Nitty Gritty Grinders

These grinders are perfect for a summer lunch or picnic. Put the hot broth in a thermos for easy transportability.

Nitty Gritty Grinders

by Mama Jade

1 package sub rolls

1/2 lb deli roast beef (sliced thin)

1/2 lb deli turkey breast (sliced thin)

1/2 lb deli ham (sliced thin)

Swiss or provolone cheese (sliced thin)

1 sweet onion (diced)

1 green bell pepper (diced)

2 large tomatoes (diced)

condiments (mayo, mustard, etc.)

2 cans beef broth

 

Preheat your oven to 300 degrees. Slice your sub rolls in half without separating the halves. Put your condiments on the bread. Add 2 slices of the roast beef, turkey and ham to each roll. Add a small amount of the onion, bell pepper, and tomatoes. Arrange your sandwiches in a baking dish, side by side. Lay slices of cheese over each sandwich and place into the oven. Heat your beef broth until the cheese topping the grinders is melted and slightly browned.

 

Serve the sandwiches with a small bowl of beef broth for dipping.

 

Tips:

Any combination of lunch meat can be substituted in this recipe, as well as various vegetables and seasonings.

 

If you prefer your sandwiches warmed through, preheat the oven to 250 degrees and wait until the sandwiches are warmed and the bread is getting crunchy.

 

If you only want the cheese melted and browned quickly, use the broil setting on your oven instead.

Beef Tenderloin with Green Peppercorn-Brandy Sauce for Two

This is a winner for Valentines Day. The beef tenderloin is flavorful and melt in your mouth tender. The sauce is spicy and rich. Perfect for a romantic dinner for two.

Beef Tenderloin with Green Peppercorn-Brandy Sauce for Two

Ingredients:

* 2 (8 oz. ea) beef tenderloins
* salt and pepper
* 1 tablespoon butter
* 3 tablespoons chopped shallots
* 1 Tbl. green peppercorns
* 1 cup beef broth
* 1 tablespoon whole grain Dijon mustard
* 2 tablespoons heavy cream
* 2 tablespoons brandy
* 2 tablespoons chopped chives for garnish

Directions:

1. Salt and pepper beef on both sides. Heat butter in medium skillet on medium heat.
2. Add beef; cook 5 min; turn, cook another 5 min. Remove to platter; tent with foil to keep warm.
3. In same skillet, add shallots and peppercorns. Cook 2 min. or until soft. Add broth, mustard, cream and brandy.
4. Cook 5 min. or until reduced to 1/2.
5. Place beef on serving plates. Top with sauce, garnish with chopped chives.