Tailgate Chicken Sandwiches

Sometimes I think Guy Fieri and Alton Brown are single-handedly trying to take over Food Network, and I'm ok with that because they both share some awesome recipes with their viewers. This is one of those recipes that seems almost too strange to work, but boy does it ever. We made these at a campout, but I'd do them again on the grill or in the oven for a fun hot-sandwich meal.

*2 oz. olive oil

*1 c. julienned red onion

*1 TBSP. minced jalepeno

*1/2 c. roasted red pepper, julienned

*1 rotisserie chicken, shredded

*1/4 tsp. sea salt

*1 tsp. black pepper

*1 TBSP. chopped garlic

*2 TBSP. chopped cilantro leaves, plus more for garnish

*2 TBSP. grated Parmesan, plus more for garnish

*5 oz. mozzarella, shredded

*4 oz. cream cheese, softened

*4 TBSP. lime juice

*3 oz. tequila

*1/4 c. diced Roma tomato, for garnish

*4 sourdough hoagie rolls, warmed (I toasted them)

Layer 2 15-inch sheets of aluminum foil and fold 1/4 inch along sides to create one sheet. Repeat with another 2 sheets to make 2 double foiled sheets. Bend the edges of one of the sheets up 2 inches to help keep the liquid in the foil.

On a double sheet of foil, layer the ingredients in this order: oil, onions, jalepeno, red peppers, chicken, salt and pepper, garlic, cilantro, cheeses, juice and tequila. Put the second foil layer on top of the first, fold edges in 1/4-inch folds 4 times. When all sides are folded together make sure nothing is leaking and refrigerate until ready to cook.

Preheat oven or grill to 250. Remove pouch from fridge and grill, being very careful not to puncture pouch. Grill for 10 minutes, flip and grill another 10 minutes. Remove pouch from grill, slice open, and garnish with tomatoes, cilantro, and Parmesan. Divide between rolls and serve.

hmm..this photo in no way shows how delicious these sandwiches were...

Baked Ham and Swiss Sandwiches

This recipe comes from Becky Higgins, I don't know who she is, but Lindsay shared this recipe with me and it's a keeper. It was perfect for the birthday party because I could prepare them in advance and put them in the oven when the guests arrived so they would be hot and fresh for our lunch.
I modified her portions just a bit, so here's what I used:
*12 dinner rolls (I used Texas French rolls)
*8 slices of black forest ham (not too thick)
*8 slices of Swiss cheese
*Miracle Whip
*1/4 c. butter, melted
*3/4 TBSP. mustard
*1/2 tsp. Worcestershire sauce
*1 TBSP. poppy seeds

Prepare sandwiches by cutting rolls in half. Spread each half with a very thin (for me this is not really even visible) layer of Miracle Whip. Place ham, folded, onto bottom half, top with cheese and top half of roll. Place, side-by-side on a baking sheet. In a bowl, combine butter, mustard, Worcestershire sauce and poppy seeds. Using a pastry brush, spread onto tops of rolls. Cover with foil. You can place these in the fridge at this point if you need to or pop them in the oven to bake at 350 for 15-20 minutes, until heated through.

(picture was taken after we'd all eaten, so imagine the cheese looking fresh-melted)

My sister was concerned the sauce would make the tops soggy, but they actually crisp up and are very tasty. We were cooking for a crowd, so I figured 1 for each child and 1.5 for each adult and we ended up with only 2 left.

French Dip Sandwiches

French Dip Sandwiches

I’m not really a sandwich-person, but I am a sucker for a good French dip! I’ve been making these and can’t seem to get enough. I always make enough to do for several ‘leftover lunches’. This is a very adaptable recipe, works great for a crowd and even freezes very well.

*Roast (I use the sirloin round tip, but you’ll get pretty much the same results with any beef roast) - ¼ lb. per person (even though we’re only 3 eaters, I usually cook about 6 lb. because it stores so well).
*Onion soup mix packet
*Water
*Au Jus packet
*Rolls (I use Bolillo, you can get them at Walmart and they seem to be a better size than hoagies, but just the right texture).
*Provolone cheese

Ok, this could not get more simple. Put the roast in a roaster or crockpot. Sprinkle with onion soup and cover about ¼-1/2 way up with water. Put the lid on and cook on low or about 250 for 8-10 hours (I have cooked it overnight to have for lunch, so as long as there is water in there it will still work great). About an hour before serving, remove from pot and shred with forks and remove any fat that may be hiding in the meat. Remove ‘juice’ from pot and set aside. Put the shredded meat back in to cook on low until ready to serve. Strain the juice and use it to make the Au Jus dipping gravy (or freeze the beef broth), and to baste the meat if you are going to keep it warming for more than about 30 minutes (just drizzle some of the juice over it about every 30-45 min.). I often keep the Au Jus warm in a crockpot. When ready to serve, slice the rolls, butter and broil for a few minutes to toast. Each roll gets a slice or two of Provolone cheese (Swiss also works well) and a generous helping of meat. Serve with a cup of AuJus on the side.

Helpful hint: I have used this several times for large groups. When planning for such gatherings a good rule of thumb for meats is about ¼ lb./person attending. I count everyone, including kids, and round up just a tad. To plan for salads and side dishes use about 4-5 oz. per person depending on the type of event and what the main course is.

To freeze: Store the meat in airtight container and store up to 3 months. The rolls can also be stored. Just heat the meat in pot on stove when ready to serve.