Cuban Sliders

from purewow.com

Notes: Made on big rolls, good, better on right ones.



MAKES 15 SLIDERS

INGREDIENTS

4 tablespoons unsalted butter, at room temperature, divided

15 slider buns, halved

1½ tablespoons mustard

15 slices ham

15 pickle chips

7 slices Swiss cheese

DIRECTIONS

1. Preheat the oven to 350°F. Grease a 9-by-13-inch pan with 2 tablespoons of the butter.

2. Open the halved buns and spread the mustard evenly on the inside of the top and bottom halves. Place the bottom halves snugly into the base of the prepared pan.

3. Place a slice of ham on each bottom half and then top with a pickle chip. Arrange the cheese evenly over all the buns in the pan.

4. Place the top halves of the buns on each sandwich and use your hands to butter the surface of the buns with the remaining 2 tablespoons butter. Tent the pan with foil and bake until the sliders are heated through, 10 to 12 minutes.

5. Serve immediately, warm.

Cucumber Tea Sandwiches

from Greatpartyrecipes

Notes: Used this recipe to make them for our tea party. Tasted great.

Cucumber Sandwich Recipe

1 large cucumber, peeled and sliced very thinly
Salt
3/4 cup soft butter
2 teaspoons minced fresh garlic
20 pieces thin-sliced bread
1 tablespoon lemon juice
1 tablespoon olive oil
Pepper to taste

Lightly salt the cucumber slices and place them in a colander to drain for 1 to 2 hours.

Combine the butter and garlic and apply to one side of each slice of bread.

In a small bowl, stir together the lemon juice, olive oil, and pepper. Add the cucumber slices, coating them well.

Arrange the cucumber on 10 of the bread slices, top with the other 10 slices, remove the crusts, and quarter. Serve immediately.

Makes 40 tea sandwiches.

Slow Cooker Philly Cheese steak Sandwiches

from 6 sister p. 154

Notes: Good. Didn't quite taste like a cheese steak but good.

Ingredients;
1 1/2 lbs beef round steak
1 green pepper; thinly sliced
1 medium onion, thinly sliced
1 (14 oz) can beef broth
1 package dry Italian dressing mix
1 large loaf French bread or 4-6 hoagie buns
Provolone cheese slices

Directions:
Spray slow cooker with cooking spray. Cut meat into strips, place in slow cooker. Add green pepper, onion, broth, and dressing mix. Cover and cook on low 7-8 hour or on high 3-4 hours.

Spoon meat mixture onto bread. top with cheese or...
Toast bread in 375 degree oven 5-10 min, add meat, cover with cheese and then bake an additional 5 min to melt cheese.

Can top with A1 sauce or others if desired.

Slow Cooker Sloppy Joes

from 6 Sisters p. 203

Notes: Good. Could possibly add a can of pinto beans.

Ingredients:
1 lb ground turkey or beef
1 onion diced
3 ribs celery, diced
1 green epper, diced
1 (10.75 oz) can condensed tomato soup
1/2 c ketchup
2 T mustard
1 T light browns ugar
salt and pepper to taste
6 hamburger buns, toasted

Directions:
In a large skillet, add ground meat, onion, celery, and green pepper, and cook over medium-high heat until meat is no longer pink. Place in slow cooker coated with cooking spray.

Add tomato soup, ketchup, mustard, and brown sugar to ingredients in slow cooker and stir together.

Cook on low 4 hours; keep warm until serving. Serve on hamburger buns.

Makes 6 servings.

Carolina Vinegar-Based Pork BBQ

from Lilblueboo.com

Notes: Does taste like Carolina BBQ! I omitted the liquid smoke as I didn't have it on hand, but would be curious to taste the difference. Don't cook the first 6 hours inside the main part of your house if you can (smells like vinegar). I used a sweet BBQ sauce I already had opened and was great, not too sweet. I also halved the red pepper and cayenne. Was great that way (especially as Camilla enjoyed it) but would be great with a little more kick too (or just add pickled jalepeno peppers on top of your sandwich like Daniel).

Ingredients (takes about 9 hours):
4 lbs of pork roast (or I use 2 2lb pork roasts)
2 white or yellow onions, cut up coarsely
2 cups of apple cider vinegar
2 cups of apple juice
1 tsp of liquid smoke
1 tsp crushed red pepper flakes
1/2 tsp cayenne pepper
2 tsp brown sugar
1/2 a bottle of regular/classic BBQ sauce (about 9 oz)

Directions:
Place half the onions in the bottom of the slow cooker or crock pot. Place the pork roast in the slow cooker and top with the rest of the onions.

Mix together 1 cup apple cider, 1 cup apple juice and 1 tsp of liquid smoke and pour over the roast and onions.

Set the slow cooker to cook on low for approximately 6 hours. The roast should be ready to fall apart when you stick a fork in it. Remove the roast and remove the liquid and onions. (Note: You can strain the onions and add them back into the pot if you like….I prefer to discard them.)

Shred the roast and add it back to the slow cooker.

Mix 1 cup apple cider vinegar, 1 cup apple juice, red pepper flakes, cayenne pepper, brown sugar and half a bottle of BBQ sauce in a bow

Pour over the shredded pork and cook on low for another 2 hours. Transfer shredded BBQ to another container. I like to chop mine up a bit more before serving.

Serve by itself or on bread for sandwiches!

Smoked Turkey Brie and Apple Panini

from Mels via my Mom

Ingredients

• Artisan, sourdough or french bread, cut into desired slices
• Shaved or sliced smoked turkey
• 4 ounces Brie cheese, wax removed and cut into 1/4-inch slices
• 1 apple, cored and cut into thin slices (I used a Gala apple)
• 1/2 red onion, thinly sliced into half moons

Directions

1. In a small saucepan, melt 1 teaspoon oil over medium heat. When hot, add onions and cook, stirring occasionally, until they are browned and beginning to caramelize, 10-12 minutes. Set aside.
2. Place a single layer of brie on one slice of the bread. Top with sliced turkey, apples, caramelized onions and finally with another layer of brie. Place the other slice of bread on top of the sandwich. Preheat a skillet or indoor grill pan to medium heat. Place sandwich in the pan and top with a heavy skillet or panini press (I have a cast iron panini press I use with my indoor grill pan). Grill 2-3 minutes on each side until golden brown and heated through.

Pulled Pork Sandwiches

My Mom gave me this for a trip to the Outerbanks. She had gotten it from my Aunt Nan. Next time would definitely try to cook it all beforehand and pull it, then just freeze and reheat when you are serving. It just took more time in the kitchen than I had planned with the beach tantalizing us the whole time.

Ingredients:
2 1/2 lbs. boneless pork roast (or more) cut into chunks

2 med chopped onions

2 med green peppers, chopped

1 6 pz. tomato paste

1/2 c. brown sugar

1/2 c. water

1/4 c. cidar vinegar

3 T. chili powder

2 t. salt

2 t. worchestershire sauce

1 t. dry mustard

 

Directions:

Put in crock pot and cook all day.

Tear apart and shred with large forks. 

Serve on big kaiser or krusty rolls

Serves 10 6 in. hard rolls.

 

Mom's helpful notes: The green peppers really add alot of zing.  I usually don't put quite that many in.  Maybe even a little less onion also.

The other thing I do is much easier.  Just pour a bottle of Montgomery Inn barbeque sauce over boneless pork roast.  (This is also some sauce that I get from Nan but I hear you can get it online now.)

Funeral Sandwiches

from Sunday Baker

Super easy to make ahead and then cook quickly right before an event. Would be easy for a large group. Could try different cheeses and meat. A little sticky but definitely yummy. I couldn't find Hawaiian Rolls (now found them at Target), so just found some soft rolls at the store and they worked great.

{Funeral Sandwiches}

1 package of King's Hawaiian Rolls

1/2-1 lb. good ham deli meat

Swiss cheese, thinly sliced

1/2 c. butter, melted

3 T. worcheshire sauce

2 T. mustard

2 T. brown sugar

dash of onion powder

METHOD:

1. Cut the rolls in half and line the bottom of a baking pan with the bottoms of the rolls. Layer the ham slices, then cheese and place the top half back on.

2. Mix together the butter, worcheshire, mustard, brown sugar and onion powder. Pour the whole works over the buns, drenching each one. Cover tightly and marinade anywhere from 4-24 hours.

3. Preheat the oven to 350 degrees. Bake for 15 minutes,uncovered,or until cheese is melted and bun tops are a bit golden.

Southwestern Grilled Cheese Sandwich

from Ball family cookbook p. 247

Ingredients:
crusty, crunch sourdough loaf (couldn't taste sourdough much)
1 jar roasted red or yellow peppers (or sauteed fresh peppers)
sliced pepper jack cheese
fresh guacamole
bacon (optional)

Slice bread in half lengthwise and on the bottom half add a layer of peppers, top with cheese. Toast bread with all the toppings and the other half of the loaf in the oven until cheese melts. Put the top on the sandwich and slice into serving pieces and top with guacamole.

Can be cut into bite sized pieces and speared with a toothpick for an appetizer.

Reuben Sandwiches

from Ball family cookbook p. 245

Ingredients:
12 slices rye bread
1/2 lb. sliced corned beef, or pastrami
mustard
6 slices Swiss cheese
1 (16oz) jar sauerkraut
butter or margarine

Directions:
Heat sauerkraut in saucepan or in microwave, then drain. Butter one side of each piece of bread. Lay 6 slices of bread on preheated griddle, butter side down. Warm corned beef on griddle as well.

Layer corned beef, cheese and sauerkraut on each piece. Top each sandwich with another piece of buttered bread, butter side up. When golden brown, flip and grill other side.

Robyn's French Dip (crockpot)

from Robyn E.

1 boneless roast
1c water
1 pkg. Manwich seasoning mix
1 pkg Augus mix

Put in crock pot. Cover and cook on low for 6 hours. Add water if dry. Slice and serve warm. Toast buns on grill. Top with mushrooms and swiss cheese which has been melted slightly.