For party time or a weeknight meal, this ground beef spin on the famous cheese steak sandwich is a winning way to feed a crowd fast.
- 1/4 cup butter
- 1 medium yellow bell pepper, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- 1/2 teaspoon salt
- 1 lb lean (at least 80%) ground beef
- 2 teaspoons Montreal steak grill seasoning
- 2 teaspoons Worcestershire sauce
- 1/2 cup (from 15-oz can) tomato sauce
- 1 loaf (1 lb) French bread
- 6 slices provolone cheese
- Heat oven to 350°F. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add peppers, onion and salt; stir to coat. Cook 14 to 18 minutes, stirring frequently, until onions are golden brown. Keep warm.
- Meanwhile, in another 10-inch nonstick skillet, cook beef over medium-high heat 6 to 8 minutes, stirring frequently, until brown; drain. Return to skillet with grill seasoning, Worcestershire sauce and tomato sauce. Heat to simmering; cook 4 to 5 minutes or until heated through.
- In small microwavable bowl, melt remaining 2 tablespoons butter uncovered in microwave. Slice bread in half lengthwise; scoop a little bread out of the top and bottom pieces of bread. Brush with melted butter; place on ungreased large cookie sheet cut side up. Bake 4 to 5 minutes or until lightly toasted. Spoon beef mixture onto bottom piece of bread; top with cheese and pepper mixture. Place other half of bread on top. Cut into 12 slices, and serve.
Melty cheese, smoky bacon and beer-battered bread make this grilled cheese the ultimate comfort food.
- 6 slices hickory-smoked bacon
- 4 slices rustic white bread
- 2 slices provolone cheese (3/4 oz each)
- 2 slices Cheddar cheese (3/4 oz each)
- 1 egg
- 3/4 cup pale ale beer
- 1/4 cup all-purpose flour
- 1/4 teaspoon chipotle chili powder
- 1 tablespoon butter
- In 12-inch non-stick skillet, cook bacon until crisp; drain on paper towel.
- On 2 of the bread slices, place 1 slice provolone cheese, 3 slices bacon and 1 slice Cheddar cheese on each. Top with remaining bread slices.
- Heat griddle or skillet over medium-high heat or to 375°F. In shallow bowl, beat egg, beer, flour and chili powder with fork until smooth. Dip each sandwich into batter, giving it a few seconds on each side to absorb the batter; drain excess batter back into bowl.
- Melt butter on hot griddle. Place sandwiches on griddle. Cook 3 to 4 minutes on each side until golden brown.
Cold rotisserie chicken makes a terrific chicken salad sandwich. Some people even make it with their favorite fast-food fried chicken and swear it’s the best.
- 1 1/2 cups chopped cooked chicken or turkey
- 1 medium stalk celery, chopped (1/2 cup)
- 1 small onion, finely chopped (1/3 cup)
- 1/2 cup mayonnaise or salad dressing
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 8 slices bread
- In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.
At New York City’s Gorilla Cheese truck, their cheesy sandwiches stretch almost as long as the line-ups and customers go ape for their Triple Cream Brie and Smoked Gouda sandwiches.
- 2 slices white French bread (thick slices)
- 2 1/4″ slices of triple crème Brie
- 4 slices prosciutto (thin slices)
- 1 Tbsp strawberry preserve (generous Tbsp)
- Lay the sliced brie on both sides of sliced white French loaf, then spread a layer strawberry preserves and add thinly sliced Prosciutto.
- Brush with butter and cook in a Panini press for 3 minutes or until golden brown.