Dilly Beef Sandwiches Food

DILLY BEEF SANDWICHES

Steps:

• Cut roast in half and place in a 5-qt. slow cooker. Add pickles with juice, chili sauce and garlic. Cover and cook on low for 8-9 hours or until beef is tender. , Discard pickles. Remove roast. When cool enough to handle, shred the meat. Return to the slow cooker and heat through. Using a slotted spoon, fill each bun with about 1/2 cup meat mixture. If desired, top meat with giardiniera.

SHREDDED BEEF SANDWICHES

Steps:

• In a measuring cup, combine the cola, Worcestershire sauce, garlic, vinegar, bouillon and seasonings; set aside. Cut roast in half. In a nonstick skillet, brown meat in oil on all sides. , Place onions in a 3-qt. slow cooker. Top with meat. Pour half of cola mixture over meat. Cover and cook on low for 8-10 hours or until meat is tender. Cover and refrigerate remaining cola mixture., Remove meat from cooking liquid and cool. Strain cooking liquid, reserving onions and discarding the liquid. When meat is cool enough to handle, shred with two forks. Return meat and onions to slow cooker., Combine ketchup and reserved cola mixture; [our over meat mixture and heat through. Serve on buns.

VERY BEST BARBECUE BEEF SANDWICHES

Steps:

• Cut roast in half. Place in a 5-qt. slow cooker. In a small bowl, combine the ketchup, onion, brown sugar, vinegar, mustard, Worcestershire sauce, garlic, salt, celery seed, paprika and pepper; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender., Remove meat. Skim fat from cooking juices; transfer to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir for 2 minutes or until thickened., When meat is cool enough to handle, shred with two forks. Return to slow cooker and stir in sauce mixture; heat through. Serve on rolls with pickle slices if desired.

DILLY HAM AND CHEESE SANDWICHES

Steps:

• Spread about 1 1/2 teaspoons cheese on each bread slice. Top with ham, folded to fit, and 2 cucumber slices.
• Garnish with tiny sprigs of dill weed.

CROCK POT DILLY BEEF SANDWICHES

Steps:

• Cut roast in half and place in a 3 quart or larger crock pot.
• Add pickles with juice, chili sauce and garlic.
• Cover and cook on low 7 to 9 hours or until beef is tender.
• Discard pickles.
• Remove roast.
• When cool enough to handle, shred the meat.
• Return meat to sauce and heat through.
• Using slotted spoon, fill buns with desired amount.

DILLY BEEF SANDWICHES

Steps:

• Rub roast with black pepper, and place in a slow cooker.
• Add whole pickles and brine, onion wedges, garlic cloves, and Worcestershire all remaining ingredients, and stir to combine.
• Cover, and cook over low heat for 8-9 hours or until meat is tender.
• Remove roast from slow cooker, and strain out and discard solids, reserving the liquid.
• After meat has cooled enough to handle, shred the meat, removing any excess fat.
• Return to sauce in crckpot, and heat through.
• Using a slotted spoon, fill each bun with about 1/2 cup of the meat mixture.
• Top with a slice of onion.
• Serve with pickles and other condiments as desired.
• These sandwiches really don’t need much in the way of condiments, but a bite of cold dill pickle with each bite of sandwich really tastes good.

DILLY BLUE BEEFWICHES

Steps:

• Heat oven to 450°. Stir Bisquick mix, milk and dill weed until soft dough forms.
• Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Roll dough 1/2 inch thick. Cut with 2-inch round cutter dipped in Bisquick mix. Place 2 inches apart on ungreased cookie sheet.
• Bake 6 to 8 minutes or until golden brown. Cool at least 5 minutes. Split biscuits in half. Spread slightly less than 1 teaspoon blue cheese dressing on bottom half of each biscuit. Top with folded slice of roast beef and lettuce leaf. Add biscuit top.

DILLY BEEF SANDWICHES

Steps:

• Cut roast in half and place in a slow cooker. Add pickles with juice, chili sauce and garlic. Cover and cook on low for 8-9 hours or until beef is tender. Discard pickles. Remove roast. When cool enough to handle, shred the meat. Return to the sauce and heat through. Using a slotted spoon, fill each bun with about 1/2 cup meat mixture.

CROCK POT DILLY BEEF FOR SANDWICHES

Steps:

• Place beef in slow cooker, cutting in half if necessary.
• Add all other ingredients.
• Cover.
• Cook on low about 8 hours, or until beef is tender.
• Discard pickles.
• Remove roast from broth.
• When cool enough to handle, shred the meat.
• Return meat to the sauce and heat through.
• Serve on hamburger buns.

CLASSIC DELI ROAST BEEF SANDWICHES

Steps:

• Mix sour cream and horseradish sauce; spread evenly onto 2 of the bread slices.
• Top with meat, cheese and pickles; cover with remaining bread slices.

DILLY CHICKEN SANDWICHES

Steps:

• Pound chicken to flatten.
• In 12 in skillet melt 3 T butter, add garlic and 1/2 t dill.
• Add chicken, cook until done.
• Spread both sides of bread with remaining butter.
• Fry bread in fresh skillet until golden brown on both sides.
• Mix cream cheese, lemon juice and remaining dill; spread on one side of bread.
• Place lettuce, chicken, and tomato on top.
• Top with remaining slices.

CROCK POT DILL PICKLE BEEF FOR SANDWICHES

Steps:

• Place beef chunks in a crock pot.
• Top with remaining ingredients in the order listed.
• Cook on LOW 8-10 hours.
• Pull beef into shreds using 2 forks.

DILLY BEEF SANDWICHES

Steps:

• Cut roast in half and place in a slow cooker. Add pickles with juice, chili sauce and garlic. Cover and cook on low for 8-9 hours or until beef is tender. Discard pickles. Remove roast. When cool enough to handle, shred the meat. Return to the sauce and heat through. Using a slotted spoon, fill each bun with about 1/2 cup meat mixture.