Drip Beef Sandwiches

2 ½ - 4 lb chuck roast
¼ c butter
1 lg onion, sliced thick
3 cloves garlic, peeled
rosemary
thyme
½ c soy sauce
1 c cooking sherry
4 c water

toasted, buttered Deli Rolls

Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to get brown. Set chuck roast on top of the onions. Add all remaining ingredients. Cook on high for 15 minutes or until browned on the outside and then simmer on low for 1-2 hours, or until beef is fork-tender and falling apart. Shred meat with two forks until all large chunks are gone and serve immediately on top of toasted, buttered deli rolls. Top with cheese and place under the broiler if desired.

Rosemary Chicken Sandwich

4 skinless, boneless chicken breast halves - pounded to ¼ in thickness
ground black pepper
1 TBS olive oil
1 tsp minced garlic
2 TBS mayonnaise
2 tsp prepared Dijon-style mustard
1 tsp chopped fresh rosemary
4 garlic and rosemary focaccia rolls (or 8 slices of the bread)

Lightly sprinkle pepper on one side of each chicken cutlet after pounding. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Lightly sprinkle pepper on the other side as well. Saute chicken until cooked through and juices run clear, about 12 to 15 minutes. Towards the end cut the rolls in half and stick under a light broiler for a minute or two to heat through. In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on both sides of each roll (or on all slices). Place 1 chicken cutlet on each of these slices, then top each with another bread slice.

Southwestern Grilled Chicken Strip Sandwiches

1/8 c mayonnaise
1 tsp taco seasoning
1 pinch sugar
1 pkg hawaiian flavored snacker rolls (qty 4)
½ lb chicken breast, cut into 8 strips
2 slices pepper jack cheese, cut in half
4 lettuce leaves

Mix mayonnaise with taco seasoning and sugar; set aside. Separate snacker rolls into 4 bottoms and 4 tops and lightly butter each cut side; set aside. On a grill pan or skillet set over medium heat cook chicken breast strips until browned on both sides; set aside. Set snacker rolls on the grill pan, buttered side down, until toasted golden brown; remove from pan. Generously spread seasoned mayonnaise on both sides of each roll. On the bottom half of each roll layer a half slice of cheese, 2 chicken breast strips, 1 lettuce leaf, and cover with roll top.

Monte Cristo Sandwich

8 slices bread
mayonnaise
mustard
12 thin slices cooked ham
12 thin slices cooked turkey meat
4 slices cheddar cheese
1 egg
½ c milk

Spread 4 slices of bread with mayonnaise and 4 slices with mustard. Alternate ham, cheese, and turkey slices on 4 of the slices, and then place the 4 other slices on top, making a total of 4 sandwiches. Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides just like French toast. Serve hot.

Super Hero Sandwich

1/2 cup olive oil
½ tsp garlic powder
1 TBS parsley
1 TBS oregano
¼ tsp black pepper
1 lb loaf Italian bread
12 slices deli turkey meat
12 slices ham
6 slices salami
6 slices mozzarella cheese

Variety of vegetables (lettuce, onion, pickles, tomato, etc.)

In a medium bowl, combine olive oil, garlic, parsley, oregano and pepper. Cut the off top half of the bread. Scoop out the inside, and leave a 1/2 inch outside wall. Use basting brush to paste the olive oil mixture onto both sides of the bread. Layer meats and cheese slices on the bottom half and wrap securely in plastic wrap, and refrigerate for at least 6-8 hours, or overnight. Immediately before serving put the vegetables inside the sandwich.

Southwest Chicken Salad Panini

1 lb chicken breasts
1 ½ tsp chili powder
2 TBS mayo
2 TBS ranch dressing
8 slices Texas toast
1 lg tomato, cut into 8 thin slices
4 slices of cheese

Cook chicken breasts and then shred with a fork like you would for chicken salad. Place shredded chicken in a bowl and mix in chili powder, mayo, and ranch dressing. Scoop chicken mixture onto four of the slices of bread, top each with 2 slices of tomato, and a slice of cheese. Grill for 3-5 minutes in a panini maker, or in between two large skillets on the stovetop.

Chicken, Mozzarella, & Basil Panini

4 ciabatta rolls or 8 slices of other good-quality rustic bread
2 c shredded cooked chicken
4 oz thinly sliced fresh mozzarella
1 tomato, sliced
8-12 fresh basil leaves
Kosher salt
(if you are NOT using an electric sandwich press or waffle iron):
2 TBS olive oil

Slice the rolls in half. On the bottom half of each, layer ½ c of the shredded chicken, a slice or two of the mozzarella, a slice of tomato, and 2 or 3 basil leaves; sprinkle with salt. Put the top of the roll on the sandwich and press down gently. If you have a panini maker make sure it is preheated by this step, and just finish off your sandwiches.

If you do not have an electric sandwich press: Put the olive oil in a skillet (if the pan is not large enough to accommodate all 4 sandwiches make sure you adjust the amount of oil you use for each batch (1/4 TBS each sandwich approximately)); turn the heat to medium. When the oil is hot and shimmers, put the sandwiches in the pan, put another pan or large heat-proof pan on top of the sandwiches, and press down. When the cheese has melted and the bread begins to crisp on the bottom, 3-4 minutes, remove the top pan or plate, flip the sandwiches, press down again, and cook for an additional 2-3 minutes.

BBQ Beef Sandwiches

1 TBS vegetable oil
½ c chopped onion
1 26 oz can tomato soup
1/4 c water
2 TBS brown sugar
2 TBS vinegar
1 TBS worcestershire sauce
1 1/2 lb thinly sliced deli roast beef
8 hamburger buns

Heat the oil in a 4-quart saucepot over med heat. Add the onion and cook until tender, stirring occasionally. Stir the soup, water, brown sugar, vinegar and worcestershire in the saucepot and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Add the beef to the saucepot and cook until the mixture is hot and bubbling, letting it simmer for at least 10-15 minutes. Divide the beef and sauce among the rolls.

All American Patty Melt

1 TBS butter
1 sm onion, sliced into thin rings
1 lb ground turkey or ground beef
cooking spray
8 slices sourdough bread
8 slices cheddar cheese
thin slices tomato

Melt the butter in skillet; cook onions until lightly browned; remove and set aside. Make ground meat into 4 patties and cook in skillet until browned and cooked through. In a separate skillet or griddle, spray cooking spray evenly over cooking surface, and put down 4 pieces of the bread. Place a slice of cheese on each bread, then the patty, the onion, the tomato, and another piece of cheese, then place another piece of bread on top of each sandwich. Lightly brown each side, just like a grilled cheese sandwich and serve warm.

Italian BBQ Chicken Wraps

1 lb boneless skinless chicken breasts
Kraft Zesty Italian dressing
1/2 c Kraft original BBQ sauce
4 flour tortillas
1 c shredded mild cheddar cheese

On the stove:
Cut chicken into strips, place in skillet and pour Italian dressing over the chicken just until it is covered. Cook over medium heat tossing the chicken around until it is cooked through and has absorbed the dressing. Then, pour the BBQ sauce over the chicken strips and cook them long enough to become coated in the dressing (you may want to turn the heat down since BBQ sauce is a little thicker). Once they are done, place some chicken in the middle of the tortilla, sprinkle some cheese on it, zap it in the microwave to melt your cheese (if you desire) and then roll up.

On the grill:
Brush chicken with Italian dressing. Grill 6-8 min on each side or until done (168F). Then, brush each side with BBQ sauce for the last few minutes. Cut into strips and then assemble it on your tortilla just the same as above!!

Grilled Ham N Jack Cheese

spreadable butter
8 slices Texas toast
4 slices sharp cheddar cheese
12 slices deli ham
Ranch salad dressing for spreading
4 slices pepper jack cheese (you can use any kind you like, really)

Butter one side of 4 of the pieces of toast and lay them butter side down on a griddle. Place one slice of cheddar cheese, 3 pieces of ham (I always fold each piece in half, put one on each side and one in the middle), and one slice of pepper jack cheese. On the remaining 4 slices, one at a time, butter one side and spread ranch dressing on the other, place the ranch dressing side into the sandwich and the butter side up. Heat up the griddle and cook for 3-4 minutes (once the bottom is browned) before flipping the sandwich over and cooking on the other side for an additional 2-3 minutes until that side is browned as well and cheese is melted.