We ordered this at Schlotzsky's Deli & decided to make it ourself. It's just a simple sandwich that's really tasty!
Ingredients:
rye bread
turkey pastrami
sliced swiss cheese
spicy brown mustard
You just broil on high in your oven, only bread first (2 slices). Then put on the cheese & meat each on their own slice of bread, broil. Put the mustard on & combine both slices. You only need to broil for maybe 2 minutes each time.
Showing posts with label Sandwich. Show all posts
Showing posts with label Sandwich. Show all posts
Friday, August 10, 2007
Pastrami & Swiss on Rye
Tuesday, June 19, 2007
Easy BBQ Chicken Sandwiches
I love this one when I want leftovers for sandwiches later. It's so easy!
Boneless, Skinless chicken breasts
1 Bottle BBQ sauce
· Pour BBQ sauce over chicken and cook on low 6-8 hours.
· Take out chicken and shred, put back in crock and mix until well coated and soaked. Serve on sandwich bread.
Tuesday, June 12, 2007
French Dip with Italian Attitude
I got this recipe from Rachael Ray's website. I've made it for company a couple times and it has always been a hit. It's very easy and very tasty! Serves 4-6 people.
1 wide baguette or french bread
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
1/3 cup freshly grated parmesan cheese
1 small onion, chopped
2 large clove garlic, divided, 1 chopped, 1 crushed
1 tablespoon tomato paste
2 cups beef stock or broth
1 tsp. rosemary
Salt and freshly ground black pepper
1/4-1/2 pound sliced roast beef
6 slices provolone cheese
Slice baguette open lengthwise so that you have 2 books. Transfer the bread to a cookie sheet and toast in the oven until golden brown, 8-10 minutes, or toast under the broiler but keep an eye on it so it doesn’t burn! Once the bread is toasted, rub cut side with the crushed clove of garlic then drizzle it with a little EVOO and cover it with parmesan cheese.
While the bread is toasting, heat a medium-sized skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add onion, chopped garlic, tomato paste and rosemary, season with a little salt and pepper, and cook until the onions start to get soft about 2-3 minutes. Add beef stock, bring up to a simmer and cook for 2-3 minutes to let the flavors come together.
Using tongs swish a few slices of roast beef at a time through the hot broth then transfer to the cheesy garlic bread. Once all the roast beef has been mounded on the bread, top with provolone slices and transfer to the broiler or oven to melt the cheese for a few minutes. Remove and slice. Put remaining sauce in bowls and dip sandwich. YUMMY!
2 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling
1/3 cup freshly grated parmesan cheese
1 small onion, chopped
2 large clove garlic, divided, 1 chopped, 1 crushed
1 tablespoon tomato paste
2 cups beef stock or broth
1 tsp. rosemary
Salt and freshly ground black pepper
1/4-1/2 pound sliced roast beef
6 slices provolone cheese
Slice baguette open lengthwise so that you have 2 books. Transfer the bread to a cookie sheet and toast in the oven until golden brown, 8-10 minutes, or toast under the broiler but keep an eye on it so it doesn’t burn! Once the bread is toasted, rub cut side with the crushed clove of garlic then drizzle it with a little EVOO and cover it with parmesan cheese.
While the bread is toasting, heat a medium-sized skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add onion, chopped garlic, tomato paste and rosemary, season with a little salt and pepper, and cook until the onions start to get soft about 2-3 minutes. Add beef stock, bring up to a simmer and cook for 2-3 minutes to let the flavors come together.
Using tongs swish a few slices of roast beef at a time through the hot broth then transfer to the cheesy garlic bread. Once all the roast beef has been mounded on the bread, top with provolone slices and transfer to the broiler or oven to melt the cheese for a few minutes. Remove and slice. Put remaining sauce in bowls and dip sandwich. YUMMY!
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