1/2 lb deli ham
8 oz. Brie cheese
Spread 8 slices of bread with apricot preserves. Layer 4 slices with ham and cheese. Top with remaining bread.
Butter the outsides of sandwiches and in a large skillet, toast them until golden.
Yield: 4 sandwiches
SO SO SO YUMMY!!!! Serves well with broccoli cheddar or potato soup, and I’m sure tomato soup 🙂 ❤ Joanna Schaper
*taste of home magazine*
1/2+ tsp. kosher salt
1/2+ tsp. freshly ground black pepper
2 tablespoons of olive or cooking oil
3 lb. beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained
Crusty sandwich rolls (for sandwiches)
Sliced provolone cheese (for sandwiches)
Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.
For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately. Makes 12 large sandwiches.
I seared mine and put in my crockpot on low for 4 1/2 hours and it was perfect. Judge according to your crockpot :). ❤ Joanna Schaper via Kristin Lebon
Recipe adapted by Our Best Bites from Allrecipes
I mix my raw meat with:
fresh minced garlic
an egg and a splash of Italian dressing (or you can use a couple splashes and no egg)
I round them to the size of a golf ball, place them on a foiled cookie sheet and bake for 40 minutes on 350 (smaller the meatball, shorter the cook time).
Meanwhile, I make a pot of pasta for a side for the kids (and us too for all that saucey dripping). I just buy marinara sauce (Newmans Own) and warm it while meatballs are in the oven as well. I’ve tried my hand at a few different variations of my own marinara and have failed! haha!
Anyway, when I pull the meatballs out, I slide them into a toasted roll, smother in marinara, and top with a slice, or two, of provolone or mozzarella. sooooo yummy!!!
❤ Joanna Schaper
- 20 ounce lean ground turkey
- 2 tablespoon Parmesan cheese grated
- 1 clove garlic – minced
- 1/2 teaspoon basil, dried
- 1/2 teaspoon oregano, dried
- 1 teaspoon salt
- freshly ground black pepper
- 16 dinner or slider rolls
- 1/3 cup mayonnaise
- 1 tablespoon honey Dijon mustard
- Combine ground turkey, cheese and all seasonings. Mix together well.
- Shape turkey into 16 small patties.
- Place patties on a greased baking sheet.
- Bake at 350 degrees F for 8 – 10 minutes or until cooked through. Be careful not to cook too long or they will become dried out.
- Combine mayonnaise with honey Dijon mustard and stir until well blended.
- Place on rolls and top with honey Dijon mayo.
(taken from Family.com Healthy Recipes) ❤ Kristin Lebon