Inside Out English Muffin Sandwiches

If you love English muffins, you'll LOVE making English muffin sandwiches that are inside out.
Instead of toasting your sandwich, use a panini (or you can even fry it like a grilled cheese). The english muffin nooks get very crispy and it's wonderful with all sorts of sandwich stuff. Here are a few of the ones we like in my house:

Ham & Cheese Inside Out English Muffin Sandwiches
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Pull the English muffin apart (gently) and then butter the nooks (tip: use Hellmann's real mayo for even crispier deliciousness)
put mayo and mustard on the non non-cranny sides
Put ham and cheese
close it so the sandwich is inside out
Grill on both sides or use a panini press and gently close.

Tuna Inside Out English Muffin Melts
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Tuna
Mayo
Tomato
Cheese
salt & pepper
-Prepare as above.

EXTRA Love:
Add some shredded cheese after flipping the sandwich to the pan. The cheese will crisp and stick into your nooks and your crannies.

Sloppy Joes Cheesesteak Style

I found a recipe yesterday from Rachael Ray so adapted it to my own version and it was really scrumptious. I'm eating leftovers of it as I type this post today.

The recipe is a cross between sloppy Joe sandwiches and Philly Cheesesteak.

My recipe calls for the following and I'm linking the original recipe below as you can watch how it's prepared if you like.

Sauce:

Make a rue sauce with butter and flour and add a cup of milk. Boil and then simmer until bubbly and thick. Add a cup of shredded cheese of your choice. Rachael's recipe called for Provolone but I used parmasean and mozzarella combined.

Fry ground beef and lots of onions and mushrooms (mushrooms were my addition) until cooked and add a bit of beef stock, some worcestershire and lots of HP brown sauce. The consistency should look somewhat like Sloppy Joes.

Pour meat and cheese sauce on warm crusty buns. Calabrese buns lightly broiled work great for this recipe!

Adapted from: http://www.rachaelrayshow.com/food/recipes/philly-cheesesteak-sloppy-joes/

Beef Dip Sandwiches Drenched With Love

This recipe was inspired by a Rachel Ray recipe that's quite similar. Only, I use a roast of beef instead of roast beef deli lunch meat so mine isn't exactly ready in thirty minutes. It's worth the effort though as this beef dip or French dip or Beef Dip Au Jus sandwich is very lovely!

Here's how I do it:

Cook Your Roast Beef at 350 for about 2-2.5 hours. You'll have covered it with spices and every thirty minutes or so poured a 1/4 cup of tea into the pan to keep it juicy. Make sure you cook it covered.

Shave the meat really thin when it's done but be sure you've tented it for 10-15 minutes before slicing.

Before it's done make your au jus. Start with a skillet with some butter and some finely chopped onion (just about a 1/4 of a small onion) and then add a teaspooon of flour. Stir continously until it's thick. Then add a few cups of beef stock and some brewed black tea. Then add some more butter and some Beef Bovril until it looks like a really thin gravy.

After you've taken your meat out of the pan, add your au jus to the roasting pan and turn up to medium and start scraping the pan and stirring it all together. Your jus along with the beef drippings will make a lovely juice. You might add a little more butter, a little more beef stock or tea to get the consistency you like.
As the meat is shaved, put it in the roasting pan and drench it so it's covered and simmers for a few minutes.

Warm some pannini rolls and layer your meat on top. I like to put sauteed onions, peppers and mushrooms in the sandwich as well with a sprinkling of a mixture of mozzarella, parmasean, provolone and asiago but any yellow shredded cheese will do.

Have some au jus on the side for dipping and be sure to have plenty of serviettes for your chin . The perfect companion for this dish is my famous French onion soup which works well for dipping if you've run out of au jus too.