Make it a sandwich night
Put some deli meat and cheese between two slices of bread and you’ve got a quick and easy lunch. But sandwiches are good for other meals as well. Try spending a little more time making fillings hearty enough for dinner.
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Slow Cooked BBQ Pork Sandwiches
1 14-ounce can beef broth, regular or reduced sodium
3 pounds boneless pork ribs
1 18-ounce bottle barbeque sauce
Pour can of beef broth into slow cooker; add boneless pork ribs. Cook on High heat until meat shreds easily, about 4 hours. Remove meat; shred with two forks. It may take a few minutes before meat starts to shred easily.
Preheat oven to 350 degrees. Transfer the shredded pork to a Dutch oven or iron skillet; stir in barbeque sauce. Bake until heated through, about 30 minutes. Serve on sandwich rolls. Makes 12 servings.
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Microwave Summer Sub Sandwich
1 1-pound loaf unsliced French bread
1 3-ounce package cream cheese, softened
8 slices fully cooked ham
6 slices provolone cheese
1 4-ounce can sliced mushrooms, drained
1-1/2 cups shredded lettuce
2 medium tomatoes, thinly sliced
1 small onion, thinly sliced
2 banana peppers, thinly sliced
Cut the loaf of bread in half horizontally. Spread bottom half with cream cheese; layer with ham, provolone, and mushrooms. Replace top. Cut loaf in half; wrap in paper towels. Microwave on high until cheese melts, about 45 to 60 seconds. Remove top; add lettuce, tomatoes, onion, and peppers. Replace top. Cut into serving-size pieces. Makes 4 servings.
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Pepper Steak Sandwiches
2 medium green pepper, julienned
1 small onion, sliced
4 garlic cloves, minced and divided
1 tablespoon olive or vegetable oil
3/4 pound cooked sirloin or round steak, thinly sliced
1/4 teaspoon salt, optional
1/8 teaspoon pepper
1/4 cup butter or margarine, softened
4 French or Italian sandwich rolls, split and toasted
In a skillet, sauté green peppers, onion, and half of the garlic in oil until vegetables are tender. Add steak, salt if desired, and pepper; heat through. Blend butter and remaining garlic; spread over cut side of rolls. Place steak mixture on bottom halves; replace roll tops. Makes 4 servings.
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Pantry Pointers
Sandwiches are a great place to sneak some extra vegetables into your diet, but don’t limit yourself to lettuce and tomatoes. Instead, try cucumbers, mushrooms, spinach, bell peppers, onions, and sprouts.
Black and green olives are a good sandwich condiment that makes any sandwich seem like it came from a deli.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
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