Mini Italian Club Sandwiches

This recipe came from Giada De Laurentiis from the Foodnetwork.com website. I made them for a book club group, and they were a hit. Derrick loved them as well. They seriously are fantastic, and now I want to go make them again!

INGREDIENTS:

3 large eggs

2 Tablespoons whipping cream

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 Tablespoon (about) unsalted butter

10 slices bacon

2 (8-ounce) round loaves focaccia bread (7-inch diameter)

8 ounces thinly sliced turkey

4 ounces thinly sliced provolone cheese

1 cup purchased pesto (I actually did 1/2 pesto, 1/2 mayonnaise, as some reviewers of the recipe thought the pesto flavor was a bit too much)

DIRECTIONS:

Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop into the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.

Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.

Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.

French Dip Sandwiches--Slow-Cooker Version

If you want a real quick and easy recipe for French Dip sandwiches, try this other one.  I love french dip sandwiches, so I decided to try a recipe where I had to cook the roast and everything.  This turned out really good.  

INGREDIENTS:

1 boneless beef roast (appx. 4 lbs)

1 medium onion, sliced thin

1/4 C soy sauce

3 T worcestershire sauce

1 t beef base (or 1 beef boullion cube)

1 bay leaf

1 T pepper

3/4 t dried rosemary

1 t dried thyme

1 t oregano

3 garlic cloves, minced

Steak rolls, or french bread to serve (I like it toasted with garlic, with a slice of swiss cheese)

DIRECTIONS:

Trim roast of all visible fat.  Rub with a mixture of garlic powder, season salt, salt and pepper, then brown on stove before placing in slow cooker.  Saute onion in remaining drippings and add to slow cooker.

Combine soy sauce, worcestershire sauce, beef base, bay leaf, pepper, rosemary, thyme, oregano and garlic.  Pour over roast.  Add water until liquid reaches top of roast.  Cover and cook on high 6-8 hours, or on Low 10-12 hours (or until meat is tender enough to be shredded).

After cooking, remove roast from broth and slice or shred as desired.  Cook down reserved broth and use for dipping.

French Dip Sandwiches

Totally Easy, Totally Yummy!!

So I was asking my friend, Shar, what to fix for dinner the other night, and she gave me this quick and easy idea:

Makes 4 HEAFTY sandwiches:

1 lb deli sliced Roast Beef (I prefer the most rare they have--better flavor)

8 slices Swiss Cheese

4 french bread rolls

1 packet Au Jus Mix (Lawry's or the like)

1 Onion (optional)

1 Red Pepper (optional)

Butter

Garlic Powder

Slice onion and pepper and saute.  

Prepare Au Jus according to packet directions.

Cut rolls in half, butter and season with garlic powder, then put under broiler to toast.

When rolls are done, dip a portion of the roast beef into the au jus, then place on rolls.  Top with 2 slices of cheese, onions and peppers.  Dip sandwiches in au jus and enjoy!!  Yummy!