Sandwiches/ Wraps

Italian Beef Sandwiches

~ lindy

Italian Beef Sandwiches

*
*2 pounds Rump Roast

*16.9 ounces bottled Coke

*2 tablespoons Apple Cider Vinegar or White Distilled Vinegar

*1 1/2 teaspoons Deverel’s Seasoning or All-purpose Seasoning

*2 teaspoons Freshly Ground Dried Herb Seasoning

*1/4 teaspoon Black Pepper

*1/4-1/2 teaspoon Crushed Red Pepper Flakes

*1/2 teaspoon Garlic Powder

*1/2 teaspoon Onion Powder

*
In a Crock-pot set on high, add a slow cooker liner, for easy cleanup and add (I used a frozen Roast) Rump Roast. Thaw roast in  refrigerator if concerened about safety.

*
Pour the Coke on top of roast and combine the spices in a bowl making an Italian spice and sprinkle on top of the roast. Cook the frozen roast on high for 6 hours or on low for 8 hours.

*
Toast your favorite buns and place provolone cheese slices on the bottom bun and top with Shredded Italian Beef.

* Use the juice for dipping sandwiches if desired.

*
Makes 6-8 Sandwiches.


  
  

  


Enjoy!

Lindy

Grilled Honey Chicken Sandwiches

~ lindy


If you enjoy indoor grilling or outdoor grilling, this is a yummy recipe that we grilled, sliced chicken breasts,  on a George Forman Grill.  We hope you will give them a try.

Grilled Honey Chicken Sandwiches
Servings Prep Time
10 people 20 minutes
Cook Time Passive Time
10 to 30 minutes 3 to 4 hours marinade
Ingredients
Instructions:
  1. Honey Mustard Marinade: Stir together in a small bowl: Honey, Dijon mustard, lemon juice, smoked paprika, crushed red pepper flakes, salt and black pepper.
    Pour the marinade and place the chicken breast halves in a gallon sized Ziploc bag.  Placed the bagged chicken  marinade in the fridge for 2-4  hours .
  2. Remove marinated chicken from the fridge and grill as desired. I like to grill 3 at a time on the pam sprayed or bacon greased George Forman for 4 minutes and then turn them over and grill for another 4 minutes, until no longer pink inside and juices run clear, or according to your grills directions.
  3. For additional tenderness, bake the grilled chicken an additional 20 minutes in the oven on 350* F., in a cast iron skillet with olive oil or bacon grease to prevent sticking and a couple of tablespoons of chicken stock or water, Covering skillet with aluminum foil.
  4. Toast onion cheese rolls if desired. Bush each roll half with butter or olive oil and in a heated large cast iron skillet on medium heat.   Place oil or buttered rolls brushed side down for about 1 minute or until golden brown. 
  5. Place the hot grilled chicken onto a toasted side of the flat bun; add the bacon, topping with cheese and repeat until all are topped. Serve warm. (Wrap grilled honey chicken sandwich in foil to keep warm if desired.)
  6. Also see our Ranch Dressing for additional topping for more ranch style grilled chicken sandwich.

Recipe adapted from  Food Network 
            

Enjoy!
Lindy