Cuban Sandwich Burgers

Ingredients

 1/2 pound ground beef

 1/2 pound ground pork

 1 tablespoon lemon juice

 1 teaspoon garlic salt, divided

 1/2 teaspoon pepper, divided

 1/2 cup mayonnaise

 1/4 cup Dijon mustard

 4 hamburger buns, split

 8 thin slices Swiss cheese

 4 thin slices deli ham

 4 thin sandwich pickle slices

Directions
1. Prepare grill for medium heat. Place a large cast-iron skillet on grill grates.

2. In a large bowl, combine beef, pork, lemon juice, 1/2 teaspoon garlic salt and 1/4 teaspoon pepper, mixing lightly but
thoroughly. Shape into four 1/2-in.-thick patties. Grill burgers, covered, over medium heat until a thermometer reads
160°, 5-7 minutes on each side.

3. Combine mayonnaise, mustard, remaining 1/2 teaspoon garlic salt and 1/4 teaspoon pepper; spread over cut sides of
buns. Place burgers on bun bottoms; top with Swiss cheese, ham, pickles and bun tops. Using oven mitts, carefully
place preheated skillet on sandwiches. Grill sandwiches, covered, until buns are browned and cheese is melted, 5-8
minutes.
Mojito Pulled Pork
TOTAL TIME: Prep: 20 min. Cook: 7 hoursYIELD: 16 servings.

Ingredients

1 boneless pork shoulder roast (4 to 5 pounds)

2 teaspoons salt
2 teaspoons each oregano, ground cumin, paprika and
pepper
1 bunch fresh cilantro, divided
2 medium onions, halved and sliced
1/4 cup canned chopped green chiles
4 garlic cloves, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken
broth
2/3 cup orange juice
1/2 cup lime juice
16 sandwich buns, split
Barbecue sauce and pickle chips

Directions

1. Cut roast in half. Combine the salt, oregano, cumin, paprika and pepper; rub over pork. Place in a 4- or 5- qt. slow

cooker.

2. Mince cilantro to measure 1/4 cup; set aside. Trim remaining cilantro, discarding stems. Add the whole cilantro

leaves, onions, chiles and garlic to the slow cooker. Combine the broth, orange juice and lime juice; pour over roast.

Cover and cook on low for 7-9 hours or until meat is tender.

3. Remove roast; cool slightly. Skim fat from cooking juices; set aside 3 cups juices. Discard remaining juices. Shred

pork with 2 forks and return to slow cooker. Stir in minced cilantro and reserved cooking juices; heat through. Spoon

1/2 cup meat onto each bun. Serve with barbecue sauce and pickle chips.
Philly Cheese Sandwiches
TOTAL TIME: Prep: 20 min. Cook: 8 hoursYIELD: 8 servings.

I'm a big fan of cheesesteaks, and in this throw-together recipe my slow

cooker does all the work. It's a win-win. —Christina Addison, Blanchester,

Ohio

Ingredients

1 boneless beef chuck roast (2-1/2 to 3 pounds), trimmed

and cut into 1-inch cubes
2 medium onions, halved and sliced
1/4 cup Worcestershire sauce
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
8 slices American cheese or pepper jack cheese
8 hoagie buns, split and toasted
Directions

 1. In a 3- or 4-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low 7 hours. Stir in peppers; cook,

covered, until meat and peppers are tender, 1-3 hours.

 2. Stir to break up meat. Serve beef mixture and cheese on buns.

Bistro Turkey Sandwich

Ingredients

2 tablespoons butter, divided

1 large Granny Smith or Honeycrisp apple, cut
into 1/4-inch slices
1/2 teaspoon sugar
1/4 teaspoon ground cinnamon
1/2 medium sweet onion, sliced
1/4 cup whole-berry or jellied cranberry sauce
4 ciabatta rolls, split
1 pound cooked turkey, sliced
8 slices Camembert or Brie cheese (about 8
ounces)
3 cups arugula (about 2 ounces)

Directions

1. Preheat broiler. In a large skillet, heat 1 tablespoon

butter over medium heat; saute apple with sugar
and cinnamon until crisp-tender, 3-4 minutes. Remove from pan.

2. In same pan, melt remaining 1 tablespoon butter over medium heat; saute onion until lightly browned, 3-4 minutes.
Remove from heat; stir in sauteed apple.

3. Spread cranberry sauce onto cut side of bottom portion of rolls; layer with turkey, apple mixture and cheese. Place on
a baking sheet alongside roll tops, cut side up.

4. Broil 3-4 in. from heat until cheese begins to melt and roll tops are golden brown, 45-60 seconds. Add arugula; close
sandwiches.
Mac & Cheese Pork Sliders
TOTAL TIME: Prep: 30 min. Bake: 10 min.YIELD: 12 servings.

Ingredients
1 cup uncooked cavatappi pasta
1 tablespoon butter
1-1/2 teaspoons all-purpose flour
1/4 teaspoon pepper
1/2 cup 2% milk
3/4 cup shredded sharp cheddar cheese
1 package (18 ounces) Hawaiian sweet rolls
1 carton (16 ounces) refrigerated fully cooked barbecue shredded pork, warmed
2 tablespoons melted butter
1 tablespoon honey
1/2 teaspoon ground mustard
1 jalapeno pepper, sliced, optional
Directions

 1. Preheat oven to 375°. Cook pasta according to package directions.

 2. Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and pepper until smooth;

gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 3-5 minutes. Stir

in cheese until melted. Drain pasta; stir into cheese sauce. Set aside.

 3. Place roll bottoms in a greased 13x9-in. baking dish. Layer with pork, pasta mixture and roll tops.

Combine melted butter, honey and mustard. Brush over roll tops.

 4. Bake until tops are golden brown and filling is hot, 10-12 minutes. If desired, top with jalapeno pepper

slices.
Cranberry-Walnut Chicken Salad Sandwiches
TOTAL TIME: Prep/Total Time: 15 min.YIELD: 8 servings.

I made these simple yet special cranberry walnut chicken salad sandwiches for a birthday party. Tangy cranberries and crunchy celery pep up

the chicken. Leftover turkey works well too. —Shannon Tucker, Land O' Lakes, Florida

Ingredients

1/2 cup mayonnaise

2 tablespoons honey Dijon mustard
1/4 teaspoon pepper
2 cups cubed rotisserie chicken
1 cup shredded Swiss cheese
1/2 cup chopped celery
1/2 cup dried cranberries
1/4 cup chopped walnuts
1/2 teaspoon dried parsley flakes
8 lettuce leaves
16 slices pumpernickel bread

Directions

 1. In a large bowl, combine the mayonnaise, mustard and pepper. Stir in

the chicken, cheese, celery, cranberries, walnuts and parsley.

 2. Place lettuce on 8 slices of bread; top each with 1/2 cup chicken salad. Top with remaining bread.
Cobb Salad Sub

Ingredients
 1 loaf (1 pound) unsliced Italian bread
 1/2 cup balsamic vinaigrette or dressing of
your choice
 5 ounces fresh baby spinach (about 6 cups)
 1-1/2 pounds sliced deli ham
 4 hard-boiled large eggs, finely chopped
 8 bacon strips, cooked and crumbled
 1/2 cup crumbled Gorgonzola cheese
 1 cup cherry tomatoes, chopped

Directions
1. Cut loaf of bread in half lengthwise; hollow out top and bottom, leaving a 3/4-in. shell (discard
removed bread or save for another use). Brush vinaigrette over bread halves. Layer spinach,
ham, eggs, bacon, cheese and tomatoes on bread bottom. Replace top. Cut loaf in half
lengthwise from top to bottom; cut crosswise 5 times to make 12 pieces.
Cranberry Turkey Wraps
TOTAL TIME: Prep/Total Time: 15 min.YIELD: 8 servings.

Fruity and flavorful, these hefty grab-and-go handfuls are quick to assemble, easy

to handle and low in calories. We often take them in a cooler to the local stock

show and eat them in the stands. Everyone seems to love them! —Bobbie Keefer,

Byers, Colorado

Ingredients

1 can (11 ounces) mandarin oranges, drained

1 medium tart apple, peeled and diced
3 tablespoons dried cranberries
3/4 cup fat-free plain yogurt
2 tablespoons fat-free mayonnaise
8 flour tortillas (8 inches)
8 lettuce leaves
1-1/2 pounds thinly sliced deli turkey
8 slices (1 ounce each) part-skim mozzarella cheese
2 tablespoons chopped pecans, toasted

Directions

 1. In a small bowl, combine the oranges, apple and cranberries. In another bowl, combine yogurt

and mayonnaise; spread over tortillas. Layer each with lettuce, turkey, cheese, fruit mixture and

pecans. Roll up tightly.

Dilly Chickpea Salad
Sandwiches

Ingredients

 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and

drained

 1/2 cup finely chopped onion

 1/2 cup finely chopped celery

 1/2 cup reduced-fat mayonnaise or vegan mayonnaise

 3 tablespoons honey mustard or Dijon mustard

 2 tablespoons snipped fresh dill

 1 tablespoon red wine vinegar

 1/4 teaspoon salt

 1/4 teaspoon paprika

 1/4 teaspoon pepper

 12 slices multigrain bread

 Optional toppings: Romaine leaves, tomato slices, dill pickle slices and sweet red pepper rings

Directions

1. Place chickpeas in a large bowl; mash to desired consistency. Stir in onion, celery, mayonnaise, mustard, dill, vinegar,
salt, paprika and pepper. Spread over 6 bread slices; layer with toppings of your choice and remaining bread.
Club Roll-Ups
Ingredients
 3 ounces cream cheese, softened
 1/2 cup ranch salad dressing
 2 tablespoons ranch salad dressing mix
 8 bacon strips, cooked and crumbled
 1/2 cup finely chopped onion
 1 can (2-1/4 ounces) sliced ripe olives,
drained
 1 jar (2 ounces) diced pimientos, drained
 1/4 cup diced canned jalapeno peppers
 8 flour tortillas (10 inches), room temperature
 8 thin slices deli ham
 8 thin slices deli turkey
 8 thin slices deli roast beef
 2 cups shredded cheddar cheese

Directions
1. In a small bowl, beat the cream cheese, ranch dressing and dressing
mix until well blended. In another bowl, combine the bacon, onion,
olives, pimientos and jalapenos.

2. Spread cream cheese mixture over tortillas; layer with ham, turkey and
roast beef. Sprinkle with bacon mixture and cheddar cheese; roll up.