Stack-the-Deck Club Sandwiches
West Liberty Foods
Cooking spray
12 slices ;rm white
bread, divided
Preheat oven to 400°F. Lightly coat a large baking
pan with cooking spray.
1 5-pound Kirkland
Place another large baking pan in the oven (not
sprayed) while it is preheating.
Signature Meat and
Cheese Platter with
Spicy Brown Mustard
12 stackers-style
dill pickle slices
Place 6 slices white bread on the sprayed pan.
Spread the tops evenly with ;⁄; cup mustard.
Top with Swiss cheese slices and pickles. Sprinkle
evenly with pepper.
1 tablespoon
ground pepper
6 slices light rye bread,
toasted
Top each sandwich with a toasted rye slice. Spread
evenly with ¼ cup mustard and drizzle with honey.
Top with Cheddar slices and ham.
2-3 tablespoons honey
1 apple, thinly sliced
1 cup prepared coleslaw
Arrange apples over the ham and spread evenly
with coleslaw. Top with turkey slices, provolone
slices and remaining white bread slices.
Carefully remove the hot pan from the oven. Place
the pan of sandwiches in the oven and top with the
preheated pan. Place a heavy skillet on top of the
pan to press. Bake for 10 minutes, or until the cheese
has melted.
Cut the sandwiches into halves or quarters.
Makes 12 entrée or 24 appetizer servings.
Southwestern Cheesesteak
Sandwiches
National Beef
1 boneless beef chuck roast
Dry meat thoroughly with paper towels.
(about 3-4 pounds)
1½ teaspoons
ground cumin
Combine spices, reserving 1 teaspoon. Rub 2
teaspoons of the spices on the roast.
1½ teaspoons chipotle
chile powder
2 tablespoons vegetable oil
1 large onion, sliced
1 poblano pepper, sliced
1 cup prepared thick-and-chunky salsa
1-2 cups beef stock
Salt and pepper
8 hoagie buns
8 ounces pepper jack
cheese, shredded
Heat oil in a pot over medium heat. Add the roast
and carefully sear. Remove from the pot.
Add onion, poblano and reserved 1 teaspoon
spices to the pot; sauté until tender. Remove, let
cool, and refrigerate.
Return the roast to the pot. Add salsa and enough
beef stock to halfway cover the roast. Bring just
to a boil, then reduce the heat, cover, and simmer
gently until fork-tender (about 3 hours).
Remove the roast to a cutting board. Slice the beef
and season to taste with salt and pepper.
Add onions and peppers to the liquid in the pot
to reheat.
Preheat the broiler.
Split hoagie buns, top with cheese, and toast
brie;y under the broiler. Assemble the sandwiches
with beef, onions and peppers. Makes 8 servings.
Entrées 183
