BH&G 3431
From
Dave Drum@1:3634/12 to
All on Mon Jul 26 06:06:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Hot Italian Beef Melts For A Crowd
Categories: Beef, Vegetables, Herbs
Yield: 12 Servings
12 Rolls; split
Filling; below
Drizzle; below
Set oven to 350ºF/175ºC. Arrange bottoms of Rolls in
a 13" x 9" baking pan or 3 qt. rectangular baking dish.
Add Filling and tops of Rolls. Spoon Drizzle over
sandwiches.
Cover pan with foil. Bake 15 minutes. Remove foil; bake
10 to 15 minutes more or until cheese is melted and roll
tops are light brown.
HERB & GARLIC HOT HAM & CHEESE MELTS
ROLLS: Use Hawaiian sweet rolls.
FILLING: Layer roll bottoms with 12 oz. thinly sliced
Black Forest deli-style ham and 6 oz. thinly sliced white
cheddar cheese. Spread cut sides of roll tops with one
5.2-oz. container semisoft cheese with garlic and fine
herbs.
DRIZZLE: Combine 6 Tbsp. melted butter, 2 Tbsp. finely
chopped shallot, 1 Tbsp. finely snipped fresh parsley, 1
tsp. Dijon-style mustard, and 1 clove minced garlic.
ITALIAN ROAST BEEF SOURDOUGH MELTS
ROLLS: Use 3" sourdough rolls.
FILLING: Layer roll bottoms with 12 oz. thinly sliced
deli-style roast beef and 1 1/2 cups chopped pickled
mixed vegetables (giardiniera). Top with 6 oz. thinly
sliced provolone or mozzarella cheese. Spread cut sides
of roll tops with one 8-oz. tub cream cheese spread with
garden vegetables.
DRIZZLE: Combine 1/4 cup olive oil; 2 cloves minced
garlic; 1 tsp. dried Italian seasoning, crushed; and 1/2
tsp. crushed red pepper. Bake, covered, 30 minutes.
SMOKY SUPREME PIZZA MELTS
ROLLS: Use ciabatta rolls.
FILLING: Layer roll bottoms with one 12 oz. jar marinated
artichoke hearts, drained and chopped; 1 cup thin strips
green sweet pepper; 3 to 4 oz. sliced pepperoni; and one
2.25-oz. can sliced pitted ripe olives, drained. Top with
6 oz. shredded smoked mozzarella cheese. Spread cut sides
of roll tops with one 8-oz. can pizza sauce.
DRIZZLE: Combine 1/2 cup grated Parmesan cheese; 1/4 cup
olive oil; 2 Tbsp. melted butter; 1 tsp. dried oregano,
crushed; 1 clove minced garlic; and 1/2 tsp. crushed red
pepper. Bake, covered, 25 minutes. Bake, uncovered, 5
minutes more.
VEGGIE REUBEN PRETZEL MELTS: Line baking pan with foil
and coat foil with nonstick cooking spray.
ROLLS: Use 3" pretzel rolls.
FILLING: Layer roll bottoms with 2 cups fresh spinach
leaves; 1 cup thinly sliced roasted red peppers, well
drained; and 1/2 cup each thinly sliced red onion and
cucumber. Spoon 1 cup sauerkraut, well drained, onto
vegetables. Top with 6 oz. thinly sliced Swiss cheese.
Spread cut sides of roll tops with 1/2 cup Thousand
Island salad dressing.
DRIZZLE: Combine 6 Tbsp. melted butter, 1 Tbsp. coarse
ground mustard, 1 tsp. crushed caraway seeds, and 1/2
tsp. minced dried onion. Bake, covered, 30 minutes.
SWEET-SPICY BARBECUE CHICKEN MELTS: Use 3" sandwich
rolls.
FILLING: Cook 1 1/2 lb. skinless, boneless chicken breast
halves; shred using two forks. In a medium bowl combine
chicken; 1 cup chopped fresh or canned pineapple, well
drained; 2/3 cup barbecue sauce; and 1/4 cup chopped
pickled jalapeno peppers; spoon onto roll bottoms. Top
with 1 1/2 cups shredded Monterey Jack cheese.
DRIZZLE: Combine 6 Tbsp. melted butter, 2 Tbsp. honey, 1
Tbsp. Worcestershire sauce, and 1/2 tsp. freshly ground
black pepper. If desired, top with sliced fresh jalapeno
chile peppers before serving.
Makes: 12 servings
Better Homes & Gardens | January 2017
MM Format by Dave Drum - 28 January 2017
Uncle Dirty Dave's Archives
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