Black Pepper and Molasses Chicken Sandwiches, suggested by Sarah

Ingredients

• 3  tablespoons  ketchup
• 1  tablespoon  cider vinegar
• 1  tablespoon  prepared mustard
• 1  tablespoon  molasses
• 3/4  teaspoon  chili powder
• 1/2  teaspoon  ground cumin
• 1/4  teaspoon  freshly ground black pepper
• 1/8  teaspoon  ground ginger
• 12  ounces  skinless, boneless chicken thighs, cut into 2-inch pieces
• 4  (2-ounce) sandwich rolls, cut in half horizontally
• 12  dill pickle chips

Preparation

1. Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks to measure 2 cups meat. Place 1/2 cup chicken on bottom half of each roll. Top each with 3 pickles and top half of roll.




from my recipes.com

French Dip Sandwiches, suggested by Michelle

From "Our Best Bites"

French Dip Sandwiches

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more...6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.

Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.

Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.

Ladle juices into small cups for dipping and enjoy!

Black Pepper and Molasses Pulled Chicken Sandwiches, suggested by Sarah

Black Pepper and Molasses Pulled Chicken Sandwiches
(From the November 2009 Cooking Light)

This sauce delivers great barbecue taste. Chili powder and cumin add smokiness, while ketchup and molasses provide sweetness. 'Cue lovers in North Carolina put the slaw on the sandwich. Try it for a change.

Yield: 4 servings (serving size: 1 sandwich)

Ingredients
3 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon prepared mustard
1 tablespoon molasses
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger
12 ounces skinless, boneless chicken thighs, cut into 2-inch pieces
4 (2-ounce) sandwich rolls, cut in half horizontally
12 dill pickle chips

Preparation

1. Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks to measure 2 cups meat. Place 1/2 cup chicken on bottom half of each roll. Top each with 3 pickles and top half of roll.

Cheesesteak-French Dip Hybrid, an idea from Kris

The only problem is that I always end up with a lot of leftover meat (I think because I slice it so thin, it always seems like there is a lot more meat than if the slices are thicker).

Anyhow, tonight I made up a cross between philly cheesesteak (which I've never had, just seen on TV) and a French dip sandwich. I took the leftover meat from last night and sliced the thin slices into strips. I then simmered the meat in some beef broth with worcestershire sauce, black pepper and garlic and simmered it for a good 45 minutes (to get the meat back to the 'soft' stage instead of the 'overcooked' stage). I sauteed some onions and green peppers.

Bought a couple loaves of baguette bread, sliced them, buttered them (a little) and toasted them in the oven until crispy. I then took the meat out of the meat juice (?) and put on the bread, topped with provolone cheese, the onions and peppers, a splash of the meat juice and back in the oven to broil for about 3 minutes. I served them along side a little ramekin of the meat juice for dipping. OMG ya'll. They were sooooooo good!

(Note from Dot--this is a "second gen recipe" using Kris' fajita recipe.)

Chorizo Sandwiches, an idea from Rachael

I crumble and fry the sausage (remove casing) in a tiny bit of olive oil with green peppers and onion.
Then I add a can of diced tomatoes (I get the kind with celery in it or otherwise flavored).
Let it heat through and serve on hard rolls.
It's really good. I've also used fresh diced tomatoes.

Shredded Chicken Sanwiches, an idea from Dani

I put a can of low sodium chicken broth in the crockpot, added about 4tbsp of granulated garlic, about 1/4c of dehydrated onion flakes and about a tbsp of dried basil, stired it up and then put 4 chicken breasts in. I turned it on low to cook all afternoon

So it cooked on high for about 4 hours, and I pulled the breasts out and shredded them with the end of the spoon i used to scoop them out. I added a little of the liquid that was left and stired it up, just to keep it moist while I toasted the bread.

Suggested by Rachael - Marlboro Man's SECOND Favorite Sandwich

Lemon-pepper chicken with peppered bacon and cheese.

http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_s/

Carrie's take on Beef and Pepper Sandwiches

This recipe and Amy's Beef and Pepper Sandwiches are very similar, but Carrie does a few things differently.

Beef Roast sandwiches....

~ 1 Beef Roast 2-5 lbs ( I always wait until a roast ... any cut... is on sale. This time it was a shoulder round roast, 3.5lbs for 1.99 a lb .... normally $6.50 a lb)

~ 1 16 oz jar of whole pepperochinis

~ A bit of garlic (jarred minced, fresh minced or whole clove)

~ Salt and Pepper

~ Cheese

~ Rolls

Throw the roast in a crock pot (after you trim the fat a bit) and sprinkle some salt and pepper in there, open jar of pepperochinnis and dump the whole thing in, stems, juice and all). Add garlic. Cook on low 7-9 hours.

Now, there are several ways of finishing the meat. I remove the roast into a shallow pan, shred it, add the pepperochinis and shred them up a bit too, mix it all together and add a fair amount of the juice from the crockpot to moisten it up......

Some people just like to shred the roast right there in the crockpot in the juice. I'm sure that's fine but it might make the meat more soggy on your sandwich than I prefer.

......Take buns or hoagie rolls, top with beef mixture and your selection of cheese (I use Pepper Jack) and melt the cheese under the broiler.

Eat the best friggin' sandwich you've ever had.

Cook's Note: I always make sure to buy a bigger roast than we need because the leftover meat is so good! Sometimes we chop it up and make nachos out of it, or make tacos out of it, or beef encheladas.... the yumminess is endless.

French Dip-ish Sandwiches, from Alison

French Dip-ish Sandwiches

ingredients

1 can beef broth (I used low sodium)
1 pound sliced deli roast beef
8 slices provolone cheese
4 kaiser rolls, split

method

Preheat oven to 350 degrees F. Open the rolls and lay out on a baking sheet. Heat broth over medium-high heat. Place the roast beef in the broth and warm for 3 minutes (I did this in 2 batches). Divide meat on rolls, then top with provolone and the top half of the roll.Bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. Serve with small bowls of the warm broth for dipping.

What do do with Corned Beef, an idea from Amber

When I cook corned beef I use the slow cooker. Just add about one inch of water in the bottom, rub the seasoning on the meat and put in in the cooker. Cook on low for 8 hours. It will be so tender and yummy.

My favorite way to eat it is to put the meat into a soft sandwich roll with swiss cheese and mustard. Put it under the broiler for a minutes until cheese it melted and eat. It is ooooh sooo good this way.

Suggested by Rachael, Rachael Ray's Sausage, Pepper and Onion Sandwiches

Tonight we are having Sausage, Pepper, & Onion Sandwiches. This one is Rachael Ray's too. Hey, don't blame me, I got 6 of her cookbooks for Xmas. I guess I am supposed to love her because we have the same name?

3/4 pound sweet Italian sausage

3/4 pound hot Italian sausage

3 tablespoons evoo

2 large garlic cloves, crushed

1 large onion, thinly sliced

2 cubanelle peppers, seeded and thinly sliced

1 red bell pepper, seeded and thinly sliced

Salt and freshly ground black pepper, to taste

2 to 3 hot cherry peppers, banana peppers, or pepperoncini, finely chopped

3 tablespoons hot pepper juice from the jar

4 crusty sub rolls

1 tablespoon evoo

3 tablespoons butter

1 large clove garlic

1.5 teaspoons dried Italian seasoning

Place the sausages in large nonstick skillet. Pierce the casings with a fork. Add 1 inch water to the pan. Bring liquid to a boil. Cover sausages, reduce heat and simmer, 10 minutes.

Heat a second skillet over med-high heat. Add two tablespoons evoo. Add garlic, onion, cubanelle, and red peppers. Season with salt and pepper.

Drain sausages and return pan to stove, raising heat back to med-high. Add the remaining tablespoon evoo to the skillet; brown and crisp the casings. Remove sausages, slice into 2 inch pieces on an angle and set pieces back in the pan to sear.

Prepare the bread: Preheat the broiler to high. Split the bread and toast under the broiler. Melt evoo and butter together in a small pan over med heat. Add garlic and let sizzle a minute or two. Brush rolls with garlic butter and sprinkle with a little Italian seasoning.

Combine the cooked peppers and onions with the sausages. Add hot peppers and hot pepper juice to the skillet. Toss and turn the sausage, peppers, and onions.

Pile the mixture onto the rolls and serve.

Alternative Sloppy Joes, an idea from Dani

My husband likes his sloppy joes weird. He hates manwich or any other sloppy joe stuff. Here is his stuff

Cayenne pepper
Salt
Garlic powder
Black pepper
Chili powder
(I keep all that mixed up in one bottle)

ground beef
ketchup

Put spices on meat(however much looks good) and brown. Pour on ketchup to coat all meat, and let simmer until it turns dark brown.

It's not really as terrible as it sounds, but I don't eat it, lol.

Beef and pepper sandwiches, an idea from Amy

I have a crockpot recipe that I make about every 2 weeks or so. You just take a tri-tip of beef (or some other cut that shreds nicely) and dump in a jar of pepperoncinis (or however the heck you spell it!) and about 1/2 a jar full of water. I also add some garlic cloves and a bit of salt and pepper. Cook on low for 4-6 hours (when the meat falls apart, it's done.)
Shred it and serve on good sandwich rolls with yummy cheese and the peppers for kick.

Amy later added: I just dump the whole peppers in. After cooking forever, they break apart pretty easily, but I like to keep them whole and just load 'em up. I love it, and it makes the house smell yummy!