Ham & Cheese Sliders

Ham and Cheese Sliders

adapted slightly from the Recipe Club

24 good white dinner rolls

24 pieces good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

Poppy seed sauce (you probably could half this...I had plenty extra)
1 Tablespoon poppyseeds
1 1/2 Tablespoons yellow mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.

** sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Caesar Club Sandwich

Peter and I watched Barefoot Contessa make this last week, and we couldn't stop thinking about it! I made it last night and it was so yummy! I used bacon instead of pancetta and I really bought anchovy paste ($2 at Bloom). Peter wants to make sure this stays in the regular dinner rotation!

Ingredients

• 2 split (1 whole) chicken breasts, bone in, skin on
• Good olive oil
• Kosher salt
• Freshly ground black pepper
• 4 ounces thinly sliced pancetta
• 1 large garlic clove, chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 teaspoons anchovy paste
• 1 teaspoons Dijon mustard
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1/2 cup good mayonnaise
• 1 large ciabatta bread
• 2 ounces baby arugula, washed and spun dry
• 12 sun-dried tomatoes, in oil
• 2 to 3 ounces Parmesan, shaved

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.

Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.

Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)

Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.

Chicken Sandwich w/ Peppered Bacon and Cheese

Ingredients

I found this recipe on Pioneerwomancooks.com and made it tonight for dinner.
It was easy and tasty if anyone is in the mood for
a sandwich like we were!

BBQ Chicken Sandwiches

You know I am all about easy,quick, pretty healthy, and something most of the family will eat kind of recipes! This fits the bill to a tee and it tastes good enough to serve to the company!

Crock pot here you come.

Frozen Chicken Breasts (as many as you want)
2 cups BBQ sauce
sliced onion
1 tsp onion powder
1 tsp chili powder
1 tsp fresh garlic

Throw all ingredients in crock pot for about 4 hours on low. Stir it a few times. Before serving, chop or pull apart chicken. Place back in the saucy goodness and stir around one more time. Serve on your favorite bun with coleslaw!

French Dip

French Dip sandwich from Hogie Wogie.

Here is the best recipe for French Dip Sandwiches that I have ever tasted.

INGREDIENTS
4 pounds rump roast
1 (10.5 oz) can beef broth
1 (10.5 oz) can condensed French onion soup
1 (12 fluid oz) can or bottle beer or can of beef consumme'
6 French rolls
2 tablespoons butter


DIRECTIONS
Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
Preheat oven to 350 degrees F (175 degrees C).
Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

A few revisions my cousin made to the recipe:

"I seasoned the meat with salt and pepper, and browned it on all sides before adding to the slow cooker. I omitted the beer and subbed a can of beef consumme. I put the consumme in the pan that I used to brown the meat and scraped up all the brown bits, then added it to the meat in the slow cooker. As most reviewers suggest, about a half an hour before serving, take the meat out and slice it and put it back in the cooker for the last half hour. You could also add worchestershire sauce to the au jus, but I left it out and it is mighty tasty just like that. It's all I can do to keep myself from drinking that juice down as an after dinner drink!"

Hope you like it!