Swiss Dips
Swiss Dips are just a little spin on a French Dip Sandwich! I use leftover Roast Beef from a beef or venison roast that I have made. You can also used pre-packaged roast beef from the deli.
1 lb. Roast Beef
8 slices Sliced Swiss Cheese
1-2 packages Au Jus mix
4 French Rolls
Turn on the broiler in the oven. Slice the rolls and spread them with butter. Toast them face up slightly in the oven. Prepare the Au Jus according to package directions. Place the roast beef in the Au Jus to warm it and to add juice to the sandwich. Drain and spread 1/4 of the roast beef over each roll and top each sandwich with two slices of Swiss cheese. Return sandwiches to the broiler, watching carefully as the cheese will melt rather quickly.
Enjoy!
Showing posts with label Sandwiches. Show all posts
Showing posts with label Sandwiches. Show all posts
Tuesday, April 6, 2010
Tuesday, March 3, 2009
Cowboy Sloppy Joes
Last week I bought a cookbook called "The Imus Ranch" based solely on the beautiful photography. When I got it home, I delved into it, very excited about my steal (it was $3). Well, it is cooking for kids and cowboys on a vegan cattle ranch. What?! Talk about an oxymoron. Well, since we are the carnivorous type, I will be adding my own flair to these recipes.
I love my sloppy joe recipe (gleaned from my mom and Aunt Debby) but I am always up for trying something new. So, I thought I would try these Cowboy Sloppy Joes.
Cowboy Sloppy Joes
2 T. Olive Oil
1 med. onion diced
2 cloves garlic, peeled and minced
2 t. dried oregano
3 T. Balsamic Vinegar
1 can petite diced tomatoes
1 t. kosher salt
1/2 t. ground black pepper
2 T. Worcestershire
1 t. spicy brown mustard
1 lb. ground venison
6 oz. can tomato sauce
6 hamburger buns (we used ranch rolls from the bakery)
mozzarella cheese
Heat the oil in a saucepan over medium heat. When it simmers, add the onion, garlic and oregano and saute until onions are translucent. Add the vinegar and boil until it reduces by about half. Add tomatoes, salt, pepper, Worcestershire and brown mustard. Add meat and brown. Add tomato sauce to thicken. Simmer for 10-15 minutes. Warm buns in 300 degree oven for 3-5 minutes.
Top the bottom half of the bun with meat mixture and mozzarella cheese. Serve immediately!
Note: Luke likes my other sloppy joes better.
I love my sloppy joe recipe (gleaned from my mom and Aunt Debby) but I am always up for trying something new. So, I thought I would try these Cowboy Sloppy Joes.
Cowboy Sloppy Joes
2 T. Olive Oil
1 med. onion diced
2 cloves garlic, peeled and minced
2 t. dried oregano
3 T. Balsamic Vinegar
1 can petite diced tomatoes
1 t. kosher salt
1/2 t. ground black pepper
2 T. Worcestershire
1 t. spicy brown mustard
1 lb. ground venison
6 oz. can tomato sauce
6 hamburger buns (we used ranch rolls from the bakery)
mozzarella cheese
Heat the oil in a saucepan over medium heat. When it simmers, add the onion, garlic and oregano and saute until onions are translucent. Add the vinegar and boil until it reduces by about half. Add tomatoes, salt, pepper, Worcestershire and brown mustard. Add meat and brown. Add tomato sauce to thicken. Simmer for 10-15 minutes. Warm buns in 300 degree oven for 3-5 minutes.
Top the bottom half of the bun with meat mixture and mozzarella cheese. Serve immediately!
Note: Luke likes my other sloppy joes better.
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