If you ever visit New Orleans, at some point in time, you must get a good, sloppy roast beef poboy. The difference between a poboy and a submarine sandwich is the bread. Poboys are made on a very light and crusty french bread. I like my bread heated to where the crust is very crispy, yet the inside is soft. That usually takes about 3-4 minutes in a 350 degree oven. The proper way of eating this is to let the gravy drip onto the fries when you take a bite, then eat the fries and gravy. Mmmmmmm!!! :)
I wanted a good chicken wrap sandwich, and I also love buffalo chicken (but it can be a little too spicy for my tastes). So I created this original wrap which has extra veggies for health, and is not too spicy! Feel free to adjust the seasonings to your liking. I hope you enjoy!
From Bon Appétit, March 2000. Makes the ordinary special. Good for breakfast, lunch, dinner or even brunch and late-night snack. Spreading a little mayonnaise over the outside of the bread before grilling adds golden color and delicious crunch. Experiment with different cheeses, like munster and maybe add a sliced jalapeno. Recipe can easily be reduced for even a single serving.
Treat your hungry gang to grilled steak sandwiches with whole-grain mustard sauce. One of the most juicy and tender beef cuts, rump or tri-tip steak, is ideal for these marvellous grilled sandwiches with whole-grain mustard sauce. It's a perfect choice for a cottage patio lunch or supper with a tossed summer salad.
Great served with a tossed salad. A real guy pleaser if you serve it with a stein of cold beer!
NOTE: Times shown below do not include marinating time. DO marinate this overnight -- it really makes for a great tasting steak sandwich!!
You don't have to be British to enjoy these wonderful tea-time sandwiches! Make ahead tip--the uncut sandwiches can be covered with a lightly moistened paper towel and plastic wrap and refrigerated overnight. Bring to room temperature before serving. From about.com.
From Bobby Flay and Hellman's. Added and cleaned ingredients and instructions. For each sandwich, you need 2 slices of deli beef covered with cheese. The reason why you only cook 3 slices at a time is so you don't overcook and also to be able to cover with a lid. For 4 servings, you need 8 slices of beef and 8 slices of cheese.
VinaKJ pointed me in the direction of this recipe a couple years ago. The sandwiches are delicious. The recipe calls for roasted sweet peppers. You may use the jarred ones or roast your own.
*To roast sweet peppers: Halve peppers; remove stems, seeds and membranes. Place peppers, cut side down, on a foil lined baking sheet. Bake in a 425 degree F oven for 20 - 25 minutes or until skin is bubbly and browned. Place in a clean brown paper bag; seal and let stand for 10 to 30 minutes or until cool. Peel and use as directed.
Easy and tasty..what could be better. :) This is Rosenborg's version of Croque Monsieur. Makes a wonderful lunch. Serve with salad, fresh fruit or enjoy it all by itself. Note: Rosenborg is a brand of blue cheese products. This recipe was in their 2009 calendar.