Warm Roast Beef Sandwiches

This morning, about mid-morning, I asked Vince if he wanted to run to Zephyr for catfish. There’s a little grocery store/gas station/cafe that served good catfish and Vince knows the cook and I was in the mood for catfish or . . maybe I was in the mood not to cook lunch and dinner. Vince said “sure” and then about 11:30, he said “Are you ready?” Honey . . do I look ready? The pajamas should have been the first clue. 

Then I thinking . . it was more trouble to get dressed and go out than it was to cook. Then Vince said “We can run by the mall” . . Saturday before Christmas .. no way!

Last night we had roast beef, carrots and potatoes in the pressure cooker so I used some of the leftover roast beef, shredded it and added chopped jalapenos, heated all that up and made more of the little warm sandwiches.

Warm Roast Beef Sandwiches

Warm Roast Beef Sandwiches

Much better than getting dressed and going out!

Warm Sandwiches

A recipe for these warm sandwiches was posted on Facebook yesterday and while I didn’t follow the recipe exactly, and it’s one of those recipes that’s going around so I don’t know the original creator of the recipe, I’m going to share my version but it’s very similar to what was posted on Facebook.

We eat a lot of sandwiches since Vince comes home for lunch every day and on cold, gray days, it’s hard to stick a cold sandwich on the table for my man, even though he never complains.  We often have soup so it’s not like the whole meal is cold but a warm sandwich is great this time of year. The tops of the rolls get crispy and it’s seasoned with your favorite spices, the cheese melts, the ham is warm . . these are easy and delicious!

Lunch

Lunch

Warm Sandwich
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Ingredients
  1. 1 package Hawaiian Rolls
  2. Thin sliced ham
  3. Swiss cheese slices
  4. Butter
  5. Garlic (granulated or fresh chopped)
  6. Lawry's Seasoned Salt
  7. 1 Tsp. Worchestershire sauce
  8. Dash of Tabasco
Instructions
  1. Use any spices that suit your taste. I have purchased chopped garlic so I poured a little of the "juice" from the garlic into the mix instead of using powdered or chopped fresh garlic.
  2. Melt the butter and add the seasonings, including the Worchestershire sauce.
  3. Separate the top from the bottom of the bread. If using Hawaiian rolls, you will need to slice them in half.
  4. I cut a slice of packaged Swiss cheese into 4 squares and put one square on the bottom, then a folded slice of thinly sliced deli ham, then another square of cheese on top.
  5. The original directions said to brush the melted butter across the top of the rolls but I just dipped the top of the roll into the seasoned butter.
  6. The original recipe said to refrigerate for 4 hours but I didn't see what that was going to do since all the seasonings were on top of the bread and weren't going anywhere so I baked immediately.
  7. Bake at 375 until the tops are brown and toasty.
Notes
  1. The only reason I could see for making these ahead of time and refrigerating them was so they would be easy to grab from the fridge, stick in the oven and then serve without having to "fix" them. They work just fine baking immediately after assembly.
Patchwork Times by Judy Laquidara http://www.patchworktimes.com/

The Real Pressure Cooker Test

Warning:  If you have been resisting purchasing the pressure cooker, but know you want it . . read no farther or you will grab your credit card, go straight to Amazon and buy it!

Before someone asks, this is the Cuisinart Pressure Cooker I’m using (and loving). This is another similar pot but it does several things (slow cooks, rice cooker, steamer). I do not have the second pot but am sharing the link because those who have it like it too. I generally don’t buy an appliance that performs multiple tasks because I figure one specialty is enough but the Instant Pot rates good. These are the two pans I bought to use with it:  Fat Daddio’s 7″ cheesecake pan with removable bottom and a regular (Browne’s) Spring Form Pan.

Pumpkin Cheesecake

Pumpkin Caramel Cheesecake

It was so easy to make.  15 minutes on high pressure, then the cooling time. I love that it’s smaller so we don’t have to eat cheesecake for the next month.

Pumpkin Caramel Cheesecake

Pumpkin Caramel Cheesecake

We will definitely make this recipe again!