Category Archives: SANDWICHES

CROCKPOT PORK BARBECUE

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1 (5-7 lb) fresh pork shoulder

1 tbs salt

2 tbs sugar

pepper, to taste

1 1/4 c vinegar

1/2 c ketchup

1/2 c barbecue sauce

1 1/2 tbs crushed red pepper (see note)

dash of hot sauce

Put pork in crockpot.

Sprinkle salt and pepper over shoulder and add vinegar.

Cover and simmer 12 hours.

Remove from pot and pick meat from bones.

Strain liquid and keep approximately 2 cups.

Add remaining ingredients.

Mix with minced meat and return to crockpot.

Cook on LOW until juice is cooked down (or cook on HIGH setting for shorter time).

 

NOTE: THIS RECIPE IS A BIG HIT AS IT, BUT I FIND IT BE A BIT TOO “BITEY” USING THE 1 1/2 TBS CRUSHED RED PEPPER.

HAMBURGERS IN SAUCE

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grilled or fried hamburgers

1 (12 oz) can tomato paste

1/2 cup sugar

1/4 cup green pepper, chopped

salt and pepper, to taste

1 cup water

1/4 cup onions, chopped

2 tbs vinegar OR lemon juice

1 small bottle ketchup

5 tbs brown sugar

2 tbs Worcestershire sauce

Combine all ingredients (except hamburgers) in a large mixing bowl.

Place in a crockpot with the hamburgers.

Cook on MEDIUM setting until ready to serve.

 

BEST BEEF “DIP” EVER

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4 lbs beef chuck roast
1 tbs garlic, minced
1 tbs dried rosemary
3 bay leaves
1 cup soy sauce
6 cups water

Place roast in a slow cooker.

Season with garlic, rosemary, and bay leaves.

Pour in soy sauce and water.

Cook on LOW setting for 6-10 hours (the longer, the better!).

Add the beef to lightly toasted buns and dip away in the au jus.

6 servings

TANGY BARBECUE SANDWICHES

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3 cups chopped celery
1 cup chopped onion
1 cup ketchup
1 cup barbecue sauce
1 cup water
1 tbs vinegar
2 tbs worcestershire sauce
2 tbs brown sugar
1 tsp chili powder
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 (3-4 lb) boneless chuck roast, trimmed

in a slow cooker, combine the first 12 ingredients; mix well.add roast. cover and cook on HIGH 6-7 hours, or until tender. remove roast; cool. shred meat and return to sauce; heat through.

14-18 servings

ITALIAN STUFFED SANDWICH

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1 (16 oz) loaf italian bread, unsliced
8 slices bacon, chopped
2/3 cup chopped onion
2 cloves garlic, pressed and divided
1 (14 oz) can quartered artichoke hearts, drained and coarsely chopped
3/4 cup shredded parmesan cheese, divided
1/3 cup mayonnaise
1/4 cup minced fresh parsley, divided
1/4 tsp pepper
1 (16 oz) jar marinara sauce
1/3 cup dry white wine (optional)

cut off top one-third of bread loaf and set aside. scoop out remaining bread, leaving a 1/4″ thick shell.

tear bread into small pieces; set aside.

cook bacon in a large skillet until crisp; remove bacon, reserving 1 tbs drippings in skillet.

saute onion and 1 garlic clove in hot bacon drippings until tender.

stir in bread pieces, bacon, artichoke, 1/2 cup parmesan cheese, mayonnaise, 2 tbs parsley, and pepper.

spoon artichoke mixture into bread shell; cover with bread top. wrap in aluminum foil.

bake at 375 degrees for 20 minutes. open foil, and sprinkle sandwich with remaining 1/4 cup parmesan cheese. bake sandwich, uncovered, 5 more minutes. slice.

bring remaining 1 clove garlic and marinara sauce to a boil in skillet. reduce heat and simmer, stirring occasionally, 10 minutes.

stir in wine, if desired; simmer 5 minutes. remove mixture from heat, and stir in remaining 2 tbs parsley. serve sauce with sandwich.

4-6 servings

TENDER TURKEY BURGERS

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2/3 cup soft whole wheat bread crumbs
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1 egg
1 tbs minced fresh parsley
1 tsp worcestershire sauce
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 1/4 lbs ground turkey breast

in a bowl, combine the first nine ingredients. add turkey and mix well. shape into six patties. pan-fry, grill or broil until no longer pink.

6 servings

SLOW COOKER BUFFALO CHICKEN WRAPS

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2 lbs boneless, skinless chicken thighs
1/2 tsp salt
3/4 cup buffalo wing sauce (from a 12 oz jar)
3/4 cup ranch dressing
1 (11.5 oz) pkg flour tortillas for burritos (8 tortillas)
3 cups shredded lettuce

in a 1 1/2 qt slow cooker, place chicken; sprinkle with salt.

cover; cook 6-7 hours on LOW.

with a slotted spoon, remove chicken from slow cooker & place on a cutting board; discard liquid in slow cooker. in slow cooker, mix buffalo wing sauce & 1/4 cup of the ranch dressing. with two forks, shred chicken. return chicken to slow cooker; stir gently to mix with sauce.

to serve, spread each tortilla with 1 tbs remaining ranch dressing; top each with about 1/2 cup chicken mixture & about 1/3 cup lettuce. roll up tortilla; secure with toothpicks.

8 servings

TERIYAKI SANDWICHES

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2 lbs boneless chuck steak
1/4 cup soy sauce
1 tbs brown sugar
1 tsp ground ginger
1 clove garlic, minced
4 tsp cornstarch
2 tbs water
8 french rolls, split
1/4 cup butter OR margarine, melted
pineapple rings
chopped green onions

cut steak into thin bite-size slices. in a slow cooker, combine soy sauce, sugar, ginger and garlic. add steak. cover and cook on LOW 7-9 hours or until meat is tender. remove meat with a slotted spoon; set aside. carefully pour liquid into a 2-cup measuring cup; add water to liquid to measure 1 1/2 cups. pour into a large saucepan. combine cornstarch and water until smooth; add to pan. cook and stir until thick and bubbly, about 2 minutes. add meat and heat through. brush roll with butter; broil 4″-5″ from heat 2-3 minutes or until lightly toasted. fill with meat, pineapple and green onions.

8 servings

VIDALIA-TOPPED CAESAR BURGERS

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1 lb ground beef
2 tbs chopped fresh parsley
1/2 cup caesar dressing
1/2 tsp peppered seasoned salt
1 small vidalia onion, cut into 1/4″-1/2″ slices
1 1/2 cups shredded romaine
2 tbs freshly shredded parmesan cheese
4 sandwich buns, split

heat coals or gas grill for direct heat. mix beef, parsley, 2 tbs of the dressing & the peppered seasoned salt. shape the mixture into 4 patties, about 1/2″ thick.

cover & grill patties 4″-6″ from medium heat 12-15 minutes, turning once, until patties are no longer pink in center & juice of beef is clear. add onion slices to grill for last 8-10 minutes of grilling, brushing with 2 tbs of the dressing & turning once, until crisp-tender.

toss romaine, remaining 1/4 cup dressing & the cheese. layer romaine, burger & onion in each bun.

4 servings

TUNA BURGERS

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1 (6 oz) can tuna, drained & flaked
1 egg
1/2 cup italian-seasoned bread crumbs
1/3 cup finely chopped onion
1/4 cup chopped celery
1/4 cup chopped sweet red pepper
1/4 cup mayo
2 tbs chili sauce
1/2 tsp dill weed
1/4 tsp salt
1/8 tsp pepper
dash hot pepper sauce
dash worcestershire sauce

in a bowl, combine all ingredients; mix well. shape into four patties (mixture will be soft). coat a nonstick skillet with pam. fry patties for 3-4 minutes on each side or until cooked through. serve on buns.

4 servings