In a crock pot combine all of your ingredients (except for the rolls and giardinara) and let it cook on low for 8 hours until the meat is tender and falling apart.
Remove the meat from the au jus and shred it with a fork until it is finely shred.
Return the meat to the crock pot full of au jus to get warm for 20 minutes.
After the meat is warmed, fill the buns with meat, ladle or dip the sandwiches with au jus.
For Chicago authenticity, add hot or mild giardiniera to the sandwiches or the sweet green bell peppers.
use half for marinade and reserve other half for prepared sandwiches).
Cut
keep warm.
To prepare sandwiches:
Drain brats; discard marinade
emon juice, if desired.
For sandwiches:
Spread 2 tablespoons hummus
Prepare sauce by mixing all ingredients and set aside. Heat a large griddle to 350 degrees. Spread mayonnaise on one side of each slice of bread. Place mayonnaise side down on griddle. Quickly top with a slice of cheese, fish fillet, sauce, a second slice of cheese, and another slice of bread that has been spread with mayonnaise. After approximately 3-4 minutes, turn sandwiches over and cook until golden brown on both sides.
Add no salt.
Drain cottage cheese in strainer for a day (about 8 hours).
Turn into bowl and sprinkle the baking soda over cheese.
Let stand overnight on cabinet counter at room temperature.
Put oleo or cream in heavy saucepan.
Add the cheese mixture and caraway and cook very slowly over low heat until cheese is congealed and melted.
Pour into bowl to set.
Use for sandwiches.
Good with French bread.
Mix all ingredients together.
Salad is ready for sandwiches.
br>let mixer knead dough for 10 minutes.
Dough should
For the salmon sandwiches, spread 4 slices of white
ry the onion and garlic for 30-60 seconds.
Add
For the cilantro salsa, combine all ingredients in a food processor. Process until smooth, adding a little water if necessary.
For the sandwiches, spread bread with butter. Spread 1/2 the salsa on 4 slices. Top with tomato, onion and cucumber. Top with remaining salsa, grated carrot and remaining bread. Cut sandwiches into quarters.
aucepan. Stir on low heat for 2-3 mins, until smooth
For the soup, cut the English
For the chicken and celery filling,
Place chopped pecans on plate.
Mix cheese and watercress in a bowl.
Season with salt and a dash of white pepper.
Spread mixture evenly over 8 bread slices.
Top with remaining bread.
Cut sandwiches diagonally in half.
Butter all 3 edges of each sandwich triangle.
Dip buttered edges of sandwiches into pecans.
Arrange sandwiches on platter.
Garnish with watercress sprigs.
These can be made up to 8 hours ahead.
Cover sandwiches tightly; chill until ready to serve.
For the pepper relish, combine all
Beat cream sour cream and cream cheese well.
Blend in green pepper, onion, salt and shredded pastrami.
Melt butter in pie plate. Sautee chopped pecans or walnuts and blend into mixture.
Bake in plate at 350\u00b0F. for 20 minutes and serve on pumpernickel bread slices as warm sandwiches, on baked potatoes, or also cold in a hollowed pumpernickel bread with the cut bread pieces for dipping.
over and refrigerate overnight, or for 8 hours.
Remove baking
Saute chopped onions in butter.
Mix onions with all the remaining ingredients in large sauce pan and simmer for 2 hours.Stirring occasionally.
While the sauce is simmering.Pressure cook a 6 pound pork butt till it falls apart according to pressure cooker cookbook.About 2 hours.Cool and hand shredd.To serve,place a large handful of meat on the bun and top with a generous amount of BBQ sauce.Left over sauce can be frozen for up to 2 months.Or you can mix sauce with any left over pork and freeze for sandwiches.
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