CROCK POT REUBEN SANDWICH

 This will stand up to any deli Reuben sandwich in town.  The beef is so tender from slow cooking that it melts in your mouth.

Ingredients: 

• 2 - 3 pound corned beef brisket with seasoning packet
• 6 carrots chopped in thirds
• 2 onions quartered
• 1/4 cup brown sugar
• 2 tablespoons brown mustard
• 1 cup water
• 1 can of beer (ginger ale if fine)
• 8 slices of good rye bread
• 4 slices Swiss cheese
• 1 jar of sauerkraut or coleslaw if you prefer
• Russian dressing or Thousand Island
• Butter

Directions:

Place carrots, onions, brown sugar and water into bottom of crock pot.  Add corned beef.  Spread mustard evenly over corned beef and add seasoning packet from corned beef.  Add beer over top.  Cook for 10 - 11 hours or until tender.  Remove from crock pot to rest for a few minutes before slicing. 

Assemble sandwich.  Butter the outside of the bread for grilling.  Spread your Russian dressing on the inside of the top to your sandwich (this can be served on the side too).  Add your cheese, sauerkraut (or coleslaw) and sliced corned beef.  Place on griddle at medium heat and grill until browned on each side.

I hope that you enjoy!

Click here for a printable version of this recipe from Culinary Collage.

ROASTED BALSAMIC GLAZED VEGETABLE & MOZZERALLA SANDWICH

This sandwich is full of wonderful flavors and is a great addition to your summer bar-b-ques.

Ingredients:

• olive oil
• 1 red bell pepper, cleaned and cut in half
• 1/2 Vidalia onion, sliced 1/4 inch thick
• 1 portabella mushroom, cut into 1/2 slices
• 1/2 zucchini, sliced into 1/8 disks
• 1/2 cup balsamic glaze (I made my own - see recipe below)
• 4 slices of fresh mozzarella
• 2 whole wheat ciabatta rolls

Directions:

Pre-heat bar-b-que grill.  Using a grill pan or foil, roast vegetables coated with olive oil starting with onions and red bell peppers.  Once onions and peppers are partially cooked add the mushrooms and zucchini.  Add your glazed to vegetables and roast for a couple more minutes. 

Slice your rolls in halves and brush with olive oil on the inside and toast on the grill. Once your rolls are toasted add your vegetables and top with mozzarella to complete your sandwich. 

Ingredients for balsamic glaze:

• 1 tablespoon olive oil
• 1 tablespoon shallots, finely diced
• 1 teaspoon garlic, crushed
• 1 tablespoon sugar
• 2 beef bouillon cubes (optional)
• 2/3 cup of red wine
• 1/3 cup of balsamic vinegar

Directions for balsamic glaze:

Using a skillet, sauté shallots and garlic in olive oil over medium heat.  Add sugar and continue to sauté until shallots and garlic are cooked.  Add bullion, wine and vinegar and simmer until this reduces by more than half.

Click here for a printable version of this recipe from Culinary Collage.