Grinder Sliders

Ingredients

 

• ▢ 1 bag or 12 individual Hawaiian Rolls
• ▢ 1/4 lb Salami (about 16 large deli slices
• ▢ 1/4 lb Pepperoni about 16 large deli slices
• ▢ 1/4 lb Turkey slices
• ▢ 8 slices of Provolone Cheese
• ▢ 4 tablespoons Kerry Gold Garlic Herb Buttermelted Slaw Topping

Slaw Topping

• ▢ 1 small head Iceberg Lettuce shredded
• ▢ 1 small Red Onions thinly sliced
• ▢ 1/4 cup Pepperoncini diced
• ▢ 1/2 cup Olive Oil Mayonnaise
• ▢ 1 tablespoon Red Wine Vinegar
• ▢ 1 tablespoon Olive Oil
• ▢ 2 teaspoons Yellow Mustard
• ▢ 1 teaspoon Salt
• ▢ 1/2 teaspoon Black Pepper
• ▢ 2 tablespoons Parmesan Cheese freshly grated 1 tablespoon Fresh Italian Herbs
• ▢ 1-2 large Tomatoes thinly sliced

Instructions

• Preheat oven to 350 degrees F. Cut Hawaiian rolls in half. Place the bottom half of the rolls in a 9×13 casserole dish.
• Add salami, pepperoni, and turkey on top of the rolls.
• Add sliced provolone cheese.
• Place the top of the rolls on lunch meat and cheese. Pour melted butter over the rolls. Cover with aluminum foil and place the casserole dish in preheated oven for 20 minutes.
• While the sliders are baking grab a large mixing bowl and add shredded lettuce, onions, and pepperoncini.
• In a small bowl whisk together mayonnaise, red wine vinegar, olive oil, yellow mustard, 1 tablespoon of parmesan cheese, salt, and pepper.
• Pour mayo mixture over shredded lettuce and mix lettuce until fully coated.
• Remove the sliders from the oven and cool for 5 minutes before removing the top rolls.
• Add sliced tomatoes then a spoonful of slaw on each roll before adding the top roll back to the slider.

Baked Deli Sandwich

1 loaf frozen bread dough, thawed
2 T butter, melted
1/4 tsp garlic salt
1/4 tsp dried basil
1/4 tsp oregano
1/4 tsp pizza seasoning or italian seasoning
1/4 pound sliced deli ham
6 thin slices part-skim mozzarella cheese
1/4 pound sliced deli smoked turkey breast
6 thin slices cheddar cheese
pizza sauce, warmed, optional

On a baking sheet coated with cooking spray, roll dough into a small rectangle.  Let rest for 5-10 minutes.

In a small bowl, combine the butter and seasonings.  Roll out dough into one 14X10 inch rectangle.  Brush with half of the butter mixture.  Layer ham, mozzarella cheese, turkey and cheddar cheese lengthwise over half of the dough to within 1/2 inch of edges.  Fold dough over and pinch firmly to seal.  Brush with remaining butter mixture.

Bake at 400 degrees for 10-12 minutes or until golden brown.  Cut into 1 inch slices.  Serve immediately with pizza sauce if desired.

Notes:  I don't use that much meat and cheese because my girls don't like too much meat on them.  I just put on what looks right and grate some cheese on top.  We also really like using barbecued pork using the pork I have canned with monterey jack cheese.  I just buy a small bottle of the WalMart store brand pizza sauce to use for dipping.  I got this recipe from Cherise.

Pizza Rolls

Pizza dough (I think you could use frozen roll dough)
mozzarella cheese, shredded or cubed
pepperoni, cut into fourths
1/2 green bell pepper, diced small
1/2 small onion, diced small
1/4 c chopped olives

Roll pizza dough out into a large rectangle.  Using a pizza cutter, cut into 12 pieces.  Layer the toppings in the center of each square of dough; about 2-3 T total of toppings on each.  Now stretch and fold the dough around the toppings, pinching to seal edges.  Now place seam side down in a lightly greased casserole dish or glass baking dish.  Brush with olive oil and sprinkle generously with garlic salt and italian seasoning (oregano, basil and thyme, etc).  Bake in a 400 degree oven for 25-30 minutes or until rolls are light brown. Serve with your favorite marinara sauce for dipping.

Pulled chicken for Barbecue

1 tsp garlic salt

2 T firmly packed light brown sugar

1 T sweet paprika

1/2 tsp cayenne pepper

2 tsp celery seeds

1 tsp onion salt

8 boneless, skinless chicken breast halves

1 1/2 C chicken broth

1. In a small bowl, combine the garlic salt, sugar, paprika, cayenne, celery seeds, and onion salt. Rub the mixture into the chicken. Pour the stock into the pressure cooker and stack the chicken to fit. Lock the lid in place and cook at high pressure for 10 minutes.

2. Release the pressure naturally and remove the lid. Remove the chicken from the pot and transfer to a cutting board. Strain the stock; it's terrific to add to barbecue sauce for extra flavor. Pull the chicken apart into shreds or cut into 1/2 inch dice. If not using the stock right away, refrigerate for up to 4 days or freeze for up to 6 months. Cool and refrigerate the chicken for up to 3 day or freeze up to 3 months.

Pulled chicken Sandwiches

3. In a Dutch oven, combine the cooked chicken with 1 recipe of ALABAMA-STYLE BBQ SAUCE and simmer over low heat for 1 hour. Serve the chicken on soft rolls with slaw or potato salad on the side.

Hot Hoagies

from mykitchencafe.blogspot.com

1 loaf french bread, cut lengthwise
2 cups cooked, shredded chicken (in a pinch, you can use two large cans chicken breast)
1/2 cup light mayo
1/2 cup reduced fat sour cream
2 green onions, thinly sliced (white and green parts)
1/2 teaspoon garlic salt
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)
2 cups shredded cheese (I used a combo of monterey jack and sharp cheddar cheese)
Olives, chopped (0ptional - I omit these due to my kids' preferences)

Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.

Chicken Caesar Pettas

Petta Bread
1 Cup browned and shredded chicken
1 bag remain lettuce
Parmesan cheese
Caesar Dressing

Warm pettas for 20 second each in microwave. Mix salad, caesar dressing, and cheese. Pile the salad and chicken onto the petta, top with parmesan cheese. Fold in half and eat like a taco.

Quick French Dip

1 wide baguette
2 tablespoons olive oil
1/2 cup freshly grated Parmigiana
1 small onion, chopped
2 large clove garlic, divided, 1 chopped, 1 crushed
1 tablespoon tomato paste
2 cups beef stock
1 sprig of rosemary leaves, chopped
Salt and pepper
1/4 pound sliced roast beef
6 slices provolone cheese

Slice baguette open lengthwise and lightly butter. Transfer the bread to a cookie sheet and toast in the oven until golden brown. Once the bread is toasted cover it with grated cheese.

While the bread is toasting, heat a medium-sized skillet over medium-high heat with olive oil. Add onion, chopped garlic, tomato paste and rosemary, season with a little salt and pepper, and cook about 2-3 minutes. Add beef stock, bring up to a simmer and cook for 2-3 minutes.

Using tongs swish a few slices of roast beef through the hot broth then transfer to the cheesy garlic bread. Once all the roast beef has been mounded on the bread, top each half with 3 slices of provolone cheese and transfer to the broiler or oven to melt the cheese. Broil 30 seconds to 1 min.

Crock-Pot French Dip

1 Beef chuck or rump roast (preferably rump)
2 Cups water
½ Cup soy sauce
1 tsp dried rosemary
1 tsp dried thyme leaves (for powder use 1/4 tsp)
1 Bay leaf
3-4 Whole black peppercorns (pull out after cooking)

Place beef in crock pot. Mix other ingredients in bowl and pour in crock . Cook on low 5-6 hours. Shred beef and return to pot with one sliced onion. Simmer ½ hour. Skim off fat. Serve with rolls. Dip sandwiches in broth.

Guacamole Cilantro Lime Cheeseburger**

INGREDIENTS

Guacamole:

2 avocados - halved, peeled, and pitted
1/2 lime, juiced
1 teaspoon chili powder
1 fresh jalapeno peppers, seeded and minced
1/2 cup chopped cilantro
1/4 cup minced onion
1 1/2 teaspoons minced garlic
1/4 teaspoon salt to taste

Burger:

2 pounds lean ground beef
1/2 lime, juiced
1 tablespoon minced garlic
1/2 cup diced onion
1/2 cup diced tomatoes
6 slices Monterey Jack cheese
6 hamburger buns

DIRECTIONS

1. Preheat an outdoor grill for medium heat.
2. To make the guacamole, mash the avocado in a medium bowl with the juice of half a lime, chili powder, jalapeno, cilantro, 1/4 cup onion, and 1 1/2 teaspoons of minced garlic; season to taste with salt, and set aside.
3. In a large bowl, mix together beef, the juice of half a lime, 1 tablespoon garlic, 1/2 cup diced onion, and tomatoes. Form the meat into 6 patties.
4. Cook the burgers to desired doneness on the preheated grill. Add a slice of cheese to each burger during the last minute of cooking. Serve on toasted buns with a dollop of guacamole.

Courtesy of www.allrecipes.com

Stroganoff Sandwich**

This is one of our very favorite dinners. It is also very pretty.

1 unsliced loaf French bread
¼ c. chopped onion
1 lb. ground beef
1 T. milk
1 c. sour cream
1 T. Worcestershire sauce
1/8 tsp. garlic powder
2 tomatoes
1 green pepper
4 oz. cheese

Cut bread in half lengthwise. Wrap in foil. Heat 375˚ 10-15 min. Brown meat, onion and drain. Stir in sour cream, milk, garlic, Worcestershire. ¾ tsp. salt. Heat through.
Spread bread with butter. Spread half of mixture on each loaf half. Arrange tomato slices alternately with green pepper rings atop meat. Sprinkle with cheese. Place on baking sheet, Bake 375˚ for 5 min.

Oh No Burgers*

Kind of like sloppy joes

1 ½ -2 lbs lean ground beef
1 medium onion sautéed with beef
1 lb. grated cheese
1 can. Tomato soup
1 can chopped black olives
1 7oz. can mushrooms

Mix together. Add ketchup to taste. Broil open face. Cover with toasted top bun.