Subj : BH&G 3431
To   : All
From : Dave Drum
Date : Mon Jul 26 2021 06:12:00

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
 
MMMMM

.... "Heroing is one of the shortest-lived professions there is" -- Will Rogers
--- MultiMail/Win32 v0.49
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.