Leftover (GASP!) Roast Beef Sandwich

Yes, you read the title correct. Left-over. We don’t eat leftovers, okay, hubby doesn’t. There are a few select things he is okay with “warming up”...lasagne, pizza, and, well, that’s it. Until now! I never know what to do with leftover roast. I don’t want it two days in a row, and neither does Cody. So, to our rescue comes my sister, with a little help from pioneer woman:) My sister always has great recipes, and this one did not dissappoint. Talk about an explosion of fireworks in your mouth! This is jucy, has some kick to it, and O, that stringy melted cheese. Leftover CAN’T get better than this. I promise.  

Leftover (GASP!) Roast Beef Sandwich
Printable Version

1/2 onion, pureed or sliced
6 Tbs. stick Butter
1 pounds leftover roast meat, shredded
4 slices havarti, white american, or swiss cheese
Lawry's Seasoned Salt, to taste
1/4 cup Worcestershire Sauce
Tabasco Sauce, to taste
2 whole deli Rolls

Cook onions in 2 Tbs. butter until soft and light brown. Add meat in single layer. Add lawry’s, worcestershire sauce, 2 to 3 shakes Tabasco, and an additional tablespoon of butter. Stir to combine. Once meat is heated through, add a single layer of cheese and cover. Allow to cook an additional 2-3 minutes, or until cheese is melted.

While meat is cooking, butter halved French rolls and brown in skillet.
To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, and enjoy!

Recipe adapted from Pioneer Woman
Serves 2.

Croque-Monsieur Madame

We love to experience new little restaurants whenever we can. I have mentioned before that small bistro-type places are our favorite. Recently we have been going to a delicious shop here in Omaha, and we just can’t get enough. From their upscale burgers to stuffed squash blossoms, everything is top of the line. The first time I went there I got a Croque Monsieur Madame and I just can’t stray from it! It is perfectly creamy, a little bite, and rich, rich, RICH. And boy do I like RICH!

Croque-Monsieur Madame Sandwiches
Printable Version

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg, optional
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
8 slices dense white sandwich bread
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin
4 eggs, optional

Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg (optional), 1/2 cup grated Gruyere, and the Parmesan and set aside.
To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.
Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for an additional 3 to 5 minutes, or until the topping is bubbly and lightly browned.
While sandwich is baking, prepare a sunny-side up egg, if desired. Top broiled sandwich with cooked egg, serve hot.

Makes 4 sandwiches
Recipe adapted from the Barefoot Contessa

B(Bacon) L(Lettuce) A(Avocado) T(Tomato) Sandwich

I was raised on BLT’s. You laugh, but mac and cheese and BLT’s were weekly meals in my house! My mom was a fabulous cook, I learned everything that I know from her...but fabulous cooks have to have easy meals to go to on occasion, and these were hers! When I got married, I couldn’t really make BLT’s unless they only include the B(bacon) and the L(lettuce)...now, who wants a bacon and lettuce sandwhich?! Anyone? Nope! About a year ago, I introduced my husband to the wonderful world of avocados, a world unknown to him before this point. He quickly got addicted and now orders guacamole every where we go! Now, a BLA sandwich is a ton more edible than a BL sandwich, so it was an instant success! I, of course, kept the tomato on mine, and my childhood favorite has been put back into session in my house...just in a different way! O yum, it is so crunchy, creamy, and delicious, and gives me a feeling of home. The best feeling, ever.

B(Bacon) L(Lettuce) A(Avocado) T(Tomato) Sandwich
Printable Version

8 slices bacon (we love applewood smoked)
8 slices bread (ciabiatta is amazing)
8 leaves romaine lettuce
2 medium tomatoes, cut into 12 slices
mayonnaise
salt and pepper, to taste

Prepare bacon as directed on package; drain thoroughly on paper towels. Toast bread under a broiler or in a toaster. Spread an equal amount of mayonnaise on 4 slices. Top each with equal amounts of bacon, lettuce, tomato, and avocado. Season with salt and pepper to taste. Cover each with another slice of toast. Cut sandwiches in half and serve immediately.

Makes 4 sandwiches.

California Veggie Sandwiches

For some reason, me and veggies have been getting along REALLY well lately! I saw this recipe on Pinterest and was at the store the very next day getting all of the goodies to make it. Now, not that I need to mention this, but this meal isn’t right up Hubbs ally...so we made it for a girls lunch. It was A+ perfect for us. I gobbled up 2 of these babies, and was wanting more with every bite. Fresh, delicious heaven on a peice of toasty toast. Who could as for more? O, and the company was pretty great, too:)

California Veggie Sandwiches
Printable Version

Chive Spread:
1/4 cup greek yogurt  or mayo
1 Tbs. finely chopped fresh chives
salt and pepper

Avocado Salad:
1 avacado, pitted and diced
1 tomato, cored and chopped
1 cucumber, peeled and diced
1 lime, juiced
2 Tbs. chopped cilantro
salt and pepper

4 slices bread, toasted or 4 wraps
1/2 cup alfalfa sprouts
4 slices havarti cheese

For the chive spread, mix the Greek yogurt or mayo and chives. Season with salt and pepper. Set aside.
In a medium bowl, gently toss together the avocado, tomato, cucumber, lime juice and cilantro. Season with salt and pepper, and set aside.
Assemble the sandwiches by spreading the chive-yogurt mixture on all four bread slices. Divide the sprouts between the four slices of bread, and top with avocado salad and cheese. Serve open-faced. (If using tortillas, spread the chive-yogurt mixture on the tortillas, and top with cheese, avocado salad and sprouts. Roll, and eat.)

Serves 4.
Recipe adapted from Pinterest-ezzrapoundcake

Easy Meatball Subs

We are big fans of turkey meatballs, and almost always use lean turkey when we make spaghetti and meatballs...but it is always nice to get some grease in your system! We used actual hamburger meat this time, it was yummy, and it didn't take long...this will be added to my 30 minute meals, that's for sure!

Easy Meatball Subs

Printable Version

2 portions ground beef, thawed

2 tsp. Oregano

2 tsp. Parsley

2 tsp. Garlic salt

3/4 cup Breadcrumbs

1 tsp. Basil

Ground black pepper

2 Egg whites

Mozzarella cheese

2 hoagie buns

4 cups Prego or pasta sauce

Mix all of the above ingredients together. Roll into golf-ball size (or smaller) balls. Broil for about 10 minutes, turning half way through.

Heat Prego on the stove top, we prefer Three Cheese! (If you are a good wife you will make homemade sauce, but then it is no longer a 30-minute meal!)

Add meatballs to prego and warm.

While warming, place mozzerella cheese on hogi buns, and broil until cheese is melted.

Add meatballs and sauce to warmed buns, and eat that messy meal!

Serves 2.

Chicken Souvlaki with Cilantro

I love to mix it up in our meal planning. Every once in a while, I get a magazine that has something a little off of the beaten path to make for dinner. And, every once in a while, I give it a shot. Sometimes, it is a total failure. Other times, it is pure and utter success...and this was the latter! We really enjoyed this meal, and I love the versatility of being able to cook it on the grill or in the oven. Hubbs ate every last bite, and even went back for more!

Chicken Souvlaki with Cilantro
Printable Version

6 chicken breasts, cubed
8 warmed pita breads

Marinade
mint, chopped
3 garlic cloves, chopped
1 lemon, grated zest and juice
1 jalepeno pepper, deseeded and finely chopped
1 Tbs. coriander seeds, ground
1 tsp. tumeric
1 cup plain yogurt
¼ cup EVOO
salt and pepper

Dressing
1 large bunch of cilantro
1 cup plain yougurt
1 lemon, grated zest and juiced
2 Tbs. EVOO

Mix all of the marinade ingredients in one bowl. Add the chicken cubes, cover and chill overnight.

Thread the chicken chunks onto skewers, not too tightly packed. Place on a preheated barbecue and cook for five minutes on each side. (You can also cook these kebabs in the oven at 325 degrees).

While chicken is cooking, prepare dressing by putting all ingredients into a food processor until it is a smooth, green sauce.

Push the chicken off the skewers and into a warmed pita shell. Pour Dressing over the top and garnish with extra cilantro.

Serves 8.
Recipe from Taste of Home.

Breen's BBQ Pulled Chicken

• I am always up for a slow cooker recipe...and this included chicken and a slow cooker. Talk about my dream meal! This was delish, delish, easy, and Delish! Every bite of this puppies had my tongue reaching for more. Perfect zesty-ness from the italian dressing and sweetness from the BBQ sauce. Feel free to use your fave BBQ sauce; sweet, spicy, they will all do the trick!
• 
  
• Breen's Pulled BBQ Chicken
• Printable Version
• 
  
• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce (I used Sweet baby Ray's)
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce
• 
  
• Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
• 
  
• Cover and cook 3 to 4 hours on low or until chicken is cooked through. Remove chicken from crock pot and shred, return back to sauce and allow to cook for 1 additional hour. Serve over rice, quinoa, or on hoagie rolls.

Serves 8.

Recipe from Brianne.

Chick Fil'A Sands

I am not a big fast-food fan. We can probably count the number of times we have eaten fast food in the past 4 years, and it is meager. One time however, we ate a a Chick Fil'A. So good. Like so so good. So, when food network magazine (aka my new favorite past time) published this recipe I had to give it a shot. Yum! Talk about a great chicken sandwich. This was a classic.

Chick Fil'A Sands
Printable Version

2 skinless, boneless chicken breasts (about 6 ounces each)
3/4 cup milk
1/4 cup dill pickle juice
1 egg
Salt and freshly ground pepper
1/2 teaspoon paprika
oil, for frying
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1 tablespoon malted milk powder
1 tablespoon plus 1 teaspoon confectioners' sugar
1/4 teaspoon baking soda
1/4 teaspoon dry mustard
1 sour pickle cut into 8 slices, plus 1 tablespoon pickle juice from the jar
2 teaspoons white vinegar
4 soft hamburger buns, split
1 tablespoon unsalted butter, softened

Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place the cutlets between 2 pieces of heavy-duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet.
Whisk together egg, milk and pickle juice, and pour into a large ziplock bag or bowl. Add chicken pieces and marinate in the refrigerator for 2-4 hours.

Heat about 2 inches oil in a heavy-bottomed pot over medium heat until a deep fry thermometer registers 325 degrees F. Meanwhile, whisk both flours, the malted milk powder, confectioners sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside.
Working in batches, dredge the chicken in the flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, about 4 minutes on each side, adjusting the heat as needed. Drain on paper towels.
Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down; spread with more butter. Put 2 pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.

Recipe adapted from Food Network Mag
Serves 2.

Mango Pulled Pork Sandwiches

Where to begin? We love The Next Food Network Star. My hubby and I are die hard, I mean seriously. We watch every episode and actually look forward to it all week! We were gunning for Aarti to win from the beginning- Indian food rocks our world. She pulled it out! And then she pulled these out...Mango Pulled Pork. Seriously?! What could be better? Sweet, delicious mango on tender, juicy pork that falls apart in your mouth with just a kick of flavor. Amazing. Amazing. Amazing. (And I used the leftovers to make Mango Pulled Pork Enchiladas...which in my opinion, are MORE Amazing. Amazing. Amazing. Really!)
Mango Pulled Pork Sandwiches

Printable Version


1 boneless pork shoulder (boston butt), about 3 pounds
1 cup chicken broth

Rub
2 tablespoons dark brown sugar
1 tablespoon paprika
2 teaspoons kosher salt

Mango BBQ Sauce
1/4 cup vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1 onion, finely minced
2 tablespoons minced ginger
1 serrano pepper, thinly sliced (seeds discarded if you don't like it spicy)
Kosher salt
2 cups mango puree (5 mangos, 1/2 lemon, 2 Tbs. sugar)
1/2 cup fresh lime juice
1/4 cup apple cider vinegar
2 tablespoons molasses
1/4 cup Worcestershire sauce
10 rolls, sliced

Rub: Combine the rub ingredients, in a small bowl and massage it into the pork shoulder until well coated. Refrigerated until ready to use, 3-24 hours.

Mango BBQ sauce: In a large saucepan, warm the oil, over low heat, until hot and simmering. Add the cumin and fennel; they should splutter upon contact - be careful! Add the onions, ginger and serrano and a little salt, to taste. Saute until they soften but don't let them get any color. Add the rest of the sauce ingredients. Simmer about 5 minutes. Taste and season.
Place pork shoulder in crock pot. Pour 1 cup chicken broth over pork and cook on low for 4 hours. After 4 hours, drain liquid and replace with Mango BBQ Sauce, RESERVING 1 cup of sauce. Cook an additional 3 hours on low.
Remove the pork from the saucepan and shred it using 2 forks. Return it to the sauce and stir to coat with the sauce. Put a generous spoonful of the pork on top of sliced  bun, top with a reserved Mango BBQ sauce. (This is key! The extra sauce makes these sandwiches!)
Recipe adapted form Aarti Party

Pesto Pork Panini

I can't even tell you how obsessed I am with pesto right now. My amazing friend, Ali, let me borrow some one night when I was in a crunch before dinner. She suggested making Pesto, tomato, and mozzarella paninis. I kicked it up a notch and this is what I came up with! Since this meal I have also done avocado, sweet bell peppers, thinly sliced turkey, pesto and havarti cheese, and HOLY yum! Give it a shot, you will thank me! (And Ali!)

Pesto Panini

Printable Version

4 slices bread

2 Tbs. pesto (I used Knorr brand Pesto Sauce Mix)

1 1/2 Tbs. mayonaise

1 Tbs. EVOO (extra virgin olive oil)

Pork Panini

1 medium roma tomato

1 pork loin, thinly sliced and sauteed

mozzarella cheese

Turkey Panini

4 slices turkey

1/2 avocado

1 sweet bell pepper

2 slices havarti cheese

Preheat your panini press.

For the pesto, either use pre-made pesto or purchase a Knorr brand Pesto Sauce Mix. I found this near the gravy mixes in the grocery store. Pour package into a small bowl, and add mayo and EVOO. Spread 1 Tbs. of pesto on 2 of the slices of bread.

Divide tomato, pork, and mozzarella evenly between the bread.

Place the sandwiches in the panini press and close the lid. Grill the sandwich until the bread is toasty and the cheese is melted. Slice in half and serve warm.

Serves 2.

Grilled Honey Lime Chicken Sammies

Okay, these were seriously delicious, seriously easy, and seriously going to be made all summer! We loved every bite of this sandwiches. I got the recipe from Rachel Ray...but her recipes are always so involved...definitely NOT 30 minute meals! I dumbed it down quite a bit and changed things here and there to our liking, and O man, I can't wait to eat them again. My mouth is watering. Right. Now.

Grilled Honey Lime Chicken Sammies

Printable Version

Marinade

1 chicken breast

2 limes, juiced

2 Tbs. honey

1/2 bunch cilantro, finely chopped

1 Tbs. EVOO

1 1/2 tsp. cumin

Salsa

1 16 oz. jar Pace mild salsa

1 large bunch cilatro

Put salsa and cilantro in blender or food processor. Serve with chips, on sandwiches, or however you desire!

Combine limes, honey, cilantro, EVOO, and cumin. Marinate chicken for 10 min-24 hours, BBQ. Serve on ciabiatta rolls with salsa, lettuce and provolone cheese.

Serves 2.

Recipe adapted from Rachel Ray

Fried Scones

You can do so many things with fried scones...and they are all soooo delish! We always ate these in our home growing up. I would want to skip the "meal" part and go straight to the dessert, but my mom found some great ways to make the "meal" seem more appealing! Our favorite versions of scones are Pizza, Indian Tacos, Sloppy Joes, and Dessert.

Fried Scones

Printable Version

12 rhodes frozen rolls, thawed

6 cups vegetable oil

Toppings for Pizza:

alfredo or tomato sauce

cheese

pepperoni

canadian bacon

bacon

shredded chicken

Toppings for Indian Tacos:

taco meat

cheese

taco sauce

lettuce

tomato

Toppings for Sloppy Joes:

Sloppy joe meat and sauce, THIS is a great recipe

Toppings for Dessert:

Butter

Honey

Cinnamon and Sugar

Powdered Sugar

Flatten each of the 12 rolls into a 1/4" thick circle, trying your best to have them even thickness all of the way through.

In a large saute pan or deep fryer, heat the 6 cups of oil to 360 degrees F. (I am not big into having the perfect temperature. What I do to test my oil is take a tiny piece of store-bought bread and drop it into the oil. If the bread absorbs the oil, it is not hot enough. It should sizzle and brown quickly if it is the perfect temperature.)

Slip the rounds one at a time into the hot oil, being careful not to splatter yourself. Cook for about 1 minute on each side, or until a golden brown, then turn and finish cooking. Drain on paper towels and repeat with remaining dough.

Add toppings to fry bread and enjoy! If making pizza, preheat oven to 350 degrees. Add toppings and bake for 10 minutes or until cheese is melted.

Makes 12 Scones.

Momma's Sloppy Joes

Nothing is better than a nostalgic meal that you can re-create from your childhood, is it? I know sloppy joes is a funny thing to love, but I truly LOVE them. My mom always made sloppy joes, (though always was never enough in my book) and making these the other night brought me back home. These have the perfect, yes, I repeat PERFECT flavor. Give them a shot, you won't be sad that you spent 12 minutes on this dinner!

Momma's Sloppy Joes

Printable Version

1 pound ground beef
1 onion, minced
3/4 cup tomato sauce
1/4 cup tomato paste
1/2 cup catsup
1/2 tsp. chili powder
1 tsp. curry powder
1 tsp. mustard
1 tsp. sage
1 tsp. salt
1 Tbs. flour

Brown ground beef, add onion and cook until translucent. Mix all other ingredients in a separate bowl, then add to cooked beef and onion. Simmer mixture until heated through on low heat. Serve on buns.

Recipe From: Mom

Stromboli

I haven't eaten stromboli for 4 years...FOUR YEARS! Yet, I still remember how good it is, and it definitely lived up to everything that I remembered. Basically it is a rolled up sandwich or pizza, depending on what you put inside. My FAVORITE is simply a cheesy garlic roll, it is absolutely divine, I urge you all to make at least half a loaf of this recipe, then go crazy on the other half.. Cody preferred having his stuffed to the brim with as much filling as possible, but really, just use your imagination when filling your own. (Some do ham and cheese with a dressing filling, others a pepperoni pizza...)O, and P.S. I TOTALLY cheated when I made this recipe this time...I used pre-made Rhodes loaf frozen bread. I hate to admit it, but it was delicious and much simpler! 

From: Amanda

2 ½ cups lukewarm water

2 tsp. yeast

1 Tbs. salt

3 Tbs. sugar

3 Tbs. vegetable oil

6 cups flour

 

Dissolve yeast in water, add remaining ingredients, let sit for 20 minutes knead for 2-3 minutes. Divide dough in half, let sit 10 minutes. Roll each out into a rectangle.

-OR-

Rhodes Frozen Loaf dough

Thaw 1 loaf of bread by following package directions. Divide dough in half. Roll each out into a rectangle.

 

Cheesy Garlic filling:

2 egg yolks(save whites for topping)

1 Tbs. oil

1/2 tsp. garlic powder

1/2 tsp. pepper

3/4 cup mozzarella

 

Mix together and brush evenly over one rectangle. This one is great as a "side dish" to your more filling roll.

Alfredo Deluxe filling:

1/3 cup Alfredo Sauce

1 piece boiled, shredded chicken

3 slices turkey bacon, cooked and chopped

1/8 cup canadian bacon, cooked

3/4 cup mozzarella

Spread other rectangle with Alfredo sauce. Top with chicken, turkey bacon, canadian bacon, and mozzarella.

Roll rectangle lengthwise and pinch together at seam. Place seam down on a greased 9x13 cookie sheet. Tuck ends under to prevent fillings coming out during baking. Both rolls can be placed on the same baking sheet. Top generously with egg whites, garlic salt, and oregano. Cook rolls together at 350 degrees for 30 minutes.

Serves 4. (AT LEAST!)