A Special Sandwich

This yummy sandwich requires a trip to Publix or somewhere else that sells Boar's Head. It has all the comfort of a grilled cheese, with spiciness and flavor from the turkey and cheese.

Special Sandwich

butterBoar's Head Jerk Turkey
Boar's Head Three-Pepper Colby Jack Cheese
sliced Marble Rye
spicy brown mustard
Boar's Head submarine dressing
Butter 2 slices of marble rye. On the other side of one buttered slice, spread mustard. Heat a frying pan to medium low. Layer three slices of turkey and two slices of cheese between the rye bread. Grill on both sides until cheese melts. Removing one slice of bread, sprinkle submarine dressing on the turkey and replace bread.

Serve.

Jersey Mike's #13 Sub

The Jersey Mike's sandwich shop in our town closed years ago, but I remember it fondly, mostly for their #13 sub. It's an Italian sub with five kinds of meat, cheese, lettuce, and tomato with lots of oil and vinegar. Sometimes I make it at home with Boar's Head meat from Publix. It's a great thing to have with friends when you don't have time to cook. The following is not really a recipe so much as it is a list of ingredients - set out the meat and cheese and let your guests make their own.

#13 Sub

deli ham, thinly sliced

deli pepperoni, thinly sliced

deli capicola, thinly sliced

deli prosciutto, thinly sliced

deli hard salami, thinly sliced

deli provolone, thinly sliced

shredded lettuce

sliced tomato

diced onions

mustard

olive oil, vinegar, salt, pepper, oregano (or Boar's Head Deli Dressing)

crusty sandwich roll

Italian Beef

Let's see - I've been married for almost 10 years, and I've been making this recipe for about that long. I heard a Chicago radio DJ give the down-and-dirty, bare bones version, and I've added to it a bit since then. But it's one of my easiest recipes and great for casual company or busy weekends, because it uses the crockpot.



Italian Beef

3-5 lb. chuck, shoulder, or rump roast, fat trimmed

1 packet Italian dressing mix (Good Seasons)

1 can beef broth

1 16 oz. jar pepperoncini peppers, undrained (sliced are prettier, but whole ones are fine)

6 hoagie/sub rolls

12 oz. shredded or sliced mozzarella or provolone cheese

Mix peppers, dressing mix, and beef broth in the bottom of the crockpot. After you trim the visible fat from the roast (you don't need to be too particular: just remove the big chunks of fat), place it in the crockpot. If you need to add a bit of water or beef broth for a larger roast, that's fine - it's okay, too, if it's not totally covered at first. Turn on low and cook for 6-10 hours, until it can be easily shredded with a fork.

Once the beef is shredded, return it to the crockpot. Heat the oven to 350 degrees. Split the rolls, and line or sprinkle them with 2 0z. mozzarella cheese. Toast for about five minutes in the oven.

Put the shredded beef on the rolls and spoon some au jus over the top of the meat before putting the top piece on. You can serve this with Italian giardiniera if you like.

Note: to remove some of the fat, make the day before. Pour the contents of the crockpot into a strainer with a bowl underneath. Refrigerate the au jus, and skim the fat off the top before reheating it with the beef.