Bacon and fried green tomato sandwiches

I saw a recipe for these sandwiches and knew I had to have one.  We went to the market and I bought some green tomatoes for this recipe. The secret to getting good grill marks on this sandwich is to add mayonnaise instead of butter to the outside. I know it sounds strange, but I saw this in the newspaper and decided to try it because the butter either gets too brown, or it doesn't get done and is soggy. The mayonnaise is perfect and you really don't taste the mayonnaise.

Ingredients:
2 slices of bread per sandwich
1 1/2 slices of cooked bacon per sandwich (cut the whole pieces in 1/2. They fit perfectly)
2 slices of fried green tomatoes per sandwich
mixture of 1/4 cup corn meal and 1/2 cup flour
pimento cheese
Directions:
1. Preheat grill pan to high
2. Cook the bacon as you like it cooked
3. Dredge the sliced green tomatoes on both sides in the flour/cornmeal mixture
4. Fry the tomato in canola or vegetable oil until golden brown on both sides and set aside
5. I put the pimento cheese in the microwave for about 15 seconds to make it easier to spread.
6. Grill the bread with the mayonnaise side down until golden brown
7. Spread the pimento cheese on the inside of the grilled bread
8. Top the pimento cheese with bacon and then fried green tomatoes
Delicious

Layered Italian Sandwich

This is a combination of two recipes that I found. 1st one was in a sandwich cookbook that I downloaded. It is called"Sandwiches."  It is gooseberry Patch classic by Vickie and Jo Ann.  Since it is a download, I'm not able to give you the link.  They make their own bread, but I just used sandwich bread.  I also found a recipe in the Austin American Statesman for grilled cheese sandwiches. The writer used mayonnaise instead of butter to put on the outside of the sandwiches.  Never would have thought of that, but it was great.
Ingredients:
3-4 thin slices of homemade salami (recipe here)
2-3 thin slices of ham
2 slices of your favorite cheese (the recipe calls for provolone)
5 slices of pepperoni
mayonnaise for the outside of the bread
1. With a knife or spatula, put a thin layer of mayonnaise on one side of the bread -- save it to the side with the mayonnaise side facing up.
2. On the other slice layer the above ingredients, placing cheese on the bottom and top of the layers.
3. With the grill on high, place the bread with the mayonnaise on top with the mayonnaise facing you. Place the mayonnaise side down on the grill.  While that is cooking, put a thin layer of mayonnaise on the side facing you. Cook 3-4 minutes per side until the cheese is melted and oozing goodness out the sides.

Patty Melt

OMG this will not be the last time I make these.  Jud was smoking our brisket for our July 4th celebration and he made-up some hamburger patties. We had seen this on Pioneer Woman and decided we wanted some. You can find that recipe Here.  At the time, I was pretty sure I didn't need a recipe.  Now that I look, I did fine. We had two slices of Monterey Jack cheese and I used that instead of Swiss Cheese. Other than that, it was pretty much the same.  I did use my new pannini press that I got for Christmas. These were awesome.

Drip Beef Sandwiches



 



I found this recipe on Food Network's Pioneer Woman. She doesn't make anything bad. I made a few changes which I will note.

Ree Drummond's Drip Beef Sandwiches

 

 

 

 

 

 

 Ingredients:
One-- 4-pound chuck roast

Salt and Black pepper
 3 tablespoons butter

     2 tablespoons canola oil

    2 cups beef broth

    2 tablespoons minced fresh rosemary or 1 package of Italian dressing mix

    One-- 16 ounce jar pepperoncini, juice and all

   2 yellow onion, sliced ( one was enough for us)

    10-12 toasted, buttered deli rolls--or favorite cheese ( I used fontina cheese)

Directions:

Sprinkle the chuck roast with salt and pepper

Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until browned, about 5 minutes in all. Pour in the beef broth and 1 cup of water. I didn't use the water because I cooked it in the crock pot and it didn't need the extra liquid. Add the rosemary, or Italian dressing mix , and pepperoncini with their juices. Now cover the pot and simmer until the meat is tender and falling apart, 4-5 hours. I cooked mine in the crock pot on low for about 8 hours.

 

Meanwhile, heat the skillet over medium heat and add the remaining 1 tablespoon of butter. Add the onions and sauté until light golden brown. Set aside.

 

Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm.  Before I shredded the meat, I took out enough for dinner and made side dishes to go with it.  Then I shredded the rest of the meat, removed the pepperoncini, and put it in the refrigerator overnight. The next day for lunch, I removed the pot and removed the grease. I warmed the meat and put the pepperoncini back in the meat. I cut off the stems.

 

To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve. I toasted my bread with a little cheese on the bottom of the roll. Then I put the meat on each roll. I found that it didn't need any of the liquid because the meat had been in the liquid and it made the sandwiches harder to eat with the extra liquid. After the caramelized onions, you can add a little extra cheese if you are so inclined.

 

 

 

Slow-Cooker Philly Cheese Steak Sandwiches

Six Sisters Philly Cheese Steak Sandwiches

Amazing Philly Cheese Steaks!  This may become our go-to Super Bowl sandwich. 



Philly Cheese Steak Sandwiches

Slow Cooker Philly Cheese Steak Sandwiches
Recipe source: Group Recipes

Serves 4-6 (depending on how big your hoagie buns are)
Ingredients:

• 1 1/2 lbs beef round steak
• 1 green pepper, sliced thin
• 1 medium onion, sliced thin
• 1 (14 oz) can beef broth
• 1 envelope Italian dressing mix
• 1 large loaf French bread, siced into sandwich lengths (or 4-6 hoagie buns)
• Provolone cheese slices

Directions:

• Spray crock pot with non-stick cooking spray.
• Cut meat into strips, place in slow cooker.
• Add green pepper, onion, broth, and dressing mix.
• Cover and cook on low 7-8 hours, or high 3-4 hours.
• Spoon meat mixture onto bread, top with a slice(s) of cheese.
• Another option is to toast bread in a 375 degree oven for 5-10 minutes, add meat, cover with cheese, then bake an additional 5 minutes to melt the cheese.
• My husband loves to top his sandwich with A1 sauce . . . you can use any condiments you like.