Summertime Sandwiches
Eleanor Froehlich, of Rochester Hills, Mich., sent in her recipe for Slow Cooker Barbecue Beef Sandwiches. "These sandwiches are a favorite for our family picnics. I also have prepared a smaller amount for our quilting group where we serve lunch between the morning and afternoon quilting sessions. It is easy because I prepare it the day before and reheat it while we quilt in the morning," she says.
The recipe for Grilled Reuben Sandwiches from our sister publication relish (www.relishmag.com) uses rye bread, corned beef and scrambled eggs. It's a great way to use leftover corned beef.
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Grilled Reuben Sandwich
Photography: Mark Boughton, Styling: Teresa Blackburn
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Ingredients
2 eggs
1⁄8 teaspoon salt
Coarsely ground black pepper
4 ounces thinly sliced corned beef or ham
4 slices light rye bread with seeds
2 (¾-ounce) slices Swiss cheese
1 teaspoon butter
Instructions
1⁄8 teaspoon salt
Coarsely ground black pepper
4 ounces thinly sliced corned beef or ham
4 slices light rye bread with seeds
2 (¾-ounce) slices Swiss cheese
1 teaspoon butter
1. Scramble eggs with salt and pepper.
2. Layer corned beef and cheese on two slices of bread. Top with scrambled eggs and remaining bread.
3. Melt butter in a small skillet. Grill sandwich until golden brown and crisp. Serves 2.
Recipe by Lisa Waterman Gray, "Sunrise Sandwiches," Relish Good Food Fast, March 2008.
Nutritional Information
2. Layer corned beef and cheese on two slices of bread. Top with scrambled eggs and remaining bread.
3. Melt butter in a small skillet. Grill sandwich until golden brown and crisp. Serves 2.
Recipe by Lisa Waterman Gray, "Sunrise Sandwiches," Relish Good Food Fast, March 2008.
Per serving: 390 calories, 16g fat, 265mg chol., 28g prot., 31g carbs., 2g fiber, 1090mg sodium.
Slow Cooker Barbecue Beef Sandwiches
High Cotton Food Styling and Photography
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1 (2½- to 3-pound) boneless beef chuck roast
1 cup barbecue sauce
½ cup apricot preserves
½ medium green bell pepper, chopped
1 tablespoon Dijon mustard
1½ teaspoons brown sugar
1 medium red onion, thinly sliced
3/4 cup jarred mild or medium salsa
12 Kaiser rolls or hamburger buns, split and warmed
Instructions
1 cup barbecue sauce
½ cup apricot preserves
½ medium green bell pepper, chopped
1 tablespoon Dijon mustard
1½ teaspoons brown sugar
1 medium red onion, thinly sliced
3/4 cup jarred mild or medium salsa
12 Kaiser rolls or hamburger buns, split and warmed
1. Trim excess fat from roast and cut into large pieces. Place in a 3 ½- to 4-quart slow cooker.
2. Combine barbecue sauce, preserves, bell pepper, mustard, brown sugar, red onion and salsa in a medium bowl. Pour over beef. Cover and cook on low 9 hours or on high 4 ½ to 5 hours, until beef is very tender.
3. Remove beef to a cutting board. Pull apart with a fork or cut into thin slices. Serve on Kaiser rolls or buns with sauce. Serves 12.
Tips from the Test Kitchen
2. Combine barbecue sauce, preserves, bell pepper, mustard, brown sugar, red onion and salsa in a medium bowl. Pour over beef. Cover and cook on low 9 hours or on high 4 ½ to 5 hours, until beef is very tender.
3. Remove beef to a cutting board. Pull apart with a fork or cut into thin slices. Serve on Kaiser rolls or buns with sauce. Serves 12.
Tips for our test kitchen: This is the perfect recipe to cook overnight. If desired, return beef to slow cooker after shredding and reheat 30 minutes longer.
Nutritional Information
Nutritional facts per serving: 360 calories, 7g fat, 25g protein, 52g carbohydrates, 2g fiber, 690mg sodium.
first appeared: 6/4/2009
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