Comfort Food Sandwiches for Everyone!

Slow Cooker Beef Dip Sandwiches

Whether you are hunkering down for the weekend or gathering a group to watch the game, these sandwiches will feed a crowd and leave them wanting more!

 

2 lb (1 kg) beef eye of round oven roast 

3 garlic cloves, slivered      

1/2 tsp (2 mL) each salt and pepper        

1 large sweet onion, thinly sliced  

1 tbsp (15 mL) canola oil   

1 tbsp (15 mL) Dijon mustard       

1 tbsp (15 mL) balsamic vinegar  

1 tsp (5 mL) soy sauce       

1/4 tsp (1 mL) hot pepper sauce  

1/2 cup (125 mL) stout beer          

1-1/2 cups (375 mL) ready-to-use beef broth, divided  

4 tsp (20 mL) cornstarch    

4 tsp (20 mL) cold water    

6 tbsp (90 mL) mayonnaise, mustard or horseradish (optional)          

2 baguettes, halved lengthwise and warmed     

8 provolone or mozzarella cheese slices

 

Using a small paring knife, make small slits all over roast. Fill each slit with garlic slivers. Sprinkle with salt and pepper. Sprinkle onion in bottom of slow cooker.

 

In a large nonstick skillet, heat oil over medium-high heat. Brown roast all over. Place roast on top of onion. In a small bowl, stir together mustard, vinegar, soy sauce and hot pepper sauce. Brush all over roast. Pour beer and 1 cup (250 mL) broth around roast. Cover and cook on Low for 5 to 7 hours or until beef is very tender. Carefully transfer roast to a cutting board and let rest for 10 minutes before slicing.

 

Meanwhile, pour onion and juices from slow cooker into a saucepan, add the remaining broth and bring to a simmer. Whisk together cornstarch and water; pour into pan and cook, stirring, for about 3 minutes or until glossy. Remove from heat.

 

If using mayonnaise, spread over cut sides of baguettes. Top with sliced beef and cheese. Cut baguettes crosswise into quarters. Serve with bowls of sauce to dip the sandwiches in. Serves 8.

 

Tip: You can remove the onions from the sauce and add them to the sandwiches before cutting.

 

Tip: Looking for gooier sandwiches? Put the baguettes, topped with cheese, on a large baking sheet and place in a 400°F (200°C) oven to melt the cheese and lightly toast the baguettes.

Roasted Vegetable Pita

Roasting vegetables brings out their natural sweetness. Prep the veggies the night before to get a head start on the meal.

 

1 red bell pepper, sliced     

1 small zucchini, sliced      

1 small red onion, thinly sliced      

1 cup (250 mL) well-drained cooked or canned chickpeas      

1 tbsp (15 mL) canola oil   

1 tbsp (15 mL) balsamic vinegar  

1 tsp (5 mL) dried Italian seasoning         

1/2 tsp (2 mL) hot pepper flakes   

1/2 tsp (2 mL) each salt and pepper

4 pitas (7-inch/18 cm), warmed    

1/4 cup (60 mL) mayonnaise        

2 cups (500 mL) baby arugula or spinach          

1 cup (250 mL) crumbled feta cheese     

 

Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper. Place red pepper, zucchini, onion and chickpeas on prepared baking sheet. Drizzle with oil and vinegar, sprinkle with Italian seasoning, hot pepper flakes, salt and black pepper, and toss to combine. Spread vegetables in a single layer. Roast for 30 minutes, stirring halfway through.

 

Cut pitas in half and spread mayonnaise inside. Stuff each pocket with roasted vegetables, arugula and feta. Serves 4.

Tip: Substitute 1-1/2 cups (375 mL) chopped broccoli or asparagus for the zucchini.

 

 

 

 

Meatball Subs

No need to grab a sub while you’re out when you can make a delicious and meaty one right at home! Keep the meatballs in the freezer so you can warm them up in the sauce for added flavor.

 

1 tbsp (15 mL) canola oil   

8 oz (227 g) button mushrooms, sliced   

1/2 tsp (2 mL) each salt and black pepper         

16 cooked beef meatballs (see recipe below)    

3 cups (750 mL) tomato or pasta sauce (homemade or storebought)           

4 Italian sub buns, split      

1-1/3 cups (325 mL) shredded Italian blend cheese     

 

In a large nonstick skillet, heat oil over medium-high heat. Add mushrooms, salt and pepper and cook about 8 minutes or until starting to brown. Add meatballs and tomato sauce; bring to a simmer; cover and cook for about 10 minutes or until meatballs are hot throughout.

Toast buns if desired. Sprinkle half of the cheese on bottom of each bun and divide meatballs and sauce among buns. Top with remaining cheese.

Serves 4.

 

Beef Meatballs

1 lb (450 g) lean ground beef        

1/2 cup (125 mL) dry bread crumbs         

1 large egg, beaten 

1 clove garlic, minced         

1 tsp (5 mL) onion powder 

1/2 tsp (2 mL) each salt and black pepper         

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a large bowl, mix beef, bread crumbs, egg, garlic, onion powder, salt and pepper until well combined. Using a mini ice cream scoop or 2-tbsp (30 mL) measure, roll mixture into meatballs. Place on prepared baking sheet, spacing them apart. Bake for about 20 minutes, until cooked through.

Makes about 26 meatballs.

Tip: Cooked meatballs can be refrigerated for 3 days or frozen for up to 1 month.

 

 

 

Double Cheese and Caramelized Onion Sheetpan Sandwiches

Prepare these sandwiches a few hours before guests arrive for a crowd. Have the sandwiches on the sheet pans ready to pop in the oven and get the party started. Look for a dense Belgian or artisan loaf for a wonderful crust and crunch. Rye or sourdough bread would work well also.

 

2 tbsp (30 mL) butter

1 large onion, thinly sliced

1/2 tsp (2 mL) dried thyme leaves

1/4 tsp (1 mL) salt

8 slices bakery bread (about 1/2 inch/1 cm) thick

3 tbsp (45 mL) butter, softened

3 tbsp (45 mL) basil or sundried tomato pesto

1 brie or camembert round, sliced (175 g)

1 cup (250 mL) shredded cheddar cheese

 

In a large skillet over medium heat, melt butter. Add onion, thyme and salt; cook, stirring often for about 20 minutes or until onion is very soft and golden brown. Set aside.

 

Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper; set aside.

 

Spread butter on 1 side of each slice of bread. Press some of the Appenzeller cheese to 4 of the buttered sides and place cheese side down on prepared pan. Spread pesto on those 4 slices of bread. Top with onions and brie cheese. Top each with remaining bread slices; butter side up. Sprinkle with remaining Appenzeller and press sandwiches down slightly.

 

Bake for 8 minutes and remove from oven. Using a flat spatula, flip sandwiches carefully and press down again slightly. Return to oven for about 5 minutes or until golden brown and cheese is melted. Let cool slightly before serving.

 

Serves 4.

 

Quesadilla Variation: Substitute 8 flour tortillas (7 inch/17.5 cm diameter) for sliced bread and reduce cooking time to 3 minutes per side or until golden.