Classic Sandwiches

Italian Beef Sandwiches

1 large onion, sliced thin

2 cups beef stock

2 packages Italian seasoning

1 pound sliced roast beef

1/4 cup shredded Parmesan cheese

1/4 cup marinated red peppers

8 Peperoncinis

4 rolls

1. Sauté onions in a medium pot.
2. Add stock and bring to a boil. Add seasoning.
3. Put beef into stock and cook on low for 5 minutes.
4. Slice open rolls. Being careful not to cut all the way through and set aside.
5. Divide beef equally between 4 rolls.
6. Dip each sandwich in the pot to soak up the juice.
7. Service with Parmesan cheese and peppers.

Yield: 4 servings

Preparation time: 5 – 10 minutes

Cooking time: 5 – 10 minutes

Sweet Potato Wedges

2 large sweet potatoes

1 teaspoons salt

1/4 teaspoon black pepper

3 tablespoons vegetable oil

1. Pre-heat oven to 400° F.
2. Wash and peel potatoes. Cut potatoes in half lengthwise. Continue cutting the potato so you achieve wedges. You should get 8 wedges per potato.
3. Place potatoes in a bowl, toss with oil, and season with salt and pepper.
4. Put potatoes, in a single layer, on a baking sheet. And bake for 30 minutes.

Yield: 4 servings

Preparation time: 5 – 10 minutes

Cooking time: 30 minutes

Variations: You can add a ½ teaspoon of cumin, cinnamon, nutmeg, or a combination.

Pulled Chicken Sandwich

1 rotisserie chicken

1/2 cup beef stock
1 tablespoon chili powder

1 tablespoon paprika

2 tablespoons dark brown sugar

1 tablespoon stone ground mustard

1/2 teaspoon salt

1/4 teaspoon black pepper
6 buns

1. Remove meat from chicken and place in a bowl.

2. Put stock into a pot and simmer on low. Add chicken and covered. Cook for 5 minutes.

3. Toss chicken with pepper brown sugar, paprika, salt, and cayenne.

4. Mix together vinegar, brown sugar, mustard, Worcestershire, pepper, and salt. Pour into chicken.

5. Serve on rolls or buns, topped with cole slaw.

Yield: 6 servings

Preparation time: 5 – 10 minutes

Cooking time: 10 minutes

The sauce or mop

1/4 cup apple cider vinegar 2 teaspoons Worcestershire sauce

Yield: 1/4 cup

Cole Slaw

4 cups grated cabbage, (about 1/3 of a head)

1 medium onion, grated

1 carrot, grated.

2 tablespoons cider vinegar

2 teaspoons sugar

2 teaspoons celery seed

1/2 teaspoon garlic powder

1 tablespoon stone ground mustard

1/3 cup mayonnaise

1 teaspoon salt

1/4 teaspoon black pepper

1. Toss together cabbage, onion, carrots, vinegar, and sugar..
2. Combine celery seed, garlic powder, mustard and mayonnaise.
3. Fold into cabbage. Season with salt and pepper and fold again.

Yield: 5 cups cole slaw

Preparation time: 10 minutes

Shrimp Po’Boy

1 pound shrimp, peeled and de-veined

2 teaspoons Old Bay® seasoning

1/2 teaspoon salt

1/8 teaspoon black pepper

1 cup all purpose flour

3 eggs, beaten

1 cup corn meal

1 ½ cups shredded lettuce

2 tomatoes, sliced

3/4 cup spicy mayonnaise

4 rolls

1. Put flour, eggs and corn meal into three separate leftover containers with tight fitting covers. Season each with 1/2 teaspoon salt and 1/8 teaspoon pepper.
2. Toss shrimp with Old Bay®, salt and pepper.
3. Put the shrimp into the container containing the flour and shake. Remove shrimp, shake off excess flour and then place into eggs. Remove shrimp, shake off excess egg and then place into corn meal.
4. Arrange shrimp on a rack and place in refrigerator.
5. Heat a large sauté pan over medium-high heat. Add enough oil to cover bottom of pan to a depth of 1/8 – 1/4 inch. When oil begins to shimmer and right before it starts to smoke, add shrimp. Fry on one side for 1 - 2 minutes, then turn and continue to cook for 2 minutes.
6. Remove to a rack to drain.
7. Split rolls, spread each with 1 tablespoon mayonnaise, lettuce, tomato slices, shrimp, and finish with more mayonnaise.

Yield: 4 servings

Preparation time: 10 – 15 minutes

Cooking time: 5 – 10 minutes

Spicy Mayonnaise

1/2 cup mayonnaise

1 tablespoon stone ground mustard

1 tablespoon pickle relish

1. Mix all ingredients together.

Yield: 3/4 cup