This was such an easy meal and SO good. Definitely a keeper. Great to come home to dinner ready for you on a Monday night!
Best Beef Dip Sandwiches (from Joelen/All Recipes)
4 lbs beef chuck roast
1 T minced garlic
1 T dried rosemary
3 bay leaves
1 cup soy sauce
6 cups water
Place roast in slow cooker. Season with garlic, rosemary, and bay leaves. Pour in soy sauce and water. Cook on low setting for 6 to 10 hours. Serve with your preferred cheese (I used monterey jack) on the rolls/buns of your choice.
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This sandwich recipe caught my eye today as it was on the opposite page of the recipe we used for lunch. I wanted a quick and easy meal for dinner and this was perfect! If you like goat cheese this is absolutely a must try! We’re still working on perfecting our method of roasting red peppers. Peeling them still seems to be more difficult than it should, but I think it’s because we’re not roasting them long enough.
Roasted Red Pepper and Goat Cheese Sandwiches
1 large red bell pepper, seeded and halved
1/4 pound goat cheese, softened
4 whole-wheat English muffins, split and toasted (I couldn’t find whole wheat ones at HyVee or SuperTarget, so we bought whole grain instead.)
Preheat the broiler. Line a baking sheet with foil; place the bell pepper pieces, cut-side down, on a baking sheet. Broil 5 inches from the heat, turning occasionally with tongs, until lightly charred, about 10 minutes. Wrap the pieces in the foil and let steam for 20 minutes. When the pieces are cool enough to handle, peel and cut each piece in half.
Spread about 2 tablespoons of goat cheese on the bottom half of each muffin. Top cheese with one piece of roasted pepper and several arugula leaves; cover sandwiches with muffin tops.
Makes 4 sandwiches
WW points: 5 points per sandwich
Source: Take-Out Tonight: 150+ Restaurant Favorites to Make At Home, Simon & Schuster, New York, 2002
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