer pink. Stir
in pepper and onion; cook 1 to 3 minutes. Add sloppy joe sauce. Cook
over medium heat about 8 to 10 minutes; stirring occasionally. Stir
in rice; cook until thoroughly heated. Spoon over hamburger buns.

Chicago Italian Beef Sandwiches

2 lb beef roast, leftover,
Roasting pan drippings
2 tb fresh oregano, finely
OR 2 teaspoon dried
oregano, crushed
1 tb fresh sweet basil,
finely chopped
OR 1 teaspoon dried
basil, crushed
1 ts whole black peppercorns
1/2 ts red pepper, ground (1/2 to 1)
1 tb fresh parsley, minced
Salt, to taste
3 cl garlic, minced
1 fresh green pepper seeded
and sl into 1/4 inch strips
Thinly slice cooked, roast beef and place in a Dutch oven (or put
it back into the same pan in which the beef was roasted). Add
enough water to cover. Add remaining ingredients and bring to
simmer. After the beef has cooked for awhile, taste and adjust
seasonings. Cook about 1 hour. Serve beef only on Italian bread
with grilled green peppers and / or giardinera relish. As you
serve dip the sandwich in your gravy.

Sunday, December 16, 2007

Charlie's Wrap Sandwich

2 Tablespoons Extra Virgin Olive Oil
Sauteed Peppers
1 Bunch Arugula Lettuce Or Any Other Variety
1 Tablespoon Chopped Sun Dried Tomatoes
2 Tablespoons Goat Cheese
1 Tablespoon Sherry Vinegar
1/2 orange pepper
1/2 yellow red pepper
2 Large sweet red pepper
1 Tablespoon Extra Virgin Olive Oil
1. Heat 1 table spoon of extra virgin olive oil in a hot skillet. Add 2 large s
weet red pepper. 1/2 yellow red pepper, 1/2 orange pepper - seeded, cored, and
cut in strips - saut‚ until soft.
2. Remove from the heat and sprinkle with 1/2 table spoon of sherry vinegar.
3. Spread 2 table spoons of goat cheese on the f lour tortillas, or wraps. Scatter
1 table spoon of chopped sun dried tomatoes on the wrap. Divide the sauted
peppers on top of tortilla, making sure they are in the center of the tortilla.
4. Toss 1 bunch of arugula lettuce (or any other variety of lettuce that you
choose) with 2 table spoons of extra virgin olive oil and 1/2; table spoon of
sherry vinegar. Place tossed arugula in the center
of tortilla.
5. Fold about of inch of the tortilla from top and bottom over the filling. Turn the
wrap sideways and roll it up. Wrap in wax paper or tin foil.
6. Serve at room temperature.

Cajun Chicken Sandwiches

4 chicken breast halves without skin --boneless
powdered chipotle peppers -- to taste
2 tablespoons canola oil
4 hamburger buns
chipotle pepper puree
thick sliced tomatoes
dill pickles
onion slices
lettuce leaves
cheese slices --your choice
Season the chicken breast halves. Heat the oil in a skillet. When oil is
hot, place the chicken in the skillet & cook turning once or twice until
chicken is done. Place chicken on a plate lined with paper towels to
drain the oil.
Spread a little chipotle pepper puree on one half of each bun, on the
other half spread your choice of mustard or mayonnaise. Place a piece of
chicken & any of the other garnishes you desire in the bun

Beef and Pork Tenderloin Sandwiches

1 6-7 pound beef tenderloin, trimmed
2 2/3 pound pork tenderloins, trimmed
1/2 cup port wine
1/2 cup brandy
1/2 teaspoon dried tarragon leaves
1/2 teaspoon dried whole thyme
2 bay leaves
1 1/4 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
Vegetable oil
Party rye bread
Mayonnaise -- optional
Commercial barbecue sauce --optional
prepared horseradish -- optional
*Marinate these beef and pork tenderloins together, but cook them separately.
Sandwiches can be prepared from either or both types of meat.
Place tenderloins in a large pan or dish; Pour marinade over top, and cover
tightly. Refrigerate overnight, turning meat several times; drain. Place
beef tenderloin, fat side up, on rack in a shallow roasting pan; rub with 1
tablespoon vegetable oil. Bake at 450 degrees for 15 minutes. turn oven
off; do not open door. Let roast remain in oven 45 minutes. (roast will be
medium rare). Place pork tenderloins, fat side up, on rack in a shallow
roasting pan; rub with 1 teaspoon vegetable oil. Bake at 325 degrees for 1
hour or until well done. Slice tenderloins, and place on serving platter.
Serve on party rye bread with endive; top with mayonnaise, barbecue sauce,
or horseradish, if desired.
Yield: about 24 servings.
Marinade: Combine all ingredients in a small mixing bowl, mixing well.


8 oz Pkg soft cream cheese
1/4 c Sour cream
2 tb Horseradish
12 sl Rye bread or
6 Sub buns
Roast beef slices
6 Red onion slices
Combine cream cheese, sour cream, and horseradish,
mixing until well blended. For each sandwich, spread
bread with the the cream cheese mixture, add the meat,
lettuce and onions. Add additional cream cheese spread
if desired.

Barbecued Pork Sandwiches

2 Boneless pork loin roasts --
2-1/2 to 3lb ea
1 c Water
2 ts Salt
2 c Ketchup
2 c Celery --dice
1/3 c Steak sauce
1/4 c Brown sugar -- pack
1/4 c Vinegar
2 ts Lemon juice
20 hamburger buns -- (20 to 25)
Place roasts in an 8-qt Dutch oven; add water and
salt. Cover and cook on medium-low heat for 2-1/2
hours or until meat is tender. Remove roasts and shred
with a fork; set aside. Skim fat from cooking liquid
and discard. Drain all but 1 cup cooking liquid. Add
meat, ketchup, celery, steak sauce, sugar, vinegar and
lemon juice. Cover and cook over medium-low heat for
1-1/2 hours. Serve on buns.