By Peggy Walker, R.D.

Cold weather calls

For hot sandwiches

Oh, the weather outside has been rather frightful lately.  Sunday we woke up to a glittering coating of ice on tree limbs, shrubs and outside surfaces. Thankfully the power was on, the roads were clear and we didn’t have any difficulty driving the 1000 feet to church.  But what a cold day it was.

The fire was so delightful.  My favorite Christmas reverie is of sitting by the fire, wrapped up in a nice warm throw while sipping cider, snacking on Christmas goodies, watching movies and enjoying the company of friends and family that drop in.  And did I say viewing the twinkling lights on the tree and napping to the sounds of the season.   In my fantasy I’m completely finished shopping, the gifts are wrapped festively and stacked neatly around the tree.  I don’t have to go to the grocery store, the kitchen is sparkling clean and there’s no laundry waiting to be done.  What a Merry Christmas that would be.

But we like to eat, so I must shop, cook, and clean up. Right now DW and I are warming up with hot sandwiches.  Soups are good on cold days but so are hot roast beef sandwiches.  If you can put a roast in the crock pot you can serve up a scrumptious sandwich. And sandwiches made with shredded or pulled tender, well-seasoned hot meat totally hit the spot on these cold December days.  (If temps warm back up, just turn on the A/C.)

So on your next run to the store stock up on a couple of chuck or shoulder roasts, Boston Butts, ham, even chicken if you prefer.   Get hoagie or sub rolls, New Orleans French bread and French baguettes plus a variety of spicy mayos, mustard, horseradish sauce, Worcestershire or your fav steak sauce and you’ll be ready for a delicious soul warming meal.

For a three-pound beef roast: splash both sides with Worcestershire; salt then sprinkle with black pepper, garlic powder, celery salt, Accent, and a touch of expresso powder.  Rub the seasonings in with your fingers and place the roast in a crock pot.  Top with sliced onion and bell peppers.  Cook on high for 4 – 6 hours or low for 8 hours per your crock pot’s directions. When tender, shred the meat with forks and serve on rolls or buns with a choice of mayo and mustards.

Top with cheddar cheese or blue cheese crumbles. To make it a Philly cheesesteak place the shredded meat with the caramelized onions and peppers on split French rolls and top with shredded provolone or mozzarella cheese with hot pepper sauce on the side.

For an Italian version, season roast with salt, pepper, garlic powder and Italian seasonings, top with a jar of pepperoncini peppers, then cook.  Serve on hoagie buns and top with mozzarella cheese. Makes you feel warmer just thinking about it!

Roast a Boston Butt in the grill or in the oven.  Season with salt and pepper or with BBQ style seasonings if preferred.  Shred when done and serve on buns or sourdough bread with BBQ sauce on the side.

Get out your panini press and make Cuban sandwiches. DW and I learned to love these in Miami when there for a football game.  For 4 servings split a long loaf of Cuban brad or a French baguette.  Butter one side with softened butter.  Spread the other side with whole-grain mustard.  Layer the bottom half with thinly sliced ham, sliced Swiss cheese, and thinly sliced roast pork and sliced sour pickles (don’t leave these off!).  Top with buttered half of bread and heat in the press according to the directions. Or wrap each sandwich in foil and lace in a large cast-iron skillet with another cast-iron skillet on top of it to press them down.  Bake in 400-degree oven for 20 – 25 minutes or until the sandwiches are very hot and the cheese melted.  Serve right away.

Stay warm, eat well, and dream on for ‘tis the season!

Recipe of the Week

Roast Beef Po-Boy

Santa might prefer this warm and tasty sandwich over cookies!

3-pound rump roast, fat trimmed

Seasonings: seasoned salt, garlic powder, pepper

4 tablespoons all-purpose flour

4 tablespoons unsalted butter, divided

2 large onions, chopped

3 cloves garlic, minced

21 ounces beef stock

½ cup dry red wine

Salt and freshly ground pepper

Worcestershire sauce

French bread

½ head shredded green cabbage

Mayonnaise and creole mustard

Season meat. Coat with 2 tablespoons flour.  Brown meat on all sides in 1 tablespoon butter in Dutch oven.  Remove from pan.  Sauté onions until tender, add garlic, cook 1 – 2 minutes. Remove onions.  Add the other flour and butter to the pan, cook, stirring constantly until medium brown.  Add stock, increase heat and whisk until it thickens. Return meat and onions to pan.  Add wine, remaining seasonings and Worcestershire and 1 teaspoon chopped fresh rosemary if desired.   Cook on low for about 5 hours or until very tender.  Remove meat from pan; thinly slice and skim grease from gravy. Thin with more beef stock as needed.  Slice or shred beef; cover with gravy.  Top bottom half of split French bread with shredded cabbage, mayo and mustard, top with meat and the upper half of bread. Can also cook meat in crock pot. Serve with plenty of napkins.

 

(Posted on December 17, 2018)