Italian beef sandwiches

from Taste of Home




8 ServingsPrep: 20 min. Bake: 25 min.

Ingredients
8 submarine or hoagie buns (8 inches)
1 pound ground beef
1 cup spaghetti sauce
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 cup (4 ounces) shredded cheddar cheese, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
Directions
•Make a 2-in.-wide V-shaped cut in the center of each bun to within 1
inch of the bottom. Remove cut portion and save for another use; set
aside.

•In a large skillet, cook beef over medium heat until no longer pink;
drain. Add the spaghetti sauce, garlic powder and Italian seasoning.
Cook 4-5 minutes or until heated through.

•Meanwhile, combine the ricotta, Parmesan cheese and half of cheddar
and mozzarella cheeses. Spoon meat sauce into buns; top with cheese
mixture. Place on a baking sheet. Cover loosely with foil.

•Bake at 350° for 20-25 minutes. Uncover; sprinkle with remaining
cheddar and mozzarella. Return to the oven for 2-3 minutes or until
the cheese is melted. Yield: 8 servings.

Italian Beef

3-4lb beef roast,
1 jar of pepperoncinis
1 jar giardiniera drained
1 packet of dry Zesty Italian dressing
10oz beef broth.
hogie rolls
provolone cheese

Cook it for as few as 10 hours, as many as 18, on low. I serve this on French hoagie rolls with provolone. Make sure to spoon some of the juice from the crockpot onto the sandwiches (or put the juice in a dish and dip like French dip).

Hot Wing Sandwiches

3-boneless (skinless)chicken breast
1 packet dry ranch powder
1 tbsp butter
1 Jar of wing sauce
cook on low for 6 hours.
Shred and place on sub rolls w/pepper jack cheese.
To Die for...

Best Ever Beef Dip Sandwiches

Found this here http://joelens.blogspot.com/2010/07/best-ever-beef-dip-sandwiches.html


4 pounds beef chuck roast
1 tablespoon minced garlic
1 tablespoon dried rosemary
3 bay leaves
1 cup soy sauce
6 cups water
Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.

To serve, place in hamburger buns or split french bread and top with your preferred cheese if desired. Feel free to dip your sandwich in the au jus left in the slow cooker too!

* To make ahead/freezer meal - Place all the ingredients except the water into a gallon sized freezer storage bag; seal and freeze. When ready to prepare, defrost completely. Place contents into your slow cooker and add 6 cups of water. Cook on low setting for 6 to 10 hours. Unlike most roasts, the longer the better.

The Kendall's French Dips

Hoagie rolls
butter
provolone cheese
deli roast beef (rare and thinly sliced)
Campbells canned AuJus (you can find it where the canned gravy is)
Quanites depend on how many sandwiches you're making!

Take a Hoagie roll slice it in half, spread some butter on it and toast it in the oven. Take it out and put a slice of provoline cheese on it. Then a take a can of Campbells Au Jus and bring it to a boil. When hot remove from the heat and put in thinly sliced Roast beef from the deli the more rare the better and just let it warm in the Aujus...DO NOT COOK!!! it will get tough...when the roast beef has warmed up put it on the Hoagie roll and serve with a side of Aujus...this is just a good as any French dip you can get in a restaurant!! YUMMY!!

Tuna Waldorf Salad Sandwich

Servings: 4


"Tuna salad gets the all-star treatment when studded with tart apples, crunchy walnuts, crisp celery, and savory shallots, and served on SARA LEE® Soft & Smooth™ 100% Whole Wheat Bread."

Ingredients:
1/2 cup low-fat mayonnaise
1 tablespoon prepared Dijon-style mustard
1/4 teaspoon curry powder
salt and pepper to taste
1 (6 ounce) can tuna packed in water,drained
1 shallot, finely chopped
1 Granny Smith apple, cored and diced
1/4 cup chopped walnuts
1/2 cup diced celery
1 teaspoon sweet pickle relish
8 slices Sara Lee® Soft and Smooth 100% Whole Wheat Bread
4 slices reduced-fat Swiss cheese
4 leaves lettuce
4 slices ripe tomato

Directions:
1. In a medium bowl, whisk together the mayonnaise, mustard, curry powder, salt and pepper. Stir in tuna, shallot, apple, walnuts, celery and pickle relish.
2. Lightly toast the bread. Place a lettuce leaf on 4 slices of bread, and spread tuna salad evenly over lettuce. Top with a slices of Swiss cheese and tomato, and then top each sandwich with remaining slices bread

Hearty Muffuletta

I found this @ Taste of Home on Facebook....can't wait to try it!!

8-10 ServingsPrep: 55 min. + chilling
Ingredients
1/2 cup finely chopped celery
1/2 cup sliced pimiento-stuffed olives, drained
1/2 cup sliced ripe olives, drained
1/2 cup giardiniera
1/3 cup finely chopped onion
1/3 cup Crisco® Extra Virgin Olive Oil or Canola Oil
1/4 cup finely chopped green onions
1/4 cup minced fresh parsley
3 tablespoons lemon juice
1 teaspoon dried oregano
1 garlic clove, minced
1/8 teaspoon pepper
1 round loaf (24 ounces) unsliced Italian bread
1/4 pound thinly sliced hard salami
1/4 pound provolone cheese
1/4 pound thinly sliced deli ham
Directions
•In a large bowl, combine the first 12 ingredients. Cover and
refrigerate for at least 8 hours. Drain, reserving 2 tablespoons
liquid.

•Cut loaf of bread in half; hollow out top and bottom, leaving a 1-in.
shell (discard removed bread or save for another use). Brush cut
sides of bread with reserved liquid. Layer bottom of bread shell
with salami, half of the olive mixture, cheese, remaining olive mixture and ham. Replace bread top. Cut into wedges. Yield: 8-10
servings.

Giardiniera is a vegetable mixture available in mild and hot varieties. Look for it in the Italian or pickle section of your local grocery store.

Lasagna on a Bun

From Taste of Home




8 ServingsPrep: 20 min. Bake: 25 min.

Ingredients
8 submarine or hoagie buns (8 inches)
1 pound ground beef
1 cup spaghetti sauce
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 cup (4 ounces) shredded cheddar cheese, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
Directions
•Make a 2-in.-wide V-shaped cut in the center of each bun to within 1
inch of the bottom. Remove cut portion and save for another use; set
aside.

•In a large skillet, cook beef over medium heat until no longer pink;
drain. Add the spaghetti sauce, garlic powder and Italian seasoning.
Cook 4-5 minutes or until heated through.

•Meanwhile, combine the ricotta, Parmesan cheese and half of cheddar
and mozzarella cheeses. Spoon meat sauce into buns; top with cheese
mixture. Place on a baking sheet. Cover loosely with foil.

•Bake at 350° for 20-25 minutes. Uncover; sprinkle with remaining
cheddar and mozzarella. Return to the oven for 2-3 minutes or until
the cheese is melted. Yield: 8 servings.

Steak And Cheese Sandwiches

Steak And Cheese Sandwiches
1 lb Deli Roast Beef
1-2 Cups Mozarella Cheese (or cheese of your choice)
1/2 stick margarine or butter
1 onion, chopped
1 bell pepper, chopped (optional)
3-4 Tablespoons Ana Dale’s Sauce (can use Moore’s Marinade, Soy Sauce, Worcestershire sauce, etc)
Soft Deli Rolls (such as Sara Lee)
Chop up roast beef. In large skillet, melt 1/2 stick margarine or butter. Add 1-2 tablespoons sauce, according to taste. Add onions and peppers and saute until tender. Add roast beef and additional sauce (according to taste) and continue cooking over medium heat until just warmed. Take off heat and sprinkle cheese over top. Let sit until melted and then spoon onto rolls.

Grilled cheese pizza sandwich

1 tablespoon butter, softened
2 slices bread
1 slice provolone cheese
6 slices pepperoni
3 tablespoons pizza sauce
Additional pizza sauce, optional

Directions:
Butter one side of each slice of bread. Place one slice in a skillet, butter side down. Top with the cheese, pepperoni, pizza sauce and second bread slice, butter side up. Cook over medium heat until golden brown, turning once. Serve with additional pizza sauce if desired. Yield: 1 serving.