Easy Cheesesteak Subs

When I made these the other night my husband just sat there staring for a minute and then said "you are amazing." I think that says it all.

Not only easy but pretty darn tasty. Make your man (and yourself) really happy and make these for dinner. By the way, these rolls are not optional. They highly contribute to the amazing deliciousness of these sandwiches.

Cheesesteak Subs
Adapted slightly from Cook's Country

Serves 4-6 depending on how much meat you use.

1 onion , halved and sliced thin
3 tablespoons unsalted butter
2 garlic cloves , minced
1/4 teaspoon dried oregano
1 tablespoon A-1 steak sauce, plus extra for serving (I added another tbsp. because we like a lot of sauce)
1 pound rare deli roast beef , cut into 2-inch strips
Salt and pepper
8 slices deli provolone cheese
4 (6-inch) sub rolls , split partially open lengthwise (or the above mentioned recipe shaped into 6 hoagie rolls)

1. Adjust oven rack to upper-middle position and heat broiler. Melt butter in skillet. Add onion and cook until softened and golden, about 8 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds. Add A-1 sauce and beef to skillet and cook until heated through, 1 to 2 minutes. Season with salt and pepper.

2. Divide beef mixture among rolls. Top with cheese and broil on rimmed baking sheet until cheese is melted, about 2 minutes. Serve.

Posted by: Sallie

Southwestern Chicken Panini with Cilantro Pesto and Chipotle Mayo

These sandwiches were so delicious and the perfect accompaniment to the Black Bean soup. This picture does not do it justice. I loved the Cilantro Pesto which was perfect with the chicken and melted cheese and the spicy Chipotle Mayo added a delicious kick that put these sandwiches over the top. Another plus, this recipe uses a rotisserie chicken which makes them come together even quicker. I can't wait to try the leftover cilantro pesto with some pasta!

Southwestern Chicken Panini

slightly adapted from Cuisine At Home

For the cilantro pesto:

*This makes more pesto than you'll need for the sandwiches. Freeze leftovers to mix with pasta*

2 cups packed cilantro leaves and stems

4 cloves garlic

1 jalapeno pepper, seeded and chopped

Juice of 1/2 a lime

Pinch of Salt

2 tbsp. olive oil

For the Chipotle Mayonnaise

1/4 cup mayonnaise (I used light)

1 tbsp. minced canned chipotle chili pepper in adobo sauce (found in Mexican Isle)

1/2 tsp. sugar

4 slices white or wheat sourdough bread (I used wheat multi grain bread)

softened butter

2 oz. pepper jack or Havarti Cheese ,thinly sliced (I used mozzarella because it's what I had on hand. I think Provolone would be delicious as well)

3 oz. rotisserie chicken, torn into large pieces

Directions:Pulse cilantro, garlic, jalapeno, lime juice, and salt for the pesto in a food processor until minced; scrape down sides of bowl. With machine running, drizzle in olive oil until paste forms.

Combine mayonnaise, chipotle, and sugar in a small bowl.

Spread butter on one side of each slice of bread; spread mayonnaise on the other sides of two slices and 1 Tbsp. pesto on the other two slices. Top pesto with cheese, then the chicken; place the other two sliced of bread on top, buttered sides up. toast sandwiches on both sides.

*If you don't have a panini press toast sandwiches using a heavy skillet on top to weight them as they cook over medium heat. When first side of sandwich is golden, flip it and repeat to cook second side..*

Posted by: Sallie

French Dip Sandwiches

Up until now there has been a household debate when it comes to French Dip Sandwiches. My husbands idea of a perfect French Dip- buy sliced roast beef lunch meat, warm it up, get some cheese, slap it all on a roll and open a can of beef broth and there you go. I on the other hand, prefer a real roast, simmered in the crock pot with lots of flavors. Thankfully, I found this recipe that we both love. Just as an added note this meal is GREAT for leftovers. I've included a few ideas below.

Beef Taquitos- Remember the chicken taquitos we loved? Apparently so did everyone else so they created a beef version. Just make sure to cook a large roast so you'll have enough leftovers

Beef and Bean Chimichangas

Barbequed Beef Sandwiches- Just add your favorite BBQ sauce to the shredded meat and there you go.

French Dip Sandwiches

From our best bites

2.5-3 lb. beef roast (you can use a frozen roast if you want)

2 Tbsp. olive oil

salt and pepper

2 1-ounce packages dry onion soup mix

2 c. water

2 cans beef broth

6-8 large buns (or more...6 would be VERY generous servings!)

Swiss, provolone, or mozzarella cheese, shredded or sliced.

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! 8 servings.

My Favorite Chicken Salad

I love chicken salad. Spring is the perfect time of year for these yummy sandwiches. Great on rolls or croissants. This is my favorite recipe. There is also a pasta variation if you want to make it into a pasta salad.



Chicken Salad (for sandwiches)

2 1/2 cups diced cooked chicken
1 cup small grapes ( I prefer red in this recipe)
1/2 large can pineapple tidbits, drained well
1 tart red apple, diced
1 cup slivered almonds
1 tsp. minced onions or a bunch of green onions
1 cup celery, finely chopped
1 tsp. salt

Combine all ingredients and mix well. Mix 1/2 cup heavy whipping cream (whipped) with 1 cup miracle whip. Mix all together and chill for at least 2 hours.


Chicken Pasta Salad

2 cups cooked pasta (I like bowties)
2 cups diced cooked chicken
2 cups red grapes
2 cups diced apples
1 large can pineapple tidbits
5-6 green onions
2 cups sliced celery
3/4 cup slivered almonds

Mix all together. Add 1 cup miracle whip. 1 cup coleslaw dressing. chill.