October 26, 2010 at 3:29 pm (7 ingredients or less, cooked beef, cubanelle pepper, Main Dish, Quick Dishes, sandwich rolls, Sandwiches, stovetop, sweet onions, worcestershire sauce)
Serves 2.
Leftover London broil or other steak
1 large sweet onion, halved
2 cubanelle peppers, halved and seeded
2 hero rolls
Worcestershire sauce
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Saute or grill onion and peppers until softened.
Slice rolls and lightly toast. Cut cooked steak into slices.
Divide steak, onions and peppers among hero rolls. Drizzle with Worcestershire sauce and serve.
November 1, 2009 at 7:28 pm (all-purpose flour, granulated sugar, oven, salt, sandwich rolls, vegetable oil, yeast)
Makes 18.
2 (1/4 ounce) packages active dry yeast
3 cups water, divided (110-115 degrees)
2 tablespoons sugar, divided
1/4 cup vegetable oil
1 tablespoon salt
8-8 1/2 cups all-purpose flour
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1. In a mixing bowl, dissolve the yeast in 1/2 cup warm water add 1 T. sugar and then let stand about 5 minutes.
2. Add remaining water and sugar. Beat in oil, salt and 4 cups flour until smooth. Stir in enough flour to form a soft dough.
3. Turn onto a floured board. Knead until smooth and elastic for about 6-8 minutes.
4. Place in a greased bowl turning once to grease the top.
5. Cover and let rise 45 minutes.
6. Punch dough down. Turn onto a lightly floured board, divide into 18 pieces.
7. Shape into an oval.
8. Place 2 inches apart on a greased baking sheets.
9. With scissors cut a 1/4-inch slash across the top of each.
10. Cover and let rise 20 minutes.
11. Bake at 400° for 13-18 minutes until golden brown.
12. Remove to wire racks to cool.
May 23, 2009 at 12:52 pm (baby arugula, canned cannellini beans, canned salmon, celery, dijon mustard, italian dressing, no-cook, parsley, pitted ripe olives, Quick Dishes, red onion, sandwich rolls, Sandwiches)
Serves 4.
1/3 C Italian dressing
1 T Dijon mustard
14.75 oz canned red or pink salmon
15.5 oz canned cannellini beans, drained and rinsed
1/2 C diced celery
1/4 C chopped red onion
1/4 C chopped black olives
2 T chopped parsley
4 hero rolls
Baby arugula
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Mix Italian dressing with mustard. Flake salmon in large bowl; toss with beans, celery, onion, olives, parsley and 3 T dressing mixture.
Split rolls lengthwise in half. Remove some of the bread from the top half; brush insides with remaining dressing. Evenly divide salmon mixture onto rolls; top with some baby arugula and bread tops.
April 4, 2008 at 1:30 pm (7 ingredients or less, broiler, fresh basil, gruyère cheese, Main Dish, roasted red peppers, sandwich rolls, Sandwiches, sliced roasted chicken)
Roasted Chicken and Cheese Panini
Total time: 8 minutes
1 whole wheat sub roll (6 oz), sliced lengthwise
1 1/4 cup sliced boneless, skinless roasted or rotisserie chicken breast
1/2 cup sliced roasted red peppers
2 slices Gruyère cheese (2 oz)
6 fresh basil leaves
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Preheat broiler. Place rolls cut side down on foil-lined baking sheet. Broil 30 seconds to crisp bread. Remove from broiler.
Turn rolls over so cut side is up. Distribute chicken evenly on one half of roll and top with redd peppers. Place cheese on other half. Return to broiler 1 minute or until cheese is melted. Remove and place basil leaves on top. Close sandwich and press down. Cut in half and serve immediately.
Makes 2 sandwiches.
March 29, 2008 at 4:19 pm (bay leaf, beef broth, black pepper, boneless pork shoulder, chicken broth, food processor, garlic, gruyère cheese, Main Dish, mayonnaise, oregano, salt, sandwich rolls, Sandwiches, stovetop, swiss cheese)
20 servings
2 tablespoons coarse salt
2 tablespoons black pepper
2 tablespoons dried oregano
12 cloves garlic, peeled
2 5-pound boneless pork shoulders
6 tablespoons corn oil
2 bay leaves
6 cups chicken or beef stock
20 sandwich rolls
1 1/4 pound Gruyère or Swiss cheese, sliced
Mayonnaise, for dressing the sandwiches
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In a food processor, combine salt, pepper, oregano and garlic, and pulse to form a paste. Spread mixture evenly over pork shoulders and let sit at room temperature for 1 hour. Heat oil in a large stockpot over medium-high heat, add pork and sear on each side until brown. Add bay leaves and stock, and bring to a boil. Reduce heat to low, cover and simmer 3 to 4 hours. Remove pork and let cool. Pull meat apart with your hands. Heap shreds of pork onto sandwich rolls dressed with cheese and mayonnaise.
