• 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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