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Thursday, August 7, 2014
Simple Beef Brisket & Pepper Jack Sandwiches and a Chocolate Sneak Peek
It was a hot day here today. We got up to 94 degrees which is the hottest day of our summer so far. According to the weather report, we've hit 93 on two different days and we beat that today by one degree. At the moment, we are having thunderstorms with lots of lightning. I decided against heating up the kitchen while making dinner tonight. I used the leftover Slow Cooker Beef Brisket to make simple Brisket & Pepper Jack Sandwiches. I used my thick Low Carb Sandwich Rolls and piled them high with thinly sliced beef brisket topped with some of the cooked onions and a thick slice of Cabot Pepper Jack Cheese. To heat it up, I very thinly sliced the beef brisket and placed it in a pile on a plate (about the size and shape of the roll). I topped the pile of beef with a thick slice of pepper jack cheese and placed it in the microwave on medium heat for a couple of minutes just until the cheese began to melt. I used a spatula and transferred the mounds of beef and cheese over to our rolls. I served them alongside some of the leftover Broccoli Cheese Casserole from last night's meal. It was a perfect meal that used last night's leftovers and kept the kitchen cool.
I'm looking forward to tucking one of these sandwich buns in my purse this weekend and using it as my "bagel" when we go to Einstein's for breakfast on Saturday morning. It will be perfect to slice in half and enjoy topped with cream cheese. I snapped a couple photos of my quick and easy sandwich below. I've also included a photo of my "chocolate recipe project" that I'm working on. These turned out good...but before I post the recipe, I want to make them again with a couple of little tweaks. I know what I want them to be like "in my head"...I just need to make them come out that way "in the pan" now! ;-) Enjoy!