Reuben Crescent Bake

While the name has "Reuben" in it, this does have a different taste, but if you like Reubens, you will probably enjoy this too!

 INGREDIENTS:
2 8oz tubes refrigerated crescent rolls
16 oz sliced Swiss Cheese
14 oz thin sliced Pastrami
14 oz can Sauerkraut, drained
2/3 cup Thousand Island dressing
1 egg white
2 teaspoons celery seeds

DIRECTIONS:

Preheat oven to 375F. Grease a 9x13 baking dish. Mix together the sauerkraut and dressing.

Roll out one tube of crescent rolls into pan, pressing seams together. Bake 8-10 minutes until golden brown.

Layer half of the cheese onto cooked crescent rolls, followed by all of the pastrami, sauerkraut mix, and the rest of the cheese. Top with the 2nd roll of crescent rolls. Brush with egg white and sprinkle celery seeds evenly over top.

Bake for 12-16 minutes until golden brown. Let stand 5 minutes before serving.

Cheeseburger Wraps

I like these better than a regular cheeseburger. While I love bread, I am not a fan of burger buns. This is a great alternative!

INGREDIENTS:

1 lb ground beef

1/2 of a small onion, chopped

2 Tablespoons Ketchup

1 Tablespoon Mustard

1 Tablespoon Worcestershire Sauce

1 Tablespoon Pickle Juice

Pepper

Flour Tortillas (we use medium for the kids, large for us)

Cheddar Cheese

Fillings (we use tomatoes, spinach or shredded lettuce, and pickles)

DIRECTIONS:

Brown the beef and onion. Drain fat.

Mix in the ketchup, mustard, Worcestershire sauce, and pickle juice. Add pepper to taste. Cook a few minutes, until heated through.

 Put desired amount of cheese on tortilla, then add burger and whatever other fillings you want. Roll up like a burrito. 

Spray both sides with cooking spray. Heat a large non-stick skillet over medium-low heat for 1 minute. Place wrap seam-side down and cook until golden brown and crisp, about 3-4 minutes on each side.

 Enjoy!

Crockpot Pepperoncini Beef Hoagies

I am not a very big fan of this beef plain, but it is really good as a sandwich!

INGREDIENTS:

2-3 lb boneless beef roast

16oz jar whole pepperoncinis

4 cloves garlic, minced

Hoagie Rolls

sliced provolone

DIRECTIONS:

Place roast in crockpot. Cut small slits into roast and put garlic in. Pour jar of pepperonicis and juice in. Cover and cook on low 6-8 hours.

When done, shred and let sit for another 20ish minutes to soak up more juices.

Cut hoagie rolls in half. Place meat (and desired amount of peppers, if any) and cheese on bottom half.

 Broil (including top half) a couple of minutes, til cheese is melted.

Serve with a side of the juice for dipping, if desired. Enjoy!

Taco Bread

This stuff is good! And the best part about it is that it's good fresh out of the oven, at room temperature, cold from the fridge, or reheated in the microwave! My favorite is reheated and Matt's is cold....but we usually end up eating most all of it as soon as its out of the oven.

The recipe calls for French bread, but I had to use Italian this time thanks to the awesome commissary here ;)

INGREDIENTS:
1 loaf french bread
8 oz cream cheese
1 lb ground beef
1 pack taco seasoning
2 cups shredded cheese (I have used cheddar and mexi-blend, both are good)

DIRECTIONS:
Cut loaf of bread in half. Scoop out the bread on one half (I never manage to cut it in half, so I usually scoop the bigger side).  Spread cream cheese on the bread.

Brown the burger. Add taco seasoning (no water) and mix until burger is evenly coated. Add about 1/2 cup of cheese, stirring until melted.
Spoon meat onto the bread. Top with remaining cheese.

Put top piece of bread on. Wrap in foil. Bake @350 for 35 minutes, or til heated through.

Hot Antipasto Poor Boys

Anything with artichokes has to be yummy!!

INGREDIENTS:
1/4 cup Italian salad dressing
2 Tablespoons grated Parmesan Cheese
14 oz can artichokes, drained and quartered
1 cup quartered cherry tomatoes
5 oz thinly sliced pepperoni
2.25 oz can sliced black olives, drained
Hoagie Rolls (3-4)
1/2 cup mozzarella cheese

DIRECTIONS:
In large bowl, mix Italian dressing and grated Parmesan cheese together. Add the artichokes, tomatoes, pepperoni, and black olives. Toss to coat.
Slice each roll in half. Place cut side up on baking sheet. Broil 3-4 minutes until golden brown.
Spread filling over the buns. Sprinkle with mozzarella. Broil another 3-4 minutes, til filling is hot.

NOTES:
We use 4 hoagie rolls, and make 2 of them with a small amount of filling for the kids. If it was only adults eating, I think 3 would be better.

Crockpot French Dip

Quick, easy, and delicious! This makes 5-6 sandwiches. If more are needed, use a larger roast and add more broth.

INGREDIENTS:
2-3 lb beef roast
1 can plus 1 cup beef broth
1 can (10.5 oz) french onion soup
crusty rolls
sliced Provolone

DIRECTIONS:
Put roast in slow cooker, along with broth and soup. Cook on low 7-8 hours. Once done, take meat out and shred it. Return to slow cooker for another 30 minutes.
Slice rolls in half. Top with cheese. Heat in 200F oven for about 10 minutes.
Top the rolls with the meat and serve with a side of the juice. Enjoy!

Ham & Swiss Sliders

I have seen multiple versions of this, but all have sesame seeds.  I can't find any where I currently live (ya know, the one time I tried looking!), so I use black pepper instead. Since I haven't had the "original", I am not sure how it compares, but I do know this one is delicious! Matt and I are always miserable after I make them because we can't stop eating them haha. I made them for a friend one night and he said, "This is the best thing I have ever put in my mouth." Give it a try!

INGREDIENTS:
24 Sweet Hawaiian Rolls
Ham (I use 1-2 packs for Hillshire Farm Deli Select smoked ham)
Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip
1.5 tablespoon yellow mustard
1/2 cup butter, melted
1 tablespoon chopped onion flakes
1/2 teaspoon Worcestershire sauce
fresh ground black pepper

DIRECTIONS:
Cut the rolls in half. I usually try to do them in groups of 3, so I don't have to cut 24 individuals rolls. Place the bottoms on a baking sheet, as close together as you can.
Mix the mayo and miracle whip together. Spread it on both the top and bottom halves of the rolls.
Put a piece of ham on each roll. I put one piece on each roll first (which takes a full container of ham plus a little more). Then I go back through and decide if any look like they need more, or I will add more to one end so Matt can have more on his, and the kids get less.

 Put Swiss on each roll. I use packaged sliced cheese that comes with 10 pieces, break it into 4 pieces, and divide somewhat evenly. The rolls with more meat get more cheese.  Put top piece of roll on.
Whisk together the melted butter, mustard, onion, and Worcestershire sauce. Make sure all the mustard gets mixed in (mine likes to stay at the bottom of the bowl). Pour evenly over the rolls immediately, so the onions don't settle to the bottom. 

After pouring, I spread the sauce more evenly with a back of a spoon. Top with black pepper.

Cover with foil and bake @ 350F for 15 minutes, til cheese is melted. Uncover, bake additional 3 minutes. Enjoy!