slow cooker french dip sandwiches... 6 hours

the goods:

3 pound beef chuck roast
1 tablespoon olive oil
1/3 cup reduced sodium soy sauce
1 cup Coca-Cola (not diet)
2 can (10.5 ounces each) beef consomme
1/4 cup dry minced onions
1 tablespoon beef bouillon
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 bay leaf
6 french rolls or hoagie buns
6 slices provolone cheese
6 tablespoons softened butter

Heat olive oil over medium high in a cast-iron skillet. Using tongs to hold roast, sear on all sides until slightly browned. Add to the slow cooker and top with soy sauce, Coke, beef consomme
minced onions, beef bouillon, garlic powder, onion powder, oregano, salt, pepper, thyme, and bay leaf. Cook on low for 4 hours, then remove roast to a cutting board. Thinly slice across the grain. Place sliced meat back in the slow cooker and continue to cook on low for 1-2 hours more.
When ready to serve, remove roast and strain broth through a sine sieve, so it is ready for dipping.
Preheat oven to 350 degrees. Split rolls and place bottom halves on a rimmed baking sheet. Top each piece of bread with beef followed by a slice of cheese. Bake for 2-3 minutes or until cheese is melted. Butter the top buns with softened butter and place face down on a griddle or skillet to lightly toast. Top sandwiches with toasted buns and serve with dipping sauce.

chicken sandwiches with pomegranate BBQ and apple slaw... 1 hour and 30 minutes

the goods:

3 boneless skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon paprika
2 teaspoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
crustini sandwich rolls, buttered and toasted

pomegranate BBQ sauce:
3/4 cup ketchup
2/3 cup pomegranate juice
1/4 cup honey
1/4 cup pomegranate molasses (or regular molasses if you can't find it)
3 garlic cloves, minced
2 tablespoons apple cider vinegar
2 tablespoons dijon mustard
1 teaspoon worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper

apple slaw:
2 honeycrisp apples, julienned
2 scallions, thinly sliced
1/2 head napa cabbage, sliced into shreds
1/4 cup cilantro, finely chopped
1 tablespoon olive oil
1/2 tablespoon apple cider vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper

Heat a medium saucepan over medium heat. Combine all the BBQ sauce ingredients, stir to combine, and bring to a boil. Then reduce to low and cook for 30-60 minutes, until thickened. Stirring occasionally. Remove from heat and let sit at room temperature to cool. Store in a jar in the fridge until ready to use.

Heat a large skillet over medium-high heat. Whisk together the sugar, paprika, garlic powder, onion powder, cumin, chili powder, ground mustard, salt and pepper. Rub it all over the chicken. Add the olive oil and butter to the skillet. Place the chicken in the hot oil and cook until brown on both sides and deeply golden, about 5 minutes per side. Allow chicken to rest on a plate for 10 minutes before shredding. Return shredded chicken back to the skillet to coat in the pan drippings. Stir in 3 tablespoons BBQ sauce.

To make the apple slaw, toss the apples, scallions, cabbage, and cilantro in a bowl. Whisk together olive oil, vinegar, and honey. Drizzle it over the slaw and toss well to evenly coat. Sprinkle with salt and pepper and toss again.

Assemble sandwiches, by topping toasted buns with chicken, BBQ sauce, and apple slaw.

fall chicken salad... 15 minutes

the goods:

breast meat from 1 rotisserie chicken, shredded
1 granny smith apple, chopped
1/2 cup dried cranberries
juice from 1 lemon
2 stalks celery, chopped
3/4 cup mayonnaise
salt and pepper, to taste
sliced whole wheat bread
lettuce

In a medium bowl, combine chicken, apple, cranberries, celery, mayonnaise, and lemon juice. Season with salt and pepper and stir to combine. Serve on whole wheat bread with lettuce, or also just in lettuce cups.

steak sandwich... 20 minutes

the goods:

7 oz. boneless sirloin steak

1/4 teaspoon black pepper

3/4 teaspoon salt, divided

1/2 cup roasted red pepper hummus

4 multigrain bread slices, lightly toasted

1/2 an English cucumber, thinly sliced

Sprinkle steak with pepper and 1/2 teaspoon salt. Heat grill or grill pan to medium-high heat and grill steak to desired doneness, about 5 minutes per side. Allow to rest, 10 minutes, before cutting into thin slices. Spread 2 tablespoons hummus on each slice of bread. Divide steak evenly between 2 of the bread slices. Top with cucumbers; sprinkle evenly with remaining 1/4 teaspoon salt, and cover with remaining bread slices.

turkey, apple, and brie sandwich with Maggiano's chopped salad copycat... 25 minutes

the goods:

sandwich:

sliced sourdough bread

3 granny smith apples, thinly sliced

1 package (8 ounces) brie cheese, sliced into thin strips

1/2 pound thick cut turkey breast (from the deli)

2 tablespoons apple cider vinegar

6 tablespoons mayonnaise

baby spinach

salad:

1 head iceberg lettuce, chopped

1 head romaine lettuce, chopped

1 pint cherry tomatoes, chopped

1 avocado, chopped

1/4 cup blue cheese crumbles

1/2 cup chopped pancetta, pan fried until crispy

dressing:

1/2 teaspoon dried mustard

2 tablespoons sugar

1/4 cup water

1 and 1/2 teaspoons minced garlic

2 tablespoons red wine vinegar

1/2 cup white wine vinegar

3/4 cup canola oil

1/2 cup olive oil

1/2 teaspoon red pepper flakes

1/2 teaspoon ground pepper

1/4 teaspoon oregano

1/4 cup grated parmesan

Make dressing: In a blender, combine dried mustard, sugar, water, garlic, red wine vinegar, and white wine vinegar. Blend until combined. With the blender running, slowly pour in the oils. Add red pepper flakes, pepper, oregano, and parmesan and blend to combine.
Make sandwiches: In a small bowl, stir together mayonnaise and apple cider vinegar. Lightly spread mayonnaise on inside of bread slices. Top with turkey, brie, apples, and spinach. Top with another slice of bread.
Make salad: In a large bowl combine iceberg and romaines lettuces. Drizzle with dressing and toss to combine. Add tomatoes, avocado, pancetta, and blue cheese crumbles. Gently stir to incorporate.
Serve sandwiches sliced alongside salad.

roasted red pepper and tomato soup with apple-bacon grilled cheese... 1 hour

the goods:

soup:

2 red bell peppers

3 heaping tablespoons frozen corn

1 can (15 ounces) diced tomatoes

2 tablespoons olive oil

2 cloves garlic

1 medium yellow onion

3 cups chicken broth

2 roasted green peppers, jarred

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

sour cream, and minced chives, for serving

sandwiches:

sliced sourdough bread

butter

thinly sliced apple

cooked bacon

sliced sharp cheddar cheese

Roast bell peppers on a grill or over a gas cooktop until blistered and blackened in spots. Place them in a bowl and cover with plastic wrap. Allow to steam for 10 minutes. Peel peppers, remove stems and seeds and give them a rough chop. In a large pot or dutch oven, heat oil over medium heat. Saute the onions until translucent and soft. Add the garlic and peppers and cook for about 2 minutes, stirring. Add tomatoes, broth, 1/2 teaspoon salt, 1/2 teaspoon pepper, thyme, and oregano. Bring to a boil. Cover, and boil over medium heat for 20-25 minutes. Using an immersion blender, or doing it in small batches in your blender, puree soup just slightly (you still want it to have some texture). (If you are using your blender, puree only about half the soup.) Add corn and turn heat up to high for a couple minutes to heat through. Serve with sour cream and chives.

Make sandwiches: (I prepped all the sandwiches while the soup was bubbling, then grilled them up at the end while the soup cooled.) Butter the outside of 2 slices sourdough, On the unbuttered side, layer cheese, bacon, apple, and cheese. Top with other slice of bread, butter-side-up. Make as many as needed. Heat a skillet to medium. Cook sandwiches until cheese is melted and bread is golden and toasted. Serve with soup.

grilled flank steak sandwiches with caramelized onions and mushrooms... 45 minutes (plus marinating)

the goods:

marinade:

1 flank steak

1/4 cup olive oil

3 garlic cloves, minced

2 tablespoons red wine vinegar

1/3 cup soy sauce

2 tablespoons honey

1/2 teaspoon ground pepper

onions and mushrooms:

1 tablespoon butter

2 tablespoons olive oil, divided

1 yellow onion, peeled and thinly sliced

8 ounces sliced mushrooms

pinch of salt

sandwiches:

4 ciabatta rolls (or a loaf cut into sections)

8 slices white cheddar cheese

1/4 cup mayonnaise

1/4 cup sour cream

2 tablespoons creamed horseradish spread

sliced tomato

fresh spinach

Place the steak in a large zip-top bag along with all the marinade ingredients, seal bag and squish to combine and coat. Refrigerate 2 hours or overnight.

Remove steak from fridge and allow to come to room temperature. In the meantime, heat a cast-iron skillet on the grill over medium-high. Add butter and 1 tablespoon of the olive oil. Add the onion and a pinch of salt and toss to coat. Put the lid on the grill and let mixture cook for 15 minutes, stirring about every 5 minutes. Add the mushrooms and an additional tablespoon of olive oil to the skillet and cook an additional 5-10 minutes until onions are soft and mushrooms are golden. Remove skillet from grill. Remove the steak from the marinade and place on the grill in the hottest spot and grill for about 5 minutes each side (depending on the thickness of your cut). Remove from grill and allow to rest for 10 minutes before slicing.

Preheat the broiler. Slice the ciabatta rolls or loaf in half. Layer bottom halves with sliced steak, onions and mushrooms, and then sliced cheese. Place on a rimmed baking sheet and place under the broiler for 3 minutes until cheese melts. Meanwhile, in a small bowl, combine the mayonnaise, sour cream, and horseradish. Spread the top bun with mayo mixture. When sandwiches are done broiling, remove from oven, and top with spinach, tomato slices, and top bun. Slice in half and serve.

hawaiian grilled cheese... 15 minutes

the goods (per sandwich):

2 slices sourdough bread

2 slices fresh pineapple, cored

3 slices canadian bacon

4 slices (depending on size of bread) monterey jack cheese

softened butter

oregano

parsley

 In a cast-iron skillet, brown the canadian bacon. Butter outside of each slice of bread and season with oregano and parsley. On the un-buttered side, stack cheese slice, canadian bacon, and pineapple, finishing with another cheese slice. Top with bread butter side-up. In same cast-iron skillet, or on a flat griddle over medium heat, cook sandwiches until bread browns and cheese melts, flipping once. Slice and enjoy!

bacon guacamole grilled cheese sandwich... 15 minutes

the goods (per sandwich):

3 slices bacon
2 slices sourdough bread
1 tablespoon butter, room temperature
1 slice monterey jack cheese
1 slice cheddar cheese
1/4 cup guacamole

Cook the bacon until crispy and allow to drain on paper towels. Butter 1 side of each slice of bread. Place a slice of cheddar cheese on the unbuttered side of a slice of bread. Top with bacon, then guacamole, then monterey jack cheese. Place the other side of bread on top, butter-side-up. Heat a skillet to medium and cook sandwich until golden brown, about 2-3 minutes. Flip and toast the other side until golden brown and cheese has melted. Slice in half and serve.

steak sandwiches with roasted tomato and caramelized onions... 1 hour and 30 minutes

Let me just say these are horrible pictures of a really fantastic sandwich... I must have been too hungry to care!

 the goods:

caramelized onions:
1 sweet onion (vidalia)
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon salt
1 tablespoon balsamic vinegar

roasted tomatoes:
4 roma tomatoes, halved
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1 teaspoon black pepper

everything else:
1 flank steak
4 slices white cheddar cheese
pesto
4 brioche buns

Remove the tip and root ends of the onion, cut in half, peel, and thinly slice. In a large cast-iron skillet over medium heat melt the butter and ass the olive oil. Add the sliced onion to the pan and stir to coat. Cook over medium heat until the onions start to soften and brown slightly, stirring occasionally. Reduce the heat to medium-low and continue to saute the onions, stirring them every 5-10 minutes, scraping up the browned bite off the bottom of the pan with a wooden spoon. Continue cooking for 30 minutes more, stirring occasionally. Add the balsamic and continue cooking for another 10 minutes. Remove from the pan and place in a bowl.

While the onions are cooking, preheat the oven to 325 degrees and line a rimmed baking sheet with parchment paper. Place the tomatoes in a bowl and toss with olive oil, balsamic vinegar, salt, and pepper. Place them skin-side-down on the baking sheet and roast for 40 minutes. Allow to cool.

Season steak generously with salt and pepper. Grill the steak about 7 minutes per side. Transfer to a cutting board, tent with foil and allow to rest for 15 minutes before thinly slicing against the grain.

Lightly butter the inside of the brioche buns and toast on the grill for about a minute, watch closely! Spread pesto on each bun, top with steak, cheese, onions, tomatoes, and a bun!

turkey cobb sandwich... 15 minutes

the goods (for 2 sandwiches):

6 slices of bacon

2 eggs

4 slices sourdough bread

2 tablespoons mayonnaise

4 leaves of lettuce

4 slices tomato

2 tablespoons blue cheese crumbles

1/2 an avocado, sliced

4 ounces sliced roast turkey

Cook the bacon, fry the eggs, toast the bread. Spread mayonnaise on bread slices, top with bacon, blue cheese, avocado, tomato, season tomatoes with salt and pepper. Continue layering turkey, egg, lettuce, and bread! Enjoy!

grilled beef sandwiches with spicy aioli... 40 minutes

the goods:

3 tablespoons spicy brown mustard

1/4 cup honey

1 garlic clove

1/2 cup mayonnaise

1 beef tenderloin

5 large mushrooms, sliced

1 large vidalia or sweet onion, sliced 1/2-inch thick

1 cup baby spinach

1/4 cup crumbled blue cheese

1 ciabatta loaf, split lengthwise

3 tablespoons extra virgin olive oil

In a food processor, or blender, combine mustard, honey, garlic, and mayonnaise. Process or blend until smooth. Season with salt and pepper to taste, and set aside.
In a large cast-iron skillet, heat 1 tablespoon olive oil over medium-high heat. Add onions, season with salt and pepper, and cook, stirring occasionally until golden and translucent, about 20 minutes. Remove from pan and in same pan, heat another tablespoon of oil. Add mushrooms and cook, stirring often until soft, about 5 minutes. Set aside.
While you are cooking the onions, coat the tenderloin with 1 tablespoon olive oil and season well with salt and pepper. On a grill heated to medium-high, cook beef, turning occasionally to create a crust. Continue to grill until medium-rare, about 20 minutes. Transfer to a plate and allow to rest 10 minutes covered with foil. Before cutting into 1/2-inch slices.
Brush both sides of ciabatta with olive oil and grill, cut-side-down, until lightly charred, about 5 minutes.
To assemble: Spread aioli on both sides of bread. Top the bottom half with onions, then beef, then mushrooms, then blue cheese, then spinach. Finishing with top slice of bread. Cut into 4 sandwiches, and serve immediately.

beef and blue cheese sliders... 8 hours

the goods:

meat:

2 lbs. beef chuck roast, trimmed of excess fat

1 tablespoon brown sugar

1/4 teaspoon dried thyme

1/4 teaspoon celery seed

1 teaspoon garlic powder

1 bay leaf

1/4 cup soy sauce

12 white dinner rolls

1 cup mozzarella cheese, shredded

3-5 ounces blue cheese crumbles

1/4 cup mayonnaise

2 teaspoons prepared horseradish

1/8 teaspoon black pepper

1/2 cup butter

2 teaspoons Worcestershire sauce

1 teaspoon poppy seeds (chia seeds can also be snuck in here)

2 teaspoons dried onion flakes

1 teaspoon sugar

For the meat:

Combine thyme, sugar, celery seed, garlic, and bay leaf. Place roast in a slow cooker and sprinkle spice mixture over roast. Pour in soy sauce. Cook for 4-5 hours on high or 7-8 hours on low. Remove meat from slow cooker and shred using 2 forks.

To make the sliders:

Cut dinner rolls in half lengthwise and lay bottom halves on a baking sheet close together. Place a portion of shredded beef on top of each roll followed by some mozzarella and blue cheese. Stir together the mayonnaise and horseradish, then spread on the underside of the tops of the rolls. Place the tops on to create sandwiches. 

Melt the butter and add Worcestershire sauce, poppy seeds, onion flakes, and sugar. Stir to combine, then pour evenly over tops of the rolls. Cover baking sheet with foil and bake in a 375 degree oven for 10 minutes. Uncover and cook for an additional 5 minutes (watch them, mine burned super easy!) until the cheese is melted and tops are golden.

grilled pineapple pork sandwiches... 8 hours

the goods:

2 pounds pork shoulder or butt

2 cloves garlic, minced

1 red onion, diced

2 red bell peppers, diced

1 jalapeno, seeds removed, and diced

1 cup pineapple juice

1/2 cup soy sauce

8 Hawaiian sandwich buns

1 pineapple, peeled and cored

1/4 cup fresh cilantro, chopped

 BBQ sauce, for serving

Place pork shoulder, garlic, onion, peppers, jalapeno, pineapple juice, and soy sauce in a slow cooker. Cover and cook for 4-5 hours on high or 7-8 hours on low. Shred directly in the slow cooker with two forks. Cover a baking sheet with foil and preheat oven to 450 degrees. Use tongs to transfer meat to baking sheet, letting the extra juice drip off back into the slow cooker before transferring. Arrange meat in an even layer and bake for 15 minutes or until some pieces turn golden brown. Remove the meat from the oven and gently toss with tongs. Drizzle with juice from slow cooker if too dry.
Heat a nonstick skillet over medium-high heat. Cut the pineapple into rings, then cut the rings in half. When the skillet is hot add the pineapple slices and sear them for a few minutes on each side.
Arrange the meat on each bun, top with pineapple slices, sprinkle with cilantro, and add BBQ sauce to the top bun if desired.

caprese grilled cheese... 15 minutes

the goods:

sliced sourdough bread

softened butter, for spreading

mozzarella cheese, sliced

sliced tomato

basil leaves

Italian seasoning

Butter outside of bread slices and sprinkle with Italian seasoning. Place one slice of bread, butter-side down in a pan over medium heat. Layer cheese, tomato, season tomato with salt and pepper, basil, and another slice of cheese. Place remaining bread slice on top butter-side up. Cook until bread is toasted and cheese is melted, flipping once. About 2-3 minutes per side. Slice and serve with tomato soup and Caesar salad.

new england crab melts... 20 minutes

the goods:

3 roasted red peppers (from a jar), drained

juice of 1 lemon

1 teaspoon hot sauce

3 tablespoons olive oil

12 ounces fresh lump crab meat

2 teaspoons seafood seasoning (such as Old Bay)

2 celery ribs, finely chopped

1 tablespoon celery leaves, finely chopped

3 scallions, finely chopped

4 english muffins, split

softened unsalted butter, for spreading

2 cups spinach leaves

2 cups grated Monterey Jack cheese

Place the peppers in the bowl of a food processor and season with salt and pepper. Add the lemon juice and hot sauce, then put the lid on and turn on the processor. Add the olive oil in a thin stream and process until smooth.

Preheat the broiler. Using your fingers, check the crab meat for any pieces of shell. In a medium sized bowl, combine the crab and seafood seasoning. Add the celery, celery leaves, and scallions to the crab and toss with the red pepper dressing.

Toast the english muffins under the broiler, then lightly butter them. Top each muffin half with spinach leaves, then a scoop of crab salad. Pat down the salad a bit, then top with some shredded cheese and return to the broiler to melt the cheese, about 1-2 minutes. Remove and serve immediately.

slow-cooker ranch chicken sandwiches... 6 hours

the goods:

2 pounds boneless skinless chicken breasts

2 blocks (8 ounces each) cream cheese

2 packets (1 ounce each) dry ranch seasoning

1 package bacon, cooked

buns, for serving

In a slow cooker combine chicken, cream cheese, and ranch seasoning. Cook on low for 6-8 hours or on high for 4 hours. Shred chicken with 2 forks while stirring to combine all ingredients. Serve on buns topped with cooked bacon.

cheesesteak sandwiches... 30 minutes

the goods:

1 rib-eye steak, thinly sliced
1 medium onion, sliced into strips
1 green bell pepper, sliced into strips
1 portobello mushroom, sliced
1 cup shredded provolone cheese
2 sub rolls, sliced in half (but not all the way through)

Preheat oven to 375 degrees. Place each of the sub rolls on their own piece of aluminum foil. Set aside.
In a large skillet, saute onions and green peppers for about 5 minutes, add in the mushrooms, and cook until softened, about 3 minutes. Place in a bowl and set aside.
In the same skillet, cook the steak, until it is all cooked through, about 5 minutes. Add the onions and peppers back to the skillet and toss together. Season with salt and pepper.
To assemble the cheese steaks: open a sub roll and fill with meat and peppers then top with provolone cheese. Repeat. Tightly wrap each sub in aluminum foil then place directly on oven rack for 15 minutes. Carefully unwrap and enjoy!

french onion chicken sandwiches...40 minutes

the goods:

1 tablespoon extra-virgin olive oil

1 large white onion, thinly sliced

1 teaspoon granulated sugar

2 boneless, skinless chicken breasts, halved crosswise and pounded to 1-inch thickness

4 slices Havarti cheese

4 hamburger buns

2 cups baby spinach

In a large skillet, heat oil over medium heat. Add onion and sugar; cook 25 minutes or until onions are deeply caramelized, stirring frequently. Heat grill to medium-high. Clean and lightly oil hot grates. Cook chicken until cooked throughout, about 10 minutes, turning once. Place cheese slices on chicken pieces, cover and cook 1 to 2 minutes or until cheese is melted. Build sandwiches, by layering spinach, then chicken, then onions on buns.

chicken apricot panini... 30 minutes

the goods:

2 boneless, skinless chicken breasts, sliced in half lengthwise to create four thin cutlets

3 tablespoons canola oil

6 tablespoons butter

12 fresh sage leaves

1/4 cup apricot jam

1/4 cup mayonnaise

8 slices sourdough bread

1 small red onion, thinly sliced

4 slices Monterey Jack cheese

In a medium skillet, heat 1 tablespoon olive oil over medium heat. Cook onion until soft and beginning to brown, 5 minutes. Set aside. In a large skillet over medium-high heat, heat the canola oil and 2 tablespoons of the butter. Add the chicken breasts to the skillet and cook until browned on one side, about 3 minutes. Flip the breasts and continue cooking until cooked throughout. Set aside. Add the sage leaves to the hot oil. Flip them once and remove from skillet when it looks like they are becoming crisp. In a small bowl, sir together the mayonnaise and apricot preserves until combined.

To build each sandwich, spoon a generous portion of the spread on each slice of bread. Top with red onion, chicken, sage leaves, and a slice of cheese. Top with another slice of bread (with spread). Butter the outside of the sandwich on both sides. Grill the sandwiches in a panini press. If you are like me and don't own a panini press, cook sandwiches in a grill pan with a heavy skillet placed on top.