Toasted Sub Sandwiches

Growing up in a small town in Oklahoma, we didn't have a lot of dining options.  We had a few fast food places and a few little local diners, but THE place to eat, was Pizza Hut. It was the place to go after church on Sundays or after a long day on the lake, and especially after Friday night football games. 


The thing about our Pizza Hut, is they had some options that I guess you can't find everywhere.  When we moved to Kansas City, I was very disappointed to find out I couldn't get Pan Bread(deep pan crust, smothered in garlic butter and melted mozzarella, served with marinara on the side!) or a Supreme Sandwich, which was a toasty, melty sub sandwich with ham, salami and mozzarella cheese, drenched in creamy Italian salad dressing. So, after a few years without, I decided could make them at home.  


We have changed up the meats and cheeses a little, and instead of individual loaves, I use a big loaf of bread and cut it up into individual servings(just because it's easier), but the over-all result is still very close. My family LOVES them!

Toasted Sub Sandwiches


1 large loaf of bread(french or italian)
1/2-1 lb deli ham of choice
1/2 lb deli hard salami
1/4 lb cheese (mozzarella or we used jalapeño    
                       colby/jack)
shredded lettuce
sliced tomatoes
sliced purple onion
creamy Italian salad dressing(we prefer kraft)


Preheat oven to 350 degrees.


Slice bread lengthwise and place on a cookie sheet.
Cover one side of bread with desired amount of ham, then top with salami(I also had some left-over pepperoni that I used this time).


Cover the other slice of bread with cheese.


Place in preheated oven and cook for about 10 minutes, then turn oven to broil.  Watch the sandwich very closely until the bread and meat are toasted and the cheese is melted.


Remove from oven, top with lettuce, tomatoes and onion. Drizzle dressing over the top and very carefully, assemble the sandwich.


Slice into servings and serve with Ruffle's potato chips, a pickle and extra dressing for dipping.

French Dip Sandwiches

 I started working full-time last fall and have been in a constant search for easy(but still tasty) recipes ever since.  I love the idea of using my slow cooker for during the week. Throwing it in in the morning and having it ready when I get home is wonderful, but I'm somewhat anti cream-of-anything soup, so that limits me a lot! 


Well, I've been looking at various recipes for french dip and decided to give it a try.  Now, I'm also not usually a big fan of roast. I know, it's kind of un-American, but I have never been real crazy about it.  Even still, I was willing to give it a try.


It was great!


I spruced the sandwiches up a little, by adding sautéed onions and cheese, and we devoured them.


Easy AND yummy! This will definitely be a regular weeknight favorite for us. 

French Dip Sandwiches


For the beef
1 beef rump roast (mine was about 4 lbs)
2 Tbls beef bouillon granules
2 Tbls dried rosemary
2 Tbls brown sugar
1 pkg dried french onion soup mix
2 Tbls soy sauce
1(12 oz) bottle of beer (you could use wine or beef 
                                    stock as a substitute)
water


Trim excess fat from roast and place in slow cooker.  Sprinkle bouillon, rosemary, sugar, and soup mix over roast. Pour in soy sauce and beer(or beef stock) and add water to just short of covering the beef.
Cook on low 6-8 hours or until beef falls apart.
Reserve juices or "au jus" for dipping.


For Sandiches
French dip beef, shredded
provolone cheese
sautéed onions
French rolls (or any "sturdy" bread that can stand up to the au jus)


Toast rolls if desired and top with beef, onions and cheese. Serve with au jus dip on the side.