Submitted by Brenda: Summer is full of sandwiches for us and here is one of our quick and easy favorites. Everyone probably makes French Dip sandwiches but this combo is a winner!
This makes around 4 sandwiches depending on the bread you choose and how loaded you like them...
Ingredients:
4 Bolillo rolls or hoagie buns
1 Au Jus gravy mix
1 pkg roast beef sandwich meat or leftover shredded roast
1 8oz pkg cream cheese (we like using whipped)
8 slices cheese (I love provolone- my hubby prefers Swiss, mozzarella also works)
1 green or red pepper
1/2 onion
Slice and sauté' the onion and pepper in a little oil for about 5 minutes or until soft. Set aside. Lay open and toast the bread under the broiler or in the toaster oven (any bread really but we LOVE Bolillo rolls for this one- they are sort of football shaped and kind of have a chewy crust- we just get them at the local grocery store). Generously spread both sides of bread with cream cheese (whipped is much faster to spread). Cook the Au Jus according to the pkg then dump the meat in to get soaked and warm. Layer one side of bread with the sautéed peppers and onions, the other side with the juicy meat topped with cheese. Toast one more time until the cheese melts slightly, close sandwich and use the leftover Au Juice for dipping. I could eat these every day!
Here is our favorite Jell-O salad to go with:
Purple Parfait
1 Large box any blue or purple flavor Jell-O
1 cup water
1 pkg 8oz cream cheese
1 can (15oz) crushed pineapple, undrained
1 can blueberries in light syrup, undrained
1 pkg (8oz) Cool Whip
Let your cream cheese sit out to room temp. Boil one cup water (yes only 1) and add the Jell-O until dissolved. Immediately add the cream cheese- whisk or blend until smooth- it has a much better texture if they're no lumps! Add the pineapple with its juice and the blueberries with its juice. Refrigerate until only partially set- pudding like consistency then fold in the cool whip(this is key for extra tasty- if you add the cool whip in after it is completely set up it is still ok, but for some reason adding it before is much better) at this point if I am taking it somewhere (it's a Relief Society favorite...) then I transfer it to a pretty glass bowl and heap it like a mountain so when it finishes setting up it will look presentable). Put it back in the refrigerator to chill until set completely.
This makes around 4 sandwiches depending on the bread you choose and how loaded you like them...
Ingredients:
4 Bolillo rolls or hoagie buns
1 Au Jus gravy mix
1 pkg roast beef sandwich meat or leftover shredded roast
1 8oz pkg cream cheese (we like using whipped)
8 slices cheese (I love provolone- my hubby prefers Swiss, mozzarella also works)
1 green or red pepper
1/2 onion
Slice and sauté' the onion and pepper in a little oil for about 5 minutes or until soft. Set aside. Lay open and toast the bread under the broiler or in the toaster oven (any bread really but we LOVE Bolillo rolls for this one- they are sort of football shaped and kind of have a chewy crust- we just get them at the local grocery store). Generously spread both sides of bread with cream cheese (whipped is much faster to spread). Cook the Au Jus according to the pkg then dump the meat in to get soaked and warm. Layer one side of bread with the sautéed peppers and onions, the other side with the juicy meat topped with cheese. Toast one more time until the cheese melts slightly, close sandwich and use the leftover Au Juice for dipping. I could eat these every day!
Here is our favorite Jell-O salad to go with:
Purple Parfait
1 Large box any blue or purple flavor Jell-O
1 cup water
1 pkg 8oz cream cheese
1 can (15oz) crushed pineapple, undrained
1 can blueberries in light syrup, undrained
1 pkg (8oz) Cool Whip
Let your cream cheese sit out to room temp. Boil one cup water (yes only 1) and add the Jell-O until dissolved. Immediately add the cream cheese- whisk or blend until smooth- it has a much better texture if they're no lumps! Add the pineapple with its juice and the blueberries with its juice. Refrigerate until only partially set- pudding like consistency then fold in the cool whip(this is key for extra tasty- if you add the cool whip in after it is completely set up it is still ok, but for some reason adding it before is much better) at this point if I am taking it somewhere (it's a Relief Society favorite...) then I transfer it to a pretty glass bowl and heap it like a mountain so when it finishes setting up it will look presentable). Put it back in the refrigerator to chill until set completely.
